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Thread: Cooking a 3 pound standing rib

  1. #1
    Audrey Guest

    Default Cooking a 3 pound standing rib

    Long, Long time lurker first time poster here. I have a
    defrosted 3 pound standing rib roast and I'm wondering how long
    and what method I should use in preparing it. I've made much
    larger standing ribs before but never one this small and all the
    recipes I've seen are for at least 6 and usually 8 to 10 pound
    roasts. I could sure use your expert advise.
    Audrey



  2. #2
    Victor Sack Guest

    Default Re: Cooking a 3 pound standing rib

    Audrey <[email protected]> wrote:

    > Long, Long time lurker first time poster here. I have a
    > defrosted 3 pound standing rib roast and I'm wondering how long
    > and what method I should use in preparing it. I've made much
    > larger standing ribs before but never one this small and all the
    > recipes I've seen are for at least 6 and usually 8 to 10 pound
    > roasts. I could sure use your expert advise.


    What kind of rib roast? Beef? Veal? Pork? Lamb/mutton? If it is
    beef, how many ribs? Probably two, at most, at that weight. If so, I'd
    divide it into individual rib steaks and cook them as such.

    If you still want to cook it whole, pat it with a mixture of dried
    crushed oregano and thyme, black pepper, a bit of cayenne and paprika,
    and salt, and roast in a hot oven (220C/425F) for about 30 minutes,
    then reduce the temperature to 200C/400F und cook for about 30-45
    minutes longer, until the inside temperature is 30C/90F at most
    (anything higher is barbarous). Then let it rest in a warm oven for
    30-45 minutes. Resting will let it continue cooking for a bit and the
    juices will be well distributed throughout the meat.

    Victor

  3. #3
    PLucas Guest

    Default Re: Cooking a 3 pound standing rib

    "Audrey" <[email protected]> wrote in news:7E9al.5325$Es4.3780
    @nwrddc01.gnilink.net:

    > Long, Long time lurker first time poster here. I have a
    > defrosted 3 pound standing rib roast and I'm wondering how long
    > and what method I should use in preparing it. I've made much
    > larger standing ribs before but never one this small and all the
    > recipes I've seen are for at least 6 and usually 8 to 10 pound
    > roasts. I could sure use your expert advise.
    > Audrey
    >
    >



    1 x 3lb prime rib roast recipe, coming up!!

    http://www.ehow.com/how_2039223_article-title-url.html



    --
    Peter Lucas
    Brisbane
    Australia

    Tell me what you eat and I'll tell you who you are.

    Jean Anthelme Brillat-Savarin

  4. #4
    dsi1 Guest

    Default Re: Cooking a 3 pound standing rib

    On Jan 10, 12:51*pm, "Audrey" <fouritchyf...@verizon.net> wrote:
    > Long, Long time lurker first time poster here. *I have a
    > defrosted 3 pound standing rib roast and I'm wondering how long
    > and what method I should use in preparing it. *I've made much
    > larger standing ribs before but never one this small and all the
    > recipes I've seen are for at least 6 and usually 8 to 10 pound
    > roasts. *I could sure use your expert advise.
    > Audrey


    It's most important to have an accurate meat thermometer. It is also
    important to remember to take it out about 8 degrees before your
    desired final temperature. The internal temperature of the roast will
    continue to rise after you remove it from the oven. OTOH, with a 3 lb
    roast, the "heat soak" effect might be less - 5 degrees? Anyway,
    you'll soon find out. Good luck!

  5. #5
    PLucas Guest

    Default Re: Cooking a 3 pound standing rib

    dsi1 <[email protected]> wrote in news:67652ed2-b258-4ed7-8874-
    [email protected]:

    > On Jan 10, 12:51*pm, "Audrey" <fouritchyf...@verizon.net> wrote:
    >> Long, Long time lurker first time poster here. *I have a
    >> defrosted 3 pound standing rib roast and I'm wondering how long
    >> and what method I should use in preparing it. *I've made much
    >> larger standing ribs before but never one this small and all the
    >> recipes I've seen are for at least 6 and usually 8 to 10 pound
    >> roasts. *I could sure use your expert advise.
    >> Audrey

    >
    > It's most important to have an accurate meat thermometer. It is also
    > important to remember to take it out about 8 degrees before your
    > desired final temperature. The internal temperature of the roast will
    > continue to rise after you remove it from the oven. OTOH, with a 3 lb
    > roast, the "heat soak" effect might be less - 5 degrees? Anyway,
    > you'll soon find out. Good luck!
    >



    I've *never* used a meat thermometer...... and my roasts have always come
    out just as we want them. (Med-rare)



    --
    Peter Lucas
    Brisbane
    Australia

    Tell me what you eat and I'll tell you who you are.

