I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.

Any recommendations?

On 11/22/2016 2:18 PM, xmdp wrote:
> I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.
>
> Any recommendations?
>

This recipe and method works fantastically Enjoy!

http://www.epicurious.com/recipes/me...e-rib-52990621

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On 11/22/2016 3:18 PM, xmdp wrote:
> I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.
>
> Any recommendations?
>
Depends on the size of the roast.

Easy and delicious. Been using this recipe for 25+ years.

5-7 lb. bone-in standing rib roast
3-4 cloves garlic, cut into slivers
ground thyme
salt & pepper

Preheat oven to 500F. (Important to start with a very hot oven.) Trim
some of the fat from the roast but not all of the fat cap. Cut small
slits all over the top and insert slivers of garlic. Pat salt, pepper
and thyme onto the beef. Place the roast, rib-side down, in a roasting
pan. Put it in the preheated oven. Immediately turn the heat down to
375F. Roast for 1 hour. DO NOT OPEN THE OVEN DOOR.

Turn the oven completely off. Again, do NOT open the oven door. Let
the seared roast with garlic and herbs sit in the still hot oven for 2
hours. Then turn the oven on again at 375F. Roast approximately 40
minutes to 60 minutes more. That will get you well done on the outside
and rare on the inside. A nice crispy crust but not over done.
Delicious. Old school.

My mother found this method in a newspaper article circa 1973. I'm sure
I have a copy of it around here in one of the old recipe boxes. I've
used this method more than once. Easy and tasty. delicious.

Jill

On 11/22/2016 10:18 AM, xmdp wrote:
> I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.
>
> Any recommendations?
>

I like your idea of dredging the roast in flour and browning the
surface. Sous vide seems perfect for a rib roast. Alternatively, you
could do this simple method.

http://www.seriouseats.com/2014/12/f...prime-rib.html

On Tuesday, November 22, 2016 at 12:18:46 PM UTC-8, xmdp wrote:
> I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.
>
> Any recommendations?

my favorite way of doing it. The flavor is awesome and the au jus is amazing.

http://hizzoners.com/index.php/recip...rime-rib-roast

On 11/22/2016 1:18 PM, xmdp wrote:
> I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.
>
> Any recommendations?
>

Herbed (rosemary, thyme, marjoram) olive oil and crushed garlic paste,
rub in well - into the smoker at 250F with cherry wood chips and roast
to 135F internal.

Cover and let sit for 15 minutes - carve and serve.

Juice collected and combined with gravy of choice or Au Jus mix.

On 11/22/2016 4:07 PM, Sky wrote:
> On 11/22/2016 2:18 PM, xmdp wrote:
>> I'm looking for something a little different this year. Typically
>> I'll dredge the roast in seasoned flour and throw it in a very hot
>> (450F) oven for 15 minutes then lower it to 325F until medium rare.
>>
>> Any recommendations?
>>
>
> This recipe and method works fantastically Enjoy!
>
> http://www.epicurious.com/recipes/me...e-rib-52990621
>
>
> Sky
>

I watched the video. Sorry, I don't agree about removing the bones.

The last time I bought a standing rib roast I was not able to buy it
with the bones attached. They "tied" the bones on. Does not help with
how I prepare the roast, which is standing on the bones. Hence the
name, Standing Rib Roast.

I doubt the OP is actually talking about PRIME as a grade of beef rib roast.

Anyway, I did buy the roast with the bones tied to the roast. Because I
do like to make beef stock from the meaty bones. But I really would
prefer to roast the bones while still attached to the meat.

Jill

"ImStillMags" > wrote in message
...
> On Tuesday, November 22, 2016 at 12:18:46 PM UTC-8, xmdp wrote:
>> I'm looking for something a little different this year. Typically I'll
>> dredge the roast in seasoned flour and throw it in a very hot (450F) oven
>> for 15 minutes then lower it to 325F until medium rare.
>>
>> Any recommendations?
>
> my favorite way of doing it. The flavor is awesome and the au jus is
> amazing.
>
> http://hizzoners.com/index.php/recip...rime-rib-roast

Mmmmmmmmmmmmmm, that looks so good! I am definitely having that for
Christmas or New Year's...definitely. Happy Thanksgiving to you, and thank
you for posting so many good recipes and links through the year.

