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http://www.roadfood.com/insider/photos/6263.jpgQuote:
Originally Posted by KJ3N
http://www.youtube.com/watch?v=mhWgFGbMspE
What little standards I may have are not that low.Quote:
Originally Posted by kc7jty
The standing rib roast, six and one-half pounds, was prepped by cutting along the ribs down to the chine, the fat was rubbed with Coleman's dry mustard, cracked black pepper and sea salt. Racked and roasted at 450°F for twenty minutes, then at 325°F for another hour and fifteen minutes. Internal temperature when it came out of the oven was 118°F and it was allowed to rest for about fifteen minutes prior to slicing.
The rendered beef fat in the roasting pan was siphoned into a Windsor, flour added, and the mixture browned; three cups of water and a squirt or two of the merlot, tablespoon minced tarragon, some Soy Sauce and dash of Worcestershire. Bring to boil and thicken. Salt and pepper to balance seasoning, and the gravy was ready for mashed pots.
Twas a memorable beast. It was gorgeously pink, and tender enough to cut with a fork.
:bowdown: :drool: :drool: :bowdown:
pink!?
I'd a done max temp (550) for 15 mins then drop to 250 till done. Was it the large end?
https://www.mainemilitary.com/produc...log/sterno.jpgQuote:
Originally Posted by KJ3N
http://loyalkng.com/wp-content/uploa...26_400_334.jpgQuote:
Originally Posted by W5GA
Pink, indeed. Pink it was, through and through, with just a rind of well-done surrounding the lush, moist and fork-tender flesh of this former bovine. Large end? Four ribs. A nice, even roast -- and my butch, bless his heart, left me a nice toupee of fat on its pate.Quote:
Originally Posted by kc7jty
I don't believe in those "quickie" recommendations. Some insist on 500°F for five or six minutes per pound, then turning the oven off entirely and not opening the door for two hours. Bullshit say I. It all hinges on the individual oven, none of which are the same. I take the trouble to calibrate my oven control periodically, checking it mid-oven with an accurate thermometer. You may find as much as fifty degrees of variation from bottom to top in the usual home oven. Most temperature switches have a 50° range of operation.
My maxim: Know Thy Oven.
I use a thermocouple and I set the alarm for precisely 118°F. Start the roast, fat side up on a rack in a shallow pan, mid-level in the oven. Pre-heat to 450°F and roast for twenty minutes (in the case of my six and one-half pound roast); then reduce the temperature to 325°F and roast it for another hour and a-half (based on the fifteen-minutes-per-pound formula).
Neither Savarin nor Escoffier had the benefit of the thermocouple. Poor bastards.
Roast beast....MMMMMMM. I have a 7 pound Honeybaked Ham to consume this week. They only stay fresh for 7-10 days. My sister sent it to me for Christmas, thinking my kids would come for the holidays. No, all are away except the baby, and she had other plans.