5 lb. standing rib roast
Fresh cloves of garlic, cut into slivers
freshly ground black pepper
salt
dried thyme

Preheat oven to 500F. Place the standing rib roast into a foil-lined
roasting pan (easier for roasting pan cleanup). Trim some of the fat
cap from the top of the roast, (You may want to render it to mix with
seed for feeding birds.) Cut small slits on top of the roast and stud
it well with slivers of garlic. Pat it well with salt, pepper and dried
thyme. Place it rib side down in the roasting pan and place it in the
oven. Turn the oven down to 375F. Cook the roast for 1 hour.

After 1 hour turn the oven off. Don't bother it. Let it sit
undisturbed for 2 hours. Then turn the oven back on, 375F. Roast about
40 minutes for rare in the center, 45 for med-rare, graduating to 50 to
55 minutes for med-well.

This method has always turned out well for me. Plus you don't have to
fuss with it for hours (which I guess means I'm "lazy") so I can do
other things I enjoy doing. I can also do some prep on the fresh
brussels sprouts and the other sides I plan to cook.

Jill

On Sun, 23 Dec 2012 12:03:11 -0500, jmcquown >
wrote:

>
>5 lb. standing rib roast

Jill, I'm trying my hand at a 12 lb., 5 rib roa$t this year. The
biggest one I've ever tackled. I've always used James Beard's recipe
with good results, so I'm going with that. If Mr. Beard fails me, I'll
be kicking myself for not trying your method! Stand by...

James Beard from _American Cookery_ cookbook:

Preheat the oven to 450°F. Roast 30 mins. Reduce the heat to 325°F and
continue to roast, allowing about 12 mins. per pound for rare (meat
thermometer should read 120 to 125°F) or 14 to 15 mins. per pound for
medium rare (meat thermometer should read 140°F, Allow it to stand 10
mins
before carving.

Terry "Squeaks" Pulliam Burd

On Sun, 23 Dec 2012 19:11:57 -0800, Terry Pulliam Burd
> wrote:

>On Sun, 23 Dec 2012 12:03:11 -0500, jmcquown >
>wrote:
>
>>
>>5 lb. standing rib roast
>
>Jill, I'm trying my hand at a 12 lb., 5 rib roa$t this year. The
>biggest one I've ever tackled. I've always used James Beard's recipe
>with good results, so I'm going with that. If Mr. Beard fails me, I'll
>be kicking myself for not trying your method! Stand by...
>
>James Beard from _American Cookery_ cookbook:
>
>Preheat the oven to 450°F. Roast 30 mins. Reduce the heat to 325°F and
>continue to roast, allowing about 12 mins. per pound for rare (meat
>thermometer should read 120 to 125°F) or 14 to 15 mins. per pound for
>medium rare (meat thermometer should read 140°F, Allow it to stand 10
>mins
>before carving.

That's closer to what I do. I like mine to stand a long time--
partly for the carving, and partly because I like to serve piping hot
casseroles out of my only oven.

I've done a 12[ish] pounder for 3 years. I buy a full rack the
week before- [and we have rib-eye steaks and a couple roasted bones
that night] Then I put a layer of garlic & a little salt/pepper
between the bones and meat.
Put it in the pan - salt & pepper the top- and cover with a cloth in
the fridge. Christmas day I take it out a couple hours before I want
to start cooking.

At 1pm last year it was 54F in the center when I put it in the 450F
oven. In 15 minutes I turned the oven down to 300F.
At 315 it was 118F and I took it out of the oven, tented and put on
top of the stove while I baked a casserole & dressing.

At 445 it reached 140 internal.
By 530, when we ate it had dropped a degree.

By all accounts it was perfect. I like mine nearly raw- and the rest
of the crowd likes med-rare. [which I call med-well - This was a
great compromise- still pink and juicy, but little bleeding.

