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 ‹ it was a rip-roaring smashing hit for the
> carnivores in my midst.
>
> I understand your concern about screwing it up‹totally! 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!

--
Currently reading: Finals over! Yay for an A in organic chem and a B in
Human Anatomy and Physiology. Now what to read?

On 12/20/2010 4:28 AM, sf wrote:
> On Sun, 19 Dec 2010 21:51:19 -1000, > wrote:
>
>> On 12/19/2010 7:22 PM, Sqwertz wrote:
>>> The temperature you cook it at defines how evenly cooked it is.
>>>
>>> -sw
>>
>> This is entirely correct however, simply stating a truth doesn't really
>> say anything about why one should cook a roast at 250 but not 200 or 170
>> degrees. Your simple truth would seem to imply the it's better to roast
>> at a lower temperature to reduce the temperature difference between the
>> roast's surface and it's center.
>>
>> You're worried about microbes but I'd feel perfectly safe with a heavily
>> salted roast set in a 200 degree oven for a few hours.
>>
>> As it goes, I don't know how low you can go with this - few people have
>> experience with this slow roasting technique - including me. That said,
>> my experimentation with this has pretty much convinced me that anything
>> above 300 degrees is too high if you're aiming for a roast that's medium
>> rare.
>
> Frankly, those people who have "perfect" rare produce a perfectly
> AWFUL piece of meat AFAIC. I want my meat charred or at least crusty
> brown on the outside and rare on the inside. To get that, there is a
> "transition", which I do not disapprove of.

That's what I like as well. I have a 5 lb roast. Would I still follow
the same method? high temp to start for 15 min then lower for the
remaining time?
>
> I think that a piece of meat that is rare from the center all the way
> to the outside might as well be slathered with tanning lotion and
> served with a parasol.
>

This made me chuckle...

--
Currently reading: Finals over! Yay for an A in organic chem and a B in
Human Anatomy and Physiology. Now what to read?

On 12/19/2010 11:50 PM, dsi1 wrote:
> I'm thinking that I should just leave the roast out in the hot Hawaiian
> sun. If I had my old VW I could probably just leave it in the front seat
> for a few hours. This means that even a homeless person may be able to
> prepare a delicious dinner for his buddies with only a propane torch and
> any old unlocked car. Now that would be a holiday miracle!

Ah the image!

Hey, it works for eggs, apparently.

--
Currently reading: Finals over! Yay for an A in organic chem and a B in
Human Anatomy and Physiology. Now what to read?

In article >, "biig" >
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, good luck with it * a small piece of meat can be difficult to
roast * the chart I referenced in my post on my website (see my
yesterday's response in this thread) starts with a 3-bone roast (6
pounds minimum). Please report back to us with what you did and how
it worked out for you.

--
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

On Dec 19, 7:33*am, "biig" > 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

FYI, it likely isn't "prime," it's just a rib roast. As to cooking it
- if it's good quality beef, it should be insulted by a marinade.
Plenty of fat (removable) on the top and salt and pepper - that's all
it needs.

N.

In article >,
ravenlynne > wrote:

> On 12/20/2010 4:28 AM, sf opined:

> > Frankly, those people who have "perfect" rare produce a perfectly
> > AWFUL piece of meat AFAIC. I want my meat charred or at least crusty
> > brown on the outside and rare on the inside. To get that, there is a
> > "transition", which I do not disapprove of.
>
> That's what I like as well. I have a 5 lb roast. Would I still follow
> the same method? high temp to start for 15 min then lower for the
> remaining time?

