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Omelet[_7_]

In article
>,
wrote:

> On Apr 22, 9:03*am, Omelet > wrote:
> > I bought some "fingerling" beef ribs for a good price earlier this week
> > and plan to roast them over the weekend.
>
> Pray tell, what are fingerling ribs?

Just a rib rack. :-) That is how they are labeled tho'.

>
> > .....
> > I want to slow roast these with a light rub.
> >
> > I'll be doing some googling for this of course, but am interested in
> > advice for the time and temp to roast them at for tenderness. I *know
> > they'll need to be slow roasted. *I was thinking around 125 for a couple
> > of hours?
>
> 225F for a couple hours works for me for pork spareribs that I then
> finish for a few minutes on a hot grill.
>
> >.... I'll be using the table top roaster.
> > ....
> > Some time during the roasting, I want to toss in some veggies (carrots
> > etc.) to roast with them.
>
> Won't those need a higher temp? How about 2 hours at 225F for the
> ribs, remove them and tent with foil to keep warm, crank the roaster
> heat up, put in veggies, then add back the ribs to heat (and maybe
> char just a tad) when the veggies are nearly done? -aem

Not a bad idea. Thanks.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.