"Aussie" > wrote in message
5...
> wrote in news0bdh69dftso3t23lu5r8sagi998hvmfsv@
> 4ax.com:
>
>> On Sat, 25 Dec 2010 18:23:54 -0500, ravenlynne
>> > wrote:
>>
>>>Fresh out of oven:
>>>
>>>http://tinypic.com/r/155notu/7
>>
>> Did you sear the roast? The top and top edge look fine, but most of
>> the side looks anemic to me.
>
> Which is why you didn't get an invite to join them.

An invite? Are you sure an invite was going to be offered? WTF are you
talking about?
You're the biggest ****ing loser asshole in this entire group. A very
special combination of effeminate bitchiness and general mental illness
exacerbated by feelings of inferiority, manifesting itself as mindless
aggression. That's peter lucas.

>> Not trying to criticize, but to help.
>
>
> How're you helping, all you did was criticize.
>
> So where's your pics??

Pics? This is a text only newsgroup. Since when does *anyone* need to post
'pics' to rfc in order to legitimize themselves here? Go **** yourself.
You're a sad, sad waste of life. The sooner one of your vital organs fails
(and one definitely will), the better. You won't be missed. Not by anyone.

> --
> Peter Lucas
> Hobart
> Tasmania

My first rib roast was a success, IMO and delicious.

I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
and it took approximately an hour more. I took it out of the oven when
the thermometer said 120. Tented and let sit 20 minutes before serving
with baked potatoes and broccoli and a Malbec from Argentina.

Fresh out of oven:

http://tinypic.com/r/155notu/7

Cut:

http://tinypic.com/r/10p54pe/7

Plated:

http://tinypic.com/r/10p37mq/7


--
Happy Holidays!!!

On 12/25/2010 03:23 PM, ravenlynne wrote:

> Fresh out of oven:
>
> http://tinypic.com/r/155notu/7
>
> Cut:
>
> http://tinypic.com/r/10p54pe/7
>
> Plated:
>
> http://tinypic.com/r/10p37mq/7
>
>

Looks perfect to me!

Serene

--
http://www.momfoodproject.com

On 12/25/2010 7:38 PM, HumBug! wrote:
> On Sat, 25 Dec 2010 18:23:54 -0500, ravenlynne
> > wrote:
>
>> My first rib roast was a success, IMO and delicious.
>>
>> I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
>> and it took approximately an hour more. I took it out of the oven when
>> the thermometer said 120. Tented and let sit 20 minutes before serving
>> with baked potatoes and broccoli and a Malbec from Argentina.
>>
>> Fresh out of oven:
>
> When MINE was 'fresh out of the oven',
> I DIDN'T stop to take pictures, but ATE it.
>
> 6.7 pounds, and it was delish!
>
> 300 degrees for 2 hours, and was PERFECTLY rare.

Gold star for you.



--
Happy Holidays!!!

On 12/25/2010 6:23 PM, ravenlynne wrote:
> My first rib roast was a success, IMO and delicious.
>
> I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
> and it took approximately an hour more. I took it out of the oven when
> the thermometer said 120. Tented and let sit 20 minutes before serving
> with baked potatoes and broccoli and a Malbec from Argentina.
>
> Fresh out of oven:
>
> http://tinypic.com/r/155notu/7
>
> Cut:
>
> http://tinypic.com/r/10p54pe/7
>
> Plated:
>
> http://tinypic.com/r/10p37mq/7
>
>

Looks really good! That's what we had, too. And, the Yorkshire pudding
I made was a big hit. None of us had ever had it before. It wasn't
cooked entirely correctly since we did have to open the oven to put in
another dish to cook but it was still very good.