Cheri

On 2016-11-22 4:14 PM, dsi1 wrote:
> On 11/22/2016 10:18 AM, xmdp wrote:
>> I'm looking for something a little different this year. Typically
>> I'll dredge the roast in seasoned flour and throw it in a very hot
>> (450F) oven for 15 minutes then lower it to 325F until medium rare.
>>
>> Any recommendations?
>>
>
> I like your idea of dredging the roast in flour and browning the
> surface. Sous vide seems perfect for a rib roast. Alternatively, you
> could do this simple method.
>
> http://www.seriouseats.com/2014/12/f...prime-rib.html

It is not a surprise that even your linked article says sous vide is not
a good way to cook a prime rib.

On 11/22/2016 3:20 PM, Dave Smith wrote:

>> http://www.seriouseats.com/2014/12/f...prime-rib.html
>
> It is not a surprise that even your linked article says sous vide is not
> a good way to cook a prime rib.

Otoh, it would be dandy for thawing and par-cooking a canucklehead like YOU!

On 11/22/2016 5:14 PM, Sqwertz wrote:
> I think that covers my two rants for the holidays. No, wait...


No Omelet rant, stalker Steve?

On 11/22/2016 5:27 PM, Sqwerts wrote:
> On 11/22/2016 3:20 PM, Dave Smith wrote:
>
>>> http://www.seriouseats.com/2014/12/f...prime-rib.html
>>
>> It is not a surprise that even your linked article says sous vide is not
>> a good way to cook a prime rib.
>
> Otoh, it would be dandy for thawing and par-cooking a canucklehead like
> YOU!
Give it up, loser.

On 11/22/2016 7:08 PM, Sqwertz wrote:
> On Tue, 22 Nov 2016 12:18:42 -0800 (PST), xmdp wrote:
>
>> I'm looking for something a little different this year. Typically
>> I'll dredge the roast in seasoned flour and throw it in a very hot
>> (450F) oven for 15 minutes then lower it to 325F until medium rare.
>>
>>
>> Any recommendations?
>
> Skip the flour, and season it with salt and pepper. Instead of
> turning it down to 325 turn it down to 265.
>
> -sw
>

Two methods, none involving flour. The one Steve gives above results in
an evenly cooked roast that can be cooked to your desired doneness. The
hot start ives it a bit of a bark.

The other method is too cook it hot, about 425. You get a ring on the
outside that is fairly well done while the center is rare to medium
rare. Some of us like the contrast. I take it out of the oven at about
115 degrees internal and let it rest a good 15 minutes.

On Tuesday, November 22, 2016 at 3:18:46 PM UTC-5, xmdp wrote:
> I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.
>
> Any recommendations?

I put it in a 250 F oven until medium rare. The outside gets plenty
brown. Gentle heat keeps the outer area from overcooking.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Tuesday, November 22, 2016 at 3:18:46 PM UTC-5, xmdp wrote:
> I'm looking for something a little different this year. Typically I'll
> dredge the roast in seasoned flour and throw it in a very hot (450F) oven
> for 15 minutes then lower it to 325F until medium rare.
>
> Any recommendations?

I put it in a 250 F oven until medium rare. The outside gets plenty
brown. Gentle heat keeps the outer area from overcooking.

Cindy Hamilton

==================

Ahh you 'put' food in the oven too? ) I get the giggles when I constantly
read about how some 'throw' it in.

I have visions of food splattered everywhere <g>

--
http://www.helpforheroes.org.uk

On Wednesday, November 23, 2016 at 6:32:17 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 22, 2016 at 3:18:46 PM UTC-5, xmdp wrote:
> > I'm looking for something a little different this year. Typically I'll
> > dredge the roast in seasoned flour and throw it in a very hot (450F) oven
> > for 15 minutes then lower it to 325F until medium rare.
> >
> > Any recommendations?
>
> I put it in a 250 F oven until medium rare. The outside gets plenty
> brown. Gentle heat keeps the outer area from overcooking.
>
> Cindy Hamilton
>
> ==================
>
> Ahh you 'put' food in the oven too? ) I get the giggles when I constantly
> read about how some 'throw' it in.
>
> I have visions of food splattered everywhere <g>

Good one. A standing rib roast would be a little much for me
to throw, though. Major League Baseball never invited me to
spring training.

