....... 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.

Sky

P.S. It wasn't "my" beast!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

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.

Can't be done. It can be used, like in burritos or something.
But its role as a rib roast is kaput, finito.

Steve

Steve Pope wrote:
>
> 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.
>
> Can't be done. It can be used, like in burritos or something.
> But its role as a rib roast is kaput, finito.
>
> Steve

That's what I thought, too (sigh). Well, I suppose it'll make some
doggone good dogfood maybe, over a period of some days! ;/ As I may
have mentioned, it was not my roast beast (whew!). Oh well (in the
voice of Eeyore!)! :>

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
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.
>
> Sky
>
> P.S. It wasn't "my" beast!

Good thing! If it was a little overdone, you can just grit your teeth
and eat it. Cooking it to well done, especially on purpose, is grounds
for being banished from the group.

Two suggestions:

1. beef hash
2. feed it to the dog

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
>
> In article >,
> 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.
> >
> > Sky
> >
> > P.S. It wasn't "my" beast!
>
> Good thing! If it was a little overdone, you can just grit your teeth
> and eat it. Cooking it to well done, especially on purpose, is grounds
> for being banished from the group.
>
> Two suggestions:
>
> 1. beef hash
> 2. feed it to the dog

Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
"leftovers" will get fed to the resident hounds :/ Lucky critters,
eh?!

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"Sky" > wrote
> Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
> "leftovers" will get fed to the resident hounds :/ Lucky critters,
> eh?!

I think I might make a rich beef stock out of it and freeze it. That could
come in handy!

cybercat wrote:
>
> "Sky" > wrote
> > Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
> > "leftovers" will get fed to the resident hounds :/ Lucky critters,
> > eh?!
>
> I think I might make a rich beef stock out of it and freeze it. That could
> come in handy!

That's a good idea, except the leftovers aren't mine, either (whew!) ;/

Sky

P.S. I'm so glad it wasn't my wallet that paid for that 'beast'!!!!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky > wrote:

>Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
>"leftovers" will get fed to the resident hounds :/ Lucky critters,
>eh?!

I'm having trouble imagining overshooting the cooking of a beef
roast to the extent it could not be used for hash or burritos.
That would have to be a factor of two error, or more...

S.

Steve Pope wrote:
>
> Sky > wrote:
>
> >Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
> >"leftovers" will get fed to the resident hounds :/ Lucky critters,
> >eh?!
>
> I'm having trouble imagining overshooting the cooking of a beef
> roast to the extent it could not be used for hash or burritos.
> That would have to be a factor of two error, or more...
>
> S.

Yes there were errors, inattention & inattention! (SIGH --- I was not
the cook!)

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
Sky > wrote:

> Dan Abel wrote:
> >
> > In article >,
> > 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.
> > >
> > > Sky
> > >
> > > P.S. It wasn't "my" beast!
> >
> > Good thing! If it was a little overdone, you can just grit your teeth
> > and eat it. Cooking it to well done, especially on purpose, is grounds
> > for being banished from the group.
> >
> > Two suggestions:
> >
> > 1. beef hash
> > 2. feed it to the dog
>
> Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
> "leftovers" will get fed to the resident hounds :/ Lucky critters,
> eh?!

It seems like there must be *something* to do with it. How about soup?
Or some other kind of moist heat cooking that will bring back the
tenderness. It's not possible to "fix" it, but perhaps moist heat would
make something edible.

--
Dan Abel
Petaluma, California USA

"Sky" > wrote in message
...
> Steve Pope wrote:
>>
>> Sky > wrote:
>>
>> >Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
>> >"leftovers" will get fed to the resident hounds :/ Lucky critters,
>> >eh?!
>>
>> I'm having trouble imagining overshooting the cooking of a beef
>> roast to the extent it could not be used for hash or burritos.
>> That would have to be a factor of two error, or more...
>>
>> S.
>
> Yes there were errors, inattention & inattention! (SIGH --- I was not
> the cook!)

They all say that.

Anyway, I can see some dandy Mexican dishes in your future. I'd shred the
lot of it and store it in portioned bags in the freezer. You can fry it
crisp in beef fat and serve it in tacos, taquitos, enchiladas, tamales etc.