Yes. This, IMO, is a great link:
http://www.recipetips.com/kitchen-ti...-prime-rib.asp
--
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

In article >,
"gloria.p" > wrote:

> Ed Pawlowski wrote:
> >
> > "biig" > wrote in message
> > ...
> >> 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
> >>
> >
> > I'd put the rub on, but not let it marinate. No need, IMO. for a good
> > cut of beef. Let the roast stand out for a couple of hours to get to
> > room temperature.
> >
> > I like the start high and then low method as it gives you a more done
> > outer ring and a nice pink center. I like the contrast. My ideal
> > roast comes out of the oven at 125 and sits for 20 to 30 minutes with a
> > tent of foil. In your case, hubby will like the outside while you enjoy
> > the less done inner cuts. You can always put his back in the oven for a
> > few minutes or even in a hot pan to sear the outside and cook through.
> >
> >
> >
>
> I agree with Ed. We had an 8 lb. boneless rib roast yesterday,"choice"
> grade, "prime" not available or affordable here, started
> at 450 deg. for ~45 minutes, then lowered to 300 until the center
> temperature read 120.

How do you time that?



--
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

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 Ð it was a rip-roaring smashing hit for the
> > carnivores in my midst.
> >
> > I understand your concern about screwing it upÐtotally! 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

On Mon, 20 Dec 2010 01:28:03 -0800, sf wrote:

> On Sun, 19 Dec 2010 21:51:19 -1000, dsi1 > wrote:
>
>> On 12/19/2010 7:22 PM, Sqwertz wrote:
>>> The temperature you cook it at defines how evenly cooked it is.
>>>
>>> -sw
>>
>> This is entirely correct however, simply stating a truth doesn't really
>> say anything about why one should cook a roast at 250 but not 200 or 170
>> degrees. Your simple truth would seem to imply the it's better to roast
>> at a lower temperature to reduce the temperature difference between the
>> roast's surface and it's center.
>>
>> You're worried about microbes but I'd feel perfectly safe with a heavily
>> salted roast set in a 200 degree oven for a few hours.
>>
>> As it goes, I don't know how low you can go with this - few people have
>> experience with this slow roasting technique - including me. That said,
>> my experimentation with this has pretty much convinced me that anything
>> above 300 degrees is too high if you're aiming for a roast that's medium
>> rare.

250 is my temperature. It far too hard to judge when a roast is
going to be done when you'd cook it at 200F. This doesn't go over
too well if you'd like to serve guests or want to get the inlaws
out of the house ASAP.

Initial microbial concerns aside, the faster you cook it, the
longer any leftovers will last (in the fridge) before the quality
(and safety) degrades.

I find that 250F is the best temperature for a 6+ pound roast when
you take into account all the factors I consider important.

> Frankly, those people who have "perfect" rare produce a perfectly
> AWFUL piece of meat AFAIC. I want my meat charred or at least crusty
> brown on the outside and rare on the inside. To get that, there is a
> "transition", which I do not disapprove of.

Nobody here has debunked or neigh-sayed the fact that you will
either start or finish the roast at a high temperature. That is a
given. It's best to start it high to get the crust (and the
smell!) going the turn the heat down. Nobody in their right mind
would consider *not* putting a Maillard crust on a rib roast.

-sw

On Sun, 19 Dec 2010 23:29:59 -0500, wrote:

>On Sun, 19 Dec 2010 11:40:28 -0600, "Pete C." >
>wrote:
>
>>.... I think a 3# rib roast is going to be three
>>ribs at most....
>
>Three ribs is usually 6 to 8 lbs.


That's about right, and no more than two bones... if the butcher
squeaks in three bones yer gettin' royally screwed. A three pound
hunk of rib with bone is really just a good sized steak for two normal
appetites, I'd not call that a roast. A 3 lb hunk of bone-in rib I
might start off pan fried and finish in a medium oven, but more likely
I'd grill that sucker same as I would a 3 lb porterhouse. With a 3 lb
hunk of standing rib by the time one eats around the fat and bone
there is barely 12 ounces of lean for each of two people, not a very
large portion for most beef eaters. When I serve standing rib I allow
2 lbs per person and an extra 2 lbs for each six people, there is
always 1-2 wanting seconds, and if not that means I EFFed up the
roast.