Cindy Hamilton

xmdp wrote:
>
> I'm looking for something a little different this year.
>
> Any recommendations?

If one has the facility the very best method is rotisserie.
I've rotisseried quite a few large roasts on my Weber... only drawback
is one must stand at the grill the entire time to guard that the roast
doesn't slip out of balance and the spit stops rotating, happened to
me once with a large beautiful bone-on center cut pork loin, I walked
away to chat and the roast was cremated... had I been there it would
have been a simple matter to adjust the counter balance weight. When
I get my new Weber set up I'll be back to rotisserie cooking, no other
method compares or even comes close.
That incident taught me to never walk away from the grill no matter
what/how one is cooking.
Many years ago I had a large Black Angus countertop oven that had a
griddle on top and a built in rotisserie which is how I got hooked on
spit roasting. Unfortunately that thing was a Big B to clean, but the
Weber solves the clean up problem. It didn't fit a countertop, I had
a wheeled cart, Cosco made carts for those ovens:
http://www.ebay.com/itm/Black-Angus-...1221773849 02
https://www.etsy.com/market/cosco_kitchen_cart

"Cindy Hamilton" wrote in message
...

On Wednesday, November 23, 2016 at 6:32:17 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 22, 2016 at 3:18:46 PM UTC-5, xmdp wrote:
> > I'm looking for something a little different this year. Typically I'll
> > dredge the roast in seasoned flour and throw it in a very hot (450F)
> > oven
> > for 15 minutes then lower it to 325F until medium rare.
> >
> > Any recommendations?
>
> I put it in a 250 F oven until medium rare. The outside gets plenty
> brown. Gentle heat keeps the outer area from overcooking.
>
> Cindy Hamilton
>
> ==================
>
> Ahh you 'put' food in the oven too? ) I get the giggles when I
> constantly
> read about how some 'throw' it in.
>
> I have visions of food splattered everywhere <g>

Good one. A standing rib roast would be a little much for me
to throw, though. Major League Baseball never invited me to
spring training.

Cindy Hamilton

=========

lol



--
http://www.helpforheroes.org.uk

On 11/23/2016 8:41 AM, Brooklyn1 wrote:
> xmdp wrote:
>>
>> I'm looking for something a little different this year.
>>
>> Any recommendations?
>
> If one has the facility the very best method is rotisserie.
> I've rotisseried quite a few large roasts on my Weber... only drawback
> is one must stand at the grill the entire time to guard that the roast
> doesn't slip out of balance and the spit stops rotating, happened to
> me once with a large beautiful bone-on center cut pork loin, I walked
> away to chat and the roast was cremated... had I been there it would
> have been a simple matter to adjust the counter balance weight. When
> I get my new Weber set up I'll be back to rotisserie cooking, no other
> method compares or even comes close.
> That incident taught me to never walk away from the grill no matter
> what/how one is cooking.
> Many years ago I had a large Black Angus countertop oven that had a
> griddle on top and a built in rotisserie which is how I got hooked on
> spit roasting. Unfortunately that thing was a Big B to clean, but the
> Weber solves the clean up problem. It didn't fit a countertop, I had
> a wheeled cart, Cosco made carts for those ovens:
> http://www.ebay.com/itm/Black-Angus-...1221773849 02
> https://www.etsy.com/market/cosco_kitchen_cart
>
Take that Ron Popeil!

Now THAT is a rotisserie oven.

On Tuesday, November 22, 2016 at 2:03:17 PM UTC-8, Cheri wrote:
> "ImStillMags" > wrote in message
> ...
> > On Tuesday, November 22, 2016 at 12:18:46 PM UTC-8, xmdp wrote:
> >> I'm looking for something a little different this year. Typically I'll
> >> dredge the roast in seasoned flour and throw it in a very hot (450F) oven
> >> for 15 minutes then lower it to 325F until medium rare.
> >>
> >> Any recommendations?
> >
> > my favorite way of doing it. The flavor is awesome and the au jus is
> > amazing.
> >
> > http://hizzoners.com/index.php/recip...rime-rib-roast
>
> Mmmmmmmmmmmmmm, that looks so good! I am definitely having that for
> Christmas or New Year's...definitely. Happy Thanksgiving to you, and thank
> you for posting so many good recipes and links through the year.
>
> Cheri

wow. Thanks.

