So, tonight when I cut into the prime rib, and threw my arms up into
the air yelling "SCORE" that was Stan's signal to tuck his napkin in
under his chin. I was a bit concerned because it was such a small
piece of meat, about 2 lbs, and I was so afraid of overcooking it.
Color me happy

https://flic.kr/p/po4XDJ

Served with a baked potato and broccoli stems that were peeled and
sauteed in butter.

koko

--

Food is our common ground, a universal experience
James Beard

On Monday, October 13, 2014 9:46:40 PM UTC-5, koko wrote:
>
> So, tonight when I cut into the prime rib, and threw my arms up into
> the air yelling "SCORE" that was Stan's signal to tuck his napkin in
> under his chin.
>
> https://flic.kr/p/po4XDJ
>
> koko
>
>
I'm drooling.

On 10/13/2014 11:19 PM, wrote:
> On Monday, October 13, 2014 9:46:40 PM UTC-5, koko wrote:
>>
>> So, tonight when I cut into the prime rib, and threw my arms up into
>> the air yelling "SCORE" that was Stan's signal to tuck his napkin in
>> under his chin.
>>
>> https://flic.kr/p/po4XDJ
>>
>> koko
>>
>>
> I'm drooling.
>

Yes, nice pink inside but it looks like it has a caramelized outside.

On Tue, 14 Oct 2014 01:11:41 -0400, Ed Pawlowski > wrote:

>On 10/13/2014 11:19 PM, wrote:
>> On Monday, October 13, 2014 9:46:40 PM UTC-5, koko wrote:
>>>
>>> So, tonight when I cut into the prime rib, and threw my arms up into
>>> the air yelling "SCORE" that was Stan's signal to tuck his napkin in
>>> under his chin.
>>>
>>> https://flic.kr/p/po4XDJ
>>>
>>> koko
>>>
>>>
>> I'm drooling.
>>
>
>Yes, nice pink inside but it looks like it has a caramelized outside.

Ed, I seared all sides of it in a screaming hot cast iron skillet
before I put it in the oven, so yes, the outside is a bit caramelized.
I put diced up garlic and rosemary around the edges first, then salt
and pepper all around.

koko

--

Food is our common ground, a universal experience
James Beard

On 10/13/2014 9:46 PM, koko wrote:
>
> So, tonight when I cut into the prime rib, and threw my arms up into
> the air yelling "SCORE" that was Stan's signal to tuck his napkin in
> under his chin. I was a bit concerned because it was such a small
> piece of meat, about 2 lbs, and I was so afraid of overcooking it.
> Color me happy
>
> https://flic.kr/p/po4XDJ
>
> Served with a baked potato and broccoli stems that were peeled and
> sauteed in butter.

Oh, but your roasted beast sure looks mighty good and tasty!! You
cooked it to a beautiful perfection, too, and I'm also drooling!
Now, you have me jonesing for a beautiful slice of roasted beast, and
it's all your fault <VBG>! There's only problem -- it's just not
practical to buy and cook a prime rib roast for a household of just one
person :/ Although, the idea of roast beef for leftovers is quite
enticing (salad, sandwiches, etc.) :>

My paternal grandmother (1912-2002) saved the cooked rib bones (well
cleaned) from a roast beast to use as a "platform" (rack) to cook her
version beef tenderloin chateaubriand (is that a redundant
description?). The tied beef tenderloin would be slathered with a
half-n-half mixture of butter and Colonel Grey's mango chutney
(chopped/minced) and baked at a very high temperature (450-500F), not
broiled. She would serve the chateaubriand with 'marchand (sp?!?? de
vin' sauce that incorporated the pan drippings and some madeira wine.
That dish was often served for special holidays and was always a treat
for everyone.

Sky

On Mon, 13 Oct 2014 22:50:25 -0500, Sky >
wrote:

> it's just not
>practical to buy and cook a prime rib roast for a household of just one
>person :/
It can be if you opt for the eye section instead of the whole, bone-in
cut. It makes a beautiful roast and if you have the ends trimmed to
make hamburgers there's no waste at all.

--
Bob
www.kanyak.com

On Tue, 14 Oct 2014 09:59:09 +0300, Opinicus
> wrote:

> On Mon, 13 Oct 2014 22:50:25 -0500, Sky >
> wrote:
>
> > it's just not
> >practical to buy and cook a prime rib roast for a household of just one
> >person :/
> It can be if you opt for the eye section instead of the whole, bone-in
> cut. It makes a beautiful roast and if you have the ends trimmed to
> make hamburgers there's no waste at all.

She can treat it like a steak. We did that just a couple of days ago,
bone in (which turned out not to be much bone at all), almost two
pounds of meat, grilled on the BBQ... delicious.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 13 Oct 2014 22:50:25 -0500, Sky >
wrote:

>On 10/13/2014 9:46 PM, koko wrote:
>>
>> So, tonight when I cut into the prime rib, and threw my arms up into
>> the air yelling "SCORE" that was Stan's signal to tuck his napkin in
>> under his chin. I was a bit concerned because it was such a small
>> piece of meat, about 2 lbs, and I was so afraid of overcooking it.
>> Color me happy
>>
>> https://flic.kr/p/po4XDJ
>>
>> Served with a baked potato and broccoli stems that were peeled and
>> sauteed in butter.
>
>Oh, but your roasted beast sure looks mighty good and tasty!! You
>cooked it to a beautiful perfection, too, and I'm also drooling!
>Now, you have me jonesing for a beautiful slice of roasted beast, and
>it's all your fault <VBG>! There's only problem -- it's just not
>practical to buy and cook a prime rib roast for a household of just one
>person

snippage

Sky, it's always practical to treat oneself well.
The roast was just a fuzz under 2 lbs, just enough for the two of us.

