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Picked up a 3 pound "large end" standing rib roast today and will cook tomorrow.
Mine won't be pink when done, it will be red all the way. A thin '06 California Cabernet (Fetzer) will be the matey. http://ei.isnooth.com/wine/Fetzer-Vi...37_detail.jpeg
The large end is closest to the chuck and the small end is closest to the loin.
http://brooksbeeffarm.com/cow-cuts-diagram.jpg
http://www.thenibble.com/reviews/mai.../Beef-cuts.jpg
Attachment 3754
This is "pink." I snagged this image from the web, but the color of the slices is the same. Actually, mine did have a bit more brown crust than this.
http://img694.imageshack.us/img694/2789/jug.png
The wine decanter with ice pocket of which you spoke (Princess House no less)
A steal at $30:
http://compare.ebay.com/like/1105157...=263602_304662
it's said when you see that tassel in the bottle opening it makes you appreciate the wine even more.
Over cooked in my world. I like to hear some moo when I chew. That's how they served it in Laughlin, Nevada at a promo special at the casino. I asked the carver if they had any rare portions and he just looked at me funny.Quote:
Originally Posted by W3MIV
Your image is of the large end. The small end doesn't have the fat inside the perimeter like the large end does. I prefer the small end for steaks.
I have an old meat thermometer (60s) made of glass (pointed at one end) with the red fluid inside and an aluminum card with the graduations on the other end of it. When the red line almost reaches the card (the "rare" line is about 1/4 inch onto the card) the beef is done. We're definitely talking sub rare on this one.
http://ep.yimg.com/ca/I/kitchendance_2134_42884373
similar image
I'm surprised 118 degrees comes out so over cooked. It should be perfect at 118/120.
My beast was less than desirable.
1) it was a $4.99/lb supermarket special (USDA choice supposedly). I thought it somewhat chewy.
2) I decided to make it with salt, pepper, onions & garlic. Could have been jazzed up more.
3) The Fetzer Cab was a bit too assertive.
The standing prime rib roast has it's place but I'll take a mesquite or red oak grilled New York steak any day.
If it isn't Prime, it isn't a standing rib roast.Quote:
Originally Posted by kc7jty