On Tuesday, November 22, 2016 at 12:19:54 PM UTC-10, Dave Smith wrote:
> On 2016-11-22 4:14 PM, dsi1 wrote:
> > On 11/22/2016 10:18 AM, xmdp wrote:
> >> I'm looking for something a little different this year. Typically
> >> I'll dredge the roast in seasoned flour and throw it in a very hot
> >> (450F) oven for 15 minutes then lower it to 325F until medium rare.
> >>
> >> Any recommendations?
> >>
> >
> > I like your idea of dredging the roast in flour and browning the
> > surface. Sous vide seems perfect for a rib roast. Alternatively, you
> > could do this simple method.
> >
> > http://www.seriouseats.com/2014/12/f...prime-rib.html
>
> It is not a surprise that even your linked article says sous vide is not
> a good way to cook a prime rib.

Don't believe everything you read on the internet. The article was cited for the cooking technique i.e., roasting in a cool oven. I think this method is one that will become more popular in the future. The idea is pretty much the same as sous vide and is probably more practical in most situations. Like sous vide, the important part is how you finish the surface of the meat.. There's all kinds of ways to do this but they all involve high heat.

In article >, says...
>
> On 11/22/2016 10:18 AM, xmdp wrote:
> > I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.
> >
> > Any recommendations?
> >
>
> I like your idea of dredging the roast in flour and browning the
> surface. Sous vide seems perfect for a rib roast.

???? You can hardly call meat cooked in a sousvide "roast".

Janet UK

"dsi1" wrote in message
...

On Tuesday, November 22, 2016 at 12:19:54 PM UTC-10, Dave Smith wrote:
> On 2016-11-22 4:14 PM, dsi1 wrote:
> > On 11/22/2016 10:18 AM, xmdp wrote:
> >> I'm looking for something a little different this year. Typically
> >> I'll dredge the roast in seasoned flour and throw it in a very hot
> >> (450F) oven for 15 minutes then lower it to 325F until medium rare.
> >>
> >> Any recommendations?
> >>
> >
> > I like your idea of dredging the roast in flour and browning the
> > surface. Sous vide seems perfect for a rib roast. Alternatively, you
> > could do this simple method.
> >
> > http://www.seriouseats.com/2014/12/f...prime-rib.html
>
> It is not a surprise that even your linked article says sous vide is not
> a good way to cook a prime rib.

Don't believe everything you read on the internet. The article was cited for
the cooking technique i.e., roasting in a cool oven. I think this method is
one that will become more popular in the future. The idea is pretty much the
same as sous vide and is probably more practical in most situations. Like
sous vide, the important part is how you finish the surface of the meat.
There's all kinds of ways to do this but they all involve high heat.

================

I totally agree! I have been experimenting with a turkey breast this week.
I didn't brown it pre sous vide this time so I will test it out in a few
days.

OR we might just be called 'assholes' for daring to be 'different' ... as
they see it LOL

I expect you are devastated just as I am .............. NOT ))

--
http://www.helpforheroes.org.uk

On Wednesday, November 23, 2016 at 7:09:24 AM UTC-10, Janet wrote:
> In article >, says...
> >
> > On 11/22/2016 10:18 AM, xmdp wrote:
> > > I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.
> > >
> > > Any recommendations?
> > >
> >
> > I like your idea of dredging the roast in flour and browning the
> > surface. Sous vide seems perfect for a rib roast.
>
> ???? You can hardly call meat cooked in a sousvide "roast".
>
> Janet UK

Duly noted. From now on, any rib roast cooked sous vide will be called "Prime Rib ala Sous Vide" No doubt others will protest that name too but they can all just go to hell. Besides, it's a real classy sounding name.

