.... can the potato-onion gratin be far behind?

I'm ready to eat, but it will be a couple three hours.

nancy

Nancy Young > wrote:

>I'm ready to eat, but it will be a couple three hours.

Wow. That is either one huge rib roast, or you don't like
it very rare....

S.

"Steve Pope" > wrote

> Nancy Young > wrote:
>
>>I'm ready to eat, but it will be a couple three hours.
>
> Wow. That is either one huge rib roast, or you don't like
> it very rare....

Nah, it'll roast for 2:15 or so, then rest while the remainder of
the food cooks.

nancy

(Steve Pope) wrote:
> Nancy Young wrote:
> >I'm ready to eat, but it will be a couple three hours.
>
> Wow. �That is either one huge rib roast, or you don't like
> it very rare....

Why, 2-3 hours is quite normal for a 5-8 pound standing beef rib
roast... which is not huge... I allow one pound per adult. There's a
lot of waste and shrinkage with a standing rib roast.

Sheldon > wrote:

>Why, 2-3 hours is quite normal for a 5-8 pound standing beef rib
>roast... which is not huge... I allow one pound per adult. There's a
>lot of waste and shrinkage with a standing rib roast.

Weird, I usually find a 5-lb rib roast is done after about 100
minutes at 325. I do like them rare but no more so than the
next person.

Perhaps part of the difference is many people start with the
meat at refrigerator temperature whereas I do not.

Steve

"Steve Pope" > wrote

> Sheldon > wrote:
>
>>Why, 2-3 hours is quite normal for a 5-8 pound standing beef rib
>>roast... which is not huge... I allow one pound per adult. There's a
>>lot of waste and shrinkage with a standing rib roast.
>
> Weird, I usually find a 5-lb rib roast is done after about 100
> minutes at 325. I do like them rare but no more so than the
> next person.
>
> Perhaps part of the difference is many people start with the
> meat at refrigerator temperature whereas I do not.

Actually, I took mine out to come to room temperature only to
find it had partially frozen in the meat compartment. Hmmm.
Well, it will be done when it is done, that's all there is to it.

Tyler's garlic/rosemary/horseradish rub. Smells insanely good
in here.

nancy

"Nancy Young" > wrote in message
...
>
> "Steve Pope" > wrote
>
>> Sheldon > wrote:
>>
>>>Why, 2-3 hours is quite normal for a 5-8 pound standing beef rib
>>>roast... which is not huge... I allow one pound per adult. There's a
>>>lot of waste and shrinkage with a standing rib roast.
>>
>> Weird, I usually find a 5-lb rib roast is done after about 100
>> minutes at 325. I do like them rare but no more so than the
>> next person.
>>
>> Perhaps part of the difference is many people start with the
>> meat at refrigerator temperature whereas I do not.
>
> Actually, I took mine out to come to room temperature only to
> find it had partially frozen in the meat compartment. Hmmm.
> Well, it will be done when it is done, that's all there is to it.
>
> Tyler's garlic/rosemary/horseradish rub. Smells insanely good
> in here.
>
> nancy
Tyler who? Elaborate, please. I would like to try that rub on my New
Year's roast..
Janet

"Sqwertz" > wrote in message
...
> On Mon, 24 Dec 2007 20:44:40 +0000 (UTC), Steve Pope wrote:
>
>> Nancy Young > wrote:
>>
>>>I'm ready to eat, but it will be a couple three hours.
>>
>> Wow. That is either one huge rib roast, or you don't like
>> it very rare....
>
> My 6.5lber will take 3.5+ hours when done properly (500F for 15
> minutes, then 250F for the remainder).
>
> -sw
>
>
Are you doing this in the oven or on the grill? If on the grill, directly
or indirectly?
Ours is about to go on the grill indirectly at 400F for 15 minutes, then
I'll drop the temp to 275 until the thermometer registers 115F.

Bake the Yorkshire pudding while the roast is resting and equilibrating the
meat temp..

