| Van |
"Reg" <reg@nospam.com> wrote in message
news:eijlf.15$iv.7@newssvr17.news.prodigy.com...
> Rub with olive oil, salt and pepper, garlic if you like it.
> Roast bone side down at 325 F (163 C) until 125-130 F internal
> temperature. Let it rest at least 20-30 minutes before carving.
>
WOW! In my house that would yield Medium-Well beef! Carryover cooking does
more than you may realize.
My last standing rib roast (2 weeks ago) sat 3 hours at room temp, then
rubbed with olive oil, salt, pepper & fresh thyme. I then put into a
preheated 300 degree oven & what the thermometer reads 110 degrees, jack up
the oven to 500 a la Alton Brown, then pulled it out when the internal temp
reached 115 (I *USED* to follow the "rare - medium - well done" guides on
those flat meat thermometers & it ALWAYS was over done for us). I now use a
remote thermometer that does not require opening of the oven door.
After removing from oven, I allow it rest for 20-30 minutes before slicing.
The result is always perfect (for us carnivores!) - consistent Medium-Rare
with a nice crusty outside.
Anyway, that's how it's done at our house. Your mileage or desired doneness
may vary.
Van
Oh yeah - I also used to use Craig Claiborne's high-temperature method,
which was to preheat the over to 550 degrees & roast for 12 minutes (or so)
per rib, for a 3-4 rib roast, then shut the oven OFF without opening the
door (EVER) for 2 hours. It worked ok sometimes, but the low & slow method
has proven more predictable. And that's important to me when these things
can cost $40 - $50 - $60 or more!
|
|
|
| Reg |
Newsgroups: rec.food.cooking
X-Trace: newssvr33.news.prodigy.com 1133896353 ST000 71.132.7.73 (Tue, 06 Dec 2005 14:12:33 EST)
User-Agent: Mozilla/5.0 (Windows; U; Windows NT 5.0; en-US; rv:1.4) Gecko/20030624 Netscape/7.1 (ax)
X-Accept-Language: en-us, en
MIME-Version: 1.0
In-Reply-To: <FXklf.2410$XC4.1312@twister.nyroc.rr.com>
Content-Type: text/plain; charset=us-ascii; format=flowed
Content-Transfer-Encoding: 7bit
X-Complaints-To: abuse@prodigy.net
NNTP-Posting-Date: Tue, 06 Dec 2005 14:12:33 EST
X-UserInfo1: Q[R_PJSCOPVQB_@YKRO@Z^UDFZ\@@FXLM@TDOCQDJ@_@FN@ANV
UEAE[YETZPIWWI[FCIZA^NBFXZ_D[BFNTCNVPDTNTKHWXKB@X^
B_OCJLPZ@ET_O[G\XSG@E\G[ZKVLBL^CJINM@I_KVIOR\T_M_A
W_M[_BWU_HFA_]@A_A^SGFAUDE_DFTMQPFWVW[QPJN
Xref: spool6-east.superfeed.net rec.food.cooking:1137423
Van wrote:
> "Reg" <reg@nospam.com> wrote in message
> news:eijlf.15$iv.7@newssvr17.news.prodigy.com...
>
>
>>Rub with olive oil, salt and pepper, garlic if you like it.
>>Roast bone side down at 325 F (163 C) until 125-130 F internal
>>temperature. Let it rest at least 20-30 minutes before carving.
>>
>
> Anyway, that's how it's done at our house. Your mileage or desired doneness
> may vary.
Well that's the point, it's very much a matter of taste. I
feed a lot of people who don't like it quite so rare. 115 F,
even with carryover, is way too low for some people. This
is especially true for a full seven bone roast.
I'm happy with a middle ground of about 125 F. At that temp
there's something for everyone. The ends go to those that
like it cooked more, the center for the people like myself
who want it medium rare.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
|
|
|
| Steve Wertz |
On Tue, 06 Dec 2005 19:12:33 GMT, Reg <reg@nospam.com> wrote:
>Well that's the point, it's very much a matter of taste. I
>feed a lot of people who don't like it quite so rare. 115 F,
>even with carryover, is way too low for some people. This
>is especially true for a full seven bone roast.
I find that there's much more carryover when you cook it at a
higher temperature. I cook my rib roasts at 275F (after 500 for
20-30 minutes). There's much less carryover than if you cook it
at 325F (or heaven forbid, 350F).
>I'm happy with a middle ground of about 125 F.
Cooking at 275F, I take it out at 128F and it gets up to no more
than 130-131, usually.
>At that temp
>there's something for everyone. The ends go to those that
>like it cooked more, the center for the people like myself
>who want it medium rare.
Cooking at 275F, it's practically all med-rare except for the
outer 1/2".
-sw
|
|
|
| MoM |
"Steve Wertz" <swertz@cluemail.compost> wrote in message
news:3utbp1lntop9tqtvkf6oeug91okh96rhq2@4ax.com...
> On Tue, 06 Dec 2005 19:12:33 GMT, Reg <reg@nospam.com>
> wrote:
>
>>Well that's the point, it's very much a matter of taste. I
>>feed a lot of people who don't like it quite so rare. 115
>>F,
>>even with carryover, is way too low for some people. This
>>is especially true for a full seven bone roast.
>
> I find that there's much more carryover when you cook it
> at a
> higher temperature. I cook my rib roasts at 275F (after
> 500 for
> 20-30 minutes). There's much less carryover than if you
> cook it
> at 325F (or heaven forbid, 350F).
>
>>I'm happy with a middle ground of about 125 F.
>
> Cooking at 275F, I take it out at 128F and it gets up to
> no more
> than 130-131, usually.
>
>>At that temp
>>there's something for everyone. The ends go to those that
>>like it cooked more, the center for the people like myself
>>who want it medium rare.
>
> Cooking at 275F, it's practically all med-rare except for
> the
> outer 1/2".
>
> -sw
That's how I cook all my roastable beef. It's much easier
to control doneness.
MoM
|
|
|
|
