It is only 2 ribs. I know how to cook it in the oven, but is there a
good way to grill it on a gas grill? Or should I just use the oven when
the weather is cooler and put it back in the freezer while it's still
frozen?

Cheryl wrote:
>
> It is only 2 ribs. I know how to cook it in the oven, but is there a
> good way to grill it on a gas grill? Or should I just use the oven when
> the weather is cooler and put it back in the freezer while it's still
> frozen?

If you like it rare I expect you could grill it as-is since it's only
two ribs. If you like it more well done, cut it down to two big steaks
and grill those. Slow smoked would be my preference, but I don't think
it's worth the trouble for a 2 rib, unless you have other stuff to smoke
as well.

On 7/2/2011 11:32 PM, Pete C. wrote:
>
> Cheryl wrote:
>>
>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>> good way to grill it on a gas grill? Or should I just use the oven when
>> the weather is cooler and put it back in the freezer while it's still
>> frozen?
>
> If you like it rare I expect you could grill it as-is since it's only
> two ribs. If you like it more well done, cut it down to two big steaks
> and grill those. Slow smoked would be my preference, but I don't think
> it's worth the trouble for a 2 rib, unless you have other stuff to smoke
> as well.

I don't have a smoker. The two ribs on the roast are very thick. I do
want rare. I like the flavor just plain beef but cooking on the grill
means I can't make gravy. Not a big loss if I have au jus when it rests.

Technically, how would it be grilled? Seared then turned? High to
start then low?

On 7/2/2011 11:17 PM, Sqwertz wrote:
> On Sat, 02 Jul 2011 23:09:08 -0400, Cheryl wrote:
>
>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>> good way to grill it on a gas grill? Or should I just use the oven when
>> the weather is cooler and put it back in the freezer while it's still
>> frozen?
>
> Assuming it's about 3.4-4" thick, It's best just seasoned and seared
> on the stove, on the grill, or in a hot 500F+ oven and then left in a
> low oven at 250F until it reaches desired temp (125F for me).
>
> If you're trying to minimize heat int eh hosue, sear all sides on gas
> grill hot and fast, then transfer to 250F oven - maybe 2 hours. 250F
> shouldn't put much of a strain on the A/C.
>
> The roast should be mostly thawed when you do this. Can still be
> slightly frozen inside.
>

It should be thawed by tomorrow. Very thick rib pieces. I do want to
cook without heating the house. It's been in the 90s here. No rain to
cool off even in the evening. If I choose not to heat the oven even to
250, can I finish the cooking on indirect heat? My grill has four
burners so I can make the whole other side indirect while cooking
veggies on the direct heat side.

"Sqwertz" > wrote in message
...
> On Sat, 02 Jul 2011 23:09:08 -0400, Cheryl wrote:
>
>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>> good way to grill it on a gas grill? Or should I just use the oven when
>> the weather is cooler and put it back in the freezer while it's still
>> frozen?
>
> Assuming it's about 3.4-4" thick, It's best just seasoned and seared
> on the stove, on the grill, or in a hot 500F+ oven and then left in a
> low oven at 250F until it reaches desired temp (125F for me).
>
> If you're trying to minimize heat int eh hosue, sear all sides on gas
> grill hot and fast, then transfer to 250F oven - maybe 2 hours. 250F
> shouldn't put much of a strain on the A/C.
>
> The roast should be mostly thawed when you do this. Can still be
> slightly frozen inside.
>
> -sw
>
>
I don't agree with searing the cut end of a standing rib roast. You're
throwing away some of your drippings. Do the following, as I do for standing
rib roast in general. I suspect your two rib roast is nearer 5". Which ribs
are they? Nearer #5-6, or #11-12?

Fire up your gas grill with the middle burner off to the highest temp. it
will go. Put an aluminum foil pan under the non burning middle jet to catch
the roast drippings. This is very important for making Yorkshire pudding, a
very crucial part of the standing rib event. Gently coat the cut ends with
fat. I use bacon fat for flavor. Put roast on your gas grill bone side down
over the foil pan. Begin with the highest temp you can get it to with the
middle burner off. Roast it at that temp. for 10-15 minutes, until you start
to see fat start to melt on the fat cap. Then turn down the gas grill to
275F and roast to an internal temp. of 115F. Rest the roast while you make
your Yorkshire pudding with the pan drippings. It's very important to rest a
full half hour, while the internal temp rises.
It is a bit more challenging with a two rib roast though it can be done. It's
a bit easier if the roast is ribs 11-12, the smaller end. After all of this
verbal diarrhea, I'm wondering if doing it on the gas grill makes sense. You're
not gaining anything flavorwise, and it's harder to catch the drippings. If
you decide to do it indoors start with a 475F oven and immediately turn the
oven down to 300F and proceed as above. Don't forget to save your drippings.

Kent

Kent wrote:

> Fire up your gas grill with the middle burner off to the highest temp. it
> will go. Put an aluminum foil pan under the non burning middle jet to
> catch the roast drippings. This is very important for making Yorkshire
> pudding, a very crucial part of the standing rib event.

Do you also cook the Yorkshire pudding on the grill?

Bob

On 7/3/2011 12:01 AM, Kent wrote:
> > wrote in message
> ...
>> On Sat, 02 Jul 2011 23:09:08 -0400, Cheryl wrote:
>>
>>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>>> good way to grill it on a gas grill? Or should I just use the oven when
>>> the weather is cooler and put it back in the freezer while it's still
>>> frozen?
>>
>> Assuming it's about 3.4-4" thick, It's best just seasoned and seared
>> on the stove, on the grill, or in a hot 500F+ oven and then left in a
>> low oven at 250F until it reaches desired temp (125F for me).
>>
>> If you're trying to minimize heat int eh hosue, sear all sides on gas
>> grill hot and fast, then transfer to 250F oven - maybe 2 hours. 250F
>> shouldn't put much of a strain on the A/C.
>>
>> The roast should be mostly thawed when you do this. Can still be
>> slightly frozen inside.
>>
>> -sw
>>
>>
> I don't agree with searing the cut end of a standing rib roast. You're
> throwing away some of your drippings. Do the following, as I do for standing
> rib roast in general. I suspect your two rib roast is nearer 5". Which ribs
> are they? Nearer #5-6, or #11-12?
>
> Fire up your gas grill with the middle burner off to the highest temp. it
> will go. Put an aluminum foil pan under the non burning middle jet to catch
> the roast drippings. This is very important for making Yorkshire pudding, a
> very crucial part of the standing rib event. Gently coat the cut ends with
> fat. I use bacon fat for flavor. Put roast on your gas grill bone side down
> over the foil pan. Begin with the highest temp you can get it to with the
> middle burner off. Roast it at that temp. for 10-15 minutes, until you start
> to see fat start to melt on the fat cap. Then turn down the gas grill to
> 275F and roast to an internal temp. of 115F. Rest the roast while you make
> your Yorkshire pudding with the pan drippings. It's very important to rest a
> full half hour, while the internal temp rises.
> It is a bit more challenging with a two rib roast though it can be done. It's
> a bit easier if the roast is ribs 11-12, the smaller end. After all of this
> verbal diarrhea, I'm wondering if doing it on the gas grill makes sense. You're
> not gaining anything flavorwise, and it's harder to catch the drippings. If
> you decide to do it indoors start with a 475F oven and immediately turn the
> oven down to 300F and proceed as above. Don't forget to save your drippings.

