Sky wrote:
>
>...... over-cooked standing rib (beef) roast? I'm curious because I
>don't know of any remedies that work? How does one rescue an
>over-cooked prime rib roast? And I mean a hefty one too - about
>10-pounds worth!!!!! Something like that. TIA.
>

What do you mean by "well-done and over-cooked"? Do you mean just
cooked more than your taste for pink or do you mean like seriously
dyhy/incinerated with all or most of the fat rendered out?

Unless it's actually cooked to destruction I see no reason the rib
bone section couldn't be cut away leaving a generous amount of flesh
attached, marinate and slow roast/grill like spare ribs - better than
on the roast. Or the bones can be braised - better than on the roast.
If the rib bones are salvageable (not incinerated) then the filet
can't be that over cooked that it can't be used in literally thousands
of recipes, and quite sucessfully. I suspect you exaggerate. A lot
of folks prefer well done rib roast... the end cut well crusted and
cooked past medium is the only way I'll eat rib, rare rib is
tasteless, greezy, and rubbery... rib is the beef of choice for those
who really don't like beef.

Certain cuts become more desireable for no logical reason and
therefore become more costly with increased demand. Prime rib has
been marketed by Madison Avenue's best... folks afflicted with TIAD
and those suffering from severe boasting syndrome love the feel of the
woid Purrrime oozing off their uneducated palates.