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Old 12-24-2010, 03:31 PM   #11
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I had to cook two different sizes of rib roast at one time once. My solution was to tie the roasts end to end tightly. The roasts cooked as if they were one.
Also, if you are cooking for enough people to need 11 pounds of meat, there will be enough difference in doneness preference you would be pleasing both.
In any case, I would use a thermometer.
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Old 12-24-2010, 03:33 PM   #12
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welcome and happy holidays
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Old 12-24-2010, 03:34 PM   #13
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Quote:
Originally Posted by PrincessFiona60 View Post
I think that's how most of us find DC...some of us never leave We love helping, learning and of course...FOOD!

I wouldn't call your shopping mishap a "mess up"...it brought you right to us! Have fun on DC! And we are very happy to help if you have forum problems, PM me anytime!

Thank you!

Still have more to do today.... but at least I feel more comfortable knowing the roast will turn out well!

All the best,

Bill
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Old 12-24-2010, 03:35 PM   #14
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LOL! My supervisor quizzed me the other day on cooking Prime Rib, her SO was AT Costco and she was texting him my answers. I asked if she had a meat thermometer, she said "NO! Do I need one?" I told her she must have one! She texted him the news he needed to go buy one of those, too. We also discussed using onions, carrots and celery as a rack in the bottom of the pan.

She will let me know how it all turned out...actually, I'm expecting her to call me at any moment for more help.
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Old 12-24-2010, 03:38 PM   #15
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[QUOTE=PrincessFiona60;950942]I think that's how most of us find DC...some of us never leave We love helping, learning and of course...FOOD!

...you can check out any time you like, but you can never leave...
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Old 12-24-2010, 03:48 PM   #16
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...you can check out any time you like, but you can never leave...
Welcome to the Hotel California
More like Food Tell..
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Old 12-24-2010, 03:51 PM   #17
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THe smaller one will cook faster. Unless everybody likes meat the same way, or you are cookinhg it all well done, this is not a problem. THe smaller on for those who want med to med well, and the larger one for those who want med rare to med.
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Old 12-24-2010, 03:54 PM   #18
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Yeah, Robo, exactly. Some like it hot, some like it cold. Rare, medium, well done - keep the company happy.
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Old 12-24-2010, 04:55 PM   #19
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I was about to take a nap with my stomach stuffed with about a pound and a half of bone-in prime rib roast that I cooked today for Christmas Eve lunch. (Our dinner will be just desserts!) When to my surprise, at DC, should appear... Big Bill in Santa gear. Welcome!

Mine was a 3-rib, five-and-a-halfer. A layer of root veggies as a rack. Salt and pepper, quite liberal with the latter. 450 for the first ten minutes and last five, otherwise 350. 20+ minutes per pound rule of thumb, but thermo probe is the "decider." It took almost 2 hours to reach 130 degrees when I fished it out and rested it for 10 minutes, for medium well.

I skipped on making Yorkshire pudding, but I did reduce the juice since medium well can become a bit dry. I also trimmed the outer fat and rendered it for about a cup's worth of lard.

For two roasts of different size, I'd just assume the bigger one will take longer. When the smaller is done, transfer the thermometer into the remaining roast, and keep the oven going until it reads a good temp.

At least your shopping for presents is all done, right?
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Old 12-24-2010, 07:39 PM   #20
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I see this has also become a recipe type thread, so I'll add my .02. I cooked a prime rib roast just a couple night ago for the first time (pic in a dinner thread). I followed this recipe to a T and it came out perfect (for me), rare-med/rare. I didn't even bother grabbing the thermapen. I couldn't believe it. I surprised myself, but he seemed to know what he was talking about and sure enough. I'd bet if you figure the time for the larger roast, that will be done like the vid and the smaller one more to your liking.
Food Wishes - Video Recipes - Free Recipe Videos: Perfect Prime Rib of Beef with the Mysterious "Method X"
The only downside is your oven is off limits while it's cooking.
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