On Mon, 20 Dec 2010 01:28:03 -0800, sf > wrote:

>On Sun, 19 Dec 2010 21:51:19 -1000, dsi1 > wrote:
>
>> On 12/19/2010 7:22 PM, Sqwertz wrote:
>> > The temperature you cook it at defines how evenly cooked it is.
>> >
>> > -sw
>>
>> This is entirely correct however, simply stating a truth doesn't really
>> say anything about why one should cook a roast at 250 but not 200 or 170
>> degrees. Your simple truth would seem to imply the it's better to roast
>> at a lower temperature to reduce the temperature difference between the
>> roast's surface and it's center.
>>
>> You're worried about microbes but I'd feel perfectly safe with a heavily
>> salted roast set in a 200 degree oven for a few hours.
>>
>> As it goes, I don't know how low you can go with this - few people have
>> experience with this slow roasting technique - including me. That said,
>> my experimentation with this has pretty much convinced me that anything
>> above 300 degrees is too high if you're aiming for a roast that's medium
>> rare.
>
>Frankly, those people who have "perfect" rare produce a perfectly
>AWFUL piece of meat AFAIC. I want my meat charred or at least crusty
>brown on the outside and rare on the inside. To get that, there is a
>"transition", which I do not disapprove of.
>
>I think that a piece of meat that is rare from the center all the way
>to the outside might as well be slathered with tanning lotion and
>served with a parasol.

'Zactly... TIAD... there is nothing more disgusting, wasteful, and the
sign of a lousy cook, than any hunk of beef fully rare from stem to
stern and port to larboard... may as well truss it like a teabag and
dunk it in boiling water for two minutes. I don't like coddled eggs
and I like coddled beef even less.

coddle
A cooking method most often used with eggs, though other foods can be
coddled as well. There are special containers with tight-fitting lids
called "egg coddlers" made specifically for this purpose. Coddling is
usually done by placing the food in an individual-size container that
is covered, set in a larger pan of simmering water and placed either
on stovetop or in the oven at very low heat. The gentle warmth of this
water bath slowly cooks the food. Coddling can also be done by gently
lowering the food into water that's come to a boil and removed from
the heat.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

On 12/20/2010 4:26 AM, ravenlynne wrote:
> On 12/19/2010 11:50 PM, dsi1 wrote:
>> I'm thinking that I should just leave the roast out in the hot Hawaiian
>> sun. If I had my old VW I could probably just leave it in the front seat
>> for a few hours. This means that even a homeless person may be able to
>> prepare a delicious dinner for his buddies with only a propane torch and
>> any old unlocked car. Now that would be a holiday miracle!
>
> Ah the image!
>
> Hey, it works for eggs, apparently.
>

Lifetime is making a movie called "The Wino and the Roast: A Christmas
Miracle." This movie, I believe, will hit a chord with folks that love a
big hunk of meat.

On 12/20/2010 8:20 AM, Brooklyn1 wrote:
> 'Zactly... TIAD... there is nothing more disgusting, wasteful, and the
> sign of a lousy cook, than any hunk of beef fully rare from stem to
> stern and port to larboard... may as well truss it like a teabag and
> dunk it in boiling water for two minutes. I don't like coddled eggs
> and I like coddled beef even less.
>

No doubt you believe with all your heart that cooking at low
temperatures equals a rare roast. This is simply not true.

No need to feel badly about - there's a lot of folks that believe this
too! Maybe if all ya'll wish really, really hard it can come true! That
sure would be wonderful dontchathink?!

>>>> irrelevant cut n' paste crap snipped >>>>>>>>>

On Sun, 19 Dec 2010 21:53:39 -0800, Christine Dabney
> arranged random neurons and said:

>On Sun, 19 Dec 2010 21:50:04 -0800, Terry Pulliam Burd
> wrote:
>
>
>>I've been on this ng since about 1994 and I don't recall the name.
>>Something to refresh my memory...?
>>
>>Terry "Squeaks" Pulliam Burd
>
>Tanith Tyr? You don't remember Tanith? !!!!
>
>How could one forget Tanith!!
>
>I think almost all of us oldtimers (Tammy, Modom, you, Miche, and I
>forget who else) joined in 1994. I think Tanith was posting then or a
>year or so later.