Paul

"cybercat" > wrote in message
...
>
> "Sky" > wrote
>> Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
>> "leftovers" will get fed to the resident hounds :/ Lucky critters,
>> eh?!
>
> I think I might make a rich beef stock out of it and freeze it. That could
> come in handy!

That is a very good idea!

Dan Abel > wrote in
on
Dec Sun 2009 01:33 am

> In article >,
> Sky > wrote:
>
>> Dan Abel wrote:
>> >
>> > In article >,
>> > 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.
>> > >
>> > > Sky
>> > >
>> > > P.S. It wasn't "my" beast!
>> >
>> > Good thing! If it was a little overdone, you can just grit your
>> > teeth and eat it. Cooking it to well done, especially on purpose,
>> > is grounds for being banished from the group.
>> >
>> > Two suggestions:
>> >
>> > 1. beef hash
>> > 2. feed it to the dog
>>
>> Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
>> "leftovers" will get fed to the resident hounds :/ Lucky critters,
>> eh?!
>
> It seems like there must be *something* to do with it. How about
> soup? Or some other kind of moist heat cooking that will bring back
> the tenderness. It's not possible to "fix" it, but perhaps moist heat
> would make something edible.
>

crock pot it cubed , add a mess of your fav bbq sauce...or other sauce, serve on a bun or over
noodles or rice.

beef fried rice

beef barley mustgovian veggie soup is a maybe

turn it into a sandwich spread. deviled beef spread kinda dealie.

mail it to where ever your mom said kids were starving to make you eat; when you were a kid.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

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.

Steve Pope wrote:
> 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.
>
> Can't be done. It can be used, like in burritos or something.
> But its role as a rib roast is kaput, finito.

Make lots of gravy and have hot roast beef sandwiches.

On Dec 27, 1:40*am, Dan Abel > wrote:
> In article >,
> for being banished from the group.
>
> Two suggestions:
>
> 1. *beef hash
> 2. *feed it to the dog

That would be some pretty expensive dog food....a ten pounder around
here would fetch about 120 bucks for that size roast.
When you have lemons, you make lemon aid. Many things come to
mind. Beef with egg noodles, and here are 1100 other recipes. I
don't have the time right now to do your homework...but you can start
here.

http://www.familyoven.com/recipes/se...ver-roast-beef

......btw.....since you feel the roast was a total ruin...what did you
substitute for the Pièce de résistance at such a late moment?

"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.

Ouch! Sky, glad it wasnt your roast! The only things I can think of make
it no longer the same beastie.

What I would do is cut it into roughly 3 lb sections and freeze 2 of them.
Fire up the crockpot with red kidney beans and 1/3rd of the overcooked roast
(bone and all). Add onion, possibly garlic, and chili powder then water.
Might toss in black pepper and other spices. A thick rich beefy stew will
result in about 8 hours on low. The meat will soften down a good bit
(falling off the bones) and the 'broth' will be a beefy beany sort.

"Dave Smith" > wrote in message
m...
> Steve Pope wrote:
>> 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.
>>
>> Can't be done. It can be used, like in burritos or something.
>> But its role as a rib roast is kaput, finito.
>
> Make lots of gravy and have hot roast beef sandwiches.

I suppose it depends on just how 'overcooked' this beef is. Some people
like their beef well done, so unless it is incinerated, sandwiches with
gravy would be good. Years ago, I got a new oven just before Christmas. My
turkey was very overdone All I could do was to take the meat off the bone
and serve it in gravy. It wasn't the best but at least edible.
>

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.
>
> Sky
>
> P.S. It wasn't "my" beast!
>


Disguise it in leftovers.

