On Monday, December 16, 2013 11:49:49 PM UTC-6, Julie Bove wrote:
> "Leonard Blaisdell" > wrote in message
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> ...
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> > In article >, Julie Bove
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> > > wrote:
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> >
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> >> I have never made one. Does it have a lot of bones? How do you cook it?
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> >
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> > Think of a one to two foot long ribeye steak with big beef rib bones on
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> > the bottom <http://en.wikipedia.org/wiki/Standing_rib_roast>. Google
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> > "standing rib roast" for all sorts of ideas on how to cook it.
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> > Knowing that I'll start an argument, it's prime rib like you get in a
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> > restaurant. Well... at least in the restaurants that I might frequent.
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> > My cooking method is hot as hell in the oven for a short time, and then
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> > 275F until the meat hits about ten degrees more than most people here
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> > recommend. Right or wrong, I think it's better for the gravy volume
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> > that I'm after. I need plenty of gravy for the Yorkshire.
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> > I'm rehashing a rehash of a rehash forever on rfc. Sorry folks.
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> Oh! Thanks! Won't be buying it then. Although husband will eat it if he
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> has to, he does not prefer it and I don't like it at all.

Husband eats what if he has to? He doesn't prefer it and you dont' like it at all, what? You just got done saying you've never bought a standing rib roast (you even asked how many bones were in it sheesh).....The OP said the meat was at such a cheap price that he was sure it was USDA "Select", hence the comments about a "livery taste" because as another poster said SELECT OFTEN IS LIVERY. So, in the space of a few posts, you go from not knowing what a standing rib roast is, expressing your ubiquitous "Ew" in response to someone commenting about a livery flavor, to saying that your husband will eat it if he has to but he doesn't prefer it and you don't like it at all, even though YOU'VE NEVER BOUGHT OR MADE ONE AND DIDN'T EVEN KNOW WHAT ONE LOOKED LIKE BECAUSE YOU ASKED HOW MANY BONES THERE WERE. So, what is it? Do you even bother to read before you start forming your dumb posts? God! Shut the hell up and just go away, you annoying nitwit.