NetCooks.com
NetCooks
Search
Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
Substitutions
International Links
Message Board
 
Convert


to

=
 

NetCooks.com

Keep on cooking and we will keep the recipes coming!
It is currently Tue Jun 28, 2022 10:47 am

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 7 posts ] 
Author Message
 Post subject: How to slow roast prime rib ??
PostPosted: Wed Sep 15, 2004 10:14 am 
Hi

I am from Denmark, and during my recent trip to California I had some excellent prime rib. This I have got to recreate!! But how is it done?? I was told that it has to roast for 3-4 hours or more in the own... how do you do that and how do you avoid it getting dry ???

Best regrds Jacob


Top
  
Reply with quote  
 Post subject:
PostPosted: Wed Sep 15, 2004 9:31 pm 
Offline
User avatar

Joined: Sun Feb 29, 2004 8:15 pm
Posts: 189
Location: Montreal Canada
The way I do my roasts is as follows. Make sure your meat is at room temperature.Pat your meat dry and smear it all over with a mixture of butter at room temperature and dried mustard. To a 1/4 lb of butter add 2 tsp of dried mustard and mix together. Put in a shallow pan a rack on the bottom and your roast on top of the rack.
Set your oven at 250 degrees or 120 Celcius and cook your roast beef for one hour for every pound of meat. A six pound roast will cook for six hours. This process will give you a medium rare roast beef. Use a thermometer to check the doneness of your meat.Remember to cook it about 5-7 degrees less than you want it because you will cover your meat tightly with foil after you take it out of the oven and the meat will continue to cook. This allows the juices to flow throughout the meat and tenderize the meat at the same time. It is very important to cover the meat. This goes for any type of meat or poultry. The results will be great. Hope I helped.
Enjoy

_________________
The Reckless Chef
I Live To eat


Top
 Profile  
Reply with quote  
 Post subject: Tanks a million!
PostPosted: Thu Sep 16, 2004 3:36 am 
Thanks a million times! I'll try that asap - it still surprices me that it does not get dry spending that long in the oven, but if you say so :)

Jacob


Top
  
Reply with quote  
 Post subject: Slow roast
PostPosted: Thu Sep 23, 2004 12:05 pm 
Can I slow roast any good quality roast that way - that long ???

Jacob


Top
  
Reply with quote  
 Post subject:
PostPosted: Thu Sep 23, 2004 5:51 pm 
Offline
User avatar

Joined: Sun Feb 29, 2004 8:15 pm
Posts: 189
Location: Montreal Canada
Yes you can but it is not always necessary. By slow cooking you are breaking down the fibres and muscle and therefore it becomes more tender. That is why slow cookers are so popular for cheap cuts of meat. They cook slowly for 7-8 hours and become tender. A good quality roast can be cooked at 350 degrees F or 180 C for 25 minutes per pound for a medium cooked roast. Remember always use a meat thermometer and cook your meat about 10 degrees F less than you want it. Cover tightly with alumimium foil and let sit about 10-15 minutes and the meat keeps on cooking. Keep the thermometer in the meat so that you can see the progress. Just stick it through the foil.

_________________
The Reckless Chef
I Live To eat


Top
 Profile  
Reply with quote  
 Post subject: Roasting Prime Rib
PostPosted: Fri Jan 21, 2005 10:51 am 
This is my recipe that I found years ago and I have made my prime ribs only this way. They always come out PERFECT
Use Any size prime rib
1. Rub olive oil and salt and pepper over entire roast
2. Place beef in roasting pan, uncovered
3. Place in 375 degree oven for 1 hour
4. Turn oven off but DO NOT OPEN THE OVEN DOOR AT ALL!!!!
5. Follow the following times for degree of doneness (all at 300 degree oven)

RARE: 45 minutes before serving time turn on oven
MEDIUM: 50 minutes before serving time turn on oven
MEDIUM WELL DONE: 55 minutes before serving time turn on oven

May be started in mid afternoon. Just remember - DON'T PEEK!!!

[/b]


Top
  
Reply with quote  
 Post subject:
PostPosted: Fri Jan 21, 2005 8:49 pm 
Offline
User avatar

Joined: Sun Feb 29, 2004 8:15 pm
Posts: 189
Location: Montreal Canada
[b][i]What I want to know is after cooking it for one hour and then turning off the oven,how long a time does it sit in the oven before you turn the oven on again?

_________________
The Reckless Chef
I Live To eat


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 7 posts ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: Google [Bot] and 3 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
cron
Copyright © 1999-2013 NetCooks.com
All Rights Reserved.
Some Images Copyright © Art Today!

Email Us At:  cooking@netcooks.com

Site Design by: Impressions 1st Consulting

~