On Wednesday, November 23, 2016 at 7:27:59 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 22, 2016 at 12:19:54 PM UTC-10, Dave Smith wrote:
> > On 2016-11-22 4:14 PM, dsi1 wrote:
> > > On 11/22/2016 10:18 AM, xmdp wrote:
> > >> I'm looking for something a little different this year. Typically
> > >> I'll dredge the roast in seasoned flour and throw it in a very hot
> > >> (450F) oven for 15 minutes then lower it to 325F until medium rare.
> > >>
> > >> Any recommendations?
> > >>
> > >
> > > I like your idea of dredging the roast in flour and browning the
> > > surface. Sous vide seems perfect for a rib roast. Alternatively, you
> > > could do this simple method.
> > >
> > > http://www.seriouseats.com/2014/12/f...prime-rib.html
> >
> > It is not a surprise that even your linked article says sous vide is not
> > a good way to cook a prime rib.
>
> Don't believe everything you read on the internet. The article was cited for
> the cooking technique i.e., roasting in a cool oven. I think this method is
> one that will become more popular in the future. The idea is pretty much the
> same as sous vide and is probably more practical in most situations. Like
> sous vide, the important part is how you finish the surface of the meat.
> There's all kinds of ways to do this but they all involve high heat.
>
> ================
>
> I totally agree! I have been experimenting with a turkey breast this week.
> I didn't brown it pre sous vide this time so I will test it out in a few
> days.
>
> OR we might just be called 'assholes' for daring to be 'different' ... as
> they see it LOL
>
> I expect you are devastated just as I am .............. NOT ))
>
> --
> http://www.helpforheroes.org.uk

We boldly go where no men have gone before - or something of that nature. I'll probably cook a turkey breast tomorrow. My plan is to make it Chinese style. What the heck is Chinese style turkey? Beats me. It probably involves 5 spice and sugar.

On 11/23/2016 10:31 AM, dsi1 wrote:

>>> I like your idea of dredging the roast in flour and browning the
>>> surface. Sous vide seems perfect for a rib roast.
>>
>> ???? You can hardly call meat cooked in a sousvide "roast".
>>
>> Janet UK
>
> Duly noted. From now on, any rib roast cooked sous vide will be called "Prime Rib ala Sous Vide" No doubt others will protest
> that name too but they can all just go to hell. Besides, it's a real classy sounding name.
>

It pairs nicely with Au Jus, doesn't it?

"dsi1" wrote in message
...

On Wednesday, November 23, 2016 at 7:09:24 AM UTC-10, Janet wrote:
> In article >, says...
> >
> > On 11/22/2016 10:18 AM, xmdp wrote:
> > > I'm looking for something a little different this year. Typically
> > > I'll dredge the roast in seasoned flour and throw it in a very hot
> > > (450F) oven for 15 minutes then lower it to 325F until medium rare.
> > >
> > > Any recommendations?
> > >
> >
> > I like your idea of dredging the roast in flour and browning the
> > surface. Sous vide seems perfect for a rib roast.
>
> ???? You can hardly call meat cooked in a sousvide "roast".
>
> Janet UK

Duly noted. From now on, any rib roast cooked sous vide will be called
"Prime Rib ala Sous Vide" No doubt others will protest that name too but
they can all just go to hell. Besides, it's a real classy sounding name.

=================

LOL eons ago I learned here, that what we call 'joints', you call
'roasts'... even if it is going to be boiled. Boy this is old stuff!!

Just terminology.

--
http://www.helpforheroes.org.uk

"dsi1" wrote in message
...

