"--Bryan" > wrote in message
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On Jan 1, 11:59 pm, "Dale P" > wrote:
> "Kent" > wrote in message
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> > "koko" > wrote in message
> .. .
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> >> This is the roast I bought yesterday from our local butcher.
> >>http://i48.tinypic.com/swr5zm.jpg
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> >> Prime rib, herbs, salt and pepper. Oh yeah, and some Zinfanel, red not
> >> white. A great New Years day meal.
>
> >> First thing I did was peel some garlic by pinching the cloves to take
> >> the peeling off.
> >> Then the garlic was run over a microplane so I'd have some finely
> >> grated garlic.
> >>http://i46.tinypic.com/awc3fo.jpg
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> >> Then the herbaceous material was added. I used thyme and rosemary.
> >>http://i48.tinypic.com/111p461.jpg
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> >> While I was prepping the roast the oven was pre-heating to 500*F
> >> The roast was smeared with the garlic herb mixture, then salt and
> >> pepper.
> >> I used the same pan I roasted the veggies in.
> >>http://i49.tinypic.com/205cjfq.jpg
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> >> It was put into a 500*F oven for 20 minutes to sear.
> >> Then the temperature was reduced to 250*f and the roast was cooked
> >> until the internal temperature reached 120*F on an instant read
> >> thermometer
> >>http://i48.tinypic.com/1z52es8.jpg
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> >> Served with oven roasted potatoes, carrots and onion.
> >>http://i48.tinypic.com/2ibi6nk.jpg
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> >> And that's that.
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> >> koko
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> > Maybe a bit too pink in the center?
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> > Kent
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> Not too pink for me, but by cooking the roast to this temp, you can always
> add a little heat for those who want it more done. It is so simple to give
> a slice a whirl in the microwave or a sear in a fry pan. That will satisfy
> everyone, and the timing is not messed up for serving dinner.

A whirl in the microwave wouldn't satisfy anyone I know. Using a
microwave to turn rare beef into med well beef is never an OK thing to
do.
>
> Dale P

--Bryan

I have done it with no problems that I was aware of . Of course, I eat the
roast at the medium rare that it is cooked to. The guests who cannot stand
pink (They are few and far between) were pleased and ate the meal with many
compliments. I have also given the slice a sear in a hot fry pan, almost to
the point of blackening. I never did understand the restaurant phase of
blackening a beautiful slice of rib roast.

That said, I am ready to learn a better way. What would you do to turn your
beautiful rare beef into something that the person who cannot face that will
eat?

Sad thing is, we do not entertain on that scale anymore, and do not do a rib
roast very often at all anymore.

Dale P