1 cup flour
1 cup milk
1-2 eggs
salt

Put above ingredients in a blender. Pour 1/4 cup drippings from drip pan
into shallow 8X12 baking dish. Pour blenderized ingredients over drippings.
Place in 425F oven. After 5 minutes reduce temp. to 375F and bake for 30
minutes. The pudding should rise above the sides of the dish by about 2
inches. It collapses when you cut into it.

Kent

On Tue, 25 Dec 2007 01:11:07 GMT, "Michael \"Dog3\""
> wrote:

>"Nancy Young" > dropped this news:sp-
: in rec.food.cooking
>
>> ... can the potato-onion gratin be far behind?
>>
>> I'm ready to eat, but it will be a couple three hours.
>>
>> nancy
>
>Tonight it is just the 2 of us. We have a pork tenderloin going in shortly.
>It's been marinating in soy, garlic, onion powder and black pepper for
>about 20 minutes. I'm giving it another 15 maybe 20 minutes and then into
>the oven it goes. I'm not sure what the side dishes will be. Whatever is in
>the fridge. It's really laid back around here tonight.

Laid back is always a good thing. We've been putzing in the kitchen
all day. I'm waiting for the cream cheese to soften up a bit more so
I can make the cheesecake. The crust is cooling in the fridge. The
coffee cake is done, and so are cookies, cupcakes, magic cookie bars,
and homemade chex mix. I've still got to put the eggplant parm
together (my version) and assemble the chocolate fondue. I'm also
going to make the boursin recipe Barb and Goomba posted. The kitchen
is clean and the dishes are washed and put away. Life is good. We'll
probably have grilled cheese later. LOL Tomorrow is just us and the
kids. Our stress level this year is zero.

Lou

Sqwertz > wrote:

>325 produces an unevenly cooked roast (brown rims and pink
>center).

In my experience if the roast is not too cold when you
start out, this will not particularly be the case at 325.

Steve

On Mon, 24 Dec 2007 21:19:17 +0000 (UTC),
(Steve Pope) wrote:

>Sheldon > wrote:
>
>>Why, 2-3 hours is quite normal for a 5-8 pound standing beef rib
>>roast... which is not huge... I allow one pound per adult. There's a
>>lot of waste and shrinkage with a standing rib roast.
>
>Weird, I usually find a 5-lb rib roast is done after about 100
>minutes at 325. I do like them rare but no more so than the
>next person.
>
>Perhaps part of the difference is many people start with the
>meat at refrigerator temperature whereas I do not.
>
I like it to start cold... hubby doesn't. Today hubby did the roast -
he followed the instructions exactly the way we did the first time
when it turned out perfectly. I don't remember what happened
subsequent times, but they were most likely perfect too.... until the
last time I made it... it was overdone. It was overdone today too, so
I suspect my thermostat is off. Damn.

--
See return address to reply by email
remove the smiley face first

On Mon, 24 Dec 2007 16:42:42 -0800, "Kent" > wrote:

>1 cup flour
>1 cup milk
>1-2 eggs
>salt
>
>Put above ingredients in a blender. Pour 1/4 cup drippings from drip pan
>into shallow 8X12 baking dish. Pour blenderized ingredients over drippings.
>Place in 425F oven. After 5 minutes reduce temp. to 375F and bake for 30
>minutes. The pudding should rise above the sides of the dish by about 2
>inches. It collapses when you cut into it.

My YP recipe is twice the volume... 2C flour, 2C milk, 6 eggs (it's
supposed to cook 50 minutes). Instead of doing it all at once this
time, I halved the batter and made two. OMG! They were sublime!

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On Tue, 25 Dec 2007 05:43:01 GMT, "Michael \"Dog3\""
> wrote:

> I haven't set foot in a mall.

Me either!!!

>The only store I've been to is Target to pick up a Handi Vac
>for myself.

LOLOL! I did that today.... thanks to the thread about it here. I
got one for each of my kids and one for us. After all the hype, it
*better* be good.


