Closed door standing rib roast

Discussion in 'Cooking Forum' started by da fowl slayer, Nov 27, 2019.

  1. DANNY NEWELL

    DANNY NEWELL Elite Refuge Member

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    May favorite meals.

    Danny
     
  2. callinfowl

    callinfowl MEGA.

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    So true, when times were really tight my Granny could feed 8 people with a 2 lb roast.
    She made the meat a condiment to her pasta sauce or polenta.
    I wish I knew 1/10th of what she knew about cooking she was an amazing lady.
     
  3. Redonthehead

    Redonthehead Elite Refuge Member

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    I had the same issue as stormer - only 116 F after the 60 minutes (10 lbs) later at 500f and 2 hours with oven off. No biggie, just had to put it back in for a bit. I think the problem was my gas oven leaked out too much heat during the off time.

    Something else to add- you need a good vented hood or the 500f will sure smoke the kitchen up. Hindsight - maybe put a little water in the bottom of the broiler pan?
     
  4. tcc

    tcc Elite Refuge Member

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    If you add water you're gonna steam it and ruin the bark
     
    newduk and callinfowl like this.
  5. da fowl slayer

    da fowl slayer Elite Refuge Member

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    My range and hood are commercial but in my prior house we just had a normal hood vent and I do remember it smelled up the house a little bit
     
  6. burgawboy

    burgawboy Elite Refuge Member

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    Doing one for Christmas Night!

    My buddy's neighbor is a butcher at Harris Teeter, or Lowes Foods, can't remember which one but they got'em for $5.99 lb.
     
  7. burgawboy

    burgawboy Elite Refuge Member

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    Do you wrap it, or cook it on a rack to drain, or let it cook in its juices?
     
  8. da fowl slayer

    da fowl slayer Elite Refuge Member

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    I have a pan that is elevated with a catch pan underneath
    So all the renderings drop thru a grate to a catch pan below
     
  9. burgawboy

    burgawboy Elite Refuge Member

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    I have one of those roast pans with the rack, I was thinking about using.
    upload_2019-12-19_8-1-5.png
     
  10. callinfowl

    callinfowl MEGA.

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    That's exactly what they are made for, I'd use it.
    I'd cut 2 or 3 yellow onions, a sprig or two of fresh rosemary, whole head of garlic and a cup of red wine and a can of beef Consume to the pan along with the drippings to make up a nice au jus to drizzle over the slices. :yes:yes:yes:tu
     
    OneShotBandit and burgawboy like this.

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