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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 12-23-2014, 02:19 PM   #2476
Ming the Merciless Ming the Merciless is offline
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I just ordered my real USDA prime rib

Not 'choice' bs many try and pass off

$150 bux for a 5 ribber
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Old 12-23-2014, 02:19 PM   #2477
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Originally Posted by BucEyedPea View Post
Hmmm, never thought of the broiler. Saw a chef on You Tube take it out at 118°. Let sit on counter until it rises to 125° then pop in at 500% for 20 minutes. I am just nervous this roaster will overcook the thing and then browning it might finish it off and losing heat by testing interior if I wind up having to do too often.
This will be exactly the second rib roast I've ever done. The first was 5+ years ago, and I don't recall how I did it.

So I just happened to get the America's Test Kitchen "MEAT" book recently in the mail because I didn't send them a card not to send it... that recipe looked solid, and they've never led me astray.
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Old 12-23-2014, 02:20 PM   #2478
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Originally Posted by Pawnmower View Post
Your worry IS legit, bep

Most recommend STARTING by browning for this reason....and finish by bringing to temp.
Yep. I'll brown in my cast iron, then cook. I'll do a final crisp under the broiler for a couple minutes.
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Old 12-23-2014, 02:21 PM   #2479
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Originally Posted by Pawnmower View Post
Your worry IS legit, bep

Most recommend STARTING by browning for this reason....and finish by bringing to temp.
If I was using my oven for a dry roast method, I would do that. This roaster oven does not cook the same way so I think it makes more sense to do when done. It does not make a crispy outer layer and if a turkey does not make crispy skin. It uses more moisture when it cooks which does leave the interior moister and juicier but doesn't caramelize the exterior—which looks like crap.
Presentation is important to me. You should see my table settings —and I am still not down.
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Old 12-23-2014, 02:22 PM   #2480
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Originally Posted by Fire Me Boy! View Post
Yep. I'll brown in my cast iron, then cook. I'll do a final crisp under the broiler for a couple minutes.
This roaster would just make that browning limp with moisture though. So I think I have to end off doing it. I guess it wouldn't hurt to try it and then broil in the end. Main fear is over cooking to medium well. Ugh!
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Old 12-23-2014, 02:23 PM   #2481
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Originally Posted by Pawnmower View Post
I just ordered my real USDA prime rib

Not 'choice' bs many try and pass off

$150 bux for a 5 ribber
Prime rib doesn't have to be prime grade, that's a misnomer. A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef.

Prime grade will obviously be better, and I'm jealous. But I'm not about to spend $150 on a rib roast.
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Old 12-23-2014, 02:24 PM   #2482
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Originally Posted by BucEyedPea View Post
This roaster would just make that browning limp with moisture though. So I think I have to end off doing it. I guess it wouldn't hurt to try it and then broil in the end. Main fear is over cooking to medium well. Ugh!
Yeah, as I said to someone else, it sucks to destroy an expensive hunk of meat.
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Old 12-23-2014, 02:25 PM   #2483
BucEyedPea BucEyedPea is offline
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Originally Posted by Fire Me Boy! View Post
This will be exactly the second rib roast I've ever done. The first was 5+ years ago, and I don't recall how I did it.

So I just happened to get the America's Test Kitchen "MEAT" book recently in the mail because I didn't send them a card not to send it... that recipe looked solid, and they've never led me astray.
I do this roast every year. I am just doing something new and untried method-of-cooking wise.


I almost was gonna do a tenderloin of beef as it cooks faster.

Problem is my pop overs have to be cooked at a different temp than meat. So I could never do at same time. So would make those first and then warm but it tends to dry them out. This way, both come out of the oven at the same time. Much better. Plus I needed more for two extra adults.
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Old 12-23-2014, 02:25 PM   #2484
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No pun intended, but a good primer: http://www.seriouseats.com/2012/12/h...as-dinner.html

Interesting that Rule #9 says "Don't Worry About Browning Until the End".

Quote:
Many recipes will have you start your meat in a really hot oven or in a roasting pan on the stovetop to brown it before reducing the temperature to finish it off. In fact, the opposite method works better. Slow roast first, then brown at the very end. It allows you to brown faster, which means you end up with less overcooked meat in the layers below. The method also allows you to rest your meat prior to browning it, which means that as soon as your guests are ready to eat, you're ready to carve.
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Old 12-23-2014, 02:26 PM   #2485
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I just think you'll be over done at those temps....
Personally, its easier to do the high temps 1st and get it perfect...

If its at 125 and then you cook it on 500 for another 20, that seems a bit too much to me....

But you know your own kitchen more than me...I do mine at 500 then lower to 325 and they come out so perfectly.... I used to make them the other way until a butcher told me the fool proof way...take it out at like 115 ...rest it, and it raises to 125
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Old 12-23-2014, 02:27 PM   #2486
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Originally Posted by Fire Me Boy! View Post
Yeah, as I said to someone else, it sucks to destroy an expensive hunk of meat.
Yup! Plus ruining what would have been a gloria in excelsis dinner.
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Old 12-23-2014, 02:28 PM   #2487
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Originally Posted by Pawnmower View Post
I just think you'll be over done at those temps....
Personally, its easier to do the high temps 1st and get it perfect...

If its at 125 and then you cook it on 500 for another 20, that seems a bit too much to me....

But you know your own kitchen more than me...I do mine at 500 then lower to 325 and they come out so perfectly.... I used to make them the other way until a butcher told me the fool proof way...take it out at like 115 ...rest it, and it raises to 125
That's how I have done it in the past. All great tips btw.
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Old 12-23-2014, 02:29 PM   #2488
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If you're worried about timing and presentation, I can see going with browning last....

So that your meat is ready, and you can just brown and serve....
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Old 12-23-2014, 02:31 PM   #2489
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Originally Posted by Pawnmower View Post
I just think you'll be over done at those temps....
Personally, its easier to do the high temps 1st and get it perfect...

If its at 125 and then you cook it on 500 for another 20, that seems a bit too much to me....

But you know your own kitchen more than me...I do mine at 500 then lower to 325 and they come out so perfectly.... I used to make them the other way until a butcher told me the fool proof way...take it out at like 115 ...rest it, and it raises to 125
A million ways to skin a cat.

I've always read low and slow with a rib roast, so I'm doing 200 degrees till the meat registers 110, then turn the oven off until it hits 120-125. Pull it out and let it rest for 30 minutes, then under the broiler to crisp.
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Old 12-23-2014, 02:32 PM   #2490
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Originally Posted by Fire Me Boy! View Post
A million ways to skin a cat.

I've always read low and slow with a rib roast, so I'm doing 200 degrees till the meat registers 110, then turn the oven off until it hits 120-125. Pull it out and let it rest for 30 minutes, then under the broiler to crisp.
Absolutely...the lower the better, IMO.

I gotta cook at my sisters house or I'd do it lower also...maybe 250...I never tried it THAT low, but I'd Luke to

I might smoke mine next year
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