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

>
>"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.

The roast needing another 20 minutes is no biggie, for me that just
means time for another 2ni.

In article >, "biig" >
wrote:
> 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

Slice it thin and toss it in a hot skillet for about 5 seconds - great
steak and eggs breakfast!!

Yeay! Glad 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

"Nancy2" > wrote in message
...
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.

The ad said prime rib, but the label said premium rib roast. Whatever it
actually is, it was great. Just salt and pepper and a sprinkle of
granulated garlic (I was out of fresh) and some thyme. I didn't time it,
just used a thermometer....took it out at 135 and let it sit 10 minutes.
Nice and juicy and not quite red. I won't be too nervous to do it
again...maybe next time we have company. To make it up to dh, I'll do a pot
roast for Christmas. We have turkey on Boxing day at our son's so don't do
turkey for Christmas...thanks to all who gave advice....Sharon

On 12/20/2010 6:09 AM, dsi1 wrote:
> High temperature cooking is what makes fried ice cream and baked Alaska
> possible. The same principle applies to roasts.
>
I think you're right.

>
> It's important not to confuse rare with medium rare. Rare is kinda
> gross. I always want to avoid that if I can.

Not gross at all to me! I like it rare and warmed through, but not cold.

On 12/20/2010 1:20 PM, Brooklyn1 wrote:

> 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.

coddle
to treat tenderly; nurse or tend indulgently; pamper: to coddle children
when they're sick.

Sort of like what some here do to you so you don't go all psycho on them.

On Mon, 20 Dec 2010 17:24:29 -0600, Melba's Jammin'
> arranged random neurons and said:

>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.)

Yes to all the above, but I still cannot recall Tanith. Oh, well.

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"

Gloria wrote:

>> 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.

Cooking at a low temperature and then searing just before serving also gives
you a crisp, brown outer layer -- and when you bring it to the table, it's
SIZZLING.

Bob

"Melba's Jammin'" > wrote in message
...
> In article >, "biig" >
> wrote:
>> 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
>
> Slice it thin and toss it in a hot skillet for about 5 seconds - great
> steak and eggs breakfast!!
>
> Yeay! Glad 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

Thanks...I was well pleased....Sharon

On Wed, 22 Dec 2010 07:32:51 -0800, "Bob Terwilliger"
> wrote:

> Gloria wrote:
>
> >> 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.
>
> Cooking at a low temperature and then searing just before serving also gives
> you a crisp, brown outer layer -- and when you bring it to the table, it's
> SIZZLING.
>
That involves another step and possibly another pan. You don't let
the meat rest? It won't be sizzling after 30-60 seconds.

--

Never trust a dog to watch your food.

sf wrote:

>> Cooking at a low temperature and then searing just before serving also
>> gives you a crisp, brown outer layer -- and when you bring it to the
>> table, it's SIZZLING.
>
> That involves another step and possibly another pan. You don't let the
> meat rest? It won't be sizzling after 30-60 seconds.

The meat is seared just before serving. When you cook at a low temperature,
there's not much resting needed. I sear with a propane torch, so there's no
other pan needed. As to involving another step, that's wrong: I skipped the
step of searing before cooking, so the number of steps is exactly the same.

Bob

On Wed, 22 Dec 2010 09:35:48 -0800, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> Cooking at a low temperature and then searing just before serving also
> >> gives you a crisp, brown outer layer -- and when you bring it to the
> >> table, it's SIZZLING.
> >
> > That involves another step and possibly another pan. You don't let the
> > meat rest? It won't be sizzling after 30-60 seconds.
>
> The meat is seared just before serving. When you cook at a low temperature,
> there's not much resting needed. I sear with a propane torch, so there's no
> other pan needed. As to involving another step, that's wrong: I skipped the
> step of searing before cooking, so the number of steps is exactly the same.
>
I don't sear before cooking either. Wasted step. I don't even own a
blowtorch - another unnecessary gadget.

--

Never trust a dog to watch your food.

On Wed, 22 Dec 2010 08:56:28 -0800, sf > wrote:

>On Wed, 22 Dec 2010 07:32:51 -0800, "Bob Terwilliger"
> wrote:
>
>> Gloria wrote:
>>
>> >> 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.
>>
>> Cooking at a low temperature and then searing just before serving also gives
>> you a crisp, brown outer layer -- and when you bring it to the table, it's
>> SIZZLING.
>>
>That involves another step and possibly another pan. You don't let
>the meat rest? It won't be sizzling after 30-60 seconds.

Some crank up the oven temperature just before removing the roast like
how they put on their shoes before their socks, but normal folks start
the roast at a high searing setting and crank it down after like 15
minutes... this gives more contol over ultimate doneness, much less
chance over overcooking... that's how meat is seared by people who
actually cook instead how fiction writers pound out fercocktah
keyboard kookery.

On Wed, 22 Dec 2010 09:35:48 -0800, "Bob Terwilliger"
> wrote:

>... I sear with a propane torch, so there's no
>other pan needed...