Nope. It appears that the particular brain cell that contained her
name has joined the cast of thousands that preceded it.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Mon, 20 Dec 2010 09:33:31 -1000, dsi1 wrote:

> On 12/20/2010 8:20 AM, Brooklyn1 wrote:
>> 'Zactly... TIAD... there is nothing more disgusting, wasteful, and the
>> sign of a lousy cook, than any hunk of beef fully rare from stem to
>> stern and port to larboard... may as well truss it like a teabag and
>> dunk it in boiling water for two minutes. I don't like coddled eggs
>> and I like coddled beef even less.
>>
>
> No doubt you believe with all your heart that cooking at low
> temperatures equals a rare roast. This is simply not true.

I think Cats and sf are working off the assumption that the roast
has no well-done crust. I hope the rest of us are working under the
assumption that there will be a crust applied with high heat.

But under that crust the majority of people want a med-rare hunk of
cow. I don't want any grey past the first 1/4". But I won't stoop
low enough to say that those people have no taste or they have TIAD
(until you consider all their other TIAD posts).

-sw

dsi1 wrote:
> On 12/19/2010 6:23 PM, Sqwertz wrote:
>> On Sun, 19 Dec 2010 13:32:54 -1000, dsi1 wrote:
>>
>>> The cooking for engineers guy advocates roasting at 200 degrees - that's
>>> so nutty it just might work! :-)
>>
>> I use 250 for larger roasts, 7+ pounds. It's still med-rare all
>> the way through with no well-done "rim". 200F is too low for a
>> large roast due to microbial concerns.
>>
>> -sw
>
> My guess it don't matter much what temperature you start at - you pull
> the roast out at the same internal temperature anyway.


The major difference is the texture of the outside edges. Starting at
high temp gives you a crisp, brown outer layer.

gloria p

Melba's Jammin' wrote:

> 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.
>
I had posted here in the past about finding a forgotten rib roast in the
freezer. I had forgotten what time or temp I had roasted it and your
post nudged me to find the original message here in the archives.
Here are my pics and the cooking method used. I recall it was DELICIOUS.
Perhaps I need to do it again for Christmas....hmmmmm...
http://groups.google.com/group/rec.f....n et&lnk=nl&

Yes, your math was correct, Sky.
Now for the reviews- it was FINE!! (Hallelujah!) I spiked it a bit with
slivers of garlic, seasoned it a bit. Started it out at 500 for 15 min,
then down to 250 and then up again to 350 for the last 20 or so minutes.
It was beautiful on the outside, a tad too rare in the center for my
tastes, but for leftovers I think that will work in our favor.
I took pictures
The beast before going in the oven- http://i42.tinypic.com/rbb1jk.jpg

I tossed some potatoes and onions in the pan to bake at whatever temp
the roast was going, but then when the roast was done and resting I
spread the potatoes out in the pan while tossing them in some of the
drippings. I knew they'd be delicious because I deliberately didn't make
a lot extra. Murphey's Law here- the better the food turns out, the less
of it there is! http://i44.tinypic.com/osrfqx.jpg

First slice cut off- http://i44.tinypic.com/34oee08.jpg

Husband's dinner plate- http://i43.tinypic.com/2vtr7df.jpg

On 12/20/2010 12:31 PM, Sqwertz wrote:
> On Mon, 20 Dec 2010 09:33:31 -1000, dsi1 wrote:
>
>> On 12/20/2010 8:20 AM, Brooklyn1 wrote:
>>> 'Zactly... TIAD... there is nothing more disgusting, wasteful, and the
>>> sign of a lousy cook, than any hunk of beef fully rare from stem to
>>> stern and port to larboard... may as well truss it like a teabag and
>>> dunk it in boiling water for two minutes. I don't like coddled eggs
>>> and I like coddled beef even less.
>>>
>>
>> No doubt you believe with all your heart that cooking at low
>> temperatures equals a rare roast. This is simply not true.
>
> I think Cats and sf are working off the assumption that the roast
> has no well-done crust. I hope the rest of us are working under the
> assumption that there will be a crust applied with high heat.
>
> But under that crust the majority of people want a med-rare hunk of
> cow. I don't want any grey past the first 1/4". But I won't stoop
> low enough to say that those people have no taste or they have TIAD
> (until you consider all their other TIAD posts).
>
> -sw

