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Old 08-01-2014, 07:42 AM  
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What's for dinner? Here's mine... (Part 2)
What you got?
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Old 12-22-2014, 09:54 PM   #2446
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Sony????????????
oops hope I didn't blow my cover
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Old 12-22-2014, 09:57 PM   #2447
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oops hope I didn't blow my cover
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Old 12-22-2014, 09:58 PM   #2448
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Do you have a bad haircut and cruise around on Friday nights in a really old submarine that's more primer than paint?
Dad?
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Old 12-22-2014, 10:01 PM   #2449
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oops hope I didn't blow my cover
You didn't. We already knew you were a limp wrister.
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Old 12-22-2014, 10:02 PM   #2450
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Old 12-23-2014, 08:08 AM   #2451
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That's a bummer. The size shouldn't really matter much. Were you using a probe thermometer? And what was your oven temp?

I'm planning an oven roasted rib roast for Christmas. It's been a while, so I'm kinda sweating it. It sucks to screw up a $50 hunk of meat.
I did use a probe thermometer, it was about $12, one of the middle of the road as far as cost. Maybe I should have got a better thermometer. I seared it at 450 for 15-20 minutes then turned it down to 325 for a few hours. May have been a bad recipe, and it said to take it out of the oven and let it sit for 20 minutes before you cut it.
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Old 12-23-2014, 08:18 AM   #2452
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I did use a probe thermometer, it was about $12, one of the middle of the road as far as cost. Maybe I should have got a better thermometer. I seared it at 450 for 15-20 minutes then turned it down to 325 for a few hours. May have been a bad recipe, and it said to take it out of the oven and let it sit for 20 minutes before you cut it.
What temp on the thermometer was it when you took it out of the oven? A big roast like that will easily have 10 degrees carryover, so if you take it out at medium rare (130), it's going to rise to 140 (medium) or higher in that 20- to 30-minute rest.

I'm certainly not a rib roast expert, but 325 seems high to me. The recipes I've been looking at recently all call for low 200s. I'm planning to sear mine off in cast iron and transfer to a 200-degree oven. And I'll take it out when the probe hits 118.
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Old 12-23-2014, 08:37 AM   #2453
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What temp on the thermometer was it when you took it out of the oven? A big roast like that will easily have 10 degrees carryover, so if you take it out at medium rare (130), it's going to rise to 140 (medium) or higher in that 20- to 30-minute rest.

I'm certainly not a rib roast expert, but 325 seems high to me. The recipes I've been looking at recently all call for low 200s. I'm planning to sear mine off in cast iron and transfer to a 200-degree oven. And I'll take it out when the probe hits 118.
It was a bit over 120, about 122 or 123, so it was not that far off. It may have been the 325 that did it in. And maybe I should keep the oven door open to get it down faster from the 450, that could have been what screwed it up as well.
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Old 12-23-2014, 12:52 PM   #2454
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Okay, so no answers on my roast. Well then, help me with this folks. Should I serve the lobster bisque as the sit down appetizer before my salad or after the salad? The Prime rib follows.
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Old 12-23-2014, 01:09 PM   #2455
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Yeah, I'm sweating it this year as well. I do a standing rib roast every year except one. I really needed a second oven to do my popovers. So I bought a oven roaster from Hamilton Beach as an inexpensive solution. I've got more company coming this year. It says it cooks faster. It says it won't brown the surface. It doesn't. I did a trial run on a small roast beef over the weekend and it came out medium well based on their times on a chart. Yikes!


I am thinking of blasting it at 475% the last 20 minutes. Would that be enough? I want some burned bits on bottom of pan too.

I figure take it out at 118°, let it rise to 125 on the counter and then blast it in my oven. Most coming won't it it rare or even medium rare. I'd like to get it to between medium rare and medium.

Awaiting your expert advice on meat.

I made a lobster broth today for a bisque as an appetizer.
I was waiting for someone else to respond since I'm not a rib roast expert.

But what you're doing sounds good. I'd probably consider the broiler instead of the oven. The Cook's Illustrated recipe I'm using has you remove the roast at 120 for rare and rest for 30 minutes (up to 75 minutes).

Then: "Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes."

So that's what I'm planning to do.
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Old 12-23-2014, 01:10 PM   #2456
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Okay, so no answers on my roast. Well then, help me with this folks. Should I serve the lobster bisque as the sit down appetizer before my salad or after the salad? The Prime rib follows.
According to Miss Manners, soup should be first, with salad coming right before dessert.

http://articles.chicagotribune.com/1...or-salad-meals
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Old 12-23-2014, 01:22 PM   #2457
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You could mix it up and serve the salad last, as the French do....

I actually really enjoy that , and I think the French way makes sense too, gastronomically.

Aperitif
Appetizer
Soup
Main course
Salad
Desert
Digestif
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Old 12-23-2014, 01:25 PM   #2458
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alright nancies.. what desserts do you guys like to make?
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Old 12-23-2014, 01:28 PM   #2459
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With prime rib I think its better to START at 500, for a while and THEN lower as opposed to the opposite.

Per haps 20 mins or 1/2 hour on a 5 rib roast, then lower to finish.

Easier to hit the results you're looking for
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Old 12-23-2014, 01:29 PM   #2460
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alright nancies.. what desserts do you guys like to make?
We hardly ever eat dessert, and if we have it, I hardly ever make it.

My wife makes killer cakes and cookies, and she's perfecting her pie baking skills.

I've made ice cream with dry ice that was better than any store-bought ice cream not named Graeter's. I've also used dry ice to carbonate fruit, which is pretty fun, as well as tasty. And I make a respectable crème brûlée.
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