Jim

Jim Elbrecht wrote:

>> James Beard from _American Cookery_ cookbook:
>>
>> Preheat the oven to 450°F. Roast 30 mins. Reduce the heat to 325°F and
>> continue to roast, allowing about 12 mins. per pound for rare (meat
>> thermometer should read 120 to 125°F) or 14 to 15 mins. per pound for
>> medium rare (meat thermometer should read 140°F, Allow it to stand 10
>> mins before carving.
>
> That's closer to what I do. I like mine to stand a long time--
> partly for the carving, and partly because I like to serve piping hot
> casseroles out of my only oven.

I agree with the long resting time; I usually rest the roast for at
least half an hour (which gives time to make Yorkshire pudding or
something else in the oven). But that only applies if you're cooking in
a fairly hot oven. If you're cooking at a lower oven temperature, less
resting time is needed, and sous vide cooking requires no resting at all.

My preferred method is to cook the roast at a low temperature, then use
a blowtorch to sear it just before serving: That way, the meat is
perfect all the way through, and there's a *sizzling* seared layer on
the outside.

Bob

On Mon, 24 Dec 2012 07:55:57 -0800, Bob Terwilliger
> wrote:

>I agree with the long resting time; I usually rest the roast for at
>least half an hour (which gives time to make Yorkshire pudding or
>something else in the oven). But that only applies if you're cooking in
>a fairly hot oven. If you're cooking at a lower oven temperature, less
>resting time is needed, and sous vide cooking requires no resting at all.

<snip>

Bob, Himself is a whiz at puds and that's his contribution to the
kitchen labor, so a long resting time is required for the roast, as
well as my potatoes au gratin - doing a 5 cheese version this year
that seems to be well received - and TJ's croissants. Having a single
oven is a pain in the behind, although my microwave doubles (poorly)
as a convection oven.

Got the Waldorf salad, toffee-filled cheesecake and Buche de Noel done
this morning, so tomorrow shouldn't be too much of a press.

(And I just learned that Bill's birthday falls on Easter this year, so
I'm already anticipating...oh, hell, pass the high octane eggnog...)

Terry "Squeaks" Pulliam Burd

On Mon, 24 Dec 2012 10:42:12 -0600, Sqwertz >
wrote:

>On Sun, 23 Dec 2012 19:11:57 -0800, Terry Pulliam Burd wrote:
>
>> Jill, I'm trying my hand at a 12 lb., 5 rib roa$t this year.
>
>Previously I thought you said a 5-pounder, not a 5-ribber (12-lber).
>That means you spent.... Holy cow! I can't even type that high! ;-)

$29 lb. It's grass fed and I believe it vacationed in Bora Bora last
year... *No one* in this house quits his/her day job!

Terry "Squeaks" Pulliam Burd

On Mon, 24 Dec 2012 19:14:42 -0800, Terry Pulliam Burd
> wrote:

>On Mon, 24 Dec 2012 10:42:12 -0600, Sqwertz >
>wrote:
>
>>On Sun, 23 Dec 2012 19:11:57 -0800, Terry Pulliam Burd wrote:
>>
>>> Jill, I'm trying my hand at a 12 lb., 5 rib roa$t this year.
>>
>>Previously I thought you said a 5-pounder, not a 5-ribber (12-lber).
>>That means you spent.... Holy cow! I can't even type that high! ;-)
>
>$29 lb. It's grass fed and I believe it vacationed in Bora Bora last
>year... *No one* in this house quits his/her day job!
>
>Terry "Squeaks" Pulliam Burd

I buy grass fed as often as I can. Spensive, yes, wonderful, always.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

wrote:
>
> On Mon, 24 Dec 2012 19:14:42 -0800, Terry Pulliam Burd
> > wrote:
>
> >$29 lb. It's grass fed and I believe it vacationed in Bora Bora last
> >year... *No one* in this house quits his/her day job!
> >
> I buy grass fed as often as I can. Spensive, yes, wonderful, always.

I once went on a date with some hippy chick. We were sitting in the grass at
an outdoor concert and she started eating grass. She told me how it tasted
so good so I tried some then she asked me what I thought.

I was tempted to say, "not bad" just to get on her good side and maybe get
into her pants later that night but I couldn't say it. It was grass, for
god's sake, it wasn't good. She laughed. I've often wondered if that was
just a test to see what I said. heheheh

G.