--
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On Dec 24, 10:25*pm, Sqwertz > wrote:
> On Mon, 24 Dec 2007 21:19:17 +0000 (UTC), Steve Pope wrote:
> > Sheldon > wrote:
>
> >>Why, 2-3 hours is quite normal for a 5-8 pound standing beef rib
> >>roast... which is not huge... I allow one pound per adult. *There's a
> >>lot of waste and shrinkage with a standing rib roast.
>
> > Weird, I usually find a 5-lb rib roast is done after about 100
> > minutes at 325. *I do like them rare but no more so than the
> > next person.
>
> 325 produces an unevenly cooked roast (brown rims and pink
> center). *I do mine at 250F after a hot sear and it turns out
> like this:
>
> http://i2.tinypic.com/6krk97c.jpg

That looks lovely to me, but a lot of folks like the "brown rims..."
One reason is that you get a real range of flavors in each slice.
Myself, I'd want rib done just as the one you pictured--though for my
wife I'd leave it in at 250 for a bit longer--whereas a tenderloin,
I'd *want* the "brown rims..."
Nothing does it for me more than a strip loin, "unevenly cooked," not
only if it's sliced into thick cut steaks and grilled over wood or
lump, but also roasted. I'd pick the strip over the filet every time,
but whole strips seldom go on special like tenderloins do. I bought a
~4.5# tenderloin (Standard or Commercial grade) that we're taking on
our caving trip on Wed. We're going to roll it in coarse ground
tellicherry, and grill it over hickory on a state park firepit. The
outdoor air temp is expected to be in the low 30s, and there'll be 5
adults (and hopefully one or two more) and one child eating.
This will be the coldest weather camping trip that my 6 YO son has
done so far, and the others will be 3 first cousins (on my side), and
one second cousin (on my wife's side). I'm really fortunate to have
such rockin' relatives who want to go caving/camping in late Dec.
Heck, after the beautiful Christmas Eve service at my work, I'd be
tempted to say, "blessed."
Christmas is weird. I have such mixed feelings. I have some nice
Christmas memories, but it was also the occasion where I learned that
adults lie to kids about the whole Santa Claus thing. I'm agnostic,
mostly atheist, but I work at a church, and every year I'm inspired by
the truly beautiful midnight service, and the very real cheer that I
share with so many believers, many of whom I have a very positive
relationship with, and some of whom I really care about personally,
and consider to be friends. I really like the *sacred* Christmas
music, but the purely secular Christmas songs damned near infuriate me
because they're so crappy. Maybe part of that is that I see many of
them promoting the Santa Claus lie, and while I don't personally
believe in the divinity of Jesus, so many whom I love and respect do
believe, and when they celebrate their belief, they are, to the best
of their knowledge, imparting truth. With Santa and Frosty and
Rudolphe, they've subordinated truth as *they* know it, to a lying to
your kids game that I find unethical.

>
> 6.5 pounds was almost 3 hours. *It was at room temp for 2.5 hours
> beforehand.

I'm planning on leaving the beef in the Jeep, to slowly get up to
whatever temp. while we're in the cave. Any other cavers here?
>
> -sw

--Bryan

>> Sqwertz > wrote:
>>
>>>325 produces an unevenly cooked roast (brown rims and pink
>>>center).

YES ! ! ! I like it that way.

On Dec 24, 4:05�pm, Janet B.wrote:

> Tyler who? �Elaborate, please. �I would like to try that rub
> on my New Year's roast..

I took Nancy to mean Tyler Florence, a Food Network guy.

"KevinS" > wrote

>On Dec 24, 4:05?pm, Janet B.wrote:

>> Tyler who? ?Elaborate, please. ?I would like to try that rub
>> on my New Year's roast..

>I took Nancy to mean Tyler Florence, a Food Network guy.

