I have anice two rib roast for dinner tonight. 4 pounds of Angus beef. Cost me a
good penny so I'm going to cook it the way I like it, medium-rare to medium. My
wife likes it more towards well done. Waste of good meat to me but that's her
choice. So, when the roast come out hopefully nice and pink towards the middle,
and I cut her a slab, what's the best way to cook hers some more? Microwave or
broiler? Thanks.

On Sun, 17 Feb 2013 14:05:41 -0500, wrote:

> I have anice two rib roast for dinner tonight. 4 pounds of Angus beef. Cost me a
> good penny so I'm going to cook it the way I like it, medium-rare to medium. My
> wife likes it more towards well done. Waste of good meat to me but that's her
> choice. So, when the roast come out hopefully nice and pink towards the middle,
> and I cut her a slab, what's the best way to cook hers some more? Microwave or
> broiler? Thanks.

You could broil it, save the microwave for leftovers. I'd just let it
cook a little more in the gravy... you *are* making gravy, aren't you?

--
Food is an important part of a balanced diet.

On Sun, 17 Feb 2013 13:05:37 -0800, sf > wrote:

> On Sun, 17 Feb 2013 14:05:41 -0500, wrote:
>
> > I have anice two rib roast for dinner tonight. 4 pounds of Angus beef. Cost me a
> > good penny so I'm going to cook it the way I like it, medium-rare to medium. My
> > wife likes it more towards well done. Waste of good meat to me but that's her
> > choice. So, when the roast come out hopefully nice and pink towards the middle,
> > and I cut her a slab, what's the best way to cook hers some more? Microwave or
> > broiler? Thanks.
>
> You could broil it, save the microwave for leftovers. I'd just let it
> cook a little more in the gravy... you *are* making gravy, aren't you?

PS: this is one of those situations where you want your roast to go
into the oven as cold as possible. That way, you can cook the ends
the way she likes them and the middle will be the way you like it. So
set your roast in the coldest part of your refrigerator and don't let
it warm up before you put it into the oven. I'd be tempted to season
it now and let it sit in the refrigerator in the roasting pan or at
least on the roasting rack until it's time to start cooking.

--
Food is an important part of a balanced diet.

rfdjr1 wrote:
>
>I have anice two rib roast for dinner tonight. 4 pounds of Angus beef. Cost me a
>good penny so I'm going to cook it the way I like it, medium-rare to medium. My
>wife likes it more towards well done. Waste of good meat to me but that's her
>choice. So, when the roast come out hopefully nice and pink towards the middle,
>and I cut her a slab, what's the best way to cook hers some more? Microwave or
>broiler? Thanks.

Slice off a portion for her share prior to cooking ('bout 1lb), grind
it, form two burgers, and let her pan fry them to her liking. Rib is
more flavorful pan fried as burgers than oven roasted... I'd serve
them on kaiser rolls with horseradish sauce, with fries and slaw.

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> Rib is more flavorful pan fried as burgers than oven roasted...

You really believe that, don't you? I guess when you've lost all your teeth
*and* your sense of smell, that might be the case. But the rest of us will
keep on preferring roast beef.

Bob

On Sun, 17 Feb 2013 14:05:41 -0500, wrote:

>I have anice two rib roast for dinner tonight. 4 pounds of Angus beef. Cost me a
>good penny so I'm going to cook it the way I like it, medium-rare to medium. My
>wife likes it more towards well done. Waste of good meat to me but that's her
>choice. So, when the roast come out hopefully nice and pink towards the middle,
>and I cut her a slab, what's the best way to cook hers some more? Microwave or
>broiler? Thanks.

I'd roast it on high heat. Give her the ends and keep the middle for
yourself. If it still need more cooking, put a slice in a pan in the
oven or under the broiler. MW can mess it up.

On 17/02/2013 5:02 PM, Ed Pawlowski wrote:
> On Sun, 17 Feb 2013 14:05:41 -0500, wrote:
>
>> I have anice two rib roast for dinner tonight. 4 pounds of Angus beef. Cost me a
>> good penny so I'm going to cook it the way I like it, medium-rare to medium. My
>> wife likes it more towards well done. Waste of good meat to me but that's her
>> choice. So, when the roast come out hopefully nice and pink towards the middle,
>> and I cut her a slab, what's the best way to cook hers some more? Microwave or
>> broiler? Thanks.
>
> I'd roast it on high heat. Give her the ends and keep the middle for
> yourself. If it still need more cooking, put a slice in a pan in the
> oven or under the broiler. MW can mess it up.

I don't do it on high but we have the same allotment. She gets the
overcooked stuff on the outside and I get the delicious tender reddish
pink flesh in the middle. If she wants more and it's too rare for her I
suggest that she slap it on a hot pan for a minute.

On 2/17/13 5:38 PM, jay wrote:

> Two ribs are more of a steak than roast....

Depending on how they've been cut, two ribs could be up to eight inches
thick.

-- Larry

On Sun, 17 Feb 2013 19:02:18 -0500, pltrgyst >
wrote:

>On 2/17/13 5:38 PM, jay wrote:
>
>> Two ribs are more of a steak than roast....
>
>Depending on how they've been cut, two ribs could be up to eight inches
>thick.
>

Not on any cow I've seen.

Jim