On 12/25/2010 8:03 PM, Cheryl wrote:
> On 12/25/2010 6:23 PM, ravenlynne wrote:
>> My first rib roast was a success, IMO and delicious.
>>
>> I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
>> and it took approximately an hour more. I took it out of the oven when
>> the thermometer said 120. Tented and let sit 20 minutes before serving
>> with baked potatoes and broccoli and a Malbec from Argentina.
>>
>> Fresh out of oven:
>>
>> http://tinypic.com/r/155notu/7
>>
>> Cut:
>>
>> http://tinypic.com/r/10p54pe/7
>>
>> Plated:
>>
>> http://tinypic.com/r/10p37mq/7
>>
>>
>
> Looks really good! That's what we had, too. And, the Yorkshire pudding I
> made was a big hit. None of us had ever had it before. It wasn't cooked
> entirely correctly since we did have to open the oven to put in another
> dish to cook but it was still very good.
>

I didn't have enough drippings from the roast...I measured out the fat
and there was 1/8 of a cup...husband wasn't feeling that well and not up
to trying something new either....maybe next time!

--
Happy Holidays!!!

In article >,
ravenlynne > wrote:

> My first rib roast was a success, IMO and delicious.

Isn't that a wonderful accomplishment?! Delicious and you didn't screw
up an expensive hunk o' flesh! Now you have the confidence to do it
again.

Mine was nearly 9 pounds and I did it for 15 minutes at 450 and 2 hours
at 325 ‹ done when the medium rare-set popup thermometer popped. Roast
out, twiced-baked potatoes in to heat. Beck had a jar of Harry &
David's charred pineapple relish that is awesome! I'll be looking for a
recipe to make my own.


--
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 12/25/2010 9:08 PM, Melba's Jammin' wrote:
> In >,
> > wrote:
>
>> My first rib roast was a success, IMO and delicious.
>
> Isn't that a wonderful accomplishment?! Delicious and you didn't screw
> up an expensive hunk o' flesh! Now you have the confidence to do it
> again.
>
> Mine was nearly 9 pounds and I did it for 15 minutes at 450 and 2 hours
> at 325 ‹ done when the medium rare-set popup thermometer popped. Roast
> out, twiced-baked potatoes in to heat. Beck had a jar of Harry&
> David's charred pineapple relish that is awesome! I'll be looking for a
> recipe to make my own.
>
>

That does sound interesting!

--
Happy Holidays!!!

On Sat, 25 Dec 2010 18:23:54 -0500, ravenlynne
> wrote:

>Fresh out of oven:
>
>http://tinypic.com/r/155notu/7

Did you sear the roast? The top and top edge look fine, but most of
the side looks anemic to me.
>
>Cut:
>
>http://tinypic.com/r/10p54pe/7

Out at 120 degrees and you ended up with medium-well done?

Not trying to criticize, but to help. Glad ylou enjoyed it on the
holiday.

-- Larry

On Sat, 25 Dec 2010 18:23:54 -0500, ravenlynne
> wrote:

>My first rib roast was a success, IMO and delicious.
>
>I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
>and it took approximately an hour more. I took it out of the oven when
>the thermometer said 120. Tented and let sit 20 minutes before serving
>with baked potatoes and broccoli and a Malbec from Argentina.
>
>Fresh out of oven:
>
>http://tinypic.com/r/155notu/7
>
>Cut:
>
>http://tinypic.com/r/10p54pe/7

Sorry, but that is not a beef rib roast, it's bottom round... and over
cooked.

ravenlynne > wrote in news:if5uep$unu$1
@news.eternal-september.org:

> My first rib roast was a success, IMO and delicious.
>
> I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
> and it took approximately an hour more. I took it out of the oven when
> the thermometer said 120. Tented and let sit 20 minutes before serving
> with baked potatoes and broccoli and a Malbec from Argentina.
>
> Fresh out of oven:
>
> http://tinypic.com/r/155notu/7
>
> Cut:
>
> http://tinypic.com/r/10p54pe/7
>
> Plated:
>
> http://tinypic.com/r/10p37mq/7
>
>


Good job girl!!

As an avowed meatlover turned vego ( :-( ), I'd have eaten that in a
heartbeat!!

How was the Malbec?

I've only ever tried one straight Malbec, and then used it as a 'mixer'
for some Cab Sav and Shiraz back when I used to buy barrels and mix and
bottle my own.


