Thread: She Scores!!

Melba's Jammin' <[email protected]> wrote:

[snip]

>I had the dinner plates in a sinkful of hot water and had Beck pull one,
>dry it, and hand it to me so I could put a slice of roast on it. Words
>like, "this is awesome," and "You outdid yourself, Brown Eyes," and
>"this is just perfect, Barbara." LOL!

[snip]

Wonderful, Barb! Congratulations!

Steve

Melba's Jammin' wrote:

> My rib roast came with a packet of rib roast rub; I used about half on
> the meat as directed on its packet. I didn't dry salt the meat, just
> let it sit on the counter for a couple hours before doing it the way
> Terry Pulliam Burd recommended: 450 degrees for 30 minutes, then 325
> until I was ready for it. I pulled it out when the Polder said 138
> degrees (I was looking for medium doneness). The temp continued to
> rise
> a bit while it rested.

We're having rib roast for New Year's, I'll follow these directions.
Or, he will. Heh.

> I had the dinner plates in a sinkful of hot water and had Beck pull
> one,
> dry it, and hand it to me so I could put a slice of roast on it.
> Words
> like, "this is awesome," and "You outdid yourself, Brown Eyes," and
> "this is just perfect, Barbara." LOL!

Success!
>
> I made a critical error, though > needed another 1-1/2 pounds of
> mass, I think. Three and one-half pounds was light < I'd forgotten
> that the bones would probably weigh a half
> pound and there was probably 4-6 ounces of fat. And my son-in-law is
> a
> big meat eater. The only leftovers are the two bones (what do I do
> with
> those? Anything?), though all said they'd had enough. *I* would have
> liked a 1" thick piece for steak and eggs in the morning. :-) Next
> year it'll be at least a 5# roast. I'll start saving for it next
> week. :-)

I have made beef stock with the leftover bones, it came out
very tasty.

> I made jus using some beef base-cum-broth bought in Amish country in
> Indiana in October with the additions of celery leaves, parsley,
> carrot,
> rosemary, worcestershire, and soy sauce. I simmered it then strained
> it
> and made it available at table.
>
> My stock closed high at the end of the day's trading. '-)

(laugh) Finally!! The respect you deserve! If those ribbons
didn't already do it.

I'm glad you had a great day.

nancy

Melba's Jammin' <[email protected]> wrote in message
news:[email protected]..
> [..] The only leftovers are the two bones (what
> do I do with those? Anything?) [..]

Two years ago, we had 9 bones left over from the prime rib. I
asked for and was given them. That night, I brought them home,
browned them up, and stored them for the following day. I ended
up making a really rich beef stew. I was surprised by the
amount of meat that came away from the bones; my FIL is very
gifted with using knives.

I used my Rival 5-quart crock pot; started the stew on low at
7am and we ate at 6pm. I layered chopped celery and onions, a
couple cloves of garlic along the bottom, the bones, cubed
potatoes and sliced carrots atop that, and finished it with a
cup of broth saved from the previous day.

Serve with a fresh loaf of bread and enjoy.

The Ranger

Sounds delicious!

We like to douse the bones in our favorite bbq sauce and bake them. Yum.

This is what we like to do with the leftover roast (for next year for
you)

Prime Rib Sandwiches
from Fine Cooking magazine

For the Dijonnaise
6 cloves garlic, peeled
3 sprigs rosemary (3-4 inches each)
1 T olive oil
several pinches salt
1/4 C mayonnaise
1 t dijon mustard

For the sandwiches
4 sandwich rolls
12 ounces thinly sliced prime rib (about 2 C)
2 C sliced onions, sauteed until golden
2 C sliced mushrooms, sauteed

Heat the oven to 350 degrees. *Put the garlic in the center of a square
of foil, arrange the rosemary sprigs on top. *Drizzle with oil and
sprinkle with salt. *Gather the foil into a pouch and place on a pie
plate or other baking pan. *Roast until the garlic is completely soft,
about 30 minutes. *Discard rosemary. *Mash garlic in a small bowl and
combine with mayonnaise, mustard and 1/2 t of the oil left from roasting
the garlic. *Add salt to taste.

