Need some ideas - just put the oven on and 20 mins later went to put in the
nice rib of beef we got for Easter dinner. Opened the door and the oven was
stone cold! Looks like the element's gone after some fiddling around (the
metal on it's all messed up at one point where it looks like the fan's hit
off it and shorted it somehow).

My question is this - what the hell can I do with 600g of lovely beef rib
that should be roasted? The thought of boiling it horrifies me, but it may
be my only option if I don't want to just chuck it out. Shops won't be open
till Tuesday and the part will no doubt have to be ordered.

Help .... please ...!



a

in article , al at
wrote on 4/11/04 12:51 PM:

> Need some ideas - just put the oven on and 20 mins later went to put in the
> nice rib of beef we got for Easter dinner. Opened the door and the oven was
> stone cold! Looks like the element's gone after some fiddling around (the
> metal on it's all messed up at one point where it looks like the fan's hit
> off it and shorted it somehow).
>
> My question is this - what the hell can I do with 600g of lovely beef rib
> that should be roasted? The thought of boiling it horrifies me, but it may
> be my only option if I don't want to just chuck it out. Shops won't be open
> till Tuesday and the part will no doubt have to be ordered.
>
> Help .... please ...!
>
>
>
> a
>
>

Do you have a gas grill or even a charcoal grill?
You could roast it over indirect heat on that.
Put coals on one side of the bottom, or use just one heating element.
Put the beef on the other side.

If you don't have a grill, perhaps a neighbor would let you use their oven?

Do you have a toaster oven or countertop broiler?
Does your oven have a broiling element?

Perhaps you could slice it into rib steaks and broil them, either under the
broiler element, in the toaster oven or the grill!

al wrote:
> Need some ideas - just put the oven on and 20 mins later went to put in the
> nice rib of beef we got for Easter dinner. Opened the door and the oven was
> stone cold! Looks like the element's gone after some fiddling around (the
> metal on it's all messed up at one point where it looks like the fan's hit
> off it and shorted it somehow).
>
> My question is this - what the hell can I do with 600g of lovely beef rib
> that should be roasted? The thought of boiling it horrifies me, but it may
> be my only option if I don't want to just chuck it out. Shops won't be open
> till Tuesday and the part will no doubt have to be ordered.
>
> Help .... please ...!
>
>
>
> a
>
Sorry this happened to you on such an important day.
If you have a large pot, try "roasting" the meat on top of the stove.
You will have to put some kind of liquid on the bottom of the pot
and watch it carefully, but it should cook. The worst that can happen
is, that it will be more like a pot roast than I rib roast, but it
should be delicious, nevertheless.

You can put in the potatoes and carrots and celery towards the end,
which will make for a beautiful presentation.

Good luck, I hope you will be able to do something with your roast.

Happy Easter, MS

On Sun, 11 Apr 2004 17:47:33 GMT, Sheryl Rosen
> wrote:

>in article , al at
wrote on 4/11/04 12:51 PM:
>
>> Need some ideas - just put the oven on and 20 mins later went to put in the
>> nice rib of beef we got for Easter dinner. Opened the door and the oven was
>> stone cold! Looks like the element's gone after some fiddling around (the
>> metal on it's all messed up at one point where it looks like the fan's hit
>> off it and shorted it somehow).
<snip>
>Perhaps you could slice it into rib steaks and broil them, either under the
>broiler element, in the toaster oven or the grill!

I was thinking steaks also, pan fried if there is no other option.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Sheryl Rosen" > wrote in message
news:BC9EFCF2.4AFDF%
>
> Do you have a gas grill or even a charcoal grill?
> You could roast it over indirect heat on that.
> Put coals on one side of the bottom, or use just one heating element.
> Put the beef on the other side.
>
> If you don't have a grill, perhaps a neighbor would let you use their
oven?
>

Both sets of neighbours gone off to family for dinner ((


a

"Sheryl Rosen" > wrote in message
news:BC9EFCF2.4AFDF%
> Do you have a gas grill or even a charcoal grill?
> You could roast it over indirect heat on that.

I've got a grill, which is temperature controlled (albeit with no fan) so
I'm going to try 1h 15m with it at 160 degrees and some foil on top to stop
it scorching when the element comes on ...

Wish me luck!!


a

al wrote:
> Need some ideas - just put the oven on and 20 mins later went to put
> in the nice rib of beef we got for Easter dinner. Opened the door
> and the oven was stone cold! Looks like the element's gone after
> some fiddling around (the metal on it's all messed up at one point
> where it looks like the fan's hit off it and shorted it somehow).

Got a grill?!