On Wednesday, November 23, 2016 at 7:27:59 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 22, 2016 at 12:19:54 PM UTC-10, Dave Smith wrote:
> > On 2016-11-22 4:14 PM, dsi1 wrote:
> > > On 11/22/2016 10:18 AM, xmdp wrote:
> > >> I'm looking for something a little different this year. Typically
> > >> I'll dredge the roast in seasoned flour and throw it in a very hot
> > >> (450F) oven for 15 minutes then lower it to 325F until medium rare.
> > >>
> > >> Any recommendations?
> > >>
> > >
> > > I like your idea of dredging the roast in flour and browning the
> > > surface. Sous vide seems perfect for a rib roast. Alternatively, you
> > > could do this simple method.
> > >
> > > http://www.seriouseats.com/2014/12/f...prime-rib.html
> >
> > It is not a surprise that even your linked article says sous vide is not
> > a good way to cook a prime rib.
>
> Don't believe everything you read on the internet. The article was cited
> for
> the cooking technique i.e., roasting in a cool oven. I think this method
> is
> one that will become more popular in the future. The idea is pretty much
> the
> same as sous vide and is probably more practical in most situations. Like
> sous vide, the important part is how you finish the surface of the meat.
> There's all kinds of ways to do this but they all involve high heat.
>
> ================
>
> I totally agree! I have been experimenting with a turkey breast this week.
> I didn't brown it pre sous vide this time so I will test it out in a few
> days.
>
> OR we might just be called 'assholes' for daring to be 'different' ... as
> they see it LOL
>
> I expect you are devastated just as I am .............. NOT ))
>
> --
> http://www.helpforheroes.org.uk

We boldly go where no men have gone before - or something of that nature.
I'll probably cook a turkey breast tomorrow. My plan is to make it Chinese
style. What the heck is Chinese style turkey? Beats me. It probably involves
5 spice and sugar.

============

It will be spicy, yes? *sigh* It sounds lovely though.



--
http://www.helpforheroes.org.uk

On Wednesday, November 23, 2016 at 12:36:14 PM UTC-5, dsi1 wrote:
> On Wednesday, November 23, 2016 at 7:27:59 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, November 22, 2016 at 12:19:54 PM UTC-10, Dave Smith wrote:
> > > On 2016-11-22 4:14 PM, dsi1 wrote:
> > > > On 11/22/2016 10:18 AM, xmdp wrote:
> > > >> I'm looking for something a little different this year. Typically
> > > >> I'll dredge the roast in seasoned flour and throw it in a very hot
> > > >> (450F) oven for 15 minutes then lower it to 325F until medium rare.
> > > >>
> > > >> Any recommendations?
> > > >>
> > > >
> > > > I like your idea of dredging the roast in flour and browning the
> > > > surface. Sous vide seems perfect for a rib roast. Alternatively, you
> > > > could do this simple method.
> > > >
> > > > http://www.seriouseats.com/2014/12/f...prime-rib.html
> > >
> > > It is not a surprise that even your linked article says sous vide is not
> > > a good way to cook a prime rib.
> >
> > Don't believe everything you read on the internet. The article was cited for
> > the cooking technique i.e., roasting in a cool oven. I think this method is
> > one that will become more popular in the future. The idea is pretty much the
> > same as sous vide and is probably more practical in most situations. Like
> > sous vide, the important part is how you finish the surface of the meat.
> > There's all kinds of ways to do this but they all involve high heat.
> >
> > ================
> >
> > I totally agree! I have been experimenting with a turkey breast this week.
> > I didn't brown it pre sous vide this time so I will test it out in a few
> > days.
> >
> > OR we might just be called 'assholes' for daring to be 'different' ... as
> > they see it LOL
> >
> > I expect you are devastated just as I am .............. NOT ))
> >
> > --
> > http://www.helpforheroes.org.uk
>
> We boldly go where no men have gone before - or something of that nature. I'll probably cook a turkey breast tomorrow. My plan is to make it Chinese style. What the heck is Chinese style turkey? Beats me. It probably involves 5 spice and sugar.

I used to make red-cooked leftover turkey. I adapted the recipe from
the red-cooked pork recipe in Mrs. Chiang's Szechwan Cookbook. It
involved 5-spice and sugar (and soy and ginger and probably some other
stuff I can't recall).