The purpose of the grill is to avoid heating the house with the oven.
It's not a standing rib roast, just a rib roast. I don't intend to
catch the drippings for yorkshire pudding. I just want to cook it
properly on the grill. I do like your idea of catching the drippings to
make gravy though.

"Cheryl" > wrote in message
. com...
> On 7/2/2011 11:32 PM, Pete C. wrote:
>>
>> Cheryl wrote:
>>>
>>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>>> good way to grill it on a gas grill? Or should I just use the oven when
>>> the weather is cooler and put it back in the freezer while it's still
>>> frozen?
>>
>> If you like it rare I expect you could grill it as-is since it's only
>> two ribs. If you like it more well done, cut it down to two big steaks
>> and grill those. Slow smoked would be my preference, but I don't think
>> it's worth the trouble for a 2 rib, unless you have other stuff to smoke
>> as well.
>
> I don't have a smoker. The two ribs on the roast are very thick. I do
> want rare. I like the flavor just plain beef but cooking on the grill
> means I can't make gravy. Not a big loss if I have au jus when it rests.
>
> Technically, how would it be grilled? Seared then turned? High to start
> then low?
>
>
Again, you don't sear in or out of the grill. The following is from Julia
Child's "The Way to Cook" for a two-rib 5lb standing rib roast in the oven.
Roast over drip pan 425F for fifteen minutes, then decrease oven temp to
325F and cook until internal temp. reaches 120F, then rest as above. Julia
would strongly disagree with searing the cut end.
We've done many many standing rib roasts over the years, usually three ribs
from the small end, always indirect with the Weber Kettle. Again, I don't
think you'd gain that much in a gas grill, and again you'd probably lose
your drippings for Yorkshire pudding. You don't need or even want gravy with
a standing rib roast. When you slice it, that wonderful "au jus" drips onto
your plate. Separate it from the bone before you slice, and slice not too
thickly, 1/4-1/2" or so. The meat will sop up the "au jus" on the plate more
effectively.

Obviously, by a wide margin, this is our favorite cut of meat.

Kent

"Cheryl" > wrote in message
. com...
> It is only 2 ribs. I know how to cook it in the oven, but is there a good
> way to grill it on a gas grill? Or should I just use the oven when the
> weather is cooler and put it back in the freezer while it's still frozen?

I'd do it like a really thick steak. Sear the outside, then let it cook on
medium heat until it reaches 120 to 125 in the center, then let it rest.

This may give you an idea


Here's a Mario Batali recipe if you are looking for something from him
specifically.


T-Bone Fiorentina with Sautéed Spinach

Bistecca alla Fiorentina


The quality of the steak is the quality of the whole dish in something as
simple as this classic Florentine carnivore's fantasy. I had never realized
this dish was the true pinnacle of Tuscan cooking until I got there and
tasted it-simple, sublime, and all about the shopping, not the cook. Da Vero
is my favorite olive oil, with all of the peppery palate ticklers and
olfactory love juice of any great Tuscan oil, yet it is created by my good
friends Colleen McGlynn and Ridgely Evers in the Dry Creek Valley in Sonoma,
California.
Ingredients.1 tablespoon chopped fresh rosemary
.1 tablespoon chopped fresh sage
. 1 tablespoon fresh thyme leaves
.2 tablespoons kosher salt, plus more to taste
.2 tablespoons freshly ground black pepper, plus more to taste
.1 T-bone steak, at least 3 inches thick, 3 to 3½ pounds
.2 tablespoons pure olive oil
. ¾ cup extra-virgin olive oil, preferably Da Vero
.6 cloves garlic, thinly sliced
.4 pounds baby spinach, stems removed, washed, and spun dry
.Juice of 1 lemon
.1 tablespoon coarse salt

Preparations.1. Preheat the grill.
.2. In a small bowl, mix together the rosemary, sage, thyme, salt and
pepper until well blended. Pat the steak dry and coat the entire steak with
the herb mix. Brush gently with the pure olive oil. Place on the grill and
cook until well charred, about 12 minutes on first side, then cook about 9
minutes on the second side; this is traditionally served rare. Transfer to a
platter and let stand for 8 minutes.
.3. Meanwhile, in a 10- to 12-inch sauté pan, heat ¼ cup of the
extra-virgin olive oil over high heat until smoking. Add the garlic and cook
just until light brown. Add the spinach and stir until just wilted. Remove
from the heat and add the lemon juice and salt and pepper to taste. Set
aside.
.4. Carve the fillet and the strip steak from the bone and slice. Divide
the steak among four plates, arrange the spinach next to it, and drizzle
with the remaining ½ cup extra-virgin olive oil. Season with coarse salt.
Serve immediately

"Bob Terwilliger" > wrote in message
b.com...
> Kent wrote:
>
>> Fire up your gas grill with the middle burner off to the highest temp. it
>> will go. Put an aluminum foil pan under the non burning middle jet to
>> catch the roast drippings. This is very important for making Yorkshire
>> pudding, a very crucial part of the standing rib event.
>
> Do you also cook the Yorkshire pudding on the grill?
>
> Bob
>
Of course not!
Kent

