Standing rib roast

[pmeheran]

Here is a good one for you. I am cooking another standing rib roast. It is a two bone 6 lb. roast. I go to the varous sites for inspiration and not to my surprise, many are sqeamish about blood on their plate. I have two I live with, my wife prefers bloody rare, the rarer the better and my brother in law prefers medium rare. Luckily they are not too fare off. I like rare too, but sometimes I can tolerate done [ughe!}. I will do it so there is something for him and her too. I don't see what the big deql was. with a big roast like this I should be able to give everyone what they want. Anyway,I thought you folks would be amused.

 

[RPCookin]

For what it's worth, the red stuff from a roast is not blood. So any who complain about that are wrong from the start.

The red juice that often collects in a package of red meat is not blood, as many assume. Most of the blood is removed during processing and any that remains is usually contained within the muscle tissue.

The red liquid, instead, is a mixture of water and a protein called myoglobin, whose purpose is to help ship oxygen to muscle cells. Myoglobin is deeply pigmented, which is why the more myoglobin a meat contains, the darker (or redder) the meat will be.

Red meat is comprised of muscles that are used for extensive activity. Remember, myoglobin's role is to help bring oxygen to the muscles, and oxygen is required to give muscles energy.

So the more the muscles are used, the more myoglobin they'll contain (and the redder in color they'll be). This is why when you prepare "white" meat such as poultry or fish, you won't find any "blood" in the package – the white meat contains hardly any myoglobin.

 

[roadfix]

For what it's worth, the red stuff from a roast is not blood. So any who complain about that are wrong from the start.

True, and I agree.
My wife, for instance, knows it's not blood, but for her it's the perception that eeks her out and will often destroy her portion of the meat in the microwave beyond well done.

 

[Rocklobster]

If you let the meat rest sufficiently after cooking, you should get minimal leakage of any liquid...