"Gary" > wrote in message ...
> wrote:
>>
>> On Mon, 24 Dec 2012 19:14:42 -0800, Terry Pulliam Burd
>> > wrote:
>>
>> >$29 lb. It's grass fed and I believe it vacationed in Bora Bora last
>> >year... *No one* in this house quits his/her day job!
>> >
>> I buy grass fed as often as I can. Spensive, yes, wonderful, always.
>
> I once went on a date with some hippy chick. We were sitting in the grass
> at
> an outdoor concert and she started eating grass. She told me how it tasted
> so good so I tried some then she asked me what I thought.
>
> I was tempted to say, "not bad" just to get on her good side and maybe get
> into her pants later that night but I couldn't say it. It was grass, for
> god's sake, it wasn't good. She laughed. I've often wondered if that was
> just a test to see what I said. heheheh
>
> G.

I would have been tempted to spit it out and say it tasted like dog urine.
Of course, after letter her munch on it for half an hour or so.

The Other Guy wrote:
>
> On Tue, 25 Dec 2012 09:12:02 -0500, Gary > wrote:
>
> >I was tempted to say, "not bad" just to get on her good side and maybe get
> >into her pants later that night but I couldn't say it. It was grass, for
> >god's sake, it wasn't good. She laughed. I've often wondered if that was
> >just a test to see what I said. heheheh
>
> So, I'm just GUESSING here, but YOU weren't on drugs at the time?
>
>

LOL! Nope. I had long since gotten tired of the weed. heheh I might have
done better that evening if I still smoked.

koko wrote:

> I buy grass fed as often as I can. Spensive, yes, wonderful, always.

The grass-fed beef I've had was noticeably tougher than grain-fed or
grain-finished, so if I'm buying grass-fed I'll get cuts which are tough
anyway, like short ribs or shanks. That way I can tenderize them by
braising.

If I were seeking out a grass-fed steak or roast, I'd also want it to be
dry-aged, so it would be more tender. (And IMO dry-aging also improves
the flavor.)

One exception would be bottom round: I think the best thing to do with
that cut is to serve it raw (tartare or carpaccio), and for that I
prefer fresher beef.

Bob

On Tue, 25 Dec 2012 08:34:49 -0800, Bob Terwilliger
> wrote:

>koko wrote:
>
>> I buy grass fed as often as I can. Spensive, yes, wonderful, always.
>
>The grass-fed beef I've had was noticeably tougher than grain-fed or
>grain-finished, so if I'm buying grass-fed I'll get cuts which are tough
>anyway, like short ribs or shanks. That way I can tenderize them by
>braising.
>
>If I were seeking out a grass-fed steak or roast, I'd also want it to be
>dry-aged, so it would be more tender. (And IMO dry-aging also improves
>the flavor.)
>
>One exception would be bottom round: I think the best thing to do with
>that cut is to serve it raw (tartare or carpaccio), and for that I
>prefer fresher beef.
>
>Bob

Grass fed and grass finished beef is lower in fat so in needs to be
cooked at a lower temperature than feed lot beef.

*snagged from my butchers web site
http://www.homegrownmeats.com/home31/home-grown

Our Homegrown grass-fed beef is significantly lower in fat than what
you may be used to. To enjoy all the tender, rich flavor, you’ll have
to pay a little extra attention when cooking.

Here are a few simple steps to take:

1. Bring your meat to, or close to, room temperature.
2. Sear and brown the outside on high heat – not burned, but
caramelized.
3. Turn down the heat to medium and finish cooking to the desired
internal temperature. In general, the more rare, the better! (See the
chart below.)
4. Use a meat thermometer to measure the internal temperature or cut
into the meat to check its doneness.
5. The final crucial step is to remove the meat from the heat and let
it rest for 5-15 minutes. Cover your meat with aluminum foil – loosely
for rare and tightly for a little more done.
6. Enjoy your Homegrown grass-fed, flavorful, healthy beef. And we’ll
see you again real soon. We’re sure of it.

