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Prime Rib Roast Successes and Disasters....

Thought I'd chime in here b/c I am a relatively novice cook and just made prime rib this weekend. I was having 14 people for dinner and was told 2 people to a rib, so bought a 7 bone-in rib roast on Fresh Direct. I couldn't believe the size of it when it was delivered to my door. It weighed 19 lbs! And, no, you don't want to know what it cost. It had been tied with an extra layer of fat on top but I learned later that I should have had the butcher "scoop and tie" it, to make it easier to carve later on.

I wanted to get it to room temperature so took it out of the fridge the day of the dinner at 10am and by 5:30pm, it was still 50 degrees in the middle. When people say "room temperature", do they generally really mean the entire piece of meat? I feel like I would have needed to leave it out for 1.5 days! Given the large amount of fat on the top of the roast, i didn't even bother putting salt and pepper on it b/c we ultimately took the entire top fat piece off of it, and there was no way any seasoning was going to get through the amount of fat that was tied on to the top of the thing.

So I initially put it in the oven at 325 degrees. After a couple of hours, temp was then rising pretty steadily and of course the rest of the meal wasn't cooked, people were running late, so i just turned off the oven when the internal temp was at 100 or so. Then, 20 min later, the rush was on so i turned it back on to 300, then at various stress points, i was turning the oven up and down, it was a bit chaotic. Finally took it out of the oven at 118, let it rest for 30 minutes while everything else came together. I think the final temp had come up to about 122. I know you all will know this but this would have been a disaster if i had tried this w/o a meat thermometer (and the kind that has a wire out of the oven onto the thing on the counter). By the time we cut into it, the entire piece of meat was perfectly medium rare end-to-end, barely any grey meat on the edges or the end, really almost perfect. And completely by accident.

Re carving, no one knew how to carve something this big, and it may have had the chine bone still on it, so we carved around each piece of rib (sounds insane but it worked), and then peeled it off the bottom bone bit. Thank God for a brand new knife.

Anyway, it was absolutely delicious. So... my take aways:
- Less than 2 people per rib
- Must have meat thermometer
- Low and slow wins the race at least with a roast this size
- Have your butcher "scoop and tie" it if possible
- Use a very sharp knife
- Don't stress as much as I did.

Needless to say, I have a HUGE amount of left overs. Anyway, thought i'd post for anyone that may be in a similar situation as i didn't see a lot of people talking about such a large roast.

Feb 26, 2014
porkhelp in Home Cooking
2

Tokyo layover with elderly parents - lunch recommendations?

Hi,

In early March, I'll have a 12 hour layover in Tokyo with my parents who are in their mid-70s. We'd like to take a train into Tokyo and have a nice lunch, wander around a bit.

They're not particularly adventurous eaters and not crazy about sushi. I do like sushi, but am certainly not a connoisseur so a very expensive sushi option might be wasted on me. I'm looking for some recommendations on places that might have both sushi and noodle options, close to one of the train stations that we'd arrive in on from the airport, nice atmosphere but not formal. As my parents are a bit older, I don't think they'd like to wait in an extremely long line.

Price isn't an issue as much as the features I mentioned above. None of us speak Japanese so perhaps that's a consideration as well.

Greatly appreciate any suggestions!

Feb 15, 2012
porkhelp in Japan

Braised Lamb Neck

I actually ate a braised lamb neck dish at Stone Barns. It was so incredibly tender, but also way too salty... so much so that neither my partner nor I could eat more than a few bites. It was really disappointing because I adore lamb, and the texture was wonderful. I haven't seen his recipe, and perhaps this was just an off dish, but maybe something to watch out for if it calls for a lot of salt!

Mar 21, 2011
porkhelp in Home Cooking

Help with pork roast

Thanks for the help! I ended up scraping off the garlic paste, searing it on the stove, then roasting it at 325 until 140 degrees... turned out a bit pink and very juicy. made a quick pan sauce with the drippings, and added back in some of the garlic. i'll see how the leftovers are this evening...

Dec 02, 2009
porkhelp in Home Cooking

Help with pork roast

Hi... would appreciate any advice... I purchased this pork roast from Fresh Direct:
http://www.freshdirect.com/product.js...

Unfortunately I'm relatively inexperienced with pork roasts (and cooking in general, to be honest) and have to figure out what to do with it, for a dinner this evening for a friend flying in late.

I initially covered half of it with a garlic type paste that I made, but not the fat side because a) I didn't have enough and b) I can't imagine anything permeating the fat to affect the flavor of the meat.

So now it's half covered in garlic paste. Won't this burn in the oven? In looking online, I can't really figure out what type of cut this is.... not a tenderloin, right? Should I cut off the fat? Should I should sear it in a pan, then roast it? Should i wipe off all this garlic ridiculousness? Should I cook it on a high heat in the oven, then lower the temperature, or slow roast the whole thing? It's only about 2.15 pounds.

Help much appreciated!

Dec 01, 2009
porkhelp in Home Cooking