In article >,
ravenlynne > wrote:
> On 12/19/2010 9:34 PM, Melba's Jammin' wrote:
> > In >, >
> > wrote:
> >
> >> I finally caved yesterday and bought a 3 lb prime rib roast. It's
> >> always
> >> been an expense I couldn't justify since dh likes his roast beef pot
> >> roasted. He likes well done. I love rare and med rare. I think I'll put
> >> a
> >> s and p, garlic and herb rub on it and let it marinate. How long would
> >> you
> >> recommend? Start high and drop to low? I want to not regret spending the
> >> money...lol....thanks.........Sharon in Canada
> >
> > Sharon, here's a link to my website with pictures and narrative of last
> > year's effort: http://tinyurl.com/2beuaqa
> >
> > I started hot and reduced. I'll be consulting the time chart in the
> > middle of the page for timing -- looks like it will be about 2 hours for
> > my 8# hunk o' flesh! This will be the third year I've prepared rib
> > roast for Christmas Š it was a rip-roaring smashing hit for the
> > carnivores in my midst.
> >
> > I understand your concern about screwing it upŠtotally! I am not
> > accustomed to laying down $50 for one piece of meat and am so not
> > interested in screwing it up!!
> >
> > Good luck with yours!
> >
>
> Well that is a pretty piece of meat!
Why, thank you, Ma'am. I gave those pictures to the folks in my meat
department. :-) I'm confident that this year's will be as good; I
will do it the way I did last year's: hot first, then low. And since
my mind is going to hell on me, I am SO glad I wrote that piece a year
ago for my own reference.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller