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Old 06-06-2009, 09:01 PM   #11
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Katie, tell them how Kim did it!

We get by with a little help from our friends
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Old 06-06-2009, 10:52 PM   #12
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That sounds like a plan! I never really got far along enough in my cooking research to know if I have to cover it when I do the slow cooking part. I would think so. I ask because my cooking supplies are kind of lacking at the moment and I don't have any kind of deep cooking pan. Just a glass dish, the 13 x 9 x 2 type I do all my baking in, and a broiler pan, of course. Another question, I'll probably be the only one eating it, so that means leftovers. Will this do well as a leftover? Is there a way to heat it back up without having to cook it beyond it's medium rare state? Or could I maybe reheat it in a way that's similar to one of the other cooking methods, like putting it in the broiler, or sear it in the pan and then put it in the oven a bit?

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Old 06-07-2009, 09:23 AM   #13
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Do not cover the roast for any of the cooking time.

A low sided pan is best for roasting. The 13x9 or the broiler pan without the slotted insert will do fine.

You may want to consider undercooking the roast the first time then eating the more cooked slice (one of the ends) first then heating the other slices for later eating. Then the underdone ones will be closer to what you want when reheated.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 06-07-2009, 11:54 AM   #14
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Be sure to watch the internal temperature of the tied-together roast. I think it might cook a little faster than a roast of the same size that hasn't been cut into serving portions.
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Old 07-05-2009, 11:34 AM   #15
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Here one of my favorite Prime Rib dinners of all time it's courtesy Tyler Florence
Horseradish And Garlic Prime Rib

I make this four or five times a year and it's always a big hit.

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Old 07-05-2009, 07:53 PM   #16
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Here is what I would do..

First.. get some beef to boil to get some really rich broth.
Season the broth really well.
Tie the roast back together. and season the outside well. Sear all the way around in a hot skillet, or a place on a rack in a hot oven. Do not cook past very rare.

Untie the slices and dip in the simmering broth to finish cooking. It will only take a minute or two in the broth to finish cooking to desired level.

Of course this is just my opinion...

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