--
Peter Lucas
Hobart
Tasmania


A good friend would drive 30 miles at 2:00 am to bail you out of jail.
A best friend, however, would be sitting in the cell next to you saying
"Man, that was f******n Awesome!"

wrote in news0bdh69dftso3t23lu5r8sagi998hvmfsv@
4ax.com:

> On Sat, 25 Dec 2010 18:23:54 -0500, ravenlynne
> > wrote:
>
>>Fresh out of oven:
>>
>>http://tinypic.com/r/155notu/7
>
> Did you sear the roast? The top and top edge look fine, but most of
> the side looks anemic to me.



Which is why you didn't get an invite to join them.



>>
>>Cut:
>>
>>http://tinypic.com/r/10p54pe/7
>
> Out at 120 degrees and you ended up with medium-well done?


To most of us that would have enjoyed that pieve of meat, it's medium
rare.



>
> Not trying to criticize, but to help.



How're you helping, all you did was criticize.


So where's your pics??



--
Peter Lucas
Hobart
Tasmania


A good friend would drive 30 miles at 2:00 am to bail you out of jail.
A best friend, however, would be sitting in the cell next to you saying
"Man, that was f******n Awesome!"

?
"ravenlynne" > wrote in message
...
> My first rib roast was a success, IMO and delicious.
>
> I roasted at 450 degrees for 15 minutes, then reduced the temp to 300 and
> it took approximately an hour more. I took it out of the oven when the
> thermometer said 120. Tented and let sit 20 minutes before serving with
> baked potatoes and broccoli and a Malbec from Argentina.
>
> Fresh out of oven:
>
> http://tinypic.com/r/155notu/7
>
> Cut:
>
> http://tinypic.com/r/10p54pe/7
>
> Plated:
>
> http://tinypic.com/r/10p37mq/7
>
>
> --
> Happy Holidays!!!

Nice. You done good!

I like the high/low method myself. I'd have dropped the temp to 400 though
and gotten more contrast between the outer band and inner rare portion. But
that's how we like it so adjust if you see fit or leave it as is if it was
the way you like it.

On 12/25/2010 10:24 PM, Aussie wrote:
> > wrote in news:if5uep$unu$1
> @news.eternal-september.org:
>
>> My first rib roast was a success, IMO and delicious.
>>
>> I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
>> and it took approximately an hour more. I took it out of the oven when
>> the thermometer said 120. Tented and let sit 20 minutes before serving
>> with baked potatoes and broccoli and a Malbec from Argentina.
>>
>> Fresh out of oven:
>>
>> http://tinypic.com/r/155notu/7
>>
>> Cut:
>>
>> http://tinypic.com/r/10p54pe/7
>>
>> Plated:
>>
>> http://tinypic.com/r/10p37mq/7
>>
>>
>
>
> Good job girl!!
>
> As an avowed meatlover turned vego ( :-( ), I'd have eaten that in a
> heartbeat!!
>
> How was the Malbec?
>
> I've only ever tried one straight Malbec, and then used it as a 'mixer'
> for some Cab Sav and Shiraz back when I used to buy barrels and mix and
> bottle my own.
>
>

Malbec was very good.

--
Happy Holidays!!!

On 12/25/2010 9:48 PM, wrote:
> On Sat, 25 Dec 2010 18:23:54 -0500, ravenlynne
> > wrote:
>
>> Fresh out of oven:
>>
>> http://tinypic.com/r/155notu/7
>
> Did you sear the roast? The top and top edge look fine, but most of
> the side looks anemic to me.
>>
>> Cut:
>>
>> http://tinypic.com/r/10p54pe/7
>
> Out at 120 degrees and you ended up with medium-well done?
>
> Not trying to criticize, but to help. Glad ylou enjoyed it on the
> holiday.
>
> -- Larry

The pictures were a bit bright. The outside was darker and the inside
was pinker in person. New camera for christmas...still adjusting.

--
Happy Holidays!!!

On 12/26/2010 12:14 AM, Ed Pawlowski wrote:
> ?
> "ravenlynne" > wrote in message
> ...
>> My first rib roast was a success, IMO and delicious.
>>
>> I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
>> and it took approximately an hour more. I took it out of the oven when
>> the thermometer said 120. Tented and let sit 20 minutes before serving
>> with baked potatoes and broccoli and a Malbec from Argentina.
>>
>> Fresh out of oven:
>>
>> http://tinypic.com/r/155notu/7
>>
>> Cut:
>>
>> http://tinypic.com/r/10p54pe/7
>>
>> Plated:
>>
>> http://tinypic.com/r/10p37mq/7
>>
>>
>> --
>> Happy Holidays!!!
>
> Nice. You done good!
>
> I like the high/low method myself. I'd have dropped the temp to 400
> though and gotten more contrast between the outer band and inner rare
> portion. But that's how we like it so adjust if you see fit or leave it
> as is if it was the way you like it.

