The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on December 23, 2013, 08:57:19 PM
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http://www.democraticunderground.com/115736255
Oh my.
spinbaby (11,189 posts) Mon Dec 23, 2013, 03:48 PM
Okay, so I've bought the roast...
Now I have $118 worth of Angus standing rib roast and twelve people to feed for dinner on Wednesday. The thing is that I've never done a roast like this before so I've been looking up roasting methods and temperatures and watching videos. For a simple hunk of beef there sure are a lot of roasting methods. I could dry age it, salt and pepper it, or cover it with herb gunk. I could roast it at 350°, sear it and then roast it at 325°, or roast it at 200° then finish in a 500° oven. I've got instructions to cook it to an internal temperature of 118°, 124°, or 135° and all those temperatures are described as medium rare.
Anyone have a reliable roasting method for this thing they want to share?
BainsBane (21,744 posts) Mon Dec 23, 2013, 03:51 PM
1. 135 is way too high
I'd take it out at 115 at the highest. It will increase by about 10 degrees out of the oven as it rests.
That's a beautiful roast and you want it medium rare.
Every year I watch my sister over cook a beautiful prime rib. Last year I managed to convince her to take it out at about 115 and it came out medium. So it it were my roast, I'd take it out at 110.
spinbaby (11,189 posts) Mon Dec 23, 2013, 04:15 PM
4. 110 sounds barely warm
Is that safe?
BainsBane (21,744 posts) Mon Dec 23, 2013, 04:16 PM
5. It continues to cook out of the oven
greatauntoftriplets (134,763 posts) Mon Dec 23, 2013, 03:59 PM
2. 15 minutes a pound in a 325-degree oven for rare.
I don't use a meat thermometer.
Phentex (8,959 posts) Mon Dec 23, 2013, 04:07 PM
3. I also bought a Brontosaurus Rex...
and I don't know where I'll put the meat thermometer since it's not going to go in very far. But I'd go with the lower reading and see how much it comes up when it stands.
I'm going to coat it in crushed mixed peppercorns and sage. That's as far as I've gotten.
Trajan (16,226 posts) Mon Dec 23, 2013, 05:00 PM
6. Try this one from America's Test Kitchen on PBS
http://www.americastestkitchen.com/videos/2436-best-prime-rib
I am going to try it too ....
spinbaby (11,189 posts) Mon Dec 23, 2013, 07:39 PM
9. Good video, thanks
Although their "perfect medium rare" would have everyone in my family whining that it's not cooked.
Warpy (73,408 posts) Mon Dec 23, 2013, 08:03 PM
10. Then you'll want the upper temperature 135-140F for your family
because they prefer "medium well." The few who want it well done can have end cuts.
Meat thermometers are a pretty recent thing, candy thermometers never went low enough for many years. Cooking by weight occasionally resulted in ugly surprises, so I'm grateful for the thermometers, especially the ones where the probe goes into the meat in the oven and the unit alarms when the right internal temperature is reached. Love 'em.
cbayer (126,342 posts) Mon Dec 23, 2013, 06:09 PM
7. I remember the year I did this.
I was so nervous, as I had never been in charge of such an expensive piece of meat before.
And I was so afraid of overcooking it, that I grossly undercooked it….
and I like rare meat.
Here is a link to Emeril's instructions. I tend to trust him when it comes to things like this, because he is quite a perfectionist:
http://www.foodnetwork.com/recipes/emeril-lagasse/standing-rib-roast-recipe/
Best of luck and enjoy!
Major Nikon (12,366 posts) Mon Dec 23, 2013, 06:40 PM
8. Sounds like you've got a very big roast
For that much money you should have either the entire roast (~7 bones) or very near that. This roast is going to come up at least 10F after you take it out and probably more like 15F if you roast it using traditional methods. If you want medium rare, the internal temp you want to shoot for is 130F plus or minus 3F.