Margaret Suran wrote:
> al wrote:
>> Need some ideas - just put the oven on and 20 mins later went to put
>> in the nice rib of beef we got for Easter dinner. Opened the door
>> and the oven was stone cold! Looks like the element's gone after
>> some fiddling around (the metal on it's all messed up at one point
>> where it looks like the fan's hit off it and shorted it somehow).
>>
>> My question is this - what the hell can I do with 600g of lovely
>> beef rib that should be roasted? The thought of boiling it
>> horrifies me, but it may be my only option if I don't want to just
>> chuck it out. Shops won't be open till Tuesday and the part will no
>> doubt have to be ordered.
>>
>> Help .... please ...!
>>
>>
>>
>> a
>>
> Sorry this happened to you on such an important day.
> If you have a large pot, try "roasting" the meat on top of the stove.
> You will have to put some kind of liquid on the bottom of the pot
> and watch it carefully, but it should cook. The worst that can happen
> is, that it will be more like a pot roast than I rib roast, but it
> should be delicious, nevertheless.
>
> You can put in the potatoes and carrots and celery towards the end,
> which will make for a beautiful presentation.
>
> Good luck, I hope you will be able to do something with your roast.
>
> Happy Easter, MS

Agreeing with Margaret, if grilling scares you you can braise the beef
roast. Do not BOIL. Just add a little liquid; I'd suggest a nice red wine
and some beef broth. You should probably brown the beef in a little oil
first after patting with salt & pepper and add some onion and garlic to the
oil (or stud the beef with garlic slivers). The add liquid and braise it.
Add veggies at the end of cooking, say the last 30-45 minutes.

Good luck and Happy Easter!

Jill

al wrote:
>
>
> I've got a grill, which is temperature controlled (albeit with no fan) so
> I'm going to try 1h 15m with it at 160 degrees and some foil on top to stop
> it scorching when the element comes on ...
>
> Wish me luck!!
>
>
> a
>
>

Good Luck, Al. Grills are great. I am certain the roast will come out
just as if your oven had not broken down. Your guests will praise
your cooking and you won't even have to tell them of your mishap.

MS

"al" > wrote in news:bVfec.63091$Id.23425@news-
binary.blueyonder.co.uk:

> "Sheryl Rosen" > wrote in message
> news:BC9EFCF2.4AFDF%
>>
>> Do you have a gas grill or even a charcoal grill?
>> You could roast it over indirect heat on that.
>> Put coals on one side of the bottom, or use just one heating element.
>> Put the beef on the other side.
>>
>> If you don't have a grill, perhaps a neighbor would let you use their
> oven?
>>
>
> Both sets of neighbours gone off to family for dinner ((
>
>
> a
>
>
>

A slow cooker/crock Pot?


--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"Margaret Suran" > wrote in message
>
> Good Luck, Al. Grills are great. I am certain the roast will come out
> just as if your oven had not broken down. Your guests will praise
> your cooking and you won't even have to tell them of your mishap.
>

Thanks for all the wonderful suggestions ... wished I'd waited now, that one
with the red wine sounded good

Grilled it anyway in a closed oven and after 1h 30m it seemed cooked but in
fact was still quite rare. Had to serve then anyway as everything else
would have been ruined. I quite liked it as I like my beef too "moo" mildly
on the plate, but unfortunately my wife could only stomach about half of
hers

Oh ... and roast potatoes don't do too well under a grill, even though
pre-boiled!



a

"al" > wrote in message
...
> Need some ideas - just put the oven on and 20 mins later went to put in
the
> nice rib of beef we got for Easter dinner. Opened the door and the oven
was
> stone cold! Looks like the element's gone after some fiddling around (the
> metal on it's all messed up at one point where it looks like the fan's hit
> off it and shorted it somehow).
>
> My question is this - what the hell can I do with 600g of lovely beef rib
> that should be roasted? The thought of boiling it horrifies me, but it
may
> be my only option if I don't want to just chuck it out. Shops won't be
open
> till Tuesday and the part will no doubt have to be ordered.
>
> Help .... please ...!

Do you have a Dutch oven (preferably cast iron and a vegetable steamer?

Place the steamer in the bottom place the roast on top of the steamer - over
and roast. Use an oven thermometer to test the temperature inside.

Dimitri

al wrote:
> "Margaret Suran" > wrote in message
>>
>> Good Luck, Al. Grills are great. I am certain the roast will come
>> out just as if your oven had not broken down.
> Thanks for all the wonderful suggestions ... wished I'd waited now,
> that one with the red wine sounded good
>
> Grilled it anyway in a closed oven and after 1h 30m it seemed cooked
> but in fact was still quite rare. Had to serve then anyway as
> everything else would have been ruined. I quite liked it as I like
> my beef too "moo" mildly on the plate, but unfortunately my wife
> could only stomach about half of hers
>
> Oh ... and roast potatoes don't do too well under a grill, even though
> pre-boiled!
>
> a

Al, probably should have done the roast (don't know what weight it was)
about 2 hours.