French dip
added to pan-sauteed onions and peppers, served over
rice or on crusty sandwich rolls
roast beef hash
in quiche with a touch of horseradish
in a fritata
in BBQ sauce for sloppy joes
in lo mein or pad thai
chop and add it to vegetable soup late in the cooking
shredded in tortillas with your favorite sauce and vegetables
grind, bind with eggs and crumbs and fry in patties, serve with
something like chili sauce or salsa or spicy ketchup
Hot beef sandwiches with gravy

Is it finished yet? ;-)

gloria p

"Sky" > wrote in message
...
> ...... 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.
>
> Sky
>
>
I was going to suggest investing in a Krupps electric meat slicer and
slicing the leftover meat very thinly for sandwiches. I can't find the
product. I guess it's not imported anymore. Those available are fairly
expensive. I'll be more careful with ours.

Kent

Ophelia wrote:
>
>
> "Dave Smith" > wrote in message
> m...
>> Steve Pope wrote:
>>> 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.
>>>
>>> Can't be done. It can be used, like in burritos or something.
>>> But its role as a rib roast is kaput, finito.
>>
>> Make lots of gravy and have hot roast beef sandwiches.
>
> I suppose it depends on just how 'overcooked' this beef is. Some people
> like their beef well done, so unless it is incinerated, sandwiches with
> gravy would be good. Years ago, I got a new oven just before
> Christmas. My turkey was very overdone All I could do was to take
> the meat off the bone and serve it in gravy. It wasn't the best but at
> least edible.


I make concessions about over cooked roast beef. Sometimes a small roast
has to be well done in order to get enough drippings to make a decent
gravy. I can tolerate well done beef in a sandwich, provided it is still
reasonably chewable. Slicing it thin and warming it in gravy makes it
palatable.

On Sun, 27 Dec 2009 11:36:39 -0500, "cshenk" > wrote:

>"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.
>
>Ouch! Sky, glad it wasnt your roast! The only things I can think of make
>it no longer the same beastie.
>
>What I would do is cut it into roughly 3 lb sections and freeze 2 of them.
>Fire up the crockpot with red kidney beans and 1/3rd of the overcooked roast
>(bone and all). Add onion, possibly garlic, and chili powder then water.
>Might toss in black pepper and other spices. A thick rich beefy stew will
>result in about 8 hours on low. The meat will soften down a good bit
>(falling off the bones) and the 'broth' will be a beefy beany sort.


That would work, only I think crockpotting would ruin it more than it
already was thought to be by a little over cooking.

I'd cut off the ribs and freeze those for another dish. Next I'd trim
away the big chunks of fat for bird food, coarse grind the
entire thing, brown it well in a big heavy pot to give that
pussy-wussy meat some flavor and proceed to layer upon layer build a
pot of chili... skim the excess fat as it accumulates. Eat how much
you want, chili freezes well. With different seasoning it can also
become sloppy joes, or American chop suey can be very good. I like to
include diced green bell pepper and serve with worschestershire...
there are many recipes but mainly it's beef noodle caserole

http://www.relishmag.com/recipes/vie...chop-suey.html

I bet I can turn that hunk of beef into a wonderful lasagna... if I
felt ambitious I can make some succulent potato beef k'nishes.

Didn't consume but like half that nine pound so-called Premium Grade
store brand ham, no one liked it, not my guests, not me, not my cats.
This morning I sliced as much meat as I could off the bone in large
chunks and tossed them and the bone outside in my back yard... wasn't
a minute a murder of crows congregated for a union meeting... crow
traffic was more busy than Ohare and not one terrorist on the ground
or in the air... crows are actually quite polite, they don't squabble.
It's a bit dark now to see but I don't think they could have flown off
with that bone but they sure had a blast pecking it to death. If it's
still there some nocturnal carnivore is sure to find it and drag it
off tonight. The price of a ham has no bearing on it's worth, from
now on only the cheapo Cook's brand, never burned by one yet and I've
been making 2-3 a year for a long time.

"brooklyn1" wrote
> "cshenk" wrote:
>>"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.
>>
>>Ouch! Sky, glad it wasnt your roast! The only things I can think of make
>>it no longer the same beastie.
>>
>>What I would do is cut it into roughly 3 lb sections and freeze 2 of them.
>>Fire up the crockpot with red kidney beans and 1/3rd of the overcooked
>>roast
>>(bone and all). Add onion, possibly garlic, and chili powder then water.
>>Might toss in black pepper and other spices. A thick rich beefy stew will
>>result in about 8 hours on low. The meat will soften down a good bit
>>(falling off the bones) and the 'broth' will be a beefy beany sort.

