"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 06-29-2005, 01:08 PM   #21
Head Chef
 
htc's Avatar
 
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
This is kind of off topic, but does anyone know why it's called a 'standing' rib roast? When I was reading this thread, I thought it was the cut of meat that has little crown papers on it, or something similar. I google'd it and it was prime rib w/ the bone. ??
__________________

__________________
htc is offline   Reply With Quote
Old 06-29-2005, 01:11 PM   #22
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
I have been told it is because you are supposed to "stand" the roast on the bones to roast it. That way the fat cap moisturizes the meat.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 06-29-2005, 01:18 PM   #23
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Guessing it's cause it stands up & you probably don't want to cook it lying down Actually, cook the "meat" standing up. Re Those paper thingees - think they're just for "show." Wonder where you buy them. No wonder I've never made this dish. It intimidates me for some reason.
__________________
mish is offline   Reply With Quote
Old 06-29-2005, 05:21 PM   #24
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I think we're mixing our terminology. Standing Rib Roast refers to a section of beef tenderloin, with the ribs attached. When taken from meat categorized as USDA Prime, then it becomes Prime Rib (I think).

On the other hand, the pork loin with the ribs attached is a prok tenderloin with the ribs attached. It can be roasted in many different configurations. When you wrap it into a ring, with the bones frenched and sticking upwards, it's a crown roast of pork.

A rack of lamb can also be used to make a crown roast.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-29-2005, 05:31 PM   #25
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
My method...stick it in the oven, when it's done, take it out, let it rest & serve. If you want to slice it up into ribs, barbecue might be a way to cook it. Then it's not a standing rib roast. I think we're making it more complicated than it is. Alix, I'm going with your method.
__________________
mish is offline   Reply With Quote
Old 06-29-2005, 10:56 PM   #26
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Goodweed:

I Believe it's the pork loin, not the tenderloin.

Also, I think you could make a crown roast of beef if you had a big enough pan and an oven to put it in!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-29-2005, 11:18 PM   #27
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
My crown hurts
__________________
mish is offline   Reply With Quote
Old 06-30-2005, 09:38 PM   #28
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Thanks Andy. You are correct. My Bad.
And Mish, it's all about the jargon. When I talk electronics, I use specific terms such as silicone controlled rectifier, or J-Fet transistor, or VLI microcircuits, or... By using correct terminology, or terms specific to the field of electronics, others in the field know what I'm talking about. In the same way, if we were in a store shopping together, and I had a particular meal in mind that required a flank steak, and you agreed to purchase it for the barbecue next Saturday, but you bought a chuck steak instead, it would mess things up.

Yep, as far as I know them, I try to use the jargon correctly, and if I think the people I'm with kon't know the correct terms, I'll try to use enough descriptive phrasing so that they understand.

On the other hand, too much jargon confuses the issue, and can create hard feelings, or the sense that the person using it is puttin on airs, or showing off. So there is a difference between using correct terminology when it's called for, and just tooting your own horn. I hope I'm not guilty of the latter, though I have been in times past.

'Tis a fine line to walk. And just maybe, I'm beating this dead horse too much

I just can't help myself. It's both a genetic and learned trait for me. And believe me, my Dad was a know-it-all in the extreme, and my Mother insisted we use proper grammer, exercised proper etiquette at the table, etc., etc.

This is what my kids looked like after every "Dad" lecture.

Just ask them. They all have horror stories of the hour and a half lectures from me over something that should have taken 5 minutes. It's a curse.

I'm going away now.

Seeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.