Some folks are way too focused on the word "rare." It must have some
sort of mesmerizing effect on them. I have no idea where the rumor
started that folks who cook at a low temperature love their roast
dripping with blood. Where's Wikileaks when you need them?

The major disadvantage with slow roasting is that you have to find some
way to brown the surface of the meat. Being a lazy *******, I find that
to be a bit of a bother. OTOH, it is a $40 piece of meat. :-)

I went to Costco the other day and saw that the rib roasts were labeled
"prime." What's the scoops on this? I've never seen prime ribs in stores
before. Thanks.

On 12/20/2010 12:57 PM, gloria.p wrote:
> dsi1 wrote:
>> On 12/19/2010 6:23 PM, Sqwertz wrote:
>>> On Sun, 19 Dec 2010 13:32:54 -1000, dsi1 wrote:
>>>
>>>> The cooking for engineers guy advocates roasting at 200 degrees -
>>>> that's
>>>> so nutty it just might work! :-)
>>>
>>> I use 250 for larger roasts, 7+ pounds. It's still med-rare all
>>> the way through with no well-done "rim". 200F is too low for a
>>> large roast due to microbial concerns.
>>>
>>> -sw
>>
>> My guess it don't matter much what temperature you start at - you pull
>> the roast out at the same internal temperature anyway.
>
>
> The major difference is the texture of the outside edges. Starting at
> high temp gives you a crisp, brown outer layer.
>

This is true. Roasting at a low temperature means you have to achieve
this in other ways.

> gloria p

Melba's Jammin' wrote:
> In article >,
> "gloria.p" > wrote:

>>>
>>>
>>>
>> I agree with Ed. We had an 8 lb. boneless rib roast yesterday,"choice"
>> grade, "prime" not available or affordable here, started
>> at 450 deg. for ~45 minutes, then lowered to 300 until the center
>> temperature read 120.
>
> How do you time that?
>
>
>


I didn't, there was too much going on. By the time I remembered to turn
down the heat 45 min. had elapsed. Daughter then tested at ~15 minute
intervals until the thermometer registered just under 120. It was
perfect for both the medium-rare folk and the two who like it done a bit
more were happy with the two outer slices.

We're having the leftovers tonight--beef, gravy, squash, salad and a new
Yorkshire pudding. As someone we know says "It's good to be me."

One of the best parts is that our family Christmas is over and it was a
very nice one. First set of descendants left for CA this AM, the other
branch leaves for MI on Thursday. I thought I'd feel sad but I don't.
DH and I are going skiing Sat. and Sun.

gloria p

In article >,
Terry Pulliam Burd > wrote:

> On Sun, 19 Dec 2010 21:53:39 -0800, Christine Dabney
> > arranged random neurons and said:
>
> >On Sun, 19 Dec 2010 21:50:04 -0800, Terry Pulliam Burd
> > wrote:
> >
> >
> >>I've been on this ng since about 1994 and I don't recall the name.
> >>Something to refresh my memory...?
> >>
> >>Terry "Squeaks" Pulliam Burd
> >
> >Tanith Tyr? You don't remember Tanith? !!!!
> >
> >How could one forget Tanith!!
> >
> >I think almost all of us oldtimers (Tammy, Modom, you, Miche, and I
> >forget who else) joined in 1994. I think Tanith was posting then or a
> >year or so later.
>
> Nope. It appears that the particular brain cell that contained her
> name has joined the cast of thousands that preceded it.
>
> Terry "Squeaks" Pulliam Burd

Remember Doreen Randall (?) ? I think she was in Australia. And Ann
Bourget? And Mimi? And TJ The Short? (I remember Tanith by name
but not by content of posts.)