"Cheryl" > wrote in message
.com...
> On 7/3/2011 12:01 AM, Kent wrote:
>> > wrote in message
>> ...
>>> On Sat, 02 Jul 2011 23:09:08 -0400, Cheryl wrote:
>>>
>>>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>>>> good way to grill it on a gas grill? Or should I just use the oven
>>>> when
>>>> the weather is cooler and put it back in the freezer while it's still
>>>> frozen?
>>>
>>> Assuming it's about 3.4-4" thick, It's best just seasoned and seared
>>> on the stove, on the grill, or in a hot 500F+ oven and then left in a
>>> low oven at 250F until it reaches desired temp (125F for me).
>>>
>>> If you're trying to minimize heat int eh hosue, sear all sides on gas
>>> grill hot and fast, then transfer to 250F oven - maybe 2 hours. 250F
>>> shouldn't put much of a strain on the A/C.
>>>
>>> The roast should be mostly thawed when you do this. Can still be
>>> slightly frozen inside.
>>>
>>> -sw
>>>
>>>
>> I don't agree with searing the cut end of a standing rib roast. You're
>> throwing away some of your drippings. Do the following, as I do for
>> standing
>> rib roast in general. I suspect your two rib roast is nearer 5". Which
>> ribs
>> are they? Nearer #5-6, or #11-12?
>>
>> Fire up your gas grill with the middle burner off to the highest temp. it
>> will go. Put an aluminum foil pan under the non burning middle jet to
>> catch
>> the roast drippings. This is very important for making Yorkshire pudding,
>> a
>> very crucial part of the standing rib event. Gently coat the cut ends
>> with
>> fat. I use bacon fat for flavor. Put roast on your gas grill bone side
>> down
>> over the foil pan. Begin with the highest temp you can get it to with the
>> middle burner off. Roast it at that temp. for 10-15 minutes, until you
>> start
>> to see fat start to melt on the fat cap. Then turn down the gas grill to
>> 275F and roast to an internal temp. of 115F. Rest the roast while you
>> make
>> your Yorkshire pudding with the pan drippings. It's very important to
>> rest a
>> full half hour, while the internal temp rises.
>> It is a bit more challenging with a two rib roast though it can be done.
>> It's
>> a bit easier if the roast is ribs 11-12, the smaller end. After all of
>> this
>> verbal diarrhea, I'm wondering if doing it on the gas grill makes sense.
>> You're
>> not gaining anything flavorwise, and it's harder to catch the drippings.
>> If
>> you decide to do it indoors start with a 475F oven and immediately turn
>> the
>> oven down to 300F and proceed as above. Don't forget to save your
>> drippings.
>
> The purpose of the grill is to avoid heating the house with the oven. It's
> not a standing rib roast, just a rib roast. I don't intend to catch the
> drippings for yorkshire pudding. I just want to cook it properly on the
> grill. I do like your idea of catching the drippings to make gravy
> though.
>
>
Cheryl, when you say rib roast, do you mean a boneless standing rib roast?
What cut is it?

Kent

Cheryl > wrote:

> It is only 2 ribs. I know how to cook it in the oven, but is there a
> good way to grill it on a gas grill? Or should I just use the oven when
> the weather is cooler and put it back in the freezer while it's still
> frozen?

Here is what I posted in reply to a similar question 2 or 3 years ago:

<http://groups.google.com/group/rec.food.cooking/msg/52874af7051fafcb>

A question as to the supposedly too-low internal temperature arose and I
answered it he

<http://groups.google.com/group/rec.food.cooking/msg/8c7743e7face337c>

All in all, with just a 2-rib piece, I'd rather grill or pan-fry two rib
steaks.

Victor

"Cheryl" > wrote in message
. com...
> On 7/2/2011 11:32 PM, Pete C. wrote:
>>
>> Cheryl wrote:
>>>
>>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>>> good way to grill it on a gas grill? Or should I just use the oven when
>>> the weather is cooler and put it back in the freezer while it's still
>>> frozen?
>>
>> If you like it rare I expect you could grill it as-is since it's only
>> two ribs. If you like it more well done, cut it down to two big steaks
>> and grill those. Slow smoked would be my preference, but I don't think
>> it's worth the trouble for a 2 rib, unless you have other stuff to smoke
>> as well.
>
> I don't have a smoker. The two ribs on the roast are very thick. I do
> want rare. I like the flavor just plain beef but cooking on the grill
> means I can't make gravy. Not a big loss if I have au jus when it rests.
>
> Technically, how would it be grilled? Seared then turned? High to start
> then low?
>
>
Cheryl, I would cook it just as you do in the oven. The following must be
considered in a gas grill.

The heat is not constant from top to bottom, the way it is in your oven. The
temp is always higher on the bottom at the grate than it is on the roof of
the closed grill. You help that a bit by grilling indirectly with the drip
pan as I suggest. The temp variation from top to bottom is less, obviously,
when the outside temp is 100F. Beyond that I would do what you usually do,
what you're comfortable with.

Much of the drippings will be fat with particulate material, all very tasty.
Use a fraction of your fatty drippings with particulate to make a brown
roux. From that make your gravy.

Happy 4th to you,

Kent





Kent

Kent wrote:
> "Sqwertz" > wrote in
> message
> ...
>> On Sat, 02 Jul 2011 23:09:08 -0400, Cheryl wrote:
>>
>>> It is only 2 ribs. I know how to cook it in the
>>> oven, but is there
>>> a good way to grill it on a gas grill? Or should
>>> I just use the
>>> oven when the weather is cooler and put it back
>>> in the freezer
>>> while it's still frozen?
>>
>> Assuming it's about 3.4-4" thick, It's best just
>> seasoned and seared
>> on the stove, on the grill, or in a hot 500F+ oven
>> and then left in a
>> low oven at 250F until it reaches desired temp
>> (125F for me).
>>
>> If you're trying to minimize heat int eh hosue,
>> sear all sides on gas
>> grill hot and fast, then transfer to 250F oven -
>> maybe 2 hours. 250F
>> shouldn't put much of a strain on the A/C.
>>
>> The roast should be mostly thawed when you do
>> this. Can still be
>> slightly frozen inside.
>>
>> -sw
>>
>>
> I don't agree with

You never agree with anything logical

>
> This is very important for making
> Yorkshire pudding, a very crucial part of the
> standing rib event.