Internal Temperature Table
Remove from heat/Ideal temperature after resting/USDA recommendation
Rare -- 120º-130º/125º-130º/140º
Medium-Rare -- 130º-135º/130º-140º/150º
Medium -- 135º-150º/140º-150º/160º
Medium-Well -- 150º-165º/155º-165º/170º (not recommended)

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Mon, 24 Dec 2012 19:14:42 -0800, Terry Pulliam Burd
> wrote:

> On Mon, 24 Dec 2012 10:42:12 -0600, Sqwertz >
> wrote:
>
> >On Sun, 23 Dec 2012 19:11:57 -0800, Terry Pulliam Burd wrote:
> >
> >> Jill, I'm trying my hand at a 12 lb., 5 rib roa$t this year.
> >
> >Previously I thought you said a 5-pounder, not a 5-ribber (12-lber).
> >That means you spent.... Holy cow! I can't even type that high! ;-)
>
> $29 lb. It's grass fed and I believe it vacationed in Bora Bora last
> year... *No one* in this house quits his/her day job!
>
My roast was a hair under 10 pounds this year. Thanks to two
thermometers that didn't agree on what the exact temperature was, it
turned out better than "pretty good"... it was great!

--
Food is an important part of a balanced diet.

Terry Pulliam Burd wrote:
> On Mon, 24 Dec 2012 10:42:12 -0600, Sqwertz >
> wrote:
>
>> On Sun, 23 Dec 2012 19:11:57 -0800, Terry Pulliam Burd wrote:
>>
>>> Jill, I'm trying my hand at a 12 lb., 5 rib roa$t this year.
>> Previously I thought you said a 5-pounder, not a 5-ribber (12-lber).
>> That means you spent.... Holy cow! I can't even type that high! ;-)
> $29 lb. It's grass fed and I believe it vacationed in Bora Bora last
> year... *No one* in this house quits his/her day job!
>
> Terry "Squeaks" Pulliam Burd
Was it chases by assailants?

Steve wrote:

> I was at CostCo yesterday and when I got to the register with all my
> stuff up on the conveyor I handed her my salami and said, "I don't
> think I can afford this one". She looks at me aghast, schrunches up
> her face, and says "Are you serious?". I said, "Yeah I'm serious. Do
> you see money coming out of my ears? It's a go-back." I still spent
> $130 (the 1.9lb Columbus salami was $10.99 and I really didn't need
> it).
>
> Weird conversation. Now I can see why people might be hesitant to
> give their perishable go-backs to the cashier and just leave them on
> some random unrefrigerated shelf. Sheesh.

You could have handled it a lot better, e.g., "This salami isn't mine. I
think some ******* must have mistaken my cart for hers."

Bob

In article >,
jmcquown > wrote:

> 5 lb. standing rib roast
> Fresh cloves of garlic, cut into slivers
> freshly ground black pepper
> salt
> dried thyme
>
> Preheat oven to 500F. Place the standing rib roast into a foil-lined
> roasting pan (easier for roasting pan cleanup). Trim some of the fat
> cap from the top of the roast, (You may want to render it to mix with
> seed for feeding birds.) Cut small slits on top of the roast and stud
> it well with slivers of garlic. Pat it well with salt, pepper and dried
> thyme. Place it rib side down in the roasting pan and place it in the
> oven. Turn the oven down to 375F. Cook the roast for 1 hour.
>
> After 1 hour turn the oven off. Don't bother it. Let it sit
> undisturbed for 2 hours. Then turn the oven back on, 375F. Roast about
> 40 minutes for rare in the center, 45 for med-rare, graduating to 50 to
> 55 minutes for med-well.
>
> This method has always turned out well for me. Plus you don't have to
> fuss with it for hours (which I guess means I'm "lazy") so I can do
> other things I enjoy doing. I can also do some prep on the fresh
> brussels sprouts and the other sides I plan to cook.
>
> Jill

I like that there are so many ways to do it. Here's what I did three
years ago -- and will do tomorrow. I've a six-pound slab o' beast to
prepare for the visiting carnivore and the rest of us.