--
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

On Mon, 20 Dec 2010 13:03:06 -1000, dsi1 wrote:

> I went to Costco the other day and saw that the rib roasts were labeled
> "prime." What's the scoops on this? I've never seen prime ribs in stores
> before. Thanks.

My CostCo here has had Prime for 3-4 years. Only the low-end,
third-world grocers *don't* carry USDA Prime beef any more. Prime
is getting more common and the prices have been much lower than the
previous decade. Buy some.

-sw

On 12/20/2010 1:24 PM, Sqwertz wrote:
> On Mon, 20 Dec 2010 13:03:06 -1000, dsi1 wrote:
>
>> I went to Costco the other day and saw that the rib roasts were labeled
>> "prime." What's the scoops on this? I've never seen prime ribs in stores
>> before. Thanks.
>
> My CostCo here has had Prime for 3-4 years. Only the low-end,
> third-world grocers *don't* carry USDA Prime beef any more. Prime
> is getting more common and the prices have been much lower than the
> previous decade. Buy some.
>
> -sw

Thanks for the info!

Melba's Jammin' wrote:
> In article >,
> Terry Pulliam Burd > wrote:

>> Nope. It appears that the particular brain cell that contained her
>> name has joined the cast of thousands that preceded it.
>>
>> Terry "Squeaks" Pulliam Burd
>
> Remember Doreen Randall (?) ? I think she was in Australia. And Ann
> Bourget? And Mimi? And TJ The Short? (I remember Tanith by name
> but not by content of posts.)
>


I sent Terry exactly that message. It's a very distinctive name and
I remember it. Who was the woman whose sig included the cat graphic?'
And there used to be a very nice woman from Denmark?

I've had online access, beginning at the school where I worked, since
~Feb. 1993 and rfc was one of the first newsgroups I ever read.

gloria p

On Mon, 20 Dec 2010 19:35:57 -0700, gloria.p wrote:

> Who was the woman whose sig included the cat graphic?'

Mary. The cat was Pud.

-sw

"Melba's Jammin'" > wrote in message
...
>
<BIG SNIP>

> Yes. This, IMO, is a great link:
> http://www.recipetips.com/kitchen-ti...-prime-rib.asp
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of St. Pectina of Jella


That does look like a great link, thanks, Barb. And have a Merry
Christmas and a Happy New Year!!

Boli

"Melba's Jammin'" > wrote in message
...
>
> Remember Doreen Randall (?) ? I think she was in Australia. And Ann
> Bourget? And Mimi? And TJ The Short? (I remember Tanith by name
> but not by content of posts.)
>
> --
> Barb, Mother Superior, HOSSSPoJ

TJ the short still posts occassionally. Different nick now.

Boli

"Melba's Jammin'" > wrote
>>
>> I agree with Ed. We had an 8 lb. boneless rib roast yesterday,"choice"
>> grade, "prime" not available or affordable here, started
>> at 450 deg. for ~45 minutes, then lowered to 300 until the center
>> temperature read 120.
>
> How do you time that?
>

I just allow about two hours. A few years ago our Christmas dinner host let
the roast go too long. Ever since, I'm in charge of saying "done" as I will
be again this year. I'll take my Polder thermometer and just let it go.
There will be eight of us just hanging out kibitzing so when it is done, it
is done. No "we'll eat at 5" to stick to as it is pretty much an all day
affair.

I'm also in charge of bringing the wine.

On Mon, 20 Dec 2010 21:27:30 -0600, Sqwertz wrote:

> On Mon, 20 Dec 2010 19:35:57 -0700, gloria.p wrote:
>
>> Who was the woman whose sig included the cat graphic?'
>
> Mary. The cat was Pud.

Mary F. I think the F stood for Frye.