Huh? I don't remember ANYONE, especially not the OP
mentioning yorkshire pudding. Have you been eating
things you brined overnight in your room temperature
garage again?

Why in the hell is yorkshire pudding critical to
cooking a rib roast? Has everyone but you been doing
it wrong all of these years?



>
> Kent

Kent wrote:
> Cheryl, when you say rib roast, do you mean a
> boneless standing rib
> roast? What cut is it?
>
> Kent

You never did learn to read for comprehension, did
you? It was mentioned in her original post.

On Sat, 02 Jul 2011 23:09:08 -0400, Cheryl >
wrote:

>It is only 2 ribs. I know how to cook it in the oven, but is there a
>good way to grill it on a gas grill? Or should I just use the oven when
>the weather is cooler and put it back in the freezer while it's still
>frozen?

That is prety small to roast on the grill.

On of my twins made a 4 rib-9 pounder on teh gril yesterday using
Williams-Sonoma's recipe. It turned out very, very well, so I can
recommend the recipe.

http://www.williams-sonoma.com/recip...rib-roast.html

Boron

listen to sw on this one, Lee
"Kent" > wrote in message
...
>
> "Cheryl" > wrote in message
> . com...
>> On 7/2/2011 11:32 PM, Pete C. wrote:
>>>
>>> Cheryl wrote:
>>>>
>>>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>>>> good way to grill it on a gas grill? Or should I just use the oven
>>>> when
>>>> the weather is cooler and put it back in the freezer while it's still
>>>> frozen?
>>>
>>> If you like it rare I expect you could grill it as-is since it's only
>>> two ribs. If you like it more well done, cut it down to two big steaks
>>> and grill those. Slow smoked would be my preference, but I don't think
>>> it's worth the trouble for a 2 rib, unless you have other stuff to smoke
>>> as well.
>>
>> I don't have a smoker. The two ribs on the roast are very thick. I do
>> want rare. I like the flavor just plain beef but cooking on the grill
>> means I can't make gravy. Not a big loss if I have au jus when it rests.
>>
>> Technically, how would it be grilled? Seared then turned? High to start
>> then low?
>>
>>
> Again, you don't sear in or out of the grill. The following is from Julia
> Child's "The Way to Cook" for a two-rib 5lb standing rib roast in the
> oven. Roast over drip pan 425F for fifteen minutes, then decrease oven
> temp to 325F and cook until internal temp. reaches 120F, then rest as
> above. Julia would strongly disagree with searing the cut end.
> We've done many many standing rib roasts over the years, usually three
> ribs from the small end, always indirect with the Weber Kettle. Again, I
> don't think you'd gain that much in a gas grill, and again you'd probably
> lose your drippings for Yorkshire pudding. You don't need or even want
> gravy with a standing rib roast. When you slice it, that wonderful "au
> jus" drips onto your plate. Separate it from the bone before you slice,
> and slice not too thickly, 1/4-1/2" or so. The meat will sop up the "au
> jus" on the plate more effectively.
>
> Obviously, by a wide margin, this is our favorite cut of meat.
>
> Kent
>
>
>
>
>
>
>
>

the whole point of this thread was for her to cook food without heating up
the house, so if she can't cook it on the grill it probably won't get t
done, Lee
"Kent" > wrote in message
...
>
> "Bob Terwilliger" > wrote in message
> b.com...
>> Kent wrote:
>>
>>> Fire up your gas grill with the middle burner off to the highest temp.
>>> it will go. Put an aluminum foil pan under the non burning middle jet to
>>> catch the roast drippings. This is very important for making Yorkshire
>>> pudding, a very crucial part of the standing rib event.
>>
>> Do you also cook the Yorkshire pudding on the grill?
>>
>> Bob
>>
> Of course not!
> Kent
>
>
>
>

On 7/3/2011 12:26 AM, Ed Pawlowski wrote:

> I'd do it like a really thick steak. Sear the outside, then let it cook
> on medium heat until it reaches 120 to 125 in the center, then let it rest.
>
> This may give you an idea
>
>
> Here's a Mario Batali recipe if you are looking for something from him
> specifically.
>
>
> T-Bone Fiorentina with Sautéed Spinach
>
> Bistecca alla Fiorentina

That looks very very good! Thanks much. I think I'm going to take a
suggestion of one of the other replies for this one and cut it into two
rib eye steaks. Very THICK steaks. This two rib section is probably
3.5 - 4 inches thick.

On 7/3/2011 12:33 AM, Kent wrote:

> Cheryl, when you say rib roast, do you mean a boneless standing rib roast?
> What cut is it?

It is a boneless rib roast (I think, I can't feel bones but it's still
vacuum sealed in a foodsaver bag and I just can't remember... I usually
freeze with the label but for some reason didn't with this.). I
wouldn't buy standing rib roast without an occasion, and it would have
been consumed immediately and not frozen.

On 7/3/2011 12:14 AM, Sqwertz wrote:

> High to start, then low, fairly low. Since I don't use gas grills I
> can't tell you how hot is hot. But I would shoot for 250-275 temp
> indirect.
>
I can do that low temp with the gas grill. It has 4 burners so I can
light one on the far side and leave the other three off. The heat of
the day will help regulate the heat too.

> It's in the 100's here almost every day. On a cool day it's 99.x. So
> you don't get any pity from me!

Meany! MD temps aren't that far off from the south you know. We're
blocked in by mountains on one side, and get a lot of humidity from the
other side. During the summer I've seen radar where hefty and needed
storms are headed our way from the west, only to dissipate in the
mountains. Our only real relief from heat sometimes is remnants of
tropical weather that come from the gulf. This summer seems to be
hotter than usual, but then again, it's hard to remember from year to
year.

On 7/3/2011 2:25 AM, Victor Sack wrote:

> > wrote:
>
>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>> good way to grill it on a gas grill? Or should I just use the oven when
>> the weather is cooler and put it back in the freezer while it's still
>> frozen?
>
> Here is what I posted in reply to a similar question 2 or 3 years ago:
>
> <http://groups.google.com/group/rec.food.cooking/msg/52874af7051fafcb>
>
Thanks. I will be cutting it into two steaks. I appreciate the repost.

> A question as to the supposedly too-low internal temperature arose and I
> answered it he
>
> <http://groups.google.com/group/rec.food.cooking/msg/8c7743e7face337c>
>
> All in all, with just a 2-rib piece, I'd rather grill or pan-fry two rib
> steaks.