Unless you have an industrial strength set-up with a nozzle at least
six inches wide, that must take quite a while to do. (A couple of
creme brulees is bad enough. 8 )

Plus doesn't the odorant from the propane leave an unpleasant smell in
your house? Or do you do your searing outdoors?

-- Larry

On 12/21/2010 2:01 PM, Cheryl wrote:
> On 12/20/2010 6:09 AM, dsi1 wrote:
>> High temperature cooking is what makes fried ice cream and baked Alaska
>> possible. The same principle applies to roasts.
>>
> I think you're right.
>
>>
>> It's important not to confuse rare with medium rare. Rare is kinda
>> gross. I always want to avoid that if I can.
>
> Not gross at all to me! I like it rare and warmed through, but not cold.

I consider myself a regular guy but you're making me look like a big
sissy! :-)

In article >,
wrote:


> Plus doesn't the odorant from the propane leave an unpleasant smell in
> your house? Or do you do your searing outdoors?

It's the same odorant that's in the propane or natural gas, if you have
a gas stove. I'm pretty sure that the odorant only smells if the gas
hasn't been burned. It's pretty easy to test using a top burner on a
gas stove.

--
Dan Abel
Petaluma, California USA

On Wed, 22 Dec 2010 20:28:18 -0500, wrote:

>On Wed, 22 Dec 2010 09:35:48 -0800, "Bob Terwilliger"
> wrote:
>
>>... I sear with a propane torch, so there's no
>>other pan needed...
>
>Unless you have an industrial strength set-up with a nozzle at least
>six inches wide, that must take quite a while to do. (A couple of
>creme brulees is bad enough. 8 )
>
>Plus doesn't the odorant from the propane leave an unpleasant smell in
>your house? Or do you do your searing outdoors?

No smell... messy though... he sears on his keyboard.

sf wrote:

>>>> Cooking at a low temperature and then searing just before serving also
>>>> gives you a crisp, brown outer layer -- and when you bring it to the
>>>> table, it's SIZZLING.
>>>
>>> That involves another step and possibly another pan. You don't let the
>>> meat rest? It won't be sizzling after 30-60 seconds.
>>
>> The meat is seared just before serving. When you cook at a low
>> temperature,
>> there's not much resting needed. I sear with a propane torch, so there's
>> no
>> other pan needed. As to involving another step, that's wrong: I skipped
>> the
>> step of searing before cooking, so the number of steps is exactly the
>> same.
>>
> I don't sear before cooking either. Wasted step. I don't even own a
> blowtorch - another unnecessary gadget.

So your roasts are pasty grey on the outside? That doesn't sound appealing
to me.

Bob

On Dec 23, 4:31*am, "Bob Terwilliger" >
wrote:
> sf wrote:
> >>>> Cooking at a low temperature and then searing just before serving also
> >>>> gives you a crisp, brown outer layer -- and when you bring it to the
> >>>> table, it's SIZZLING.
>
> >>> That involves another step and possibly another pan. *You don't let the
> >>> meat rest? *It won't be sizzling after 30-60 seconds.
>
> >> The meat is seared just before serving. When you cook at a low
> >> temperature,
> >> there's not much resting needed. I sear with a propane torch, so there's
> >> no
> >> other pan needed. As to involving another step, that's wrong: I skipped
> >> the
> >> step of searing before cooking, so the number of steps is exactly the
> >> same.
>
> > I don't sear before cooking either. *Wasted step. *I don't even own a
> > blowtorch - another unnecessary gadget.
>
> So your roasts are pasty grey on the outside? That doesn't sound appealing
> to me.

I don't sear standing rib roast, either, and it comes out attractively
brown on the outside.

I do sear stuff that's to be braised.

Cindy Hamilton

On Thu, 23 Dec 2010 01:31:50 -0800, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >>>> Cooking at a low temperature and then searing just before serving also
> >>>> gives you a crisp, brown outer layer -- and when you bring it to the
> >>>> table, it's SIZZLING.
> >>>
> >>> That involves another step and possibly another pan. You don't let the
> >>> meat rest? It won't be sizzling after 30-60 seconds.
> >>
> >> The meat is seared just before serving. When you cook at a low
> >> temperature,
> >> there's not much resting needed. I sear with a propane torch, so there's
> >> no
> >> other pan needed. As to involving another step, that's wrong: I skipped
> >> the
> >> step of searing before cooking, so the number of steps is exactly the
> >> same.
> >>
> > I don't sear before cooking either. Wasted step. I don't even own a
> > blowtorch - another unnecessary gadget.
>
> So your roasts are pasty grey on the outside? That doesn't sound appealing
> to me.
>
No pasty gray here. I use normal oven heat - not the barely warm that
you apparently cook at.


--

Never trust a dog to watch your food.

On Thu, 23 Dec 2010 05:53:30 -0800 (PST), Cindy Hamilton
> wrote:

> I do sear stuff that's to be braised.

With a blowtorch?

--

Never trust a dog to watch your food.

On 12/23/2010 8:26 AM, sf wrote:
> No pasty gray here. I use normal oven heat - not the barely warm that
> you apparently cook at.
>
>

The possibility exists that by preparing a roast using two different
techniques, you can achieve results not possible with only roasting.