Yes, sorry about that. This is the recipe, I didn't do the parsnips, etc.

http://www.foodnetwork.com/food/reci...html?rsrc=like

or

http://preview.tinyurl.com/3yzltl

Be warned, the outside crust really is salty.

nancy

Sqwertz wrote:

> On Tue, 25 Dec 2007 00:32:41 -0800 (PST), Bobo Bonobo® wrote:
>
>
>>I bought a
>>~4.5# tenderloin (Standard or Commercial grade) that we're taking on
>>our caving trip on Wed.
>
> And you bitch at people for using pre-made mayonnaise? That
> grade is so low (lower than USDA Select by 2 full grades) you
> can't even buy it in supermarkets!
>
> Sheesh.

I've heard the single largest consumer of commercial grade
beef is Purina. Kinda like McDonalds and Idaho potatoes.

--
Reg

On Dec 24, 11:25�pm, Sqwertz > wrote:
>
>
> I do mine at 250F after a hot sear and it turns out like this:
>
> http://i2.tinypic.com/6krk97c.jpg

That doesn't even look like beef rib, practically all cellulite
looking fat but no marbling... and what a horrid lurid color... looks
exctly like a lipsuction procedure on Cyberbeast's butt blubber.

On Mon, 24 Dec 2007 17:05:56 -0700, "Janet B." >
wrote:

>Tyler who? Elaborate, please.

We have name dropping even here in rfc. Everybody is supposed to know
who we're talking about, ya know?

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On Tue, 25 Dec 2007 12:45:51 GMT, "Michael \"Dog3\""
> wrote:

>sf dropped this : in
>rec.food.cooking
>
>> LOLOL! I did that today.... thanks to the thread about it here. I
>> got one for each of my kids and one for us. After all the hype, it
>> *better* be good.
>
>Did you notice if the bags were still on sale? Since I think this is a
>keeper I'm going to stock up on some more bags.
>
I don't think they were on sale, but they weren't very expensive
either. Under $3 for the quart bags. There were no boxes of gallon
bags left and not many quart bags, so I just got one box (of quarts)
to include with each Handi Vac.


--
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"Nancy Young" > wrote in
:

>
> "KevinS" > wrote
>
>>On Dec 24, 4:05?pm, Janet B.wrote:
>
>>> Tyler who? ?Elaborate, please. ?I would like to try that rub
>>> on my New Year's roast..
>
>>I took Nancy to mean Tyler Florence, a Food Network guy.
>
> Yes, sorry about that. This is the recipe, I didn't do the parsnips,
> etc.
>
> http://www.foodnetwork.com/food/reci...36_34801,00.ht
> ml?rsrc=like
>
> or
>
> http://preview.tinyurl.com/3yzltl
>
> Be warned, the outside crust really is salty.
>
> nancy
>
>
>

Modified Tyler's Roast Rub


5 garlic cloves, smashed
1/4 cup prepared horseradish
Needles from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil


In a small bowl mash together the garlic, horseradish, rosemary, thyme,
salt, pepper, and olive oil to make a paste. Massage the paste
generously
over the entire roast.

Alan's modication of tyler's rub
If it means anything

Modification

Change out the:
rosemary to 1/2 tsp dried
thyme 1/2 tsp dried
salt 1/3 cup coarse kosher


Add:
1 tbsp mustard seeds
1 tbsp coarsely crushed black pepper corns
1 tbsp toasted dried minced onion

Maybe use mixed peppercorns in the rub for that extra purdy look. As red
and green are the official xmas colours.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Dec 25, 10:14 am, Sqwertz > wrote:
> On Tue, 25 Dec 2007 00:32:41 -0800 (PST), Bobo Bonobo® wrote:
> > I bought a
> > ~4.5# tenderloin (Standard or Commercial grade) that we're taking on
> > our caving trip on Wed.
>
> And you bitch at people for using pre-made mayonnaise? That
> grade is so low (lower than USDA Select by 2 full grades) you
> can't even buy it in supermarkets!

I was just assuming, since it had no grade stamped on it. Do you know
the difference in the grades? There's nothing unwholesome about sub-
select beef.
There's no off flavor. It's generally tougher, less marbling, but
consequently it's lower in fat. There's a good chance that it came
from breeding bull or more likely, an old dairy cow whose milk
production had declined.