-sw

In article >,
dsi1 > wrote:


> I went to Costco the other day and saw that the rib roasts were labeled
> "prime." What's the scoops on this? I've never seen prime ribs in stores
> before. Thanks.

Costco had USDA Prime last Christmas season. They were a little too
expensive for me, especially since they were Costco size. Costco has
had a pretty good selection of USDA Prime all year, though, mostly
steaks, but some larger cuts.

--
Dan Abel
Petaluma, California USA

On Mon, 20 Dec 2010 23:03:22 -0500, "Ed Pawlowski"
> wrote:

> No "we'll eat at 5" to stick to as it is pretty much an all day affair.

I prefer that style of entertaining too. When it's done, it's done
and we'll eat after that.


--

Never trust a dog to watch your food.

In article >,
Melba's Jammin' > wrote:


> Remember Doreen Randall (?) ? I think she was in Australia. And Ann
> Bourget? And Mimi? And TJ The Short?

tj the small. tj the tall was her husband. but they split up. she is
still posting here, under the name Blacksalt (or Kalanamak).

> (I remember Tanith by name
> but not by content of posts.)

Meat and truffles, mostly.

--
Dan Abel
Petaluma, California USA

On 12/20/2010 6:56 PM, Dan Abel wrote:
> In >,
> > wrote:
>
>
>> I went to Costco the other day and saw that the rib roasts were labeled
>> "prime." What's the scoops on this? I've never seen prime ribs in stores
>> before. Thanks.
>
> Costco had USDA Prime last Christmas season. They were a little too
> expensive for me, especially since they were Costco size. Costco has
> had a pretty good selection of USDA Prime all year, though, mostly
> steaks, but some larger cuts.
>

I never noticed this because I'm not a big fan of meat and the sizes the
packages come in are way too big. I'd be more interested if the meat was
cheaper but it ain't. OTOH, prime rib this year would be pretty festive
and special so one of these roasts could be in my future. OTOH, at a
cost of $8/lb, I just might chicken out. :-)

In article
>,
Dan Abel > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
>
> > Remember Doreen Randall (?) ? I think she was in Australia. And Ann
> > Bourget? And Mimi? And TJ The Short?

And Raelena (?) Sindelar. Also from Seattle.

> tj the small.

Yeah, her.

tj the tall was her husband. but they split up. she is
> still posting here, under the name Blacksalt (or Kalanamak).

I know the two new names but haven't seen her lately. <shrug>
--
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

In article >,
"gloria.p" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > Terry Pulliam Burd > wrote:
>
> >> Nope. It appears that the particular brain cell that contained her
> >> name has joined the cast of thousands that preceded it.
> >>
> >> Terry "Squeaks" Pulliam Burd
> >
> > Remember Doreen Randall (?) ? I think she was in Australia. And Ann
> > Bourget? And Mimi? And TJ The Short? (I remember Tanith by name
> > but not by content of posts.)
> >
>
>
> I sent Terry exactly that message. It's a very distinctive name and
> I remember it. Who was the woman whose sig included the cat graphic?'

Mary Frye. Pud.

> And there used to be a very nice woman from Denmark?

Katrine - occasionally she and Helle Paulsen, our resident Scandinavian
experts at the time, would consult with each other to compare notes and
responses, AIR.

And June Oshiro is way busy with twin 6-month-olds and a 2-1/2 year old
‹ all girls. Lucky Matt!! LOL!

