Kevin's Watch

We have threads dedicated to bacon, ribs, steak, pizza, cheese...even beer.
It is time for a beef thread.

Yesterday a "local" market chain (for some reason, they have no stores in Gator Town proper; the three closest are all between 15 to 20 miles away) started a three day sale. This is also the only store in town that does double coupons. They had chicken leg quarters for 39 cents a pound when you buy the ten pound bag, and standing rib roasts for, get this, $3.98 a pound.

We bought a three bone, six and two-thirds pound roast. Cost us about $26. It does not say USDA Choice or Select on it, so the quality of the meat may be in question, but it was labeled "Angus," which I have had good luck with.

I am dry aging it in my refrigerator for a week and will cut off the hardened fat and outer meat before rubbing Tyler Florence's rosemary and garlic paste that we love. However, instead of cooking it according to Tyler's directions, I am going to try the method posted on Serious Eats here. Tyler's recipe has stood me in good stead, but it does give me a brown outer ring before the succulent rare to medium rare center. Kenji claims his roasting method will prevent that, so I will be experimenting in the preparation next week.

So...beef.
It's what's for dinner.
...in a week.

Tyler Florence IS The beef. I want to have him for dinner.

lorin wrote:Tyler Florence IS The beef. I want to have him for dinner.

Oh yeah...
But, I like geeks.
So Alton over Tyler.

not that this thread is supposed to be about beefcake.
But, I don't mind.

...although the mancrush thread is a nice eyeful to delve back in to on occasion...

Cook's Illustrated test kitchen determined that 225 degrees for 18-20 minutes per pound for medium rare produces the juiciest standing rib roast.

Having done several of these this year, I submit that browning on a very hot grill and transferring to an elevated rack in a shallow pan in a convection oven at 350 produced the best results for me.

Harbinger wrote:Cook's Illustrated test kitchen determined that 225 degrees for 18-20 minutes per pound for medium rare produces the juiciest standing rib roast.

I have a love hate relationship with Cooks Illustrated.
I love it because the recipes are usually something I REALLY enjoy and want to try but in each recipe there's usually some obscure thing that I've never heard of before. Like a heat-less ceramic bowl of some such-pull-it-out-your-ass bullshit.

Harbinger wrote:Cook's Illustrated test kitchen determined that 225 degrees for 18-20 minutes per pound for medium rare produces the juiciest standing rib roast.

Having done several of these this year, I submit that browning on a very hot grill and transferring to an elevated rack in a shallow pan in a convection oven at 350 produced the best results for me.

If you read the link I gave to Serious Eats in the first thread in this post, you will see it is to an article where the writer did experiments as well. What he did was roast it at 200°, not for a set amount of time, but until a probe thermometer read 120°, removed and allowed the roast to rest the twenty to thirty minutes it took the oven to come up to 550° temperature, then put it back in the oven for eight minutes to sear the crust. Since only the outer part of the roast is affected in the final searing, it doesn't need to rest again having already rested for the twenty to thirty minutes prior to going in to the oven.

The writer also experimented with searing first, and found he lost more weight of the roast by doing that than by searing after. It's all in the article. Fascinating stuff. I'll be doing this roasting method on Saturday.

~*~after the meal~*~

We have a winner!
The low and slow for the standing rib roast was cooked through exactly as the article said.
I highly recommend this method.