Cindy Hamilton

On 11/23/2016 10:36 AM, dsi1 wrote:
> On Wednesday, November 23, 2016 at 7:27:59 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Tuesday, November 22, 2016 at 12:19:54 PM UTC-10, Dave Smith wrote:
>>> On 2016-11-22 4:14 PM, dsi1 wrote:
>>>> On 11/22/2016 10:18 AM, xmdp wrote:
>>>>> I'm looking for something a little different this year. Typically
>>>>> I'll dredge the roast in seasoned flour and throw it in a very hot
>>>>> (450F) oven for 15 minutes then lower it to 325F until medium rare.
>>>>>
>>>>> Any recommendations?
>>>>>
>>>>
>>>> I like your idea of dredging the roast in flour and browning the
>>>> surface. Sous vide seems perfect for a rib roast. Alternatively, you
>>>> could do this simple method.
>>>>
>>>> http://www.seriouseats.com/2014/12/f...prime-rib.html
>>>
>>> It is not a surprise that even your linked article says sous vide is not
>>> a good way to cook a prime rib.
>>
>> Don't believe everything you read on the internet. The article was cited for
>> the cooking technique i.e., roasting in a cool oven. I think this method is
>> one that will become more popular in the future. The idea is pretty much the
>> same as sous vide and is probably more practical in most situations. Like
>> sous vide, the important part is how you finish the surface of the meat.
>> There's all kinds of ways to do this but they all involve high heat.
>>
>> ================
>>
>> I totally agree! I have been experimenting with a turkey breast this week.
>> I didn't brown it pre sous vide this time so I will test it out in a few
>> days.
>>
>> OR we might just be called 'assholes' for daring to be 'different' ... as
>> they see it LOL
>>
>> I expect you are devastated just as I am .............. NOT ))
>>
>> --
>> http://www.helpforheroes.org.uk
>
> We boldly go where no men have gone before - or something of that nature. I'll probably cook a turkey breast tomorrow.
> My plan is to make it Chinese style. What the heck is Chinese style turkey? Beats me. It probably involves 5 spice and sugar.
>
And Oyster sauce, shoyu, hoi sin, plum sauce, rice wine, and ground
ginger, grated orange peel and garlic.

A bit of peanut oil to gloss it all!

Ophelia wrote:
>
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 22, 2016 at 3:18:46 PM UTC-5, xmdp wrote:
> > I'm looking for something a little different this year. Typically I'll
> > dredge the roast in seasoned flour and throw it in a very hot (450F) oven
> > for 15 minutes then lower it to 325F until medium rare.
> >
> > Any recommendations?
>
> I put it in a 250 F oven until medium rare. The outside gets plenty
> brown. Gentle heat keeps the outer area from overcooking.
>
> Cindy Hamilton
>
> ==================
>
> Ahh you 'put' food in the oven too? ) I get the giggles when I constantly
> read about how some 'throw' it in.
>
> I have visions of food splattered everywhere <g>

LOL SWAP to you, ma'am!

"Gary" wrote in message ...

Ophelia wrote:
>
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 22, 2016 at 3:18:46 PM UTC-5, xmdp wrote:
> > I'm looking for something a little different this year. Typically I'll
> > dredge the roast in seasoned flour and throw it in a very hot (450F)
> > oven
> > for 15 minutes then lower it to 325F until medium rare.
> >
> > Any recommendations?
>
> I put it in a 250 F oven until medium rare. The outside gets plenty
> brown. Gentle heat keeps the outer area from overcooking.
>
> Cindy Hamilton
>
> ==================
>
> Ahh you 'put' food in the oven too? ) I get the giggles when I
> constantly
> read about how some 'throw' it in.
>
> I have visions of food splattered everywhere <g>

LOL SWAP to you, ma'am!

================

Aww do you 'throw' food in the oven?? ;-))

It always made me giggle) It's just a saying I am sure you giggle
about the way I describe things too, eh)



--
http://www.helpforheroes.org.uk

"Bruce" wrote in message
...

In article >, Ophelia says...
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > Ahh you 'put' food in the oven too? ) I get the giggles when I
> > constantly
> > read about how some 'throw' it in.
> >
> > I have visions of food splattered everywhere <g>
>
> LOL SWAP to you, ma'am!
>
> ================
>
> Aww do you 'throw' food in the oven?? ;-))
>
> It always made me giggle) It's just a saying I am sure you giggle
> about the way I describe things too, eh)

Jamie Oliver often bangs food in the old pan.

