Forum Discussion
59 Replies
Super_Dave wrote:
Tin-bender wrote:
But I will say that they were full of **** when they said that 15-20 minutes per pound at 275 degrees would do the job!!!! No way that will happen,at least not in my oven.
Mine either. I don't cook mine at that high of temp but at 250, I've had pretty consistent smokes at 30 - 40 minutes per pound with rib bones.
I roasted my bone-in meat in the oven at 250°F as well and it took approx 3 hours to reach an internal temperature of 121°F. Didn't sear @ 500°F until I arrived at the house and pulled the roast out of the oven when it reached 128.
Kenji over at Serious Eats stresses the cooking time doesn't vary no matter how big your roast is which I find interesting. You can read more about his thinking and observations here:
http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.htmlTin-bender wrote:
But I will say that they were full of **** when they said that 15-20 minutes per pound at 275 degrees would do the job!!!! No way that will happen,at least not in my oven.
Mine either. I don't cook mine at that high of temp but at 250, I've had pretty consistent smokes at 30 - 40 minutes per pound with rib bones.- I used this for our New Years Day dinner and it came out perfect and delicious.
I pulled the roast after it hit 130 internal and let it sit for 20 min before carving.
The carrots and onions were superb, made potatoes and gravy to compliment the roast. Everything was great.
But I will say that they were full of **** when they said that 15-20 minutes per pound at 275 degrees would do the job!!!! No way that will happen,at least not in my oven.
Happy New Year to all
Tinbender - Those were some fine recipes and photos of Standing Rib Roasts! Cool thing about rib roast are how easy they are when you nail down your recipe. Take it out of the oven or cooker. Let it stand then carve. You can make soup from the bones and scrap meat or knaw on the bones til you're stuffed. We do a Rib Roast for Christmas about every 4 years when I get bored with Turkey & Ham. Less work and amazes your guests!
- Double post
Us out West wrote:
NYCgrrl wrote:
Us out West wrote:
Love the flavor that oxtail brings to many dishes!!!!
Born and raised in Green Bay I fondly remember making chicken booyah...with oxtails.
I don't know what booyah is but it sure sounds good...want to share a recipe?
Oxtails in general bring fond memories of my childhood to the fore :).
Good article about booyah.
Thanks for that informative link! Going to pass it on to my frmr SIL, who is of Walloon and French descent and has a genealogy interest in Wisconsin & upstate NY. I'm sure she'll get a kick out of origin of booyah.
I'll be making this dish for sure :).
Dan Rentmeester's booyah recipe is really close to what we did. Everyone seems to have their own little flavor additions or subtractions.
Booyah is normally prepared for big outings such as family reunions/get togethers, church picnic's, Green Bay Packer games...you get the idea. We always seemed to have a couple of quarts in a freezer.NYCgrrl wrote:
Us out West wrote:
Love the flavor that oxtail brings to many dishes!!!!
Born and raised in Green Bay I fondly remember making chicken booyah...with oxtails.
I don't know what booyah is but it sure sounds good...want to share a recipe?
Oxtails in general bring fond memories of my childhood to the fore :).
Good article about booyah.
Dan Rentmeester's booyah recipe is really close to what we did. Everyone seems to have their own little flavor additions or subtractions.
Booyah is normally prepared for big outings such as family reunions/get togethers, church picnic's, Green Bay Packer games...you get the idea. We always seemed to have a couple of quarts in a freezer.- As the OP I'm happy to see this topic take off and continue to grow.
Our plans for New Year's Eve will be at a friend's house. He's of Scottish descent and takes very seriously the celebration of Hogmanay and First Footing (look it up :B) We're bringing the 5 lb Haggis.
New Year's Day will be our Prime Rib served at 4 pm with knoshing for the rest of the evening.
Happy New Year to all. - So nice that we can shop at military commissaries because we were able to order our choice grade standing rib roast and the special price was $3.99 per pound so we purchased a 7.56 lb roast for around $30. And it was a great piece of meat too.
Us out West wrote:
Love the flavor that oxtail brings to many dishes!!!!
Born and raised in Green Bay I fondly remember making chicken booyah...with oxtails.
I don't know what booyah is but it sure sounds good...want to share a recipe?
Oxtails in general bring fond memories of my childhood to the fore :).
Hate that the meat has become chichi and the price has gone through the roof though :(.
Got to say the au jus made w/ it was on the money and I still have the meat for another meal. Suspect an oxtail stew is in our immediate future. Over egg noodles. Slurpy yum yum.