The tougher parts of those grades makes perfectly fine ground beef,
and the steak portions go to discount steak houses, where they are
enzyme tenderized, accounting for the flavor difference.

I bought one of those tenderloins last week and it was wonderful. Not
tender as butter, but it was tender enough, and tasted very good.
http://flickr.com/photos/15522299@N08/2124431853/
>
> Sheesh.

Again, other than tenderness/fat content, what is YOUR problem with
sub-select grade beef?
>
> -sw

--Bryan

On Dec 25, 11:19 am, Reg > wrote:
> Sqwertz wrote:
> > On Tue, 25 Dec 2007 00:32:41 -0800 (PST), Bobo Bonobo® wrote:
>
> >>I bought a
> >>~4.5# tenderloin (Standard or Commercial grade) that we're taking on
> >>our caving trip on Wed.
>
> > And you bitch at people for using pre-made mayonnaise? That
> > grade is so low (lower than USDA Select by 2 full grades) you
> > can't even buy it in supermarkets!
>
> > Sheesh.
>
> I've heard the single largest consumer of commercial grade
> beef is Purina. Kinda like McDonalds and Idaho potatoes.

You're blowing out your ass. You didn't hear shit. You just made
that up.
Were you yukking it up to yourself like a goofy 14 YO boy as you were
typing that?
>
> --
> Reg

--Bryan

In article >,
(Steve Pope) wrote:

> Sheldon > wrote:
>
> >Why, 2-3 hours is quite normal for a 5-8 pound standing beef rib
> >roast... which is not huge... I allow one pound per adult. There's a
> >lot of waste and shrinkage with a standing rib roast.
>
> Weird, I usually find a 5-lb rib roast is done after about 100
> minutes at 325. I do like them rare but no more so than the
> next person.

We do ours at 200 degrees so it does take about 30 minutes per pound.
It's the Cooks Illustrated method of cooking one. Turns out quite
delicious and rare.


marcella

Oh pshaw, on Tue 25 Dec 2007 11:23:22a, Sqwertz meant to say...

> On Tue, 25 Dec 2007 12:03:10 -0600, jay wrote:
>
>> I hope it was good..cause it looks like a cull. I witnessed a lady
>> buying a five bone choice roast at Central Market yesterday and it for
>> sure did not look like that. She did pay $139.00 for it but it was
>> marbled beautifully. Those 40% lump fat roasts are holiday "specials"
>> for sure. If it was marked or graded as choice ..it was marked
>> incorrectly and/or over graded.
>
> The fat in this was much thinner when raw. It swells up when
> cooked. This is in all top choice/prime roasts. I've cooked at
> least 20 of these, and I know how to choose a roast.
>
> I'm not going to argue about it. Only an idiot doing a Sheldon
> impersonation can't see the marbling in this:
>
> http://i6.tinypic.com/7ydnrk7.jpg
>
> -sw
>

Honestly, Steve, I don't see much marbling, but the globs of fat are
obvious. Maybe it's a matter of perception. To me, marbling is a more
uniform steakiness of fat through the meat. I don't see it here.

This is not to diminish the taste or tenderness of your roast.

--
Wayne Boatwright

Date: Sunday, December 23rd,2007

*******************************************
Today is: Fourth Sunday of Advent
Countdown 'til Christmas
15hrs 57mins 34secs
*******************************************
I made it foolproof. They are making
better fools!

Oh pshaw, on Tue 25 Dec 2007 11:26:52a, Marcella Peek meant to say...