What I would do right now is unwrap it from whatever plastic or butcher's paper it's in, wrap it with towels and put in on a cookie sheet or similar shallow pan in the refrigerator. Replace the towels at least every 24 hours if not every 12. Take the roast out of the fridge about 3 hours before you intend on starting to cook to allow the temperature to get closer to room temperature before roasting. Coat it with oil and a liberal sprinkling of salt and pepper. Roast in a shallow pan, bones down, in a 250F oven until the internal temp hits 115F. This will take probably around 4 hours. Remove from the oven and cover loosely with foil leaving the temperature probe in. Set your oven to full whack (500F or the best it will do). Allow the roast to rest until the temperature stops incrementing (should be around 130F). Put the roast back in the oven for about 10-20 minutes or until you get the crust you want. The roast will be fully rested and ready to serve at this point.
To carve, slice the bones off, place the roast on a cutting board flat side down, and cut as many slices as you want to serve right away. My favorite part is gnawing on the bones. Whatever you do, don't forget the horseradish sauce.
The empressof all (27,872 posts) Mon Dec 23, 2013, 08:51 PM
11. I roast mine naked....
I bring the meat to room temperature. While allowing the roast to sit on the counter I pre heat the oven to at least 450.
When the roast has had an opportunity to warm a bit I put it on a rack into the roasting pan and put it into the exceedingly hot oven. I then turn the oven down immedieately to 325. I allow the roast to remain in the oven for about 18 minutes a pound which will give you a rare -ish. roast. If you want something medium rare go for 20 minutes a pound. What ever you do do not cut that roast until you give it a solid twenty to thirty minutes resting time. Make a sauce, mash potatoes, have a glass of wine but do not cut that roast!!!
You know, something just occurred to me.
If one wishes to have a primitive-free holiday (Thanksgiving, Christmas, New Year's Day), just don't go dine in any home where turkey isn't the main dish.
That excludes dining with other sorts of people too, but it's 100% foolproof against inadvertently dining with primitives.
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1. Put it in the oven
2. Wait
It really is that simple.
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110 degrees? WTF? I could just hold it under running hot water and cook it more than that.
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I need to point out something, lest others think I'm being critical of decent and civilized people who have something not turkey as their main course on Thanksgiving, Christmas, and New Year's Day.
Usually they have something else because it's a long standing historical tradition. My mother's people, in northeastern Pennsylvania, for example, always had pork on New Year's Day, apparently a tradition from the Old Country, Slovakia (I spent holidays with them, but somehow by the Grace of God always got turkey).
Decent and civilized people do such things because it's tradition.
Primitives do the same thing--non-turkey cuisine for the holidays--but for a different reason.
Remember, there's always a base, malign, sinister motive behind anything, no matter what it is, a primitive does.
Primitives like to imagine themselves rebels, iconoclasts, "different." And what better way to get back at decent and civilized people, than by rejecting their core beliefs and values, including turkey?
For the primitives, that's all it is, nothing else.
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I agree with coach.
There is a very wide malicious streak with nearly all libs.
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They make everything so difficult.
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It doesn't change with the season--Primitives aren't happy unless they aren't happy, and making the people they are with equally unhappy.
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They make everything so difficult.
And so freaking unbelievably complicated.
Just cook the damned thing! Geez! :thatsright:
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I agree with coach.
There is a very wide malicious streak with nearly all libs.
There's a popular fallacy that since the primitives do some of the same things decent and civilized people do, then it's something we share in common.
Uh, no way.
While motives of decent and civilized people are uplifting and noble, motives of primitives are always base, carnal, and selfish.
One of the best examples of this is that decent and civilized people visit their ancient relatives, to solace and comfort and encourage them.
Primitives visit ancient relatives too.
But it's not the same thing; primitives visit their ancient relatives only to see how much longer it'll be, before the inheritance checks come their way.
One's reminded of the truemud primitive a few years back, when he alleged his ancient mother was a lot of trouble......but then added he felt compelled to be nice to her, lest she cut him out of her will.
Just because we do something, and the primitives do the same thing, doesn't mean the primitives possess a shred of nobility and principle and so have something in common with us.
The motives are wholly different.
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^So if libs are good, it's not for goodness sake...aha.
So a lib always has an ulterior motive.
It's almost like having an agenda is natural for a lib.
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The key to a good roast DUmbass is to leave it sitting open on the counter at room temp for 3 days or until brown all the way to the center,possibly with a very light marinate of tomato sauce.