I agree with Pépin on the internal temp to stop direct cooking, and let
it rest to cook further. We've had conversations here about this, and
my mom always removes a roast from the oven at 102F and the resting
period brings it to just the right degree of rare that we like. I've
copied her method. She's so funny about that 102F and if it goes to
even 110F she freaks out that it will be too well done.

On 7/3/2011 9:36 AM, Boron Elgar wrote:

> On Sat, 02 Jul 2011 23:09:08 -0400, >
> wrote:
>
>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>> good way to grill it on a gas grill? Or should I just use the oven when
>> the weather is cooler and put it back in the freezer while it's still
>> frozen?
>
> That is prety small to roast on the grill.
>
> On of my twins made a 4 rib-9 pounder on teh gril yesterday using
> Williams-Sonoma's recipe. It turned out very, very well, so I can
> recommend the recipe.
>
> http://www.williams-sonoma.com/recip...rib-roast.html

Looks excellent, thanks. I'm going to save that for a larger roast.

On 7/3/2011 3:35 PM, Cheryl wrote:
> On 7/3/2011 12:33 AM, Kent wrote:
>
>> Cheryl, when you say rib roast, do you mean a boneless standing rib
>> roast?
>> What cut is it?
>
> It is a boneless rib roast (I think, I can't feel bones but it's still
> vacuum sealed in a foodsaver bag and I just can't remember... I usually
> freeze with the label but for some reason didn't with this.). I wouldn't
> buy standing rib roast without an occasion, and it would have been
> consumed immediately and not frozen.

Update. Not boneless. I got it ready for the grill and put some sliced
garlic in little slits throughout, mostly the fat. I can't cut it into
steaks. Someone else might be able to but I found that I'm not skilled
with doing that with this.

Please explain what you mean by that. The crystal ball stuff.
Kent

"Storrmmee" > wrote in message
...
> listen to sw on this one, Lee
> "Kent" > wrote in message
> ...
>>
>> "Cheryl" > wrote in message
>> . com...
>>> On 7/2/2011 11:32 PM, Pete C. wrote:
>>>>
>>>> Cheryl wrote:
>>>>>
>>>>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>>>>> good way to grill it on a gas grill? Or should I just use the oven
>>>>> when
>>>>> the weather is cooler and put it back in the freezer while it's still
>>>>> frozen?
>>>>
>>>> If you like it rare I expect you could grill it as-is since it's only
>>>> two ribs. If you like it more well done, cut it down to two big steaks
>>>> and grill those. Slow smoked would be my preference, but I don't think
>>>> it's worth the trouble for a 2 rib, unless you have other stuff to
>>>> smoke
>>>> as well.
>>>
>>> I don't have a smoker. The two ribs on the roast are very thick. I do
>>> want rare. I like the flavor just plain beef but cooking on the grill
>>> means I can't make gravy. Not a big loss if I have au jus when it
>>> rests.
>>>
>>> Technically, how would it be grilled? Seared then turned? High to
>>> start then low?
>>>
>>>
>> Again, you don't sear in or out of the grill. The following is from Julia
>> Child's "The Way to Cook" for a two-rib 5lb standing rib roast in the
>> oven. Roast over drip pan 425F for fifteen minutes, then decrease oven
>> temp to 325F and cook until internal temp. reaches 120F, then rest as
>> above. Julia would strongly disagree with searing the cut end.
>> We've done many many standing rib roasts over the years, usually three
>> ribs from the small end, always indirect with the Weber Kettle. Again, I
>> don't think you'd gain that much in a gas grill, and again you'd probably
>> lose your drippings for Yorkshire pudding. You don't need or even want
>> gravy with a standing rib roast. When you slice it, that wonderful "au
>> jus" drips onto your plate. Separate it from the bone before you slice,
>> and slice not too thickly, 1/4-1/2" or so. The meat will sop up the "au
>> jus" on the plate more effectively.
>>
>> Obviously, by a wide margin, this is our favorite cut of meat.
>>
>> Kent
>>
>>
>>
>>
>>
>>
>>
>>
>
>

I'm well aware of that. I was Cheryl what I'd do if I wanted to grill it on
a gas grill. - - Kent

"Storrmmee" > wrote in message
...
> the whole point of this thread was for her to cook food without heating up
> the house, so if she can't cook it on the grill it probably won't get t
> done, Lee
> "Kent" > wrote in message
> ...
>>
>> "Bob Terwilliger" > wrote in message
>> b.com...
>>> Kent wrote:
>>>
>>>> Fire up your gas grill with the middle burner off to the highest temp.
>>>> it will go. Put an aluminum foil pan under the non burning middle jet
>>>> to catch the roast drippings. This is very important for making
>>>> Yorkshire pudding, a very crucial part of the standing rib event.
>>>
>>> Do you also cook the Yorkshire pudding on the grill?
>>>
>>> Bob
>>>
>> Of course not!
>> Kent
>>
>>
>>
>>
>
>

"Kent" > wrote in message
...
> I'm well aware of that. I was telling Cheryl what I'd do if I wanted to
> grill it on a gas grill. - - Kent
>
> "Storrmmee" > wrote in message
> ...
>> the whole point of this thread was for her to cook food without heating
>> up the house, so if she can't cook it on the grill it probably won't get
>> t done, Lee
>> "Kent" > wrote in message
>> ...
>>>
>>> "Bob Terwilliger" > wrote in message
>>> b.com...
>>>> Kent wrote:
>>>>
>>>>> Fire up your gas grill with the middle burner off to the highest temp.
>>>>> it will go. Put an aluminum foil pan under the non burning middle jet
>>>>> to catch the roast drippings. This is very important for making
>>>>> Yorkshire pudding, a very crucial part of the standing rib event.
>>>>
>>>> Do you also cook the Yorkshire pudding on the grill?
>>>>
>>>> Bob
>>>>
>>> Of course not!
>>> Kent
>>>
>>>
> I'm well aware of that. I was Cheryl what I'd do if I wanted to grill it
> on
> a gas grill. - - Kent

"John Smythe" > wrote in message
...
> Kent wrote:
>> Cheryl, when you say rib roast, do you mean a boneless standing rib
>> roast? What cut is it?
>>
>> Kent
>
> You never did learn to read for comprehension, did you? It was mentioned
> in her original post.
>
The original post to me said bone in standing rib roast. At some point in
this thread that wasn't clear until Cheryl's answer to my question.