Potatoes are great on a grill, but you have to allow time for them and poke
them with a fork to see if they are tender. No par-boiling required. Next
time, cut baking potatoes into quarters or thick slices, brush them with
some olive oil seasoned with salt and pepper. Grill indirectly for at least
an hour, turning occasionally and brushing them occasionally with the oil
mixture.

You can also do corn on the cob this way. But for corn I recommend soaking
the corn in cold water for an hour. Then peel back the husk but leave it
intact at the base. Remove the cornsilk, brush the kernels with olive oil
and then lay stalks of fresh herbs along the kernels. Basil, marjoram,
thyme. Wrap the husks back around the corn. Grill, turning frequently to
prevent burning, about 1 hour. The husks will turn brown/black.

Jill

"jmcquown" > wrote in message news:B4hec.11958
>
> Al, probably should have done the roast (don't know what weight it was)
> about 2 hours.

It was 550g, so would have just roast for 1h 15m. Didn't think I'd have to
change much as the temperature should be the same in the oven with the
thermostat, but obviously (now!) the fan effect and constant heat of
roasting is somewhat different to the on/off direct heat of a grill!

>
> Potatoes are great on a grill, but you have to allow time for them and
poke
> them with a fork to see if they are tender. No par-boiling required.
Next
> time, cut baking potatoes into quarters or thick slices, brush them with
> some olive oil seasoned with salt and pepper. Grill indirectly for at
least
> an hour, turning occasionally and brushing them occasionally with the oil
> mixture.
>

That sounds nice ... stop, you're making me hungry again



a

>"al" > writes:
>
>> Need some ideas - just put the oven on and 20 mins later went to put
>> in the nice rib of beef we got for Easter dinner. Opened the door and
>> the oven was stone cold! Looks like the element's gone after some
>> fiddling around (the metal on it's all messed up at one point where it
>> looks like the fan's hit off it and shorted it somehow).
>>
>> My question is this - what the hell can I do with 600g of lovely beef
>> rib that should be roasted?

Huh? Roasting is not an option... 600g = 1.322 pounds... that's not a rib
roast, that's an average sized rib steak... get a pan hot, and send all your
guests home.

Chances are your oven realized what you were about to do to that lovely steak
and it had a stroke.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" > wrote in message
> Huh? Roasting is not an option... 600g = 1.322 pounds... that's not a rib
> roast, that's an average sized rib steak... get a pan hot, and send all
your
> guests home.
>
> Chances are your oven realized what you were about to do to that lovely
steak
> and it had a stroke.
>

Actually it's about as much as two people can eat and normally tastes
fantastic roast

I grilled it in the end and it was ok, but a bit underdone for my wife.
Thinking about it I could have sliced it in two when raw and cooked as two
nice thick steaks on the pan as you suggest!



a

al wrote:
>
> "jmcquown" > wrote in message news:B4hec.11958
> >
> > Al, probably should have done the roast (don't know what weight it was)
> > about 2 hours.
>
> It was 550g, so would have just roast for 1h 15m. Didn't think I'd have to
> change much as the temperature should be the same in the oven with the
> thermostat, but obviously (now!) the fan effect and constant heat of
> roasting is somewhat different to the on/off direct heat of a grill!
>
> >


Note that the OP is referring to a broiler when he says
grill, not our north American BBQ grill. It's another
one of those instances when we only THINK we are speaking the
same language....

gloria p

"Steve Wertz" > wrote in message
news:_didnVfFyY9oJuTdRVn-
>
> What you're calling grilled we call broiled - using the top
> element of the oven.
>
> You could have swapped the elements.
>

Nah, the elements are completely different. One is a round double element
that fits around the fan at the back of the oven. The other, the grill, is
.... well ... grill shaped!! And takes up all of the top.

No idea what you mean by broiled ...



a

"Puester" > wrote in message
> Note that the OP is referring to a broiler when he says
> grill, not our north American BBQ grill. It's another
> one of those instances when we only THINK we are speaking the
> same language....
>

You've both lost me!! But no, I'm certainly not American if that helps!
Over here a grill is an element that occupies all of the top of an oven (or
separate grill if that is the case). It's used for grilling ....



a

al wrote:
> "Puester" > wrote in message
>> Note that the OP is referring to a broiler when he says
>> grill, not our north American BBQ grill. It's another
>> one of those instances when we only THINK we are speaking the
>> same language....
>>
>
> You've both lost me!! But no, I'm certainly not American if that helps!
> Over here a grill is an element that occupies all of the top of an oven (or
> separate grill if that is the case). It's used for grilling ....
>
>
>
> a

Here, that's a broiler. A grill is either a flat metal surface, heated from
below, or a grate heated with a wood or charcoal fire (preferably) or gas (less
preferable).