    Jean Anthelme Brillat-Savarin

  6. #6
    dsi1 Guest

    Default Re: Cooking a 3 pound standing rib

    On Jan 10, 1:23*pm, PLucas <PeterLu...@brissie.com> wrote:
    > dsi1 <dsi...@hawaiiantel.net> wrote in news:67652ed2-b258-4ed7-8874-
    > 6cea9d566...@a29g2000pra.googlegroups.com:
    >
    >
    >
    > > On Jan 10, 12:51*pm, "Audrey" <fouritchyf...@verizon.net> wrote:
    > >> Long, Long time lurker first time poster here. *I have a
    > >> defrosted 3 pound standing rib roast and I'm wondering how long
    > >> and what method I should use in preparing it. *I've made much
    > >> larger standing ribs before but never one this small and all the
    > >> recipes I've seen are for at least 6 and usually 8 to 10 pound
    > >> roasts. *I could sure use your expert advise.
    > >> Audrey

    >
    > > It's most important to have an accurate meat thermometer. It is also
    > > important to remember to take it out about 8 degrees before your
    > > desired final temperature. The internal temperature of the roast will
    > > continue to rise after you remove it from the oven. OTOH, with a 3 lb
    > > roast, the "heat soak" effect might be less - 5 degrees? Anyway,
    > > you'll soon find out. Good luck!

    >
    > I've *never* used a meat thermometer...... and my roasts have always come
    > out just as we want them. (Med-rare)


    You're an experienced cook. How does the fact that your roasts come
    out just as you like help a person that has never cooked a 3 lb roast
    before?

    I'm an experienced cook and what I've learned is that I need a
    thermometer. Then again, I ain't into meat much. Does this make me a
    bad person? :-)

    >
    > --
    > Peter Lucas
    > Brisbane
    > Australia
    >
    > Tell me what you eat and I'll tell you who you are.
    >
    > Jean Anthelme Brillat-Savarin



  7. #7
    PLucas Guest

    Default Re: Cooking a 3 pound standing rib

    dsi1 <[email protected]> wrote in
    news:[email protected]:

    > On Jan 10, 1:23*pm, PLucas <PeterLu...@brissie.com> wrote:
    >> dsi1 <dsi...@hawaiiantel.net> wrote in news:67652ed2-b258-4ed7-8874-
    >> 6cea9d566...@a29g2000pra.googlegroups.com:
    >>
    >>
    >>
    >> > On Jan 10, 12:51*pm, "Audrey" <fouritchyf...@verizon.net> wrote:
    >> >> Long, Long time lurker first time poster here. *I have a
    >> >> defrosted 3 pound standing rib roast and I'm wondering how long
    >> >> and what method I should use in preparing it. *I've made much
    >> >> larger standing ribs before but never one this small and all the
    >> >> recipes I've seen are for at least 6 and usually 8 to 10 pound
    >> >> roasts. *I could sure use your expert advise.
    >> >> Audrey

    >>
    >> > It's most important to have an accurate meat thermometer. It is
    >> > also important to remember to take it out about 8 degrees before
    >> > your desired final temperature. The internal temperature of the
    >> > roast will continue to rise after you remove it from the oven.
    >> > OTOH, with a 3 lb roast, the "heat soak" effect might be less - 5
    >> > degrees? Anyway, you'll soon find out. Good luck!

    >>
    >> I've *never* used a meat thermometer...... and my roasts have always
    >> come out just as we want them. (Med-rare)

    >
    > You're an experienced cook. How does the fact that your roasts come
    > out just as you like help a person that has never cooked a 3 lb roast
    > before?