Kent

"Cheryl" > wrote in message
.com...
> On 7/3/2011 3:35 PM, Cheryl wrote:
>> On 7/3/2011 12:33 AM, Kent wrote:
>>
>>> Cheryl, when you say rib roast, do you mean a boneless standing rib
>>> roast?
>>> What cut is it?
>>
>> It is a boneless rib roast (I think, I can't feel bones but it's still
>> vacuum sealed in a foodsaver bag and I just can't remember... I usually
>> freeze with the label but for some reason didn't with this.). I wouldn't
>> buy standing rib roast without an occasion, and it would have been
>> consumed immediately and not frozen.
>
> Update. Not boneless. I got it ready for the grill and put some sliced
> garlic in little slits throughout, mostly the fat. I can't cut it into
> steaks. Someone else might be able to but I found that I'm not skilled
> with doing that with this.
>
>
Don't cut it into steaks. The cut surfaces of standing rib roasts don't sear
well. You may very easily end up with a dry steak .

"John Smythe" > wrote in message
...
> Kent wrote:
>> "Sqwertz" > wrote in message
>> ...
>>> On Sat, 02 Jul 2011 23:09:08 -0400, Cheryl wrote:
>>>
>>>> It is only 2 ribs. I know how to cook it in the oven, but is there
>>>> a good way to grill it on a gas grill? Or should I just use the
>>>> oven when the weather is cooler and put it back in the freezer
>>>> while it's still frozen?
>>>
>>> Assuming it's about 3.4-4" thick, It's best just seasoned and seared
>>> on the stove, on the grill, or in a hot 500F+ oven and then left in a
>>> low oven at 250F until it reaches desired temp (125F for me).
>>>
>>> If you're trying to minimize heat int eh hosue, sear all sides on gas
>>> grill hot and fast, then transfer to 250F oven - maybe 2 hours. 250F
>>> shouldn't put much of a strain on the A/C.
>>>
>>> The roast should be mostly thawed when you do this. Can still be
>>> slightly frozen inside.
>>>
>>> -sw
>>>
>>>
>> I don't agree with
>
> You never agree with anything logical
>
>>
>> This is very important for making
>> Yorkshire pudding, a very crucial part of the standing rib event.
>
> Huh? I don't remember ANYONE, especially not the OP mentioning yorkshire
> pudding. Have you been eating things you brined overnight in your room
> temperature garage again?
>
> Why in the hell is yorkshire pudding critical to cooking a rib roast? Has
> everyone but you been doing it wrong all of these years?
>
>
If you haven't you're missing out. Yorkie is crucial.

"Ed Pawlowski" > wrote in message
...
>
> "Cheryl" > wrote in message
> . com...
>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>> good way to grill it on a gas grill? Or should I just use the oven when
>> the weather is cooler and put it back in the freezer while it's still
>> frozen?
>
> I'd do it like a really thick steak. Sear the outside, then let it cook
> on medium heat until it reaches 120 to 125 in the center, then let it
> rest.
>
> This may give you an idea
>
>
> Here's a Mario Batali recipe if you are looking for something from him
> specifically.
>
>
> T-Bone Fiorentina with Sautéed Spinach
>
> Bistecca alla Fiorentina
>
>
> The quality of the steak is the quality of the whole dish in something as
> simple as this classic Florentine carnivore's fantasy. I had never
> realized this dish was the true pinnacle of Tuscan cooking until I got
> there and tasted it-simple, sublime, and all about the shopping, not the
> cook. Da Vero is my favorite olive oil, with all of the peppery palate
> ticklers and olfactory love juice of any great Tuscan oil, yet it is
> created by my good friends Colleen McGlynn and Ridgely Evers in the Dry
> Creek Valley in Sonoma, California.
> Ingredients.1 tablespoon chopped fresh rosemary
> .1 tablespoon chopped fresh sage
> . 1 tablespoon fresh thyme leaves
> .2 tablespoons kosher salt, plus more to taste
> .2 tablespoons freshly ground black pepper, plus more to taste
> .1 T-bone steak, at least 3 inches thick, 3 to 3½ pounds
> .2 tablespoons pure olive oil
> . ¾ cup extra-virgin olive oil, preferably Da Vero
> .6 cloves garlic, thinly sliced
> .4 pounds baby spinach, stems removed, washed, and spun dry
> .Juice of 1 lemon
> .1 tablespoon coarse salt
>
> Preparations.1. Preheat the grill.
> .2. In a small bowl, mix together the rosemary, sage, thyme, salt and
> pepper until well blended. Pat the steak dry and coat the entire steak
> with the herb mix. Brush gently with the pure olive oil. Place on the
> grill and cook until well charred, about 12 minutes on first side, then
> cook about 9 minutes on the second side; this is traditionally served
> rare. Transfer to a platter and let stand for 8 minutes.
> .3. Meanwhile, in a 10- to 12-inch sauté pan, heat ¼ cup of the
> extra-virgin olive oil over high heat until smoking. Add the garlic and
> cook just until light brown. Add the spinach and stir until just wilted.
> Remove from the heat and add the lemon juice and salt and pepper to taste.
> Set aside.
> .4. Carve the fillet and the strip steak from the bone and slice. Divide
> the steak among four plates, arrange the spinach next to it, and drizzle
> with the remaining ½ cup extra-virgin olive oil. Season with coarse salt.
> Serve immediately
>
>
The T-bone steak is totally different from standing rib. You don't compare
the two.

"Cheryl" > wrote in message
.com...
> On 7/3/2011 9:36 AM, Boron Elgar wrote:
>
>> On Sat, 02 Jul 2011 23:09:08 -0400, >
>> wrote:
>>
>>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>>> good way to grill it on a gas grill? Or should I just use the oven when
>>> the weather is cooler and put it back in the freezer while it's still
>>> frozen?
>>
>> That is prety small to roast on the grill.
>>
>> On of my twins made a 4 rib-9 pounder on teh gril yesterday using
>> Williams-Sonoma's recipe. It turned out very, very well, so I can
>> recommend the recipe.
>>
>> http://www.williams-sonoma.com/recip...rib-roast.html
>
> Looks excellent, thanks. I'm going to save that for a larger roast.
>
>
This is not a good recipe. Roasting at a constant unspecified temperature to
130 is overcooking. You'll end up with grey ring. Resting after the cook
will bring the internal temperature to over 140F, way too high.

