The other thread is killing me, Prime for the Holidays it is.
The basics please,
How much meat per person when buying?
500 degrees per pound then 2.5 hours with oven door closed?
Au jus?
Temp for medium, when to pull and when to slice? How long should it rest?
Junior prefers med well, he gets the outside piece?
Salt and pepper, amount?
Lets start with a roast for 4 adults, and are leftovers desired?
Go...............
So I used the word 'dummy' in the subject line, and now everyone's too bashful to participate?
On sale at 7.99 per pound, interested now?
That is a good price. I paid 10/lb for bone in on sale. Normally it was 12.99lb. I wanted extra so I planned 1lb a person. We had 5 eating beef and my roast was 8lbs. I had three servings left over. I had so much going on, I used packets of Au Jus along with the drippings from the pan.
I agree with the 1 pound per person.
We always go 2 or 3 pounds per person because prime rib left overs are grrrrrrreat!
We kind of sear it to appearance. When it looks good and seared, we cover it and turn it down. No idea on length of time.
450 on the temp I think.
I prefer rare or blood rare but no one else does.
I would think that a meat thermometer would be your friend.
We just make gravy and skip the Jus.
Kenneth, did you mean that if you have a 10lb roast you'd sear it at 500deg. for 10 minutes then turn oven off etc, etc. ? If so 10 minutes would not be enough time.
Kenneth, did you mean that if you have a 10lb roast you'd sear it at 500deg. for 10 minutes then turn oven off etc, etc. ? If so 10 minutes would not be enough time.
something like this quote from Jeff's thread,
"The oven method I use is 500 degrees for 5 minutes per pound, then shut the oven off and do not open for 2 1/2 hours."
Jeff, how long to cook that 8lber,
or is my answer in your other thread?
Well dinner was last night and the meat was absolutely perfect. Took the roast out of the fridge at noon, did a corse salt, cracked pepper and garlic salt rub.
I got the charcoal lit at 1:15, let the temp rise to 250* then put the heat deflector in for indirect cooking. Put the meat on at 2pm let it cook for 3hrs. Took it off at about 5:00 when it was 118*. Wrapper it in foil for 20-30 min while I crank the temp up to about 600*, took the deflector out so the full heat would hit the roast. Let it go for about 20-30 min. Temp was 135* when I pulled it off. The ends were almost the same as the middle in regards to doneness. I had to put two pieces back on the grill for those who wanted it bloodless.
I had never cooked a $100 piece of meat. I was nervous as all get out but all turned out well.
The good thing was I had a nice slice left over for a breakfast sandwich this morning. You can’t beat that with a stick.
I can see the beauty in this method also. If the temps outside are decent, may be the plan.
Newspaper ad states, "Premium choice Angus. Chairman's reserve, semi-boneless".
Tell me that don't sound awesome! (grin).
Choice at $7.99 does sound pretty good.
My Grandma was eyeing the same ad for the Christmas feast.
The way my Grandma's does it & it always turns out good:
-Bake uncovered at 375 for one hour
-Turn off oven DO NOT OPEN DOOR for four hours
-Turn oven back on for 25 minutes
-Remove from oven & serve
My Grandma was eyeing the same ad for the Christmas feast.
The way my Grandma's does it & it always turns out good:
-Bake uncovered at 375 for one hour
-Turn off oven DO NOT OPEN DOOR for four hours
-Turn oven back on for 25 minutes
-Remove from oven & serve
Size/weight of the roast doesn't matter?
A few recipes on the 'net show before cooking, removing the bone, removing that triangle shaped blob of fat leaving you with a nice round roast that should cook much more evenly,
where is the downside to this method?
If it is a small roast I would cut back the four hour time if you would like the center more to be more rare rather than medium.
Also if you can leave the house after the hour of cooking it would spare you from having to smell that delicious meat for the next three hours