Position a rack 3 - 4 inches from the broiler and heat the broiler on
high. *Slice the rolls in half, set cut sides up on the baking sheet.
*Brush with oil and toast until bread is golden. *Spread some dijonnaise
on the rolls. *Arrange beef over the bottom half along with the onions
and mushrooms and replace tops.

marcella

In article <[email protected]>,
Melba's Jammin' <[email protected]> wrote:

> My rib roast came with a packet of rib roast rub; I used about half on
> the meat as directed on its packet. I didn't dry salt the meat, just
> let it sit on the counter for a couple hours before doing it the way
> Terry Pulliam Burd recommended: 450 degrees for 30 minutes, then 325
> until I was ready for it. I pulled it out when the Polder said 138
> degrees (I was looking for medium doneness). The temp continued to rise
> a bit while it rested.
>
> I had the dinner plates in a sinkful of hot water and had Beck pull one,
> dry it, and hand it to me so I could put a slice of roast on it. Words
> like, "this is awesome," and "You outdid yourself, Brown Eyes," and
> "this is just perfect, Barbara." LOL!
>
> I made a critical error, though‹must've been a brain fart. I really
> needed another 1-1/2 pounds of mass, I think. Three and one-half pounds
> was light ‹ I'd forgotten that the bones would probably weigh a half
> pound and there was probably 4-6 ounces of fat. And my son-in-law is a
> big meat eater. The only leftovers are the two bones (what do I do with
> those? Anything?), though all said they'd had enough. *I* would have
> liked a 1" thick piece for steak and eggs in the morning. :-) Next
> year it'll be at least a 5# roast. I'll start saving for it next week.
> :-)
>
> I made jus using some beef base-cum-broth bought in Amish country in
> Indiana in October with the additions of celery leaves, parsley, carrot,
> rosemary, worcestershire, and soy sauce. I simmered it then strained it
> and made it available at table.
>
> My stock closed high at the end of the day's trading. '-)
>
> Rob and Sam and I stayed home this evening while the three big kids went
> off to their annual Christmas evening movie. They've just returned from
> "Four Christmases" or something like that. Excuse me while I go protect
> some cookies.
>
> I baked another batch of the Scandinavian Almond Bars so they can take
> some to Jamie's folks tomorrow for their celebration there.
>
> Thanks for all the recommendations and suggestions for roasting the meat.

In article <[email protected]>,
Melba's Jammin' <[email protected]> wrote:

> I had the dinner plates in a sinkful of hot water and had Beck pull one,
> dry it, and hand it to me so I could put a slice of roast on it. Words
> like, "this is awesome," and "You outdid yourself, Brown Eyes," and
> "this is just perfect, Barbara." LOL!

Congrats! :-) I have yet to try one of those. The ones at our local
store labeled "prime" were running around $90.00 per roast. <sigh>

Maybe when I can afford to purchase a whole calf again..... <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:
> In article <[email protected]>,
> Melba's Jammin' <[email protected]> wrote:
>
>> I had the dinner plates in a sinkful of hot water and had Beck pull one,
>> dry it, and hand it to me so I could put a slice of roast on it. Words
>> like, "this is awesome," and "You outdid yourself, Brown Eyes," and
>> "this is just perfect, Barbara." LOL!
>
> Congrats! :-) I have yet to try one of those. The ones at our local
> store labeled "prime" were running around $90.00 per roast. <sigh>
>

Ours, from Costco, was $7.99/lb, or $67. Not cheap, but once a year I
bite the bullet. It was superb.

gloria p

In article <[email protected]>,
Gloria P <[email protected]> wrote:

> Omelet wrote:
> > In article <[email protected]>,
> > Melba's Jammin' <[email protected]> wrote:
> >
> >> I had the dinner plates in a sinkful of hot water and had Beck pull one,
> >> dry it, and hand it to me so I could put a slice of roast on it. Words
> >> like, "this is awesome," and "You outdid yourself, Brown Eyes," and
> >> "this is just perfect, Barbara." LOL!
> >
> > Congrats! :-) I have yet to try one of those. The ones at our local
> > store labeled "prime" were running around $90.00 per roast. <sigh>
> >
>
> Ours, from Costco, was $7.99/lb, or $67. Not cheap, but once a year I
> bite the bullet. It was superb.
>
> gloria p