I've known Denis Kelly for many years, the author of the Williams-Sonoma
cookbook Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara
Grunes & Michael McLaughlin (Oxmoor House, 2003). I'm going to discuss this
with him the next time I see him. We've taken beer making and wine making
classes from Denis. He's an incredible character. Now he's teaching
investing in commodities.

Kent

On 7/3/2011 12:31 AM, Kent wrote:
> "Bob > wrote in message
> b.com...
>> Kent wrote:
>>
>>> Fire up your gas grill with the middle burner off to the highest temp. it
>>> will go. Put an aluminum foil pan under the non burning middle jet to
>>> catch the roast drippings. This is very important for making Yorkshire
>>> pudding, a very crucial part of the standing rib event.
>>
>> Do you also cook the Yorkshire pudding on the grill?
>>
>> Bob
>>
> Of course not!
> Kent
>

I don't see why you couldn't make Yorkshire pudding on a grill, with the
lid closed. My gas grill has a temperature gauge on the lid so you know
exactly how hot it is. I've "baked" lots of things on it.

what? just how is the meat different that it won't sear, someone help me
please, am i losing it? Lee


"Kent" > wrote in message
...
>
> "Cheryl" > wrote in message
> .com...
>> On 7/3/2011 3:35 PM, Cheryl wrote:
>>> On 7/3/2011 12:33 AM, Kent wrote:
>>>
>>>> Cheryl, when you say rib roast, do you mean a boneless standing rib
>>>> roast?
>>>> What cut is it?
>>>
>>> It is a boneless rib roast (I think, I can't feel bones but it's still
>>> vacuum sealed in a foodsaver bag and I just can't remember... I usually
>>> freeze with the label but for some reason didn't with this.). I wouldn't
>>> buy standing rib roast without an occasion, and it would have been
>>> consumed immediately and not frozen.
>>
>> Update. Not boneless. I got it ready for the grill and put some sliced
>> garlic in little slits throughout, mostly the fat. I can't cut it into
>> steaks. Someone else might be able to but I found that I'm not skilled
>> with doing that with this.
>>
>>
> Don't cut it into steaks. The cut surfaces of standing rib roasts don't
> sear well. You may very easily end up with a dry steak .
>
>
>

i said nothing about crystal balls, i was telling the op i would do the meat
the way sw suggested, you will ask the one who posted about the crystal
balls to answer for themselves, Lee
"Kent" > wrote in message
...
> Please explain what you mean by that. The crystal ball stuff.
> Kent
>
> "Storrmmee" > wrote in message
> ...
>> listen to sw on this one, Lee
>> "Kent" > wrote in message
>> ...
>>>
>>> "Cheryl" > wrote in message
>>> . com...
>>>> On 7/2/2011 11:32 PM, Pete C. wrote:
>>>>>
>>>>> Cheryl wrote:
>>>>>>
>>>>>> It is only 2 ribs. I know how to cook it in the oven, but is there a
>>>>>> good way to grill it on a gas grill? Or should I just use the oven
>>>>>> when
>>>>>> the weather is cooler and put it back in the freezer while it's still
>>>>>> frozen?
>>>>>
>>>>> If you like it rare I expect you could grill it as-is since it's only
>>>>> two ribs. If you like it more well done, cut it down to two big steaks
>>>>> and grill those. Slow smoked would be my preference, but I don't think
>>>>> it's worth the trouble for a 2 rib, unless you have other stuff to
>>>>> smoke
>>>>> as well.
>>>>
>>>> I don't have a smoker. The two ribs on the roast are very thick. I do
>>>> want rare. I like the flavor just plain beef but cooking on the grill
>>>> means I can't make gravy. Not a big loss if I have au jus when it
>>>> rests.
>>>>
>>>> Technically, how would it be grilled? Seared then turned? High to
>>>> start then low?
>>>>
>>>>
>>> Again, you don't sear in or out of the grill. The following is from
>>> Julia Child's "The Way to Cook" for a two-rib 5lb standing rib roast in
>>> the oven. Roast over drip pan 425F for fifteen minutes, then decrease
>>> oven temp to 325F and cook until internal temp. reaches 120F, then rest
>>> as above. Julia would strongly disagree with searing the cut end.
>>> We've done many many standing rib roasts over the years, usually three
>>> ribs from the small end, always indirect with the Weber Kettle. Again, I
>>> don't think you'd gain that much in a gas grill, and again you'd
>>> probably lose your drippings for Yorkshire pudding. You don't need or
>>> even want gravy with a standing rib roast. When you slice it, that
>>> wonderful "au jus" drips onto your plate. Separate it from the bone
>>> before you slice, and slice not too thickly, 1/4-1/2" or so. The meat
>>> will sop up the "au jus" on the plate more effectively.
>>>
>>> Obviously, by a wide margin, this is our favorite cut of meat.
>>>
>>> Kent
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>
>>
>
>

"news" > wrote in message
...
> On 7/3/2011 12:31 AM, Kent wrote:
>> "Bob > wrote in message
>> b.com...
>>> Kent wrote:
>>>
>>>> Fire up your gas grill with the middle burner off to the highest temp.
>>>> it
>>>> will go. Put an aluminum foil pan under the non burning middle jet to
>>>> catch the roast drippings. This is very important for making Yorkshire
>>>> pudding, a very crucial part of the standing rib event.
>>>
>>> Do you also cook the Yorkshire pudding on the grill?
>>>
>>> Bob
>>>
>> Of course not!
>> Kent
>>
>
> I don't see why you couldn't make Yorkshire pudding on a grill, with the
> lid closed. My gas grill has a temperature gauge on the lid so you know
> exactly how hot it is. I've "baked" lots of things on it.
>
>
Of course you could. I always roast standing rib with charcoal. I wasn't
think that Cheryl is using a gas grill. When the roast comes out, crank up
the heat, and bake it during the resting period in the grill.

RE bread and grill: Have you made pizza on the grill? If so, do you use a
stone? Do you do it in stages? This should really be another thread.