==================

LOL there you go)


--
http://www.helpforheroes.org.uk

Bruce wrote:
>
> In article >, Ophelia says...
> >
> > "Gary" wrote in message ...
> >
> > Ophelia wrote:
> > >
> > > Ahh you 'put' food in the oven too? ) I get the giggles when I
> > > constantly
> > > read about how some 'throw' it in.
> > >
> > > I have visions of food splattered everywhere <g>
> >
> > LOL SWAP to you, ma'am!
> >
> > ================
> >
> > Aww do you 'throw' food in the oven?? ;-))
> >
> > It always made me giggle) It's just a saying I am sure you giggle
> > about the way I describe things too, eh)
>
> Jamie Oliver often bangs food in the old pan.

Alton was the oven police. He put a camera inside of ovens.

On 11/23/2016 12:03 PM, Bruce wrote:
> Jamie Oliver often bangs food in the old pan.

**** off out of American groups, Bwuthie.

"Gary" wrote in message ...

Bruce wrote:
>
> In article >, Ophelia says...
> >
> > "Gary" wrote in message ...
> >
> > Ophelia wrote:
> > >
> > > Ahh you 'put' food in the oven too? ) I get the giggles when I
> > > constantly
> > > read about how some 'throw' it in.
> > >
> > > I have visions of food splattered everywhere <g>
> >
> > LOL SWAP to you, ma'am!
> >
> > ================
> >
> > Aww do you 'throw' food in the oven?? ;-))
> >
> > It always made me giggle) It's just a saying I am sure you giggle
> > about the way I describe things too, eh)
>
> Jamie Oliver often bangs food in the old pan.

Alton was the oven police. He put a camera inside of ovens.

====

Wow! Did they not bake along with the food??



--
http://www.helpforheroes.org.uk

dsi1 wrote:
>
> On Wednesday, November 23, 2016 at 7:09:24 AM UTC-10, Janet wrote:
> > In article >, says...
> > >
> > > On 11/22/2016 10:18 AM, xmdp wrote:
> > > > I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.
> > > >
> > > > Any recommendations?
> > > >
> > >
> > > I like your idea of dredging the roast in flour and browning the
> > > surface. Sous vide seems perfect for a rib roast.
> >
> > ???? You can hardly call meat cooked in a sousvide "roast".
> >
> > Janet UK
>
> Duly noted. From now on, any rib roast cooked sous vide will be called "Prime Rib ala Sous Vide" No doubt others will protest that name too but they can all just go to hell. Besides, it's a real classy sounding name.

I think any prime rib would be good unless you make a pot roast with
it.

dsi1 wrote:
>
> We boldly go where no men have gone before - or something of that nature. I'll probably cook a turkey breast tomorrow. My plan is to make it Chinese style. What the heck is Chinese style turkey? Beats me. It probably involves 5 spice and sugar.

According to John Kuthe, you'll be making a cheap Chinese dinner. ;-D

On Tuesday, November 22, 2016 at 3:18:46 PM UTC-5, xmdp wrote:
> I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.
>
> Any recommendations?

Thanks for the great response! I'll have to try a different one each day to determine which method works best for me. :P It's difficult to imagine any of the methods producing less than a delicious dinner.
I'm a little too timid to try souse vide (I don't have the gear anyway) but have been interested for awhile now.

Jill, I think I'm going to go with your suggestion and hope that no one opens the oven door. Perhaps I'll buy a chain.

Thanks again, everyone and Happy Thanksgiving - wherever you are.

On 11/23/2016 1:29 PM, Gary wrote:
> dsi1 wrote:
>>
>> On Wednesday, November 23, 2016 at 7:09:24 AM UTC-10, Janet wrote:
>>> In article >, says...
>>>>
>>>> On 11/22/2016 10:18 AM, xmdp wrote:
>>>>> I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.
>>>>>
>>>>> Any recommendations?
>>>>>
>>>>
>>>> I like your idea of dredging the roast in flour and browning the
>>>> surface. Sous vide seems perfect for a rib roast.
>>>
>>> ???? You can hardly call meat cooked in a sousvide "roast".
>>>
>>> Janet UK
>>
>> Duly noted. From now on, any rib roast cooked sous vide will be called "Prime Rib ala Sous Vide" No doubt others will protest that name too but they can all just go to hell. Besides, it's a real classy sounding name.
>
> I think any prime rib would be good unless you make a pot roast with
> it.
>
+1!