    She has cooked rib roasts before.


    It's not brain surgery.



    >
    > I'm an experienced cook and what I've learned is that I need a
    > thermometer.



    And what happens when it breaks/the batterries run out?? Do you go
    hungry till you get a new one??

    Use your clock.......

    http://www.australian-beef.com/beef/recipes/roast.html

    "Beef roast cuts such as Rib, Rib Eye, Tri Tip, Tenderloin, and
    Sirloin...

    Suggested Roasting Times per pound (500 grams)




    Oven Temp Rare Medium Well Done


    390F (200C) 15-20 mins 20-25 mins 25-30 mins




    > Then again, I ain't into meat much. Does this make me a
    > bad person? :-)
    >




    [SHOCK!!! HORROR!!!] You're *not* into meat much???!!!


    See .sig below ;-)


    --
    Peter Lucas
    Brisbane
    Australia

    Tell me what you eat and I'll tell you who you are.

    Jean Anthelme Brillat-Savarin

  8. #8
    dsi1 Guest

    Default Re: Cooking a 3 pound standing rib

    On Jan 10, 2:10*pm, PLucas <PeterLu...@brissie.com> wrote:
    > dsi1 <dsi...@hawaiiantel.net> wrote innews:[email protected]:
    >
    >
    >
    > > On Jan 10, 1:23*pm, PLucas <PeterLu...@brissie.com> wrote:
    > >> dsi1 <dsi...@hawaiiantel.net> wrote in news:67652ed2-b258-4ed7-8874-
    > >> 6cea9d566...@a29g2000pra.googlegroups.com:

    >
    > >> > On Jan 10, 12:51*pm, "Audrey" <fouritchyf...@verizon.net> wrote:
    > >> >> Long, Long time lurker first time poster here. *I have a
    > >> >> defrosted 3 pound standing rib roast and I'm wondering how long
    > >> >> and what method I should use in preparing it. *I've made much
    > >> >> larger standing ribs before but never one this small and all the
    > >> >> recipes I've seen are for at least 6 and usually 8 to 10 pound
    > >> >> roasts. *I could sure use your expert advise.
    > >> >> Audrey

    >
    > >> > It's most important to have an accurate meat thermometer. It is
    > >> > also important to remember to take it out about 8 degrees before
    > >> > your desired final temperature. The internal temperature of the
    > >> > roast will continue to rise after you remove it from the oven.
    > >> > OTOH, with a 3 lb roast, the "heat soak" effect might be less - 5
    > >> > degrees? Anyway, you'll soon find out. Good luck!

    >
    > >> I've *never* used a meat thermometer...... and my roasts have always
    > >> come out just as we want them. (Med-rare)

    >
    > > You're an experienced cook. How does the fact that your roasts come
    > > out just as you like help a person that has never cooked a 3 lb roast
    > > before?

    >
    > She has cooked rib roasts before.
    >
    > It's not brain surgery.
    >
    >
    >
    > > I'm an experienced cook and what I've learned is that I need a
    > > thermometer.

    >
    > And what happens when it breaks/the batterries run out?? Do you go
    > hungry till you get a new one??


    We don't need batteries for thermometers where I'm from! You should
    check these out - they're great! :-)

    >
    > Use your clock.......


    And what happens when it breaks/the batterries run out?? Do you go
    hungry till you get a new one??

    >
    > http://www.australian-beef.com/beef/recipes/roast.html
    >
    > "Beef roast cuts such as Rib, Rib Eye, Tri Tip, Tenderloin, and
    > Sirloin...
    >
    > *Suggested Roasting Times per pound (500 grams)
    >
    > Oven Temp * * * *Rare * * *Medium * * * Well Done
    >
    > 390F (200C) *15-20 mins *20-25 mins * 25-30 mins
    >
    > > Then again, I ain't into meat much. Does this make me a
    > > bad person? :-)

    >
    > [SHOCK!!! HORROR!!!] You're *not* into meat much???!!!