> In article >,
> (Steve Pope) wrote:
>
>> Sheldon > wrote:
>>
>> >Why, 2-3 hours is quite normal for a 5-8 pound standing beef rib
>> >roast... which is not huge... I allow one pound per adult. There's a
>> >lot of waste and shrinkage with a standing rib roast.
>>
>> Weird, I usually find a 5-lb rib roast is done after about 100
>> minutes at 325. I do like them rare but no more so than the next
>> person.
>
> We do ours at 200 degrees so it does take about 30 minutes per pound.
> It's the Cooks Illustrated method of cooking one. Turns out quite
> delicious and rare.
>
>
> marcella
>

With that method, Marcella, do you get a crust on the exterior?
Personally, I prefer my beef medium-rare, not bloody-rare, but I also like
having a crust on it.

--
Wayne Boatwright

Date: Sunday, December 23rd,2007

*******************************************
Today is: Fourth Sunday of Advent
Countdown 'til Christmas
15hrs 57mins 34secs
*******************************************
I made it foolproof. They are making
better fools!

Bobo Bonobo® wrote:

> On Dec 25, 11:19 am, Reg > wrote:
>
>>I've heard the single largest consumer of commercial grade
>>beef is Purina. Kinda like McDonalds and Idaho potatoes.
>
>
> You're blowing out your ass. You didn't hear shit. You just made
> that up.

No!! What gave you that idea????

I don't think what you're about to eat is actually USDA
commercial grade anyway. More likely it's ungraded. Anything
less than select is usually canned and/or fed to critters.

You're "The Food Snob", you're supposed to know this
stuff

--
Reg

Oh pshaw, on Tue 25 Dec 2007 11:48:43a, Sqwertz meant to say...

> http://i6.tinypic.com/7ydnrk7.jpg

Well, I didn't do a rib roast this year, so I have nothing to offer as a
comparison. You are right, of course, that much visible marbling
"disappears" when cooked and is far more obvious in the raw cut, the same
as it does in a well-marbled rib steak after grilling.

The bottom line is, of course, that you had a roast that you cooked and
enjoyed, and found it flavorful and tender.

--
Wayne Boatwright
*******************************************
I made it foolproof. They are making
better fools!

On Dec 25, 12:48 pm, Reg > wrote:
> Bobo Bonobo® wrote:
> > On Dec 25, 11:19 am, Reg > wrote:
>
> >>I've heard the single largest consumer of commercial grade
> >>beef is Purina. Kinda like McDonalds and Idaho potatoes.
>
> > You're blowing out your ass. You didn't hear shit. You just made
> > that up.
>
> No!! What gave you that idea????

Do you really think that everyone would get your humor?
I did, hence the "yukking it up," but you wrote that in such a way
that it could have been taken as factual.
>
> I don't think what you're about to eat is actually USDA
> commercial grade anyway. More likely it's ungraded. Anything
> less than select is usually canned and/or fed to critters.

Of course it is ungraded, which translates into "Standard or
Commercial," grades which are NOT typically used as pet food. Here's
what the USDA has to say: "Standard and Commercial grade beef
frequently is sold as ungraded or as 'brand name' meat."
and
"The three lower grades -- USDA Utility, Cutter, and Canner -- are
seldom, if ever, sold in stores but are used instead to make ground
beef and other meat items such as frankfurters."
source - http://www.ams.usda.gov/kidsweb/beefgrades.htm

So, what it comes down to is that I got a cheap, rather lean piece of
beef for an attractive price. Heck, at $7.99/# with a $10 off coupon,
I'll buy it again and again.
>
> You're "The Food Snob", you're supposed to know this
> stuff

I do, and I mentioned the sub-select status of the meat to be as
accurate as possible, because not mentioning it would lead most folks
to assume that it was Choice. Mr. Wertz jumped my case because he
loves his jarred mayo.
>
> --
> Reg

--Bryan

On Dec 25, 12:41 pm, Sqwertz > wrote:
> On Tue, 25 Dec 2007 09:19:32 -0800, Reg wrote:
> > I've heard the single largest consumer of commercial grade
> > beef is Purina. Kinda like McDonalds and Idaho potatoes.
>
> I suspect McD's hamburgers are made from Utility/Commercial beef.
> Tastes like liver to me.

