Ah, the Roast Beast is being readied...

Printable View

12-25-2010, 11:50 AM
W3MIV

Ah, the Roast Beast is being readied...

I just set out a 6 1/2 pound Angus standing rib roast that will serve as tonight's roast beast. I always let a roast (or steaks, for that matter) warm up before cooking.

I have decanted the Pozzi Merlot so that it might breathe a good bit, and I am now relaxing prior to working the auld majick for the table. Fresh asparagus (one of the wonders of the aviation age), roasted with EVOO and Parmesan cheese, mashed potatoes and a scratch gravy from the roasting pan make up the main course, Asian pear and Gorgonzola, a fresh salad and an apple pie (with optional vanilla ice cream) round out the menu for today.

Sky Shit is falling as I type this. Bing Crosby was an asshole.
12-25-2010, 02:34 PM
kc7jty

I'm not drinking any fcuking Merlot!
12-25-2010, 02:42 PM
W3MIV

Quote:

Originally Posted by kc7jty

I'm not drinking any fcuking Merlot!

You need to broaden your horizons.
12-25-2010, 02:43 PM
W5GA

Fillet of Dead Beast...one of my favorites! Can I come to your house?
12-25-2010, 02:50 PM
KJ3N

Quote:

Originally Posted by W3MIV

I just set out a 6 1/2 pound Angus standing rib roast that will serve as tonight's roast beast. I always let a roast (or steaks, for that matter) warm up before cooking.

I have decanted the Pozzi Merlot so that it might breathe a good bit, and I am now relaxing prior to working the auld majick for the table. Fresh asparagus (one of the wonders of the aviation age), roasted with EVOO and Parmesan cheese, mashed potatoes and a scratch gravy from the roasting pan make up the main course, Asian pear and Gorgonzola, a fresh salad and an apple pie (with optional vanilla ice cream) round out the menu for today.

I'm with you, except for the asparagus and the Merlot. I like my wine cold and not red.
12-25-2010, 03:16 PM
kc7jty

Quote:

Originally Posted by W3MIV

You need to broaden your horizons.

I already have. No Merlot, especially from Italy. A full bodied Shiraz would blow that chit off the chart.
12-25-2010, 03:38 PM
WØTKX

Some Merlot varieties are very good, but I prefer a dry Burgundy or Beaujolais. But that's moot today.

This evening I've got Alaskan King Crab, Salmon, and Tiger Prawns on the menu. YummY!

I'm actually on call, and working from home (double time pay) and won't be drinking anything but licorice tea with a bit of peppermint.
12-25-2010, 03:39 PM
W3MIV

Quote:

Originally Posted by kc7jty

I already have. No Merlot, especially from Italy. A full bodied Shiraz would blow that chit off the chart.

I must disagree. The merlot is a fine, black grape and this Pozzi is a good match for a rare beef roast. It will stand up against most Syrahs I have tasted, and I currently have a few laid down.
12-25-2010, 06:15 PM
NQ6U

Quote:

Originally Posted by kc7jty

I'm not drinking any fcuking Merlot!

I recognize the quote but the character was specifically referring to California merlot, which kinda sucks. It's as if they blended it to be the least-offensive wine possible. Imported merlot, on the other hand, can be quite good.
12-25-2010, 06:54 PM
W5GA

Quote:

Originally Posted by WØTKX

and won't be drinking anything but licorice tea with a bit of peppermint.

EEEEWWWWWWWWWWWWWWWWW!
12-25-2010, 08:22 PM
kc7jty

http://www.youtube.com/watch?v=5pbc_...eature=related

http://www.youtube.com/watch?v=ljRUS...eature=related
12-25-2010, 08:30 PM
kc7jty

Quote:

Originally Posted by KJ3N

I like my wine cold and not red.

http://www.roadfood.com/insider/photos/6263.jpg

http://www.youtube.com/watch?v=mhWgFGbMspE
12-25-2010, 09:07 PM
KJ3N

Quote:

Originally Posted by kc7jty

http://www.roadfood.com/insider/photos/6263.jpg

http://www.youtube.com/watch?v=mhWgFGbMspE

What little standards I may have are not that low.
12-25-2010, 09:23 PM
W3MIV

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.
12-25-2010, 09:51 PM
WØTKX

:bowdown: :drool: :drool: :bowdown:
12-25-2010, 09:58 PM
kc7jty

pink!?
I'd a done max temp (550) for 15 mins then drop to 250 till done. Was it the large end?
12-26-2010, 01:01 AM
NQ6U

Quote:

Originally Posted by KJ3N

What little standards I may have are not that low.

https://www.mainemilitary.com/produc...log/sterno.jpg
12-26-2010, 01:10 AM
WØTKX

Quote:

Originally Posted by W5GA

EEEEWWWWWWWWWWWWWWWWW!

http://loyalkng.com/wp-content/uploa...26_400_334.jpg
12-26-2010, 12:30 PM
W3MIV

Quote:

Originally Posted by kc7jty

pink!?
I'd a done max temp (550) for 15 mins then drop to 250 till done. Was it the large end?

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.

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.
12-26-2010, 07:49 PM
W4RLR

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.
12-26-2010, 08:02 PM
kc7jty

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
12-26-2010, 08:44 PM
W3MIV

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.
12-26-2010, 08:47 PM
kc7jty

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.
12-26-2010, 08:52 PM
kc7jty

Quote:

Originally Posted by W3MIV

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.

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.

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.
12-26-2010, 09:01 PM
kc7jty

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.
12-27-2010, 08:42 PM
kc7jty

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.
12-27-2010, 11:09 PM
W5GA

Quote:

Originally Posted by kc7jty

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.