    If I was a young dude in Oz I'd be stuffing meat into my pie hole too.
    Meat is not really a big part of my culture where I'm from. Hell, we
    dig Spam! :-)

    >
    > See .sig below ;-)
    >
    > --
    > Peter Lucas
    > Brisbane
    > Australia
    >
    > Tell me what you eat and I'll tell you who you are.
    >
    > Jean Anthelme Brillat-Savarin



  9. #9
    Sqwertz Guest

    Default Re: Cooking a 3 pound standing rib

    Victor Sack <[email protected]> wrote:

    > Audrey <[email protected]> wrote:
    >
    >> Long, Long time lurker first time poster here. I have a
    >> defrosted 3 pound standing rib roast and I'm wondering how long
    >> and what method I should use in preparing it. I've made much
    >> larger standing ribs before but never one this small and all the
    >> recipes I've seen are for at least 6 and usually 8 to 10 pound
    >> roasts. I could sure use your expert advise.

    >
    > What kind of rib roast? Beef? Veal? Pork? Lamb/mutton?


    It's horse, obviously.

    Duh.

    Season and sear your *beef* ribs on both sides, then into an oven at
    275 until it reaches 130F for med-rare.

    -sw

  10. #10
    Sqwertz Guest

    Default Re: Cooking a 3 pound standing rib

    dsi1 <[email protected]> wrote:

    > It's most important to have an accurate meat thermometer. It is also
    > important to remember to take it out about 8 degrees before your
    > desired final temperature. The internal temperature of the roast will
    > continue to rise after you remove it from the oven. OTOH, with a 3 lb
    > roast, the "heat soak" effect might be less - 5 degrees? Anyway,
    > you'll soon find out. Good luck!


    That is completely dependant on the size of the meat and the temp at
    which you roast it. A roast taken out of a 275F degrees oven will
    not rise in temp more than two degrees, 1 if it's 3lbs or less.

    -sw

  11. #11
    Sqwertz Guest

    Default Re: Cooking a 3 pound standing rib

    PLucas <[email protected]> wrote:

    > Suggested Roasting Times per pound (500 grams)
    >
    > Oven Temp Rare Medium Well Done
    >
    > 390F (200C) 15-20 mins 20-25 mins 25-30 mins


    390F? Never had properly cooked beef, have you.

    -sw

  12. #12
    Gloria P Guest

    Default Re: Cooking a 3 pound standing rib

    Victor Sack wrote:

    > If you still want to cook it whole, pat it with a mixture of dried
    > crushed oregano and thyme, black pepper, a bit of cayenne and paprika,
    > and salt, and roast in a hot oven (220C/425F) for about 30 minutes,
    > then reduce the temperature to 200C/400F und cook for about 30-45
    > minutes longer, until the inside temperature is 30C/90F at most
    > (anything higher is barbarous). Then let it rest in a warm oven for
    > 30-45 minutes. Resting will let it continue cooking for a bit and the
    > juices will be well distributed throughout the meat.
    >



    Surely not 90 deg. F, Victor. That is below human body temperature!

    gloria p

  13. #13
    Theron Guest

    Default Re: Cooking a 3 pound standing rib


    "Audrey" <[email protected]> wrote in message
    news:7E9al.5325$[email protected]..
    > Long, Long time lurker first time poster here. I have a defrosted 3 pound
    > standing rib roast and I'm wondering how long and what method I should use
    > in preparing it. I've made much larger standing ribs before but never one
    > this small and all the recipes I've seen are for at least 6 and usually 8
    > to 10 pound roasts. I could sure use your expert advise.
    > Audrey
    >

    Is this a 1 rib roast, or is it boneless and from the end? We just had a
    small 2 rib[ribs 11 and 12] standing rib roast. It weighed just over 5 lb.
    I'd slather the cut ends with bacon fat, and roast at a very low temp.
    275-300F. I wouldn't do anything to brown the cut ends. Cooks Illustrated
    just had an article about charing meat and whether it helps moisture
    retention. They say charing or searing doesn't affect the drying out of the
    meat.