Lower grades of beef are not inferior for making ground beef, and do
not taste like liver.
Now go sit in the corner with your jar of mayo and your spoon.
>
> -sw

--Bryan

On Dec 25, 1:10�pm, "Bobo Bonobo�" > wrote:
> On Dec 25, 10:14 am, Sqwertz > wrote:
>
> > On Tue, 25 Dec 2007 00:32:41 -0800 (PST), Bobo Bonobo� wrote:
> > > I bought a
> > > ~4.5# tenderloin (Standard or Commercial grade) that we're taking on
> > > our caving trip on Wed.
>
> > And you bitch at people for using pre-made mayonnaise? �That
> > grade is so low (lower than USDA Select by 2 full grades) you
> > can't even buy it in supermarkets!
>
> I was just assuming, since it had no grade stamped on it. �Do you know
> the difference in the grades? �There's nothing unwholesome about sub-
> select beef.
> There's no off flavor.

That's not true. Lower grade beef is almost always from older animals
(USDA Prime must be from under 2 year old animals) so will taste more
strongly flavored in a gamey way... older beef will contain more
yellowish harder/waxier fat that also imparts an off flavor. Not
all cuts of rib are the same either, the portions more anterior
(closer to the chuck) are also generally tougher and fattier. Again,
that picture sqwetz supplied most definitely is not of a typical cut
of rib roast, I don't think it's even beef.... it looks more like road
kill, skunk.

"Nancy Young" > wrote in message
...
>
> "KevinS" > wrote
>
>>On Dec 24, 4:05?pm, Janet B.wrote:
>
>>> Tyler who? ?Elaborate, please. ?I would like to try that rub
>>> on my New Year's roast..
>
>>I took Nancy to mean Tyler Florence, a Food Network guy.
>
> Yes, sorry about that. This is the recipe, I didn't do the parsnips, etc.
>
> http://www.foodnetwork.com/food/reci...html?rsrc=like
>
> or
>
> http://preview.tinyurl.com/3yzltl
>
> Be warned, the outside crust really is salty.
>
> nancy
I did wonder, but coulda been another rfc'er. But in that case, I did
Alton's Spinach Salad with Warm Bacon dressing last night for my festive
dinner. It was a runaway hit -- of course, using the Organic Baby Spinach
from Costco didn't hurt. That is some tasty, sweet and crunchy spinach with
absolutely no waste.
Janet

Marcella Peek > wrote:

> (Steve Pope) wrote:

>> I usually find a 5-lb rib roast is done after about 100
>> minutes at 325. I do like them rare but no more so than the
>> next person.

>We do ours at 200 degrees so it does take about 30 minutes per pound.
>It's the Cooks Illustrated method of cooking one. Turns out quite
>delicious and rare.

Thanks. With all these testimonials to the 200 F oven temp approach,
I'm gonna have to try that soon, even though I've never been
disappointed with the constant 325 approach.

Steve

Oh pshaw, on Tue 25 Dec 2007 12:09:50p, Sqwertz meant to say...

> On Tue, 25 Dec 2007 18:55:52 GMT, Wayne Boatwright wrote:
>
>> Oh pshaw, on Tue 25 Dec 2007 11:48:43a, Sqwertz meant to say...
>>
>>> http://i6.tinypic.com/7ydnrk7.jpg
>>
>> Well, I didn't do a rib roast this year, so I have nothing to offer as a
>> comparison. You are right, of course, that much visible marbling
>> "disappears" when cooked and is far more obvious in the raw cut, the
same
>> as it does in a well-marbled rib steak after grilling.
>>
>> The bottom line is, of course, that you had a roast that you cooked and
>> enjoyed, and found it flavorful and tender.
>
> Yes. I cook a lot of beef, and I guarantee you this one would
> have bowled over all my jealous detractors, who have never had a
> good prime rib roast.
>
> -sw
>

I've had both good and bad of choice and prime grade rib roasts. Sometimes
a roast can lookk really good and turns out that it isn't. The opposite is
also true.