> That would work, only I think crockpotting would ruin it more than it
> already was thought to be by a little over cooking.

Might but depends on just how overdone it was. I'd at least try it then see
if it worked.

It's not often I have to deal with overdone meat. Don sometimes overcooks
but not that often.

> I'd cut off the ribs and freeze those for another dish. Next I'd trim
> away the big chunks of fat for bird food, coarse grind the
> entire thing, brown it well in a big heavy pot to give that
> pussy-wussy meat some flavor and proceed to layer upon layer build a
> pot of chili... skim the excess fat as it accumulates. Eat how much
> you want, chili freezes well. With different seasoning it can also
> become sloppy joes, or American chop suey can be very good. I like to
> include diced green bell pepper and serve with worschestershire...
> there are many recipes but mainly it's beef noodle caserole

That would work too.

> Didn't consume but like half that nine pound so-called Premium Grade
> store brand ham, no one liked it, not my guests, not me, not my cats.
> This morning I sliced as much meat as I could off the bone in large
> chunks and tossed them and the bone outside in my back yard... wasn't
> a minute a murder of crows congregated for a union meeting... crow
> traffic was more busy than Ohare and not one terrorist on the ground
> or in the air... crows are actually quite polite, they don't squabble.
> It's a bit dark now to see but I don't think they could have flown off
> with that bone but they sure had a blast pecking it to death. If it's
> still there some nocturnal carnivore is sure to find it and drag it
> off tonight. The price of a ham has no bearing on it's worth, from
> now on only the cheapo Cook's brand, never burned by one yet and I've
> been making 2-3 a year for a long time.

I never heard of it as a 'brand' before and it's not what i got, but it
might be decent.

I am more thn happy with the result of mine and wish you luck with the next
one.

In article >,
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.
>
> Sky
>
> P.S. It wasn't "my" beast!

Uffda! My condolences, Sky! The only thing I can think of is
thin-sliced and laid in some boiling beef "juice" (beef base, a little
more water than usual) for a few seconds to heat it without any more
cooking it, then piled on some crusty rolls. Dunk in the broth/juice it
was just bathed in.

Who screwed up the roast? Why? What's the story?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/25/2009

In article >,
brooklyn1 > wrote:

> off tonight. The price of a ham has no bearing on it's worth, from
> now on only the cheapo Cook's brand, never burned by one yet and I've
> been making 2-3 a year for a long time.

Heh! That's been my favorite, too, unless I get one from a local shop
(Ingebretsen's Scandinavian market makes killer ham) done locally.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009

brooklyn1 wrote:

>
> Didn't consume but like half that nine pound so-called Premium Grade
> store brand ham, no one liked it, not my guests, not me, not my cats.
> This morning I sliced as much meat as I could off the bone in large
> chunks and tossed them and the bone outside in my back yard... wasn't
> a minute a murder of crows congregated for a union meeting...


Isn't it a shame to go to all that work and be disappointed?

I bought a spiral-sliced Hormel Cure 81 ham that someone had
raved to me about, "Better than Honey-Baked," they said.

Not. I cooked it exactly to the package directions. It was
merely OK, not very flavorful even with a glaze, nothing to write
home about. Too bad, but people did eat it along with oven-baked
sweet potato wedges, asparagus, and a nice salad with young
greens and grilled, panko-ed goat cheese.

When we had Christmas at our house the weekend before, we had a
wonderful grilled beef tenderloin roast. Now THAT tasted like
Christmas!

gloria p

gloria.p wrote:

> brooklyn1 wrote:
>
>>
>> Didn't consume but like half that nine pound so-called Premium Grade
>> store brand ham, no one liked it, not my guests, not me, not my cats.
>> This morning I sliced as much meat as I could off the bone in large
>> chunks and tossed them and the bone outside in my back yard... wasn't
>> a minute a murder of crows congregated for a union meeting...
>
>
> Isn't it a shame to go to all that work and be disappointed?
>
> I bought a spiral-sliced Hormel Cure 81 ham that someone had
> raved to me about, "Better than Honey-Baked," they said.
>
> Not. I cooked it exactly to the package directions. It was
> merely OK, not very flavorful even with a glaze, nothing to write
> home about. Too bad, but people did eat it along with oven-baked
> sweet potato wedges, asparagus, and a nice salad with young
> greens and grilled, panko-ed goat cheese.
>
> When we had Christmas at our house the weekend before, we had a
> wonderful grilled beef tenderloin roast. Now THAT tasted like
> Christmas!