    Thery






  14. #14
    Lynn from Fargo Guest

    Default Re: Cooking a 3 pound standing rib

    On Jan 10, 6:19*pm, dsi1 <dsi...@hawaiiantel.net> wrote:

    > If I was a young dude in Oz I'd be stuffing meat into my pie hole

    too.
    > Meat is not really a big part of my culture where I'm from. Hell, we
    > dig Spam! :-)


    =====================

    Hey! You ARE from Hawaii!
    Lynn in Fargo (North Dakota)
    switched to SPAM Lite!

  15. #15
    Wayne Boatwright Guest

    Default Re: Cooking a 3 pound standing rib

    On Sat 10 Jan 2009 08:29:59p, Lynn from Fargo told us...

    > On Jan 10, 6:19*pm, dsi1 <dsi...@hawaiiantel.net> wrote:
    >
    > > If I was a young dude in Oz I'd be stuffing meat into my pie hole

    > too.
    >> Meat is not really a big part of my culture where I'm from. Hell, we
    >> dig Spam! :-)

    >
    > ====================
    > Hey! You ARE from Hawaii!
    > Lynn in Fargo (North Dakota)
    > switched to SPAM Lite!
    >


    I know a lot of people like Spam, at least occasionally. Me, the very
    sight or smell of it makes me want to barf. Odd thing, though, is that I
    absolutely love Underwood Devilled Ham. <g>

    --
    Wayne Boatwright
    (correct the spelling of "geemail" to reply)
    ************************************************** **********************
    Date: Saturday, 01(I)/10(X)/09(MMIX)
    ************************************************** **********************
    Countdown till Martin Luther King, Jr. Day
    1wks 1dys 3hrs 26mins
    ************************************************** **********************
    I like work; it fascinates me; I can sit and look at it for hours.
    ************************************************** **********************


  16. #16
    dsi1 Guest

    Default Re: Cooking a 3 pound standing rib

    On Jan 10, 3:01*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > dsi1 <dsi...@hawaiiantel.net> wrote:
    > > It's most important to have an accurate meat thermometer. It is also
    > > important to remember to take it out about 8 degrees before your
    > > desired final temperature. The internal temperature of the roast will
    > > continue to rise after you remove it from the oven. OTOH, with a 3 lb
    > > roast, the "heat soak" effect might be less - 5 degrees? Anyway,
    > > you'll soon find out. Good luck!

    >
    > That is completely dependant on the size of the meat and the temp at
    > which you roast it. *A roast taken out of a 275F degrees oven will
    > not rise in temp more than two degrees, 1 if it's 3lbs or less.
    >
    > -sw


    I think that you are right about this. Too be honest, I have not heard
    of cooking a roast at 200 or 275 but it makes a lot of sense to do
    this to reduce that temperature increase after removing it out of the
    oven. On my next roast, I'll split the difference and set the oven at
    250...

  17. #17
    Melba's Jammin' Guest

    Default Re: Cooking a 3 pound standing rib

    In article <7E9al.5325$[email protected]>,
    "Audrey" <[email protected]> wrote:

    > Long, Long time lurker first time poster here. I have a
    > defrosted 3 pound standing rib roast and I'm wondering how long
    > and what method I should use in preparing it. I've made much
    > larger standing ribs before but never one this small and all the
    > recipes I've seen are for at least 6 and usually 8 to 10 pound
    > roasts. I could sure use your expert advise.
    > Audrey


    I did a 3-1/2" rib roast for Christmas dinner, Audrey. I left it at
    room temp for 2-3 hours, rubbed it with the stuff that came with it, put
    it on a meat rack and roasted it at 400 degrees for 30 minutes to brown
    it, then reduced the temp to 325 and figured about 18 minutes a pound, I
    think, until it got to whatever the internal temp is for medium (140? I
    don't remember). It was on the rare side for color (my son-in-law
    doesn't like it looking that red, especially) but dipping a slice into
    hot beef broth for maybe a minute took care of the redness without
    really cooking the meat any further. It was a smashing success.
    --
    -Barb, Mother Superior, HOSSSPoJ
    <http://www.caringbridge.org/visit/amytaylor>
    December 27, 2008, 7:30 a.m.: "I have fixed my roof,
    I have mended my fences; now let the winter winds blow."