BOB
barbecue is a process, or the end product of that process, not the "grate"
mentioned above

" BOB" > wrote in message
-
> Here, that's a broiler. A grill is either a flat metal surface, heated
from
> below, or a grate heated with a wood or charcoal fire (preferably) or gas
(less
> preferable).

Ahhh ... like in a US burger joint, I see!! I suppose you could call that a
grill - not sure what we'd call it here - a hotplate I think. The only
"underneath" grill I know of is a BBQ. A broiler isn't a word I'm familiar
with - sounds like something involving liquid, ie. some sort of boiling
type thing.

But by whichever word, my oven can cook with a fan surrounded by an element
(bake) or from above by direct heat from a large element covering the area
of the roof of the oven (grill). Thankfully, with a closed door, the grill
obeys the thermostat and keeps a temperature up in the oven. Unfortunately
not nearly as well as the fan oven bit can!



a

>" BOB" > wrote in message
-
>> Here, that's a broiler. A grill is either a flat metal surface, heated from
>> below,

The flat metal surface would be a "griddle".


or a grate heated with a wood or charcoal fire (preferably) or gas
>(less
>> preferable).
>
>Ahhh ... like in a US burger joint, I see!! I suppose you could call that a
>grill - not sure what we'd call it here - a hotplate I think.

Merriam Webster

grid·dle
noun
Etymology: Middle English gredil gridiron,
: a flat metal surface or pan on which food is cooked by dry heat
---


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" > wrote in message
> Merriam Webster
>
> grid·dle
> noun
> Etymology: Middle English gredil gridiron,
> : a flat metal surface or pan on which food is cooked by dry heat

True true .. that'll be why the pan I usually cook steaks in is called a
griddle pan! Suppose the US "grill" is just the large version of that ..



a

>"al" writes:
>
>"PENMART01" wrote:
>> Merriam Webster
>>
>> grid·dle
>> noun
>> Etymology: Middle English gredil gridiron,
>> : a flat metal surface or pan on which food is cooked by dry heat
>
>True true .. that'll be why the pan I usually cook steaks in is called a
>griddle pan! Suppose the US "grill" is just the large version of that ..

Actually not... in the US a "grill" is a metal *grate* placed over a heat
source (gas, charcoal, wood, even 'lectric). The concept is that such a
configuration permits the rendered grease to drip down through the grate
openings so that it can be further heated so that smoke forms which helps
flavor the food. The grate is merely a convenience, an improvement of sorts so
one no longer needs to dangle their food over an open fire via a pointed
stick... merely keeps ones arm from tiring is all.

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

in article , hahabogus at
lid wrote on 4/11/04 3:02 PM:

>>>
>>> If you don't have a grill, perhaps a neighbor would let you use their
>> oven?
>>>
>>
>> Both sets of neighbours gone off to family for dinner ((
>>
>>
>> a
>>
>>
>>
>
> A slow cooker/crock Pot?
>

Oh, goodness no!!!
Not for rib roast!
That would be a waste. Braising rib roast would be sacrilege.
Rib roast requires dry heat. It's too tender to be braised.

In article >, Dog3
<dognospam@adjfkdla;not> wrote:

> "al" > tap, tap, tapped out in
> :
>
> > Need some ideas - just put the oven on and 20 mins later went to put
> > in the nice rib of beef we got for Easter dinner. Opened the door and
> > the oven was stone cold! Looks like the element's gone after some
> > fiddling around (the metal on it's all messed up at one point where it
> > looks like the fan's hit off it and shorted it somehow).
> >
> > My question is this - what the hell can I do with 600g of lovely beef
> > rib that should be roasted? The thought of boiling it horrifies me,
> > but it may be my only option if I don't want to just chuck it out.
> > Shops won't be open till Tuesday and the part will no doubt have to be
> > ordered.
> >
> > Help .... please ...!

>
> Gawd! Maybe one of your neighbors will let you use their oven. The BBQ
> grill maybe. I've never put a rib roast on the grill but I don't see why
> you couldn't.
>
> Michael

My late BIL used to do killer rolled rib roasts on the spit. Awesome
stuff! Why couldn't you stick it in a closed grill and 'roast' it --
in a pan, even.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

Melba's Jammin' > wrote in news:barbschaller-
:

> My late BIL used to do killer rolled rib roasts on the spit. Awesome
> stuff! Why couldn't you stick it in a closed grill and 'roast' it --
> in a pan, even.
> --
> -Barb, <www.jamlady.eboard.com> updated 3-29-04.
>

the OP was british...I'm thinking grill...like the North American
equivalent to broil.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"hahabogus" > wrote in message
> the OP was british...I'm thinking grill...like the North American
> equivalent to broil.
>

Irish actually ... but close



a

"Steve Wertz" > wrote in message
> A grill is something completely different. I've never heard of a
> grill *in* an oven. Is this a UK thing?
>

Apparently ... likewise I'd never heard of a broiler ....




a