I may do that next time. I would like more of a crust but was afraid
with the size I'd overcook it.

--
Happy Holidays!!!

On Sat, 25 Dec 2010 18:23:54 -0500, ravenlynne
> wrote:

>My first rib roast was a success, IMO and delicious.
>
>I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
>and it took approximately an hour more. I took it out of the oven when
>the thermometer said 120. Tented and let sit 20 minutes before serving
>with baked potatoes and broccoli and a Malbec from Argentina.
>
>Fresh out of oven:
>
>http://tinypic.com/r/155notu/7
>
>Cut:
>
>http://tinypic.com/r/10p54pe/7
>
>Plated:
>
>http://tinypic.com/r/10p37mq/7

You did great girl, that looks wonderful.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
Updated 12/24/10

Natural Watkins Spices
www.apinchofspices.com

On 12/25/2010 5:23 PM, ravenlynne wrote:
> My first rib roast was a success, IMO and delicious.
>
> I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
> and it took approximately an hour more. I took it out of the oven
> when the thermometer said 120. Tented and let sit 20 minutes before
> serving with baked potatoes and broccoli and a Malbec from Argentina.
>
> Fresh out of oven:
>
> http://tinypic.com/r/155notu/7
>
> Cut:
>
> http://tinypic.com/r/10p54pe/7
>
> Plated:
>
> http://tinypic.com/r/10p37mq/7

That looks lovely!

Becca

On Sun, 26 Dec 2010 00:29:09 -0600, Omelet >
wrote:

> I considered doing one of those this year, but decided
> to wait until they REALLY went on sale. <g>

Do you have Safeway in your area? They have extra nice rib roasts at
Christmas time and the price hasn't changed in five years.... they're
$4.99 a pound. The one we got had all the earmarks of Choice without
a super thick fat layer (which we hate) inside.

--

Never trust a dog to watch your food.

"ravenlynne" > wrote in message
...
> On 12/25/2010 8:03 PM, Cheryl wrote:
>> On 12/25/2010 6:23 PM, ravenlynne wrote:
>>>
>>
>> Looks really good! That's what we had, too. And, the Yorkshire pudding I
>> made was a big hit. None of us had ever had it before. It wasn't cooked
>> entirely correctly since we did have to open the oven to put in another
>> dish to cook but it was still very good.
>>
>
> I didn't have enough drippings from the roast...I measured out the fat and
> there was 1/8 of a cup...husband wasn't feeling that well and not up to
> trying something new either....maybe next time!

> Happy Holidays!!!
>
>
The Yorkshire is almost the best part. It compliments the roast exactly. One
cup milk, one cup flour, and two eggs in the blender. Pour fat onto shallow
baking pan, Bake at 425F for 10 minutes, then drop to 375F for 30 minutes
total. Any amount of fat will create a decentYorkie. We don't ever put in
more than a quarter cup. The flavor comes from the little granular bits that
accumulate in your drip pan. I think the roast should always rest a full
half hour before eating.

Kent

> wrote in message
news
> On Sat, 25 Dec 2010 18:23:54 -0500, ravenlynne
> > wrote:
>
>>Fresh out of oven:
>>
>>http://tinypic.com/r/155notu/7
>
> Did you sear the roast? The top and top edge look fine, but most of
> the side looks anemic to me.
>>
>>Cut:
>>
>>http://tinypic.com/r/10p54pe/7
>
> Out at 120 degrees and you ended up with medium-well done?
>
> Not trying to criticize, but to help. Glad ylou enjoyed it on the
> holiday.
>
> -- Larry
>
>
I think's it's rarer than the pic. indicates. You don't sear a standing rib
roast.