Kent

"Storrmmee" > wrote in message
...
> what? just how is the meat different that it won't sear, someone help me
> please, am i losing it? Lee
>
>
> "Kent" > wrote in message
> ...
>>
>> "Cheryl" > wrote in message
>> .com...
>>> On 7/3/2011 3:35 PM, Cheryl wrote:
>>>> On 7/3/2011 12:33 AM, Kent wrote:
>>>>
>>>>> Cheryl, when you say rib roast, do you mean a boneless standing rib
>>>>> roast?
>>>>> What cut is it?
>>>>
>>>> It is a boneless rib roast (I think, I can't feel bones but it's still
>>>> vacuum sealed in a foodsaver bag and I just can't remember... I usually
>>>> freeze with the label but for some reason didn't with this.). I
>>>> wouldn't
>>>> buy standing rib roast without an occasion, and it would have been
>>>> consumed immediately and not frozen.
>>>
>>> Update. Not boneless. I got it ready for the grill and put some sliced
>>> garlic in little slits throughout, mostly the fat. I can't cut it into
>>> steaks. Someone else might be able to but I found that I'm not skilled
>>> with doing that with this.
>>>
>>>
>> Don't cut it into steaks. The cut surfaces of standing rib roasts don't
>> sear well. You may very easily end up with a dry steak .
>>
>>
>what? just how is the meat different that it won't sear, someone help me
>please, am i losing it? Lee
>
>
I think some meats sear more effectively than others. A standing rib "steak"
probably does sear more or less OK. I just wouldn't do it. I just think you
would lose so much. There is the increased chance of drying out. You lose
that taste that accumulates on the cut edges. That's the tastiest part of
the meat. If you saute it as a steak, it ends up as deglazing material on
the bottom of the pan. If you grill it, it becomes part of the charred
surface, a waste, I think. During the break I was thinking that our local
meat market is now selling steaks cut from the standing rib roast. Standing
rib roasts here are $10/lb. That may be why they aren't selling roasts so
much.

Kent

"Kent" > wrote
>>
>> This may give you an idea
>>

>> T-Bone Fiorentina with Sautéed Spinach

>>
> The T-bone steak is totally different from standing rib. You don't
> compare the two.

What part about "this may give you an idea" did you miss? They recipe given
was for a piece of beef about the same thickness as the one Cheryl had.
They can be cooked in a similar manner. Damned near interchangeable though.

nevermind, Lee
"Kent" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> what? just how is the meat different that it won't sear, someone help me
>> please, am i losing it? Lee
>>
>>
>> "Kent" > wrote in message
>> ...
>>>
>>> "Cheryl" > wrote in message
>>> .com...
>>>> On 7/3/2011 3:35 PM, Cheryl wrote:
>>>>> On 7/3/2011 12:33 AM, Kent wrote:
>>>>>
>>>>>> Cheryl, when you say rib roast, do you mean a boneless standing rib
>>>>>> roast?
>>>>>> What cut is it?
>>>>>
>>>>> It is a boneless rib roast (I think, I can't feel bones but it's still
>>>>> vacuum sealed in a foodsaver bag and I just can't remember... I
>>>>> usually
>>>>> freeze with the label but for some reason didn't with this.). I
>>>>> wouldn't
>>>>> buy standing rib roast without an occasion, and it would have been
>>>>> consumed immediately and not frozen.
>>>>
>>>> Update. Not boneless. I got it ready for the grill and put some
>>>> sliced garlic in little slits throughout, mostly the fat. I can't cut
>>>> it into steaks. Someone else might be able to but I found that I'm not
>>>> skilled with doing that with this.
>>>>
>>>>
>>> Don't cut it into steaks. The cut surfaces of standing rib roasts don't
>>> sear well. You may very easily end up with a dry steak .
>>>
>>>
>>what? just how is the meat different that it won't sear, someone help me
>>please, am i losing it? Lee
>>
>>
> I think some meats sear more effectively than others. A standing rib
> "steak" probably does sear more or less OK. I just wouldn't do it. I just
> think you would lose so much. There is the increased chance of drying out.
> You lose that taste that accumulates on the cut edges. That's the tastiest
> part of the meat. If you saute it as a steak, it ends up as deglazing
> material on the bottom of the pan. If you grill it, it becomes part of the
> charred surface, a waste, I think. During the break I was thinking that
> our local meat market is now selling steaks cut from the standing rib
> roast. Standing rib roasts here are $10/lb. That may be why they aren't
> selling roasts so much.
>
> Kent
>
>
>
>
>
>
>
>
>
>

"John Smythe" > wrote in message
...
> Kent wrote:
>> "Sqwertz" > wrote in message
>> ...
>>> On Sat, 02 Jul 2011 23:09:08 -0400, Cheryl wrote:
>>>
>>>> It is only 2 ribs. I know how to cook it in the oven, but is there
>>>> a good way to grill it on a gas grill? Or should I just use the
>>>> oven when the weather is cooler and put it back in the freezer
>>>> while it's still frozen?
>>>
>>> Assuming it's about 3.4-4" thick, It's best just seasoned and seared
>>> on the stove, on the grill, or in a hot 500F+ oven and then left in a
>>> low oven at 250F until it reaches desired temp (125F for me).
>>>
>>> If you're trying to minimize heat int eh hosue, sear all sides on gas
>>> grill hot and fast, then transfer to 250F oven - maybe 2 hours. 250F
>>> shouldn't put much of a strain on the A/C.
>>>
>>> The roast should be mostly thawed when you do this. Can still be
>>> slightly frozen inside.
>>>
>>> -sw
>>>
>>>
>> I don't agree with
>
> You never agree with anything logical
>
>>
>> This is very important for making
>> Yorkshire pudding, a very crucial part of the standing rib event.
>
> Huh? I don't remember ANYONE, especially not the OP mentioning yorkshire
> pudding. Have you been eating things you brined overnight in your room
> temperature garage again?
>
> Why in the hell is yorkshire pudding critical to cooking a rib roast? Has
> everyone but you been doing it wrong all of these years?
>
>
>> Kent
>
>
It's unfortunate to waste part of the meat. If you don't want to make the
"Yorkie" you should capture the drippings and incorporate that into your
sauce. If you haven't made Yorkshire pudding to accompany your standing rib
roast[s] I feel sorry for you. It's part of the dish.

John, NGs are a place to prattle. It's OK that that be added to the thread.
I learn more from that kind of post from others than any thing else.

Kent