I wish I would have bought a bigger one now because I don't have any
leftoers to speak of. I'm seriously thinking of getting another one
just so I can have some leftovers.

Waiting to hear about how much you enjoyed your prime rib ;-)

koko

--

Food is our common ground, a universal experience
James Beard

On 10/14/2014 9:56 AM, koko wrote:
>
> Sky, it's always practical to treat oneself well.
> The roast was just a fuzz under 2 lbs, just enough for the two of us.
>
> I wish I would have bought a bigger one now because I don't have any
> leftoers to speak of. I'm seriously thinking of getting another one
> just so I can have some leftovers.
>
> Waiting to hear about how much you enjoyed your prime rib ;-)

You're right, Koko, it's always nice to spoil myself sometimes (within
reason). Next time I see a prime rib at the grocery store, I just might
ask the butcher to slice a one-rib portion for me. Might even go for a
two-ribber

Sky

On 2014-10-15 9:14 AM, Sky wrote:
> On 10/14/2014 9:56 AM, koko wrote:
>>
>> Sky, it's always practical to treat oneself well.
>> The roast was just a fuzz under 2 lbs, just enough for the two of us.
>>
>> I wish I would have bought a bigger one now because I don't have any
>> leftoers to speak of. I'm seriously thinking of getting another one
>> just so I can have some leftovers.
>>
>> Waiting to hear about how much you enjoyed your prime rib ;-)
>
> You're right, Koko, it's always nice to spoil myself sometimes (within
> reason). Next time I see a prime rib at the grocery store, I just might
> ask the butcher to slice a one-rib portion for me. Might even go for a
> two-ribber
>


Skinny little roasts tend not to be as good as larger roasts. Do the
larger on and live on leftovers for a week.

On Wed, 15 Oct 2014 10:41:26 -0400, Dave Smith
> wrote:

>On 2014-10-15 9:14 AM, Sky wrote:
>> On 10/14/2014 9:56 AM, koko wrote:
>>>
>>> Sky, it's always practical to treat oneself well.
>>> The roast was just a fuzz under 2 lbs, just enough for the two of us.
>>>
>>> I wish I would have bought a bigger one now because I don't have any
>>> leftoers to speak of. I'm seriously thinking of getting another one
>>> just so I can have some leftovers.
>>>
>>> Waiting to hear about how much you enjoyed your prime rib ;-)
>>
>> You're right, Koko, it's always nice to spoil myself sometimes (within
>> reason). Next time I see a prime rib at the grocery store, I just might
>> ask the butcher to slice a one-rib portion for me. Might even go for a
>> two-ribber
>>
>
>
>Skinny little roasts tend not to be as good as larger roasts. Do the
>larger on and live on leftovers for a week.

My slightly less than 2 lb came out perfect.

koko

--

Food is our common ground, a universal experience
James Beard

On Wed, 15 Oct 2014 08:14:24 -0500, Sky >
wrote:

>On 10/14/2014 9:56 AM, koko wrote:
>>
>> Sky, it's always practical to treat oneself well.
>> The roast was just a fuzz under 2 lbs, just enough for the two of us.
>>
>> I wish I would have bought a bigger one now because I don't have any
>> leftoers to speak of. I'm seriously thinking of getting another one
>> just so I can have some leftovers.
>>
>> Waiting to hear about how much you enjoyed your prime rib ;-)
>
>You're right, Koko, it's always nice to spoil myself sometimes (within
>reason). Next time I see a prime rib at the grocery store, I just might
>ask the butcher to slice a one-rib portion for me. Might even go for a
>two-ribber
>
>Sky
>
Good Sky. A two ribber will give you some lovely leftovers too.

koko

--

Food is our common ground, a universal experience
James Beard

On Mon, 13 Oct 2014 19:46:40 -0700, koko > wrote:

>
> So, tonight when I cut into the prime rib, and threw my arms up into
> the air yelling "SCORE" that was Stan's signal to tuck his napkin in
> under his chin. I was a bit concerned because it was such a small
> piece of meat, about 2 lbs, and I was so afraid of overcooking it.
> Color me happy
>
> https://flic.kr/p/po4XDJ
>
> Served with a baked potato and broccoli stems that were peeled and
> sauteed in butter.
>
Wow, that was spot on!



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/13/2014 10:46 PM, koko wrote:
>
> So, tonight when I cut into the prime rib, and threw my arms up into
> the air yelling "SCORE" that was Stan's signal to tuck his napkin in
> under his chin. I was a bit concerned because it was such a small
> piece of meat, about 2 lbs, and I was so afraid of overcooking it.
> Color me happy
>
> https://flic.kr/p/po4XDJ
>
> Served with a baked potato and broccoli stems that were peeled and
> sauteed in butter.
>
> koko
>
Looks wonderful!

Jill

On Wed, 15 Oct 2014 10:16:54 -0400, jmcquown >
wrote:

>On 10/13/2014 10:46 PM, koko wrote:
>>
>> So, tonight when I cut into the prime rib, and threw my arms up into
>> the air yelling "SCORE" that was Stan's signal to tuck his napkin in
>> under his chin. I was a bit concerned because it was such a small
>> piece of meat, about 2 lbs, and I was so afraid of overcooking it.
>> Color me happy
>>
>> https://flic.kr/p/po4XDJ
>>
>> Served with a baked potato and broccoli stems that were peeled and
>> sauteed in butter.
>>
>> koko
>>
>Looks wonderful!
>
>Jill

Thanks Jill, it was great.

koko

--

Food is our common ground, a universal experience
James Beard