--
Wayne Boatwright

Date: Sunday, December 23rd,2007

*******************************************
Today is: Fourth Sunday of Advent
Countdown 'til Christmas
15hrs 57mins 34secs
*******************************************
I made it foolproof. They are making
better fools!

Wayne Boatwright wrote:
> Oh pshaw, on Tue 25 Dec 2007 12:09:50p, Sqwertz meant to say...
>
>
>
>
>
>
>
> > On Tue, 25 Dec 2007 18:55:52 GMT, Wayne Boatwright wrote:
>
> >> Oh pshaw, on Tue 25 Dec 2007 11:48:43a, Sqwertz meant to say...
>
> >>>http://i6.tinypic.com/7ydnrk7.jpg
>
> >> Well, I didn't do a rib roast this year, so I have nothing to offer as a
> >> comparison. �You are right, of course, that much visible marbling
> >> "disappears" when cooked and is far more obvious in the raw cut, the
> same
> >> as it does in a well-marbled rib steak after grilling.
>
> >> The bottom line is, of course, that you had a roast that you cooked and
> >> enjoyed, and found it flavorful and tender.
>
> > Yes. �I cook a lot of beef, and I guarantee you this one would
> > have bowled over all my jealous detractors, who have never had a
> > good prime rib roast.
>
> > -sw
>
> I've had both good and bad of choice and prime grade rib roasts. �Sometimes
> a roast can lookk really good and turns out that it isn't. �The opposite is
> also true.

So then you admit that you know nothing about beef.

Sqwertz > wrote:

>On Tue, 25 Dec 2007 11:23:31 -0800 (PST), Bobo Bonobo® wrote:

>> On Dec 25, 12:41 pm, Sqwertz > wrote:

>>> I suspect McD's hamburgers are made from Utility/Commercial beef.
>>> Tastes like liver to me.

>> Lower grades of beef are not inferior for making ground beef, and do
>> not taste like liver.
>> Now go sit in the corner with your jar of mayo and your spoon.

>I think you're the ultimate hypocrite for buying this sub-grade
>meat yet whine about all the other things that 99% of the
>population uses regularly.


Maybe Mickey-D puts a fraction of liver into their hamburger.
Nothing to stop them from doing this, is there?

Steve

"Wayne Boatwright" > wrote in message
> Honestly, Steve, I don't see much marbling, but the globs of fat are
> obvious. Maybe it's a matter of perception. To me, marbling is a more
> uniform steakiness of fat through the meat. I don't see it here.
>
> This is not to diminish the taste or tenderness of your roast.

I don't see the marbling, but I do see meat that looks as though it was well
marbled before cooking. Look at the area around the rim and it seems to be
ready to just melt in your mouth.

Sqwertz > wrote:

>On Wed, 26 Dec 2007 01:32:59 +0000 (UTC), Steve Pope wrote:

>> Maybe Mickey-D puts a fraction of liver into their hamburger.
>> Nothing to stop them from doing this, is there?

>"hamburger" and "100% ground beef" may not conatin organ meat
>(among other things). Must come from only primal beef and (I
>think) cheeks.

>Here it is:

>GROUND BEEF:
> [snip]

Yes, but at what point does McDonald's claim to be serving
"ground beef"?

S.

"Janet B." > wrote

> "Nancy Young" > wrote

>> Yes, sorry about that. This is the recipe, I didn't do the parsnips,
>> etc.
>>
>> http://www.foodnetwork.com/food/reci...html?rsrc=like
>>
>> or
>>
>> http://preview.tinyurl.com/3yzltl
>>
>> Be warned, the outside crust really is salty.

> I did wonder, but coulda been another rfc'er. But in that case, I did
> Alton's Spinach Salad with Warm Bacon dressing last night for my festive
> dinner. It was a runaway hit -- of course, using the Organic Baby Spinach
> from Costco didn't hurt. That is some tasty, sweet and crunchy spinach
> with absolutely no waste.

I think maybe I'll pick some up next time I'm there. Thanks for
the heads up, I'll look up the recipe.

nancy