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Old 02-07-2011, 02:54 PM   #1
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Meat dilemma..what to do, what to do?

I need some opinions here, my friends.

I found this fantastic buy (check out the price) yesterday.
Is this a one rib Standing Rib Roast or a very thick Rib Eye Steak?

I'd really like to roast it with the "No Peeky" method.....14 min. @ 500 degrees, turn the oven off and let it set for 90 minutes with the oven door closed for that amount of time. The calculations are correct for the weight of the roast, however I wonder just how brown the outside of the meat would be with only 14 minutes time to brown at 500 degrees. I wonder if I could sear it in a CI skillet first, and what kind of adjustment should be made to the above recipe? I want it rare.

Or.......would you just fire up the barbecue and treat it like a humongous Rib Eye Steak?

I was really tickled with this "Super Bowl" price from yesterday. I bought two more for the freezer.

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Old 02-07-2011, 03:00 PM   #2
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It's almost 3 inches thick? Hard to tell from the picture. What a great buy! I would do the No peeky method after browning it in the cast iron.
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Old 02-07-2011, 03:00 PM   #3
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I do up rib steaks that size in the bbq. I char both sides on high, then put the heat down to med/hi and put the meat on the upper shelf and close the lid. It doesn't take that long so, have a meat thermometer ready. We all like rare steak, so I just serve it on a cutting board at the table and we all cut portions off ourselves until it is done, or we've had our fill. My daughter loves eating the meat off of the bone, so she gets that with good bit of meat on it. Then my wife likes the leaner eye part. I like the fatty parts so I'll eat whatever is going....
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Old 02-07-2011, 03:20 PM   #4
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Originally Posted by Rocklobster View Post
I do up rib steaks that size in the bbq. I char both sides on high, then put the heat down to med/hi and put the meat on the upper shelf and close the lid. It doesn't take that long so, have a meat thermometer ready. We all like rare steak, so I just serve it on a cutting board at the table and we all cut portions off ourselves until it is done, or we've had our fill. My daughter loves eating the meat off of the bone, so she gets that with good bit of meat on it. Then my wife likes the leaner eye part. I like the fatty parts so I'll eat whatever is going....
Ooh, sounds wonderful. Too bad my DH doesn't much like steak and wants it well done. I've told him that's why he doesn't much care for it. But he has tried some of mine and doesn't like it.
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Old 02-07-2011, 03:24 PM   #5
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Ooh, sounds wonderful. Too bad my DH doesn't much like steak and wants it well done. I've told him that's why he doesn't much care for it. But he has tried some of mine and doesn't like it.
I feel sorry for him. One of life's greatest pleasures. Of all the food that I have ever eaten in my entire life, a grilled rib steak is still my all time fave.
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Old 02-07-2011, 03:25 PM   #6
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That looks like exactly what I had around Christmas/New Years... twice
I posted the link to the method I used, but here it is again

It came out perfect, just like the recipe said (so did his au jus recipe). And to answer your question, yes, the color both inside and out was perfect, following the recipe exactly, complete with butter rub. And ribeye and prime rib roast is one in the same piece of meat, just a different cut.

I set the small roast diagonally in a casserole dish, bone side down, and used a couple forks to keep it propped up.
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Old 02-07-2011, 03:45 PM   #7
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We have used the no peek method a few times. The first time we were skeptical, but it really does work. The meat has a great crust and color.
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Old 02-07-2011, 04:25 PM   #8
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I really like the precise time per pound at that site Picans, and it's what I had planned to use for this little gem. How big were your roasts? If they were small like this one, did it have enough time at 500 degrees to get nice and brown? The no peek recipe I had used for years required a 5 lb. rib roast, and didn't give any math formula for a smaller or larger roast, however it worked like a charm every time.

Taxlady, you're welcome to come to dinner!! I'll give your hubby a dried up, well done steak.

I'm sure glad I bought more than one......the next one will be on the grill, Rock!!

PF, If I browned it in a CI skillet, what would I do to adjust the recipe?
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Old 02-07-2011, 04:32 PM   #9
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Quote:
Originally Posted by Kayelle View Post
I really like the precise time per pound at that site Picans, and it's what I had planned to use for this little gem. How big were your roasts? If they were small like this one, did it have enough time at 500 degrees to get nice and brown? The no peek recipe I had used for years required a 5 lb. rib roast, and didn't give any math formula for a smaller or larger roast, however it worked like a charm every time.

Taxlady, you're welcome to come to dinner!! I'll give your hubby a dried up, well done steak.

I'm sure glad I bought more than one......the next one will be on the grill, Rock!!

PF, If I browned it in a CI skillet, what would I do to adjust the recipe?
I would take the browning time off the time for roasting...good question...I usually use the digital thermometer to cook to my desired temp.
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Old 02-07-2011, 04:49 PM   #10
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Quote:
Originally Posted by Kayelle View Post
I really like the precise time per pound at that site Picans, and it's what I had planned to use for this little gem. How big were your roasts? If they were small like this one, did it have enough time at 500 degrees to get nice and brown? The no peek recipe I had used for years required a 5 lb. rib roast, and didn't give any math formula for a smaller or larger roast, however it worked like a charm every time.

Taxlady, you're welcome to come to dinner!! I'll give your hubby a dried up, well done steak.

I'm sure glad I bought more than one......the next one will be on the grill, Rock!!

PF, If I browned it in a CI skillet, what would I do to adjust the recipe?
They were the exact same thing you have. I think my cooking times were around 11 minutes or something. It looked no different than the recipe's 5 lb roast.

And I think it took about 8 hours to get the roast's temp up to sixty-five something (room temp, or close enough anyway). They stress room temp for it to work.
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meat, recipe

Meat dilemma..what to do, what to do? I need some opinions here, my friends. I found this fantastic buy (check out the price) yesterday. Is this a one rib Standing Rib Roast or a very thick Rib Eye Steak? I'd really like to roast it with the "No Peeky" method.....14 min. @ 500 degrees, turn the oven off and let it set for 90 minutes with the oven door [B]closed [/B]for that amount of time. The calculations are correct for the weight of the roast, however I wonder just how brown the outside of the meat would be with only 14 minutes time to brown at 500 degrees. I wonder if I could sear it in a CI skillet first, and what kind of adjustment should be made to the above recipe? I want it rare. Or.......would you just fire up the barbecue and treat it like a humongous Rib Eye Steak? I was really tickled with this "Super Bowl" price from yesterday. I bought two more for the freezer. [IMG]http://img.photobucket.com/albums/v236/Kayelle/Food/P2060172.jpg[/IMG] 3 stars 1 reviews
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