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Prime Rib Roast Successes and Disasters....

Thanks again! Especially for taking time out from your own cooking to post. You've no doubt helped so many chow hounders! Merry Christmas and Happy New Year!

Dec 25, 2013
JenEsq in Home Cooking

Prime Rib Roast Successes and Disasters....

Thanks for your quick reply! It's a 4-rib roast, about 9.5 pounds. It's not particularly round.

I want the final result to be medium rare. Last year I tried the Paula Deen, turn off the oven approach with a slightly larger roast and it turned out too rare - really, it was rare, except around the edges. Some of the guests were "not feeling it," as they say.

I planned to roast at 450 for the first 15 minutes, then 225 for about 3 hours (til 120 degrees), rest and then a heat blast at 450 before serving.

Dec 25, 2013
JenEsq in Home Cooking

Prime Rib Roast Successes and Disasters....

Ok, I've already screwed up. I missed that you recommend a 2-hr resting period and I just took my roast out of the fridge to bring to room temperature. This means, I'll only have, at most, a 1 hour resting period. I assume bringing it to room temperature is more important than allowing for the full 2-hr resting period before the heat blast at the end?

Many thanks!

Dec 25, 2013
JenEsq in Home Cooking

Pay v. Not Pay: Based on Generation a/o Region?

Thanks! I've got to narrow down the menu in the next couple of days. I also realized I forgot to include the vital info re: my region. I'm in Philadelphia. As for my generation, of course, I'm 39 (for a couple more weeks;)).

Nov 27, 2011
JenEsq in Not About Food

Pay v. Not Pay: Based on Generation a/o Region?

Great thread. I am throwing a 40th birthday party for myself in a couple of weeks (I'm single - figured I'd embrace, rather than wallow). I was talking with some friends (in their early thirties) about ideas, e.g., what venue, should it be a sit-down dinner, or just hors d'ouevres, open bar, etc. My friends suggested I ask a small group to join me for dinner, include a copy of the menu I've agreed upon with the restaurant, including prices and then host an open bar after the dinner for a larger group, with the expectation that the group pay their share for dinner, and then host an open bar after the dinner, inviting a larger group, with the expectation that I would pick up that tab.

I'm glad I decided not to follow this advice. First of all, it seemed to complicated to manage, and I wasn't sure how I felt about having 2 different "classes" of invitees. Second of all, while these friends thought it was perfectly acceptable to ask the dinner guests to pay (they just thought I needed to make this clear in the invitation - and thought by asking the folks to "join me" and providing the menu/costs with the invite and making it clear that I didn't want gifts) I didn't feel right to me. I ultimately decided to invite everyone to a gastropub, which has a private room, and paying for heavy hors d'oeuvres and open bar.

I hope the event goes well . . . It's in 2 weeks!

Nov 26, 2011
JenEsq in Not About Food