Kent

"ravenlynne" > wrote in message
...
> On 12/26/2010 12:14 AM, Ed Pawlowski wrote:
>> ?
>> "ravenlynne" > wrote in message
>> ...
>>> My first rib roast was a success, IMO and delicious.
>>>
>>> I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
>>> and it took approximately an hour more. I took it out of the oven when
>>> the thermometer said 120. Tented and let sit 20 minutes before serving
>>> with baked potatoes and broccoli and a Malbec from Argentina.
>>>
>>> Fresh out of oven:
>>>
>>> http://tinypic.com/r/155notu/7
>>>
>>> Cut:
>>>
>>> http://tinypic.com/r/10p54pe/7
>>>
>>> Plated:
>>>
>>> http://tinypic.com/r/10p37mq/7
>>>
>>>
>>> --
>>> Happy Holidays!!!
>>
>> Nice. You done good!
>>
>> I like the high/low method myself. I'd have dropped the temp to 400
>> though and gotten more contrast between the outer band and inner rare
>> portion. But that's how we like it so adjust if you see fit or leave it
>> as is if it was the way you like it.
>
> I may do that next time. I would like more of a crust but was afraid with
> the size I'd overcook it.
>
> --
> Happy Holidays!!!
>
>
Did you remove the ribs before roasting and re-tie them to the bottom of the
roast? I can't tell. I've always left everything intact. Next time I'm
going to cut the ribs away and tie them back on. I think a lot of flavor
comes from the bone-fat-meat layer on the underside, and as well your
drippings for the Yorkie. I'd suggest always having the roast above the
drip pan to catch drippings.

Kent

"Omelet" > wrote in message
news
> In article >,
> sf > wrote:
>
>> On Sun, 26 Dec 2010 00:29:09 -0600, Omelet >
>> wrote:
>>
>> > I considered doing one of those this year, but decided
>> > to wait until they REALLY went on sale. <g>
>>
>> Do you have Safeway in your area?
>
> Not any more. :-(
>
>> They have extra nice rib roasts at
>> Christmas time and the price hasn't changed in five years.... they're
>> $4.99 a pound. The one we got had all the earmarks of Choice without
>> a super thick fat layer (which we hate) inside.
>
> Local Choice cuts were $6.99.
>
> Occasionally, bone-in rib eyes cone down to $3.99 to $4.99 per lb.
> They will custom cut steaks at both of the local HEB grocery stores. ;-)
>
> I discussed this two days ago with one of the meat cutters.
>
> He thought my plan was sound.
>
> I can have a "steak" cut as thick as I want it, even if it's 8" to 10".
> They are no dummies and will get the general idea. <g>
> --
> Peace! Om
>
>
A USDA Choice bone in standing rib roast for $6.99/lb in the SF Bay area
would be a steal. Even at Costco they're $8.99/lb. The standing ribs at the
Safeway are USDA Select. They are, however, very good both in taste and
price. You have to roast to 115F, and then rest 30-35 minutes during the
Yorkie process.

Kent

"Brooklyn1" <Gravesend1> wrote in message
...
> On Sat, 25 Dec 2010 18:23:54 -0500, ravenlynne
> > wrote:
>
>>My first rib roast was a success, IMO and delicious.
>>
>>I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
>>and it took approximately an hour more. I took it out of the oven when
>>the thermometer said 120. Tented and let sit 20 minutes before serving
>>with baked potatoes and broccoli and a Malbec from Argentina.
>>
>>Fresh out of oven:
>>
>>http://tinypic.com/r/155notu/7
>>
>>Cut:
>>
>>http://tinypic.com/r/10p54pe/7
>
> Sorry, but that is not a beef rib roast, it's bottom round... and over
> cooked.
>
>
That's a standing rib roast.