I love ham, but more often than not with most hams it's "ham is ham is
ham"...

For our groggery xmas party we got two cheap boneless "buffet" hams (one was
"Black Forest", the other one was "Virginia" - style) wholesale at
Restaurant Depot, IIRC both were about $1.89 or so per pound. Both were
very good...peeps raved about them. Together they cost about $27.00 ...

For xmas day we had a spiral - sliced Honey Baked half ham (around ten
lbs.), from their site it looks to have cost about $60.00. This was okay,
but it was dry and that was subtracting some time from the provided heating
instructions...

A cheap Cook's brand ham is fine by me and I can get a LOT of the Cook's
brand for the money ya'd pay for a "premium" brand like Honey Baked...with
the latter you are paying for marketing dollars IMO. So "better than Honey
Baked" is not much of a recommendation...


--
Best
Greg

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.
>
> Sky
>
> P.S. It wasn't "my" beast!
>

For next time..buy a Polder digital thermometer. I would remove all
visible fat and make some hash or chip it (add Stubbs BBQ sauce) for BBQ
on a bun. It's just a roast and not a big deal and it is still useful..
just not as you planned.

jay

In article >,
Sky > wrote:

>
> Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
> "leftovers" will get fed to the resident hounds :/ Lucky critters,
> eh?!
>
> Sky

C'mon, Woman, spit it out!! What the hell happened to the meat?


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009

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.
>
> Sky
>
> P.S. It wasn't "my" beast!
>

Shepherds pie. Grind it up. Add some gravy and maybe a few veggies and
put it in between a mashed potato crust.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Dec 27, 12:01*am, 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.
>
> Sky
>
> P.S. *It wasn't "my" beast!
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!

Eat as is and use the leftovers for beef hash - grind it up with left-
over cooked potatoes and some onion, stir in a skillet until hot.
That's a terrible thing to do to a rib roast.

We had a 6 pound whole beef tenderloin and it was FABULOUS! It was
medium rare in the middle, medium on the ends. My DIL likes it well
done, so she popped her slices in the microwave and she still could
cut it with a fork. My son and I enjoyed it as it was...and the
leftovers are perfect for cold sandwiches - French dip - hot roast
beef sandwiches or whatever. We split the leftovers half and
half....most of mine is frozen in individual portions in the freezer.

N.

Paul M. Cook wrote:
>
> "Sky" > wrote in message
> ...
> > Steve Pope wrote:
> >>
> >> Sky > wrote:
> >>
> >> >Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
> >> >"leftovers" will get fed to the resident hounds :/ Lucky critters,
> >> >eh?!
> >>
> >> I'm having trouble imagining overshooting the cooking of a beef
> >> roast to the extent it could not be used for hash or burritos.
> >> That would have to be a factor of two error, or more...
> >>
> >> S.
> >
> > Yes there were errors, inattention & inattention! (SIGH --- I was not
> > the cook!)
>
> They all say that.
>
> Anyway, I can see some dandy Mexican dishes in your future. I'd shred the
> lot of it and store it in portioned bags in the freezer. You can fry it
> crisp in beef fat and serve it in tacos, taquitos, enchiladas, tamales etc.
>
> Paul

I'd own up to it if I'd done the deed. Instead, the cook was another
member of the family who will remain unnamed at the moment. I'd've been
chewed out had I opined anything about their 'cooking methods'. I did
bring along two desserts at their request, creme celeste being one of
those -- the other was the obligatory chocolate ice box cake (refer to
RFC Signature Dishes).