  18. #18
    dsi1 Guest

    Default Re: Cooking a 3 pound standing rib

    On Jan 10, 5:29*pm, Lynn from Fargo <lynng...@i29.net> wrote:
    > On Jan 10, 6:19*pm, dsi1 <dsi...@hawaiiantel.net> wrote:
    >
    > *> If I was a young dude in Oz I'd be stuffing meat into my pie hole
    > too.
    >
    > > Meat is not really a big part of my culture where I'm from. Hell, we
    > > dig Spam! :-)

    >
    > =====================
    >
    > Hey! *You ARE from Hawaii!
    > Lynn in Fargo (North Dakota)
    > switched to SPAM Lite!


    You might find this hard to believe but one can order a breakfast from
    McDonalds with Spam. Rice too. I know, I can hardly believe it
    myself! :-)

  19. #19
    PLucas Guest

    Default Re: Cooking a 3 pound standing rib

    dsi1 <[email protected]> wrote in news:a20c2d17-ee21-4d6e-8e16-
    [email protected]:

    > On Jan 10, 5:29*pm, Lynn from Fargo <lynng...@i29.net> wrote:
    >> On Jan 10, 6:19*pm, dsi1 <dsi...@hawaiiantel.net> wrote:
    >>
    >> *> If I was a young dude in Oz I'd be stuffing meat into my pie hole
    >> too.
    >>
    >> > Meat is not really a big part of my culture where I'm from. Hell,

    we
    >> > dig Spam! :-)

    >>
    >> ====================
    >>
    >> Hey! *You ARE from Hawaii!
    >> Lynn in Fargo (North Dakota)
    >> switched to SPAM Lite!

    >
    > You might find this hard to believe but one can order a breakfast from
    > McDonalds with Spam. Rice too. I know, I can hardly believe it
    > myself! :-)
    >




    Sorry, but ................ BLECH!!!!!!

    I think the last time I was *forced* to eat Spam, was back when I was a
    kid still living at home.


    I have a Pommy mate who *loves* Spam and chips. He actually won't even
    offer me any, because he wants to keep it all for himself!!! (Thank
    God!!)



    --
    Peter Lucas
    Brisbane
    Australia

    Tell me what you eat and I'll tell you who you are.

    Jean Anthelme Brillat-Savarin

  20. #20
    dsi1 Guest

    Default Re: Cooking a 3 pound standing rib

    On Jan 10, 5:36*pm, Wayne Boatwright <wayneboatwri...@geemail.com>
    wrote:
    > On Sat 10 Jan 2009 08:29:59p, Lynn from Fargo told us...
    >
    > > On Jan 10, 6:19*pm, dsi1 <dsi...@hawaiiantel.net> wrote:

    >
    > > > If I was a young dude in Oz I'd be stuffing meat into my pie hole

    > > too.
    > >> Meat is not really a big part of my culture where I'm from. Hell, we
    > >> dig Spam! :-)

    >
    > > ====================
    > > Hey! *You ARE from Hawaii!
    > > Lynn in Fargo (North Dakota)
    > > switched to SPAM Lite!

    >
    > I know a lot of people like Spam, at least occasionally. *Me, the very
    > sight or smell of it makes me want to barf. *Odd thing, though, is thatI
    > absolutely love Underwood Devilled Ham. <g>


    Whatever you do, don't read the ingredients listed on the can while
    you're eating the Underwood spread!

    I'm not a real big fan of Spam - it's healthier that way. The funny
    tastes of the folks here is partly because of the relative isolation
    and because the canned product was more available after WWII. We also
    prefer the fake soy sauce to the real stuff. Aloha shoyu is the most
    popular brand.

    >
    > --
    > * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
    > * * * * * * * (correct the spelling of "geemail" to reply) * * * * * * *
    > ************************************************** **********************
    > Date: * * * * * * Saturday, 01(I)/10(X)/09(MMIX)
    > ************************************************** **********************
    > * * * * * * * *Countdown till Martin Luther King, Jr. Day* * * * * * *
    > * * * * * * * * * * * * *1wks 1dys 3hrs 26mins * * * * * * * * * * * * *
    > ************************************************** **********************
    > * *I like work; it fascinates me; I can sit and look at it for hours.*
    > ************************************************** **********************



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