On 12/26/2010 8:16 PM, Kent wrote:
> > wrote in message
> ...
>> On 12/26/2010 12:14 AM, Ed Pawlowski wrote:
>>> ?
>>> > wrote in message
>>> ...
>>>> My first rib roast was a success, IMO and delicious.
>>>>
>>>> I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
>>>> and it took approximately an hour more. I took it out of the oven when
>>>> the thermometer said 120. Tented and let sit 20 minutes before serving
>>>> with baked potatoes and broccoli and a Malbec from Argentina.
>>>>
>>>> Fresh out of oven:
>>>>
>>>> http://tinypic.com/r/155notu/7
>>>>
>>>> Cut:
>>>>
>>>> http://tinypic.com/r/10p54pe/7
>>>>
>>>> Plated:
>>>>
>>>> http://tinypic.com/r/10p37mq/7
>>>>
>>>>
>>>> --
>>>> Happy Holidays!!!
>>>
>>> Nice. You done good!
>>>
>>> I like the high/low method myself. I'd have dropped the temp to 400
>>> though and gotten more contrast between the outer band and inner rare
>>> portion. But that's how we like it so adjust if you see fit or leave it
>>> as is if it was the way you like it.
>>
>> I may do that next time. I would like more of a crust but was afraid with
>> the size I'd overcook it.
>>
>> --
>> Happy Holidays!!!
>>
>>
> Did you remove the ribs before roasting and re-tie them to the bottom of the
> roast? I can't tell. I've always left everything intact. Next time I'm
> going to cut the ribs away and tie them back on. I think a lot of flavor
> comes from the bone-fat-meat layer on the underside, and as well your
> drippings for the Yorkie. I'd suggest always having the roast above the
> drip pan to catch drippings.
>
> Kent

I removed the roast from the ribs, then tied it to the ribs as indicated
in every set of directions that I've read. I roasted in a pan ribs down...
--
Happy Holidays!!!

On 12/26/2010 8:26 PM, Kent wrote:
> "Brooklyn1"<Gravesend1> wrote in message
> ...
>> On Sat, 25 Dec 2010 18:23:54 -0500, ravenlynne
>> > wrote:
>>
>>> My first rib roast was a success, IMO and delicious.
>>>
>>> I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
>>> and it took approximately an hour more. I took it out of the oven when
>>> the thermometer said 120. Tented and let sit 20 minutes before serving
>>> with baked potatoes and broccoli and a Malbec from Argentina.
>>>
>>> Fresh out of oven:
>>>
>>> http://tinypic.com/r/155notu/7
>>>
>>> Cut:
>>>
>>> http://tinypic.com/r/10p54pe/7
>>
>> Sorry, but that is not a beef rib roast, it's bottom round... and over
>> cooked.
>>
>>
> That's a standing rib roast.
>
>
>

Sheldon is clueless and useless in any conversation.

--
Happy Holidays!!!

On 12/26/2010 3:26 PM, Kent wrote:
> "Brooklyn1"<Gravesend1> wrote in message
> ...
>> On Sat, 25 Dec 2010 18:23:54 -0500, ravenlynne
>> > wrote:
>>
>>> My first rib roast was a success, IMO and delicious.
>>>
>>> I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
>>> and it took approximately an hour more. I took it out of the oven when
>>> the thermometer said 120. Tented and let sit 20 minutes before serving
>>> with baked potatoes and broccoli and a Malbec from Argentina.
>>>
>>> Fresh out of oven:
>>>
>>> http://tinypic.com/r/155notu/7
>>>
>>> Cut:
>>>
>>> http://tinypic.com/r/10p54pe/7
>>
>> Sorry, but that is not a beef rib roast, it's bottom round... and over
>> cooked.
>>
>>
> That's a standing rib roast.
>

S got thrown because the rib bones were removed before carving. Of
course, that ain't no excuse.