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

hahabogus wrote:
>
> Dan Abel > wrote in
> on
> Dec Sun 2009 01:33 am
>
> > In article >,
> > Sky > wrote:
> >
> >> Dan Abel wrote:
> >> >
> >> > In article >,
> >> > 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.
> >> > >
> >> > > Sky
> >> > >
> >> > > P.S. It wasn't "my" beast!
> >> >
> >> > Good thing! If it was a little overdone, you can just grit your
> >> > teeth and eat it. Cooking it to well done, especially on purpose,
> >> > is grounds for being banished from the group.
> >> >
> >> > Two suggestions:
> >> >
> >> > 1. beef hash
> >> > 2. feed it to the dog
> >>
> >> Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
> >> "leftovers" will get fed to the resident hounds :/ Lucky critters,
> >> eh?!
> >
> > It seems like there must be *something* to do with it. How about
> > soup? Or some other kind of moist heat cooking that will bring back
> > the tenderness. It's not possible to "fix" it, but perhaps moist heat
> > would make something edible.
> >
>
> crock pot it cubed , add a mess of your fav bbq sauce...or other sauce, serve on a bun or over
> noodles or rice.
>
> beef fried rice
>
> beef barley mustgovian veggie soup is a maybe
>
> turn it into a sandwich spread. deviled beef spread kinda dealie.
>
> mail it to where ever your mom said kids were starving to make you eat; when you were a kid.


All very good ideas Thanks for the suggestions. I'm grateful the
leftovers were not mine to deal with (whew!).

Sky, who was not the cook!!!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Ranee at Arabian Knits wrote:
>
> In article >,
> Sky > wrote:
>
> > Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
> > "leftovers" will get fed to the resident hounds :/ Lucky critters,
> > eh?!
>
> It would take a lot for something to be considered completely beyond
> redemption. It may not be worth anything as roast beef on its own any
> more, but the ideas for moist heat, gravies, sandwiches, enchiladas, etc
> sound like more than viable options. It would have to be charcoal not
> to be able to be used in one of those manners.

As 'leftovers', the beast might've been recoverable, but on its own, no
way! The roast was past the well-done point, and that's way overdone in
my book (I like beef when it says "moo!!!)! I'm sure the hostess (a
family member who'll remain unnamed) was very disappointed. This is
just an example why I emphasize use of timers*, in addition with a
temperature gauge when needed! I imagine the leftover beast will be fed
to the dogs - lucky canines!

Sky, who's not the perfect cook either

--
*Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Melba's Jammin' wrote:
>
> In article >,
> Sky > wrote:
>
> >
> > Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
> > "leftovers" will get fed to the resident hounds :/ Lucky critters,
> > eh?!
> >
> > Sky
>
> C'mon, Woman, spit it out!! What the hell happened to the meat?


Said family member (and hostess) did not pay attention, especially
towards then end! Their relatively new convection oven/range was blamed
(I don't buy that excuse). That's why I like to use the timer &
temperature gauge, when needed. If unsure about the time, I always
check the temperature gauge. I'll trust the temp-gauge more than I
would the timer. I'm not sure if either was done for this particular
beast - I wasn't there. As mentioned already, t'wasn't my beast
(WHEW!). I'd've sobbed otherwise --- well I sort of did considering the
size of that wasted beast!

Sky, ever the carnivore!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Brawny wrote:
>
> On Dec 27, 1:40 am, Dan Abel > wrote:
> > In article >,
> > for being banished from the group.
> >
> > Two suggestions:
> >
> > 1. beef hash
> > 2. feed it to the dog
>
> That would be some pretty expensive dog food....a ten pounder around
> here would fetch about 120 bucks for that size roast.
> When you have lemons, you make lemon aid. Many things come to
> mind. Beef with egg noodles, and here are 1100 other recipes. I
> don't have the time right now to do your homework...but you can start
> here.
>
> http://www.familyoven.com/recipes/se...ver-roast-beef
>
> .....btw.....since you feel the roast was a total ruin...what did you
> substitute for the Pièce de résistance at such a late moment?

