I'm putting one in the oven in a few hours and can't
remember the timing of one method I tried last year.... I
got it from the sf chronicle about a year ago when they did
a comparison of various methods and this was deemed "the
best". I've never seemed to figure out how to retrieve
anything from that danged site w/o knowing the exact day and
section. So if anyone can help me, I'd be grateful.

It involves putting the roast into a hot oven for a few
minutes, then turning the oven down to xxx and cooking xx
minutes per pound. When I take it out it will be underdone,
but after resting the required amount of time, it is
perfect.

Can anyone give me the oven temps & timing?

I'll be making a yorkshire pudding and whipping up a
butternut squash to accompany it. Keeping this as simple as
possible because I want to enjoy my company.

TIA!

sf
Practice safe eating - always use condiments

Did you consider a thermometer?

"sf" > wrote in message
...
> I'm putting one in the oven in a few hours and can't
> remember the timing of one method I tried last year.... I
> got it from the sf chronicle about a year ago when they did
> a comparison of various methods and this was deemed "the
> best". I've never seemed to figure out how to retrieve
> anything from that danged site w/o knowing the exact day and
> section. So if anyone can help me, I'd be grateful.
>
> It involves putting the roast into a hot oven for a few
> minutes, then turning the oven down to xxx and cooking xx
> minutes per pound. When I take it out it will be underdone,
> but after resting the required amount of time, it is
> perfect.
>
> Can anyone give me the oven temps & timing?
>
> I'll be making a yorkshire pudding and whipping up a
> butternut squash to accompany it. Keeping this as simple as
> possible because I want to enjoy my company.
>
> TIA!
>
> sf
> Practice safe eating - always use condiment

Dog3 wrote:
> sf > :
>
>
>>I'm putting one in the oven in a few hours and can't
>>remember the timing of one method I tried last year.... I
>>got it from the sf chronicle about a year ago when they did
>>a comparison of various methods and this was deemed "the
>>best".
>>
>>It involves putting the roast into a hot oven for a few
>>minutes, then turning the oven down to xxx and cooking xx
>>minutes per pound. When I take it out it will be underdone,
>>but after resting the required amount of time, it is
>>perfect.
>>
>>Can anyone give me the oven temps & timing?
>>
>>
>
>
> How many pounds is it? I usually put mine in at 450 for about 15 minutes
> then lower the temp to 325. I use a thermometer and not xx minutes per
> pound. I cook it until the internal temp is about 120 to 125. I let it rest
> for about 1/2 hour or so.
>
> Michael
>


This sounds a bit like a version i've used to do a primerib roast.
Brown it on top of the stove first to acheive the nice browned outside
we enjoy. Then roast in the oven at 250. Monitor with a thermometer
until you reach the desired temp. Take out and let rest covered with
foil for fifteen to twenty min, then slice as needed. This is a bit
like the bbq view of ' low and slow'.....tho of course NOT bbq in reality.

Good luck..

Tim

On Sun, 31 Oct 2004 05:59:51 +0900, "GoombaP"
> wrote:

> Did you consider a thermometer?
>
I found it... cleverly filed under "Beef" in my computer's
recipe folder!

Here it is...

Our Best Way technique turned out to be one of simplest. We
started with a fairly hot oven -- 450 degrees -- and roasted
the meat for 15 minutes to sear the outside. We then turned
the dial down to 350 degrees and finished it off at 20
minutes per pound (about 1 1/2 hours total for our 3
1/2-pound roast). We removed it from the oven when a
thermometer inserted in the middle (not hitting any bone)
registered 125 degrees. We let it rest for about 20 minutes
to allow the juices to settle and the meat continue cooking.
It eventually climbed to about 140 degrees.

This was prime rib nirvana. Talk about a fantastic roast.
While Food and Wine staffers were always eager to try the
prime rib experiments, word quickly spread from the test
kitchen that this was the one. The meat, succulent and
buttery, was a perfect bull's eye of doneness: medium toward
the outside and bouncy pink in the middle.


sf
Practice safe eating - always use condiments