Then put in the oven at 250 for 45 minutes to warm.
Sheer perfection. :cheersmate:
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110 degrees? WTF? I could just hold it under running hot water and cook it more than that.
A good piece of beef done "rare" is described as "cool center".
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Carl, how in the world do you clean your counter after a mess like that?
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Meat is murder.....man!!!!!
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The primitive just wanted to brag that it just spent $115 on a piece of meat. Kind of like Pammy with her cooch purses and cruises to nowhere. Wonder if it knows how many bobolinks and Ambers it could have fed with that money.
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The primitive just wanted to brag that it just spent $115 on a piece of meat. Kind of like Pammy with her cooch purses and cruises to nowhere. Wonder if it knows how many bobolinks and Ambers it could have fed with that money.
Reminds me of when they talk about what they're having for dinner. It's always, "I'm making grilled salmon with a splash of my homeade hollandaise sauce and asparagus with a side of steamed veggies, that I grew in my organic garden, with a basil leaf on the side while drinking a glass of Chianti" or some other one-up bullshit like that. No one hardly ever says, "Ah, I'm grilling a cheeseburger", "I'm boiling some hotdogs", etc.
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The key to a good roast DUmbass is to leave it sitting open on the counter at room temp for 3 days or until brown all the way to the center,possibly with a very light marinate of tomato sauce.
Then put in the oven at 250 for 45 minutes to warm.
Sheer perfection. :cheersmate:
Substitute the juice from a fresh chicken for the tomato sauce and you have a winner.
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Okay, I thought of something else.
Remember, just because the primitives do some of the same things we do, that doesn't mean it's the same thing.
One recalls the Taverner primitive at the side of the deathbed of his father.
Because decent and civilized people tend to care about the dying, some sob-sisters here hinted, "well, the Taverner primitive's not all bad; look, he cares about his dying father."
No.
Decent and civilized people stand vigilant at a deathbed because they care, and love.
The Taverner primitive stood vigilant at the deathbed of his father simply because he wanted to see the drugs they were giving him, and if there was a chance he could purloin some.
Remember--there's always a base, selfish, malign reason a primitive does something, no matter if it "looks" noble and commendable on the surface.
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Reminds me of when they talk about what they're having for dinner. It's always, "I'm making grilled salmon with a splash of my homeade hollandaise sauce and asparagus with a side of steamed veggies, that I grew in my organic garden, with a basil leaf on the side while drinking a glass of Chianti" or some other one-up bullshit like that. No one hardly ever says, "Ah, I'm grilling a cheeseburger", "I'm boiling some hotdogs", etc.
Sort of like this
Response to B2G (Original post)
Star Member PDJane (9,576 posts) Tue Dec 24, 2013, 04:24 PM
27. Breakfast will be an omelette; mushroom and cheese.
Will take sliced apples and cheese mid-day.
Dinner will be turkey with fixings. I have no idea what the fixings are, because I will be eating at my son's, and he's doing the cooking. There will be turkey and some kind of cranberry sauce, potatoes and vegetables, spinach salad, and some kind of pie....no, I don't know what.
There will be presents and conversation and wine and coffee, and I will enjoy myself.
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lol.
I had McDonald's for lunch. I'm pretty sure nobody there got paid $15/hour. If they did, they were overpaid for what I was served. Dinner is pork chops and baked potatoes.
See? That was easy.
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lol.
I had McDonald's for lunch. I'm pretty sure nobody there got paid $15/hour. If they did, they were overpaid for what I was served. Dinner is pork chops and baked potatoes.
See? That was easy.
You're obviously not in North Dakota, then. :whistling:
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Decent and civilized people stand vigilant at a deathbed because they care, and love.
The Taverner primitive stood vigilant at the deathbed of his father simply because he wanted to see the drugs they were giving him, and if there was a chance he could purloin some.
Remember--there's always a base, selfish, malign reason a primitive does something, no matter if it "looks" noble and commendable on the surface.
Bennyboy stood at the deathbeds of both his parents, looking for an electrical cord to pull.
They died from lack of life support, but his iPhone got fully charged.
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Bennyboy stood at the deathbeds of both his parents, looking for an electrical cord to pull.