<http://www.barbschaller.com/Blahblah...6_Standing_Rib
_Roast.html>

Merry Christmas, Jill.
--
Barb,
http://www.barbschaller.com, as of December 23, 2012

On 12/24/2012 11:58 AM, Melba's Jammin' wrote:
> In article >,
> jmcquown > wrote:
>
>> 5 lb. standing rib roast
>> Fresh cloves of garlic, cut into slivers
>> freshly ground black pepper
>> salt
>> dried thyme
>>
>> Preheat oven to 500F. Place the standing rib roast into a foil-lined
>> roasting pan (easier for roasting pan cleanup). Trim some of the fat
>> cap from the top of the roast, (You may want to render it to mix with
>> seed for feeding birds.) Cut small slits on top of the roast and stud
>> it well with slivers of garlic. Pat it well with salt, pepper and dried
>> thyme. Place it rib side down in the roasting pan and place it in the
>> oven. Turn the oven down to 375F. Cook the roast for 1 hour.
>>
>> After 1 hour turn the oven off. Don't bother it. Let it sit
>> undisturbed for 2 hours. Then turn the oven back on, 375F. Roast about
>> 40 minutes for rare in the center, 45 for med-rare, graduating to 50 to
>> 55 minutes for med-well.
>>
>> This method has always turned out well for me. Plus you don't have to
>> fuss with it for hours (which I guess means I'm "lazy") so I can do
>> other things I enjoy doing. I can also do some prep on the fresh
>> brussels sprouts and the other sides I plan to cook.
>>
>> Jill
>
> I like that there are so many ways to do it. Here's what I did three
> years ago -- and will do tomorrow. I've a six-pound slab o' beast to
> prepare for the visiting carnivore and the rest of us.
>
> <http://www.barbschaller.com/Blahblah...6_Standing_Rib
> _Roast.html>
>
> Merry Christmas, Jill.
>
Merry Christmas, Barb! That link doesn't take me anywhere...

Jill

jmcquown wrote:
> On 12/24/2012 11:58 AM, Melba's Jammin' wrote:
>> In article >,
>> jmcquown > wrote:
>>
>>> 5 lb. standing rib roast
>>> Fresh cloves of garlic, cut into slivers
>>> freshly ground black pepper
>>> salt
>>> dried thyme
>>>
>>> Preheat oven to 500F. Place the standing rib roast into a foil-lined
>>> roasting pan (easier for roasting pan cleanup). Trim some of the fat
>>> cap from the top of the roast, (You may want to render it to mix with
>>> seed for feeding birds.) Cut small slits on top of the roast and stud
>>> it well with slivers of garlic. Pat it well with salt, pepper and
>>> dried
>>> thyme. Place it rib side down in the roasting pan and place it in the
>>> oven. Turn the oven down to 375F. Cook the roast for 1 hour.
>>>
>>> After 1 hour turn the oven off. Don't bother it. Let it sit
>>> undisturbed for 2 hours. Then turn the oven back on, 375F. Roast about
>>> 40 minutes for rare in the center, 45 for med-rare, graduating to 50 to
>>> 55 minutes for med-well.
>>>
>>> This method has always turned out well for me. Plus you don't have to
>>> fuss with it for hours (which I guess means I'm "lazy") so I can do
>>> other things I enjoy doing. I can also do some prep on the fresh
>>> brussels sprouts and the other sides I plan to cook.
>>>
>>> Jill
>>
>> I like that there are so many ways to do it. Here's what I did three
>> years ago -- and will do tomorrow. I've a six-pound slab o' beast to
>> prepare for the visiting carnivore and the rest of us.
>>
>> <http://www.barbschaller.com/Blahblah...6_Standing_Rib
>>
>> _Roast.html>
>>
>> Merry Christmas, Jill.
>>
> Merry Christmas, Barb! That link doesn't take me anywhere...
>
> Jill
Learn to cut and paste properly.