"ravenlynne" > wrote in message
...
> On 12/26/2010 8:16 PM, Kent wrote:
>> > wrote in message
>> ...
>>> On 12/26/2010 12:14 AM, Ed Pawlowski wrote:
>>>> ?
>>>> > wrote in message
>>>> ...
>>>>> My first rib roast was a success, IMO and delicious.
>>>>>
>>>>> I roasted at 450 degrees for 15 minutes, then reduced the temp to 300
>>>>> and it took approximately an hour more. I took it out of the oven when
>>>>> the thermometer said 120. Tented and let sit 20 minutes before serving
>>>>> with baked potatoes and broccoli and a Malbec from Argentina.
>>>>>
>>>>> Fresh out of oven:
>>>>>
>>>>> http://tinypic.com/r/155notu/7
>>>>>
>>>>> Cut:
>>>>>
>>>>> http://tinypic.com/r/10p54pe/7
>>>>>
>>>>> Plated:
>>>>>
>>>>> http://tinypic.com/r/10p37mq/7
>>>>>
>>>>>
>>>>> --
>>>>> Happy Holidays!!!
>>>>
>>>> Nice. You done good!
>>>>
>>>> I like the high/low method myself. I'd have dropped the temp to 400
>>>> though and gotten more contrast between the outer band and inner rare
>>>> portion. But that's how we like it so adjust if you see fit or leave it
>>>> as is if it was the way you like it.
>>>
>>> I may do that next time. I would like more of a crust but was afraid
>>> with
>>> the size I'd overcook it.
>>>
>>> --
>>> Happy Holidays!!!
>>>
>>>
>> Did you remove the ribs before roasting and re-tie them to the bottom of
>> the
>> roast? I can't tell. I've always left everything intact. Next time I'm
>> going to cut the ribs away and tie them back on. I think a lot of flavor
>> comes from the bone-fat-meat layer on the underside, and as well your
>> drippings for the Yorkie. I'd suggest always having the roast above the
>> drip pan to catch drippings.
>>
>> Kent
>
> I removed the roast from the ribs, then tied it to the ribs as indicated
> in every set of directions that I've read. I roasted in a pan ribs
> down...
> --
> Happy Holidays!!!
>
>
The other thing I do with standing rib roast that isn't always clearly
covered in most published recipes is that I apply a very very thin coat of
bacon fat to the cut ends after adding salt and pepper. I think this helps
the rare to rare edge we all try for. The end slice is slightly different
but very good, not a let down at all.

We always have a fair amount of leftover rib roast. Last time, instead of
doing the au jus sandwich, we wrapped the remaining chunk in foil, and very
very slowly heated it in a 200F oven to a temp of 110F. We ate, pretending
we just bought and roasted. It was very good. We rendered fat from the rib
bones and made a second batch of Yorkshire pudding.

Kent

Hats off!! I bet all enjoyed it to the last bite.

"Jasper Beardly" > wrote in news:if6uld$ct2$1
@news.eternal-september.org:


(Snipped the obsessive rantings of either Boobie Twitiliger or its equally
psychotically obsessed mate Spurtz......)


>>
>> So where's your pics??
>
> Pics? This is a text only newsgroup. Since when does *anyone* need to post
> 'pics' to rfc in order to legitimize themselves here?


ROFLMAO!!!!

Oh dear!! Sounds *very* much like Boobie to me......

*and* it doesn't seem to know or understand that when we talk about 'pics' on
rfc, it's usually links to members photo websites, or a Tinypic url...

Poor sad little Boobie....... what a fool/tool.




--
Peter Lucas
Hobart
Tasmania


A good friend would drive 30 miles at 2:00 am to bail you out of jail.
A best friend, however, would be sitting in the cell next to you saying
"Man, that was f******n Awesome!"

Sycophant wrote:

> Money is tight at the moment.

Why? You claim to be working very long hours, and you have a Chinese import
business on the side, so you should have plenty of money! Oh... your drug
habit is draining your finances, isn't it?

Bob

Captain Peter Swallows showed her obsession:

> (Snipped the obsessive rantings of either Boobie Twitiliger or its equally
> psychotically obsessed mate Spurtz......)

>> Pics? This is a text only newsgroup. Since when does *anyone* need to
>> post
>> 'pics' to rfc in order to legitimize themselves here?
>
> ROFLMAO!!!!
>
> Oh dear!! Sounds *very* much like Boobie to me......
>
> *and* it doesn't seem to know or understand that when we talk about 'pics'
> on
> rfc, it's usually links to members photo websites, or a Tinypic url...
>
> Poor sad little Boobie....... what a fool/tool.


ROFLMAO!!!!

Oh dear!! Sounds *very* much like Swallows' paranoia has gotten the better
of her AGAIN!

The fact that someone else brings up a valid point which I've made in the
past in no way indicates that the poster is me.

Poor sad little Swallows..... what a fool/semen receptacle.


Bob