They died from lack of life support, but his iPhone got fully charged.
Exactly.
Just because a primitive might do the same thing decent and civilized people do, doesn't mean it's the same thing.
Another example would be that decent and civilized people mourn when someone dies because it leaves them truly sad, while a primitive might mourn--imitating decent and civilized people--when someone dies simply because it leaves the primitive without means of support.
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The primitive just wanted to brag that it just spent $115 on a piece of meat. Kind of like Pammy with her cooch purses and cruises to nowhere. Wonder if it knows how many bobolinks and Ambers it could have fed with that money.
That was my guess, too.
Who would spend that kind of money to experiment on guests. You either get the skills down first or cook what you excel at for guests.
Or, the whole thing is malarkey. The roast, the guests, all of it.
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That was my guess, too.
Who would spend that kind of money to experiment on guests. You either get the skills down first or cook what you excel at for guests.
Or, the whole thing is malarkey. The roast, the guests, all of it.
$115 for meat?
That is WAY too much for one person to be allowed to spend on one meal, no matter HOW many people invited over. And ANGUS beef? Really? Killing living beings AND having a cut of meat that the poor could only DREAM OF!
Clearly someone is making WAY too much money and is probably part of the 10% who rule this country by keeping the poor and colored people down.
Shame! Shame!
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$115 for meat?
That is WAY too much for one person to be allowed to spend on one meal, no matter HOW many people invited over. And ANGUS beef? Really? Killing living beings AND having a cut of meat that the poor could only DREAM OF!
Clearly someone is making WAY too much money and is probably part of the 10% who rule this country by keeping the poor and colored people down.
Shame! Shame!
[youtube=425,350]http://www.youtube.com/watch?v=YEzQV75LDL0[/youtube]
Remember one monkey don't stop no show !
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The primitive just wanted to brag that it just spent $115 on a piece of meat. Kind of like Pammy with her cooch purses and cruises to nowhere. Wonder if it knows how many bobolinks and Ambers it could have fed with that money.
I don't want to know, really, I don't. :lmao:
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The key to a good roast DUmbass is to leave it sitting open on the counter at room temp for 3 days or until brown all the way to the center,possibly with a very light marinate of tomato sauce.
Then put in the oven at 250 for 45 minutes to warm.
Sheer perfection. :cheersmate:
I think it would be better to leave it outside in the warm sun for at least five business days prior to applying the marinade. Then bake for a few hours.
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Warpy (73,408 posts) Mon Dec 23, 2013, 08:03 PM
Meat thermometers are a pretty recent thing.
Sir Edmond Halley invented the coil meat thermometer in 1758. Real ****ing recent.
Read more: http://www.ehow.com/about_4698314_who-invented-metal-coil-thermometer.html#ixzz2oYwTot4t
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Sir Edmond Halley invented the coil meat thermometer in 1758. Real ****ing recent.
Read more: http://www.ehow.com/about_4698314_who-invented-metal-coil-thermometer.html#ixzz2oYwTot4t
I wonder if the DUmpmonkeys recognize the name without looking it up? :???:
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I don't want to know, really, I don't. :lmao:
:lmao: :rotf: :rofl:
You ain't right.
H5!
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These people are turning to their fellow poo-flinging monkeys, who are all about as jacked up as a soup sandwich, instead of, oh, I dunno, GOING TO GOOGLE?
Seriously?
DUmmies--lemme help you out here. 500 degree oven. 5 minutes/lb for medium rare, 6 min/lb for medium, and 7 min/lb for med-well (God only knows why, but there it is.) Stick the roast in, bone side down/fat side up, liberally salted/peppered, maybe a few sprigs of rosemary, AND THAT'S IT. Leave it there for the time calculated; i.e., 8 lb roast medium rare should be 40 minutes. At that point, turn the oven off and DON'T TOUCH A DAMNED THING for two hours. Should come out perfectly medium rare at 130-135 degrees. Let it rest for 20 minutes. You can use a meat thermometer as a backup but you really don't need it.
So simple even you retards couldn't screw it up, although I'm sure you'd find a way somehow.
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I wonder if the DUmpmonkeys recognize the name without looking it up? :???:
I doubt it.