--
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

"Melba's Jammin'" > wrote in message
...
> 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
>> >
>> > 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

Thanks for the reference, Barb. My roast turned out great. DH on the
other hand was not the slightest impressed. I gave him thin slices from the
more well done outside, but it "still wasn't pot roast" ...my
interpretation of his reaction...lol One advantage is that I can have all
the leftovers myself. I think I'll gently reheat some in the leftover
gravy....Sharon in Canada

In article >,
"gloria.p" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > "gloria.p" > wrote:
>
> >>>
> >>>
> >>>
> >> I agree with Ed. We had an 8 lb. boneless rib roast yesterday,"choice"
> >> grade, "prime" not available or affordable here, started
> >> at 450 deg. for ~45 minutes, then lowered to 300 until the center
> >> temperature read 120.
> >
> > How do you time that?
> >
> >
> >
>
>
> I didn't, there was too much going on. By the time I remembered to turn
> down the heat 45 min. had elapsed. Daughter then tested at ~15 minute
> intervals until the thermometer registered just under 120. It was
> perfect for both the medium-rare folk and the two who like it done a bit
> more were happy with the two outer slices.
>
> We're having the leftovers tonight--beef, gravy, squash, salad and a new
> Yorkshire pudding. As someone we know says "It's good to be me."
>
> One of the best parts is that our family Christmas is over and it was a
> very nice one. First set of descendants left for CA this AM, the other
> branch leaves for MI on Thursday. I thought I'd feel sad but I don't.
> DH and I are going skiing Sat. and Sun.
>
> gloria p

Yeay!! Good on ya!

--
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

biig wrote:

> Thanks for the reference, Barb. My roast turned out great.

That's great, I'd hate to think you had a bad experience. I love
rib roast and I think it's way easier to make than something like
a turkey.

> DH on
> the other hand was not the slightest impressed. I gave him thin
> slices from the more well done outside, but it "still wasn't pot
> roast" ...my interpretation of his reaction...lol

(laugh) Oh, well. So long as you liked it.

> One advantage is
> that I can have all the leftovers myself. I think I'll gently reheat
> some in the leftover gravy....

It makes great sandwiches, too. We're having roast pork for
Christmas Eve but I think I'll be picking up a rib roast while they're
so plentiful and good looking.

nancy

On Dec 20, 5:24*pm, Melba's Jammin' >
wrote:
> In article >,
> *Terry Pulliam Burd > wrote:
>
>
>
>
>
> > On Sun, 19 Dec 2010 21:53:39 -0800, Christine Dabney
> > > arranged random neurons and said:
>
> > >On Sun, 19 Dec 2010 21:50:04 -0800, Terry Pulliam Burd
> > > wrote:
>
> > >>I've been on this ng since about 1994 and I don't recall the name.
> > >>Something to refresh my memory...?
>
> > >>Terry "Squeaks" Pulliam Burd
>
> > >Tanith Tyr? *You don't remember Tanith? *!!!!
>
> > >How could one forget Tanith!!
>
> > >I think almost all of us oldtimers (Tammy, Modom, you, Miche, and I
> > >forget who else) joined in 1994. *I think Tanith was posting then or a
> > >year or so later. *
>
> > Nope. It appears that the particular brain cell that contained her
> > name has joined the cast of thousands that preceded it.
>
> > Terry "Squeaks" Pulliam Burd
>
> Remember Doreen Randall (?) ? *I think she was in Australia. *And Ann
> Bourget? *And Mimi? * *And TJ The Short? * *(I remember Tanith by name
> but not by content of posts.)
>
> --
> Barb, Mother Superior, HOSSSPoJ


Tanith was the one who processed a lot of her own meats (especially),
sorta medieval style. I dunno what happened to Anne Bourget.....

N.

On Dec 20, 8:35*pm, "gloria.p" > wrote:
> Melba's Jammin' wrote:
> > In article >,
> > *Terry Pulliam Burd > wrote:
> >> Nope. It appears that the particular brain cell that contained her
> >> name has joined the cast of thousands that preceded it.
>
> >> Terry "Squeaks" Pulliam Burd
>
> > Remember Doreen Randall (?) ? *I think she was in Australia. *And Ann
> > Bourget? *And Mimi? * *And TJ The Short? * *(I remember Tanith by name
> > but not by content of posts.)
>
> I sent Terry exactly that message. *It's a very distinctive name and
> I remember it. * Who was the woman whose sig included the cat graphic?'

Mary Frye - still around, I think.

>
> gloria p

N.