<grin> After Chris and I went out this morning to cash in some gift
cards at Coldwater and the Apple Store (conveniently located within ±100
feet of each other at the Mall of America we went to Penzeys in
Lakeville (he's become a fan). While he was shopping I was jawing with
the store manager about our rib roast dinners. I told her about my
mis-step with the size I bought and asked her how big hers was ‹‹ 12#
from a specialty butcher chain in the area. $150 for a rolled rib roast
and she has a third of it leftover. I gave her our schedule of
availability and she said she'd get back to me. '-) Actually, we
decided I'll start a jar for collecting loose change with which to buy
next year's. :-)

I'm glad yours was a success, too. Did you do anything about juice?
Oh, wait ‹ you said you made yorkshire pudding.

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
"I have fixed my roof, I have mended my fences;
now let the winter winds blow."

On Fri, 26 Dec 2008 07:05:30 -0500, "Nancy Young"
<[email protected]> fired up random neurons and synapses to opine:

>Melba's Jammin' wrote:
>
>> My rib roast came with a packet of rib roast rub; I used about half on
>> the meat as directed on its packet. I didn't dry salt the meat, just
>> let it sit on the counter for a couple hours before doing it the way
>> Terry Pulliam Burd recommended: 450 degrees for 30 minutes, then 325
>> until I was ready for it. I pulled it out when the Polder said 138
>> degrees (I was looking for medium doneness). The temp continued to
>> rise
>> a bit while it rested.
>
>We're having rib roast for New Year's, I'll follow these directions.
>Or, he will. Heh.

No, no, don't thank me. Providing the Perfect Method for Roasting
Prime Rib is but a small thing and the least I could do during this
season of good will and cookingcentric madness. Besides, I stole the
technique from James Beard to start with :-)

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Fri, 26 Dec 2008 12:25:14 -0700, Gloria P <[email protected]>
fired up random neurons and synapses to opine:

>Omelet wrote:
>> In article <[email protected]>,
>> Melba's Jammin' <[email protected]> wrote:
>>
>>> I had the dinner plates in a sinkful of hot water and had Beck pull one,
>>> dry it, and hand it to me so I could put a slice of roast on it. Words
>>> like, "this is awesome," and "You outdid yourself, Brown Eyes," and
>>> "this is just perfect, Barbara." LOL!
>>
>> Congrats! :-) I have yet to try one of those. The ones at our local
>> store labeled "prime" were running around $90.00 per roast. <sigh>
>>
>
>Ours, from Costco, was $7.99/lb, or $67. Not cheap, but once a year I
>bite the bullet. It was superb.

Well, you got my roast, then, b/c the one the DH ordered from Costco
was bland and flavorless. He ordered the boneless ribeye roast and it
was very disappointing. The temperature was perfect, but it wasn't as
tender as a ribeye should be and, as I said, was tasteless. Going back
to Stater Bros. next year.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

"Melba's Jammin'" <[email protected]> wrote in message
news:[email protected]..
> In article <[email protected]>,
> Gloria P <[email protected]> wrote:
>
snippage
Actually, we decided I'll start a jar for collecting loose change with
which to buy
> next year's. :-)
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor>
> "I have fixed my roof, I have mended my fences;
> now let the winter winds blow."


Try putting a Glad/Ziploc plastic container on the shelf above the washing
machine/dryer with a coin slot on the top of it. Our motto is 'If it is
less than $5 and Mom finds it in your pockets......it is fair game.' (over
$5, I 'compassionately return it' after a lecture on carelessness - hubby
still doesn't listen). Drop the change in the container and you will be
surprised at how fast it adds up.
-ginny

Terry Pulliam Burd wrote:
> On Fri, 26 Dec 2008 12:25:14 -0700, Gloria P <[email protected]>

>>>
>> Ours, from Costco...was superb.
>
> Well, you got my roast, then, b/c the one the DH ordered from Costco
> was bland and flavorless. He ordered the boneless ribeye roast and it
> was very disappointing. The temperature was perfect, but it wasn't as
> tender as a ribeye should be and, as I said, was tasteless. Going back
> to Stater Bros. next year.
>
> Terry "Squeaks" Pulliam Burd

The one I got wasn't boneless; it had the curved rib bones but the
end/chine bones were removed. I doubt that would make much difference
in flavor.

gloria p