Thanks for the link and suggestions. I imagine the 'beast' was fed to
the (2) dogs -- literally! -- but I'm unsure of that because I was not
the hostess nor was I the cook. Cooking is a lot like cutting hair,
eh??? It's so much easier to cook a little bit at a time (or snip off a
little at a time) than to over-cook anything (or over-cut hair!)! I'd
rather have a nearly rare beast that needs a wee bit more cooking than a
roast that had its goose cooked to ruin. But, as with anything, it's
always the effort that counts, eh? And, it was the family Christmas
Dinner. There was no substitution. I just wish the hostess/cook
(family relative) had accepted my offer to make gravy!

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Dave Smith wrote:
>
> Steve Pope wrote:
> > 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.
> >
> > Can't be done. It can be used, like in burritos or something.
> > But its role as a rib roast is kaput, finito.
>
> Make lots of gravy and have hot roast beef sandwiches.

My offer to make my 'special' gravy for dinner was not accepted. I wish
it had been. The more than well-done beast would've gone down a lot
less 'dry' if there had been some tasty gravy.

Sky, ever the carnivore

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Ophelia wrote:
>
> "Dave Smith" > wrote in message
> m...
> > Steve Pope wrote:
> >> 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.
> >>
> >> Can't be done. It can be used, like in burritos or something.
> >> But its role as a rib roast is kaput, finito.
> >
> > Make lots of gravy and have hot roast beef sandwiches.
>
> I suppose it depends on just how 'overcooked' this beef is. Some people
> like their beef well done, so unless it is incinerated, sandwiches with
> gravy would be good. Years ago, I got a new oven just before Christmas. My
> turkey was very overdone All I could do was to take the meat off the bone
> and serve it in gravy. It wasn't the best but at least edible.
> >

This beast was more than well-done, very tough, and quite dry --
although it 'was' tasty! It would've been helped if gravy had been
available. Oh well! I was not the hostess or cook, and I suppose I can
offer for next year ----- but ...... I dunno about that!!!! <G>

Sky

--
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Ultimate Kitchen Rule -- Cook's Choice!!

Dave Smith wrote:
>
> Ophelia wrote:
> >
> >
> > "Dave Smith" > wrote in message
> > m...
> >> Steve Pope wrote:
> >>> 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.
> >>>
> >>> Can't be done. It can be used, like in burritos or something.
> >>> But its role as a rib roast is kaput, finito.
> >>
> >> Make lots of gravy and have hot roast beef sandwiches.
> >
> > I suppose it depends on just how 'overcooked' this beef is. Some people
> > like their beef well done, so unless it is incinerated, sandwiches with
> > gravy would be good. Years ago, I got a new oven just before
> > Christmas. My turkey was very overdone All I could do was to take
> > the meat off the bone and serve it in gravy. It wasn't the best but at
> > least edible.
>
> I make concessions about over cooked roast beef. Sometimes a small roast
> has to be well done in order to get enough drippings to make a decent
> gravy. I can tolerate well done beef in a sandwich, provided it is still
> reasonably chewable. Slicing it thin and warming it in gravy makes it
> palatable.

I make a gravy for beef that doesn't rely on drippings. Alas, my offer
to make that grave was not accepted. Gravy would've helped
considerably, I think.

Sky

--
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Ultimate Kitchen Rule -- Cook's Choice!!

cshenk wrote:
>
> "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.
>
> Ouch! Sky, glad it wasnt your roast! The only things I can think of make
> it no longer the same beastie.
>
> What I would do is cut it into roughly 3 lb sections and freeze 2 of them.
> Fire up the crockpot with red kidney beans and 1/3rd of the overcooked roast
> (bone and all). Add onion, possibly garlic, and chili powder then water.
> Might toss in black pepper and other spices. A thick rich beefy stew will
> result in about 8 hours on low. The meat will soften down a good bit
> (falling off the bones) and the 'broth' will be a beefy beany sort.

Good ideas ;> I'm just glad I don't/didn't have to deal with the
leftovers. I'm sure the family member was very disappointed with their
results, especially since a lot of effort (and money!) went into the
holiday dinner. Maybe I'll offer to host next year instead??? Er, I'm
not so sure about that!!!

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!