In article >,
jmcquown > wrote:

> On 12/24/2012 11:58 AM, Melba's Jammin' wrote:

> > I like that there are so many ways to do it. Here's what I did three
> > years ago -- and will do tomorrow. I've a six-pound slab o' beast to
> > prepare for the visiting carnivore and the rest of us.
> >
> > <http://www.barbschaller.com/Blahblah...6_Standing_Rib
> > _Roast.html>
> >
> > Merry Christmas, Jill.
> >
> Merry Christmas, Barb! That link doesn't take me anywhere...
>
> Jill

Bummer! It took me right where it was meant to. <shrug> I use
Safari as a browser.
--
Barb,
http://www.barbschaller.com, as of December 23, 2012.

On Mon, 31 Dec 2012 13:04:35 -0600, Melba's Jammin'
> wrote:

> In article >,
> jmcquown > wrote:
>
> > On 12/24/2012 11:58 AM, Melba's Jammin' wrote:
>
> > > I like that there are so many ways to do it. Here's what I did three
> > > years ago -- and will do tomorrow. I've a six-pound slab o' beast to
> > > prepare for the visiting carnivore and the rest of us.
> > >
> > > <http://www.barbschaller.com/Blahblah...6_Standing_Rib
> > > _Roast.html>
> > >
> > > Merry Christmas, Jill.
> > >
> > Merry Christmas, Barb! That link doesn't take me anywhere...
> >
> > Jill
>
> Bummer! It took me right where it was meant to. <shrug> I use
> Safari as a browser.

It worked fine for me too and I don't use Safari.

--
Food is an important part of a balanced diet.

sf wrote:

>>>> <http://www.barbschaller.com/Blahblah...6_Standing_Rib
>>>> _Roast.html>
>>>>
>>>> Merry Christmas, Jill.
>>>>
>>> Merry Christmas, Barb! That link doesn't take me anywhere...
>>
>> Bummer! It took me right where it was meant to.<shrug> I use
>> Safari as a browser.
>
> It worked fine for me too and I don't use Safari.


It worked fine for me too, using Internet Explorer.

I don't think there's anything wrong with the link.

Bob

On 12/31/2012 2:04 PM, Melba's Jammin' wrote:
> In article >,
> jmcquown > wrote:
>
>> On 12/24/2012 11:58 AM, Melba's Jammin' wrote:
>
>>> I like that there are so many ways to do it. Here's what I did three
>>> years ago -- and will do tomorrow. I've a six-pound slab o' beast to
>>> prepare for the visiting carnivore and the rest of us.
>>>
>>> <http://www.barbschaller.com/Blahblah...6_Standing_Rib
>>> _Roast.html>
>>>
>>> Merry Christmas, Jill.
>>>
>> Merry Christmas, Barb! That link doesn't take me anywhere...

> Bummer! It took me right where it was meant to. <shrug> I use
> Safari as a browser.

So did your Christmas roast turn out wonderful?

nancy

In article >,
Nancy Young <replyto@inemail> wrote:

> On 12/31/2012 2:04 PM, Melba's Jammin' wrote:
> > In article >,
> > jmcquown > wrote:
> >
> >> On 12/24/2012 11:58 AM, Melba's Jammin' wrote:
> >
> >>> I like that there are so many ways to do it. Here's what I did three
> >>> years ago -- and will do tomorrow. I've a six-pound slab o' beast to
> >>> prepare for the visiting carnivore and the rest of us.
> >>>
> >>> <http://www.barbschaller.com/Blahblah...6_Standing_Rib
> >>> _Roast.html>
> >>>
> >>> Merry Christmas, Jill.
> >>>
> >> Merry Christmas, Barb! That link doesn't take me anywhere...
>
> > Bummer! It took me right where it was meant to. <shrug> I use
> > Safari as a browser.
>
> So did your Christmas roast turn out wonderful?
>
> nancy

It was a titch overdone. The supermarket stuck a pop-up thermometer in
it and I think they put in the wrong one. I took the beast from the
oven before it popped (it popped up while standing, covered with foil)
and I should've taken it out maybe 10 minutes earlier (?). It wasn't
the best roast I've prepared, but I attribute it to OE and not the meat.

--
Barb,
http://www.barbschaller.com, as of December 23, 2012.