Text 33155, 138 rader
Skriven 2010-01-05 07:41:00 av Dave Drum (1:124/311)
     Kommentar till en text av Jim Weller
Ärende: Roast Beast was Prime Rib
=================================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> It's a descriptive name - a rib roast from a prime beef.

 JW> Prime rib doesn't have to be prime grade meat. It's the cut from the
 JW> sixth to the twelfth rib, regardless of the quality of the carcass it
 JW> came from. That's my beef with the name. It's deceptive.

Only if the Truth in Advertising people or inspectors let the culprits serve
less than prime and call it prime. I can see that we aren't going to agree on
this ... so, let's move on.
 
 JW> Far more accurate terms are standing rib roast or simply rib roast and
 JW> boneless ribeye roast.

That's more-or-less true for less than prime graded beef. 
 
 DD> I know a guy who orders a 12 oz cut of prime rib, well done, then
 DD> trims all the visible fat from the beef before eating it. I asked him
 DD> once why he even bothered with prime rib when a well done slice of
 DD> steamship round or rump would be as tasty and tender and less trouble
 DD> to trim the fat from, not to mention less expensive.

 JW> The answer is that the rib cut was well marbled as well as encased in
 JW> fat and the meat was self basted as it cooked, so that it was juicier
 JW> and still fattier despite the trimming than round or rump.

But, cooked well-done??? Get real. There is a reason that responsible
restaurants put a warning on their menus that goes something like "We cannot
guarantee the taste or tenderness of beef cuts cooked to "well done" or
"extra-well done".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mustard & Thyme Baron of Beef Au Jus
 Categories: Beef, Fruits, Eggs, Dairy
      Yield: 8 servings
 
     3 lb Top round roast
     6 cl (to 8) fresh garlic; halved
     3 tb Oil
     2 tb Dijon mustard
     1 ts Dried thyme
          Black pepper
     4 c  Beef stock; divided

  1. The evening before; slice small slits all over the
  roast then stuff with the garlic clove halves.
 
  2. Rub the roast all over with oil, then brush the top
  and sides of the roast with the mustard, then sprinkle
  with thyme and black pepper.
 
  3. Place into a shallow roasting pan, do not use a rack
  set directly on the pan (if any fat on the roast place it
  fatty-side up in the pan).
 
  4. Cover with plastic wrap and refrigerate 24 hours or up
  to 2 days (careful not to remove the mustard mixture on
  the roast with the plastic wrap).

  5. The following day remove the roast from the fridge,
  uncover and discard plastic wrap.
 
  6. Let sit out on the counter to bring down to room temp
  (this might take a couple hours or more, it is an IMPORTANT
  step to relax the meat fibers to create a more tender
  juicy roast).
 
  7. Set oven to 450°F.
 
  8. Pour 1 cup beef broth into the roasting pan.
 
  9. Roast uncovered for 20 minutes in a preheated 450°F oven.

  10. After 20 minutes of cooking reduce the heat down to
  325°F.

  11. Cook roast until desired doneness (please keep in mind,
  these times are for a 3-pound roast, and after the 20 minutes
  cooking time at 450°F, you will need to adjust cooking time
  for larger roasts!).

  12. For a rare roast 50 minutes more cooking time.

  13. For medium-rare 60 minutes more cooking time - 70 min
  for medium and 80 minutes for medium-well.

  14. When the roast is cooked remove from the pan and set
  on a plate; tent with foil to prevent drying out.

  15. To make the Jus set the roasting pan on stove top over
  medium heat.

  16. Add in 3 cups beef stock, using a wooden spoon scrape
  the bottom of the pan to release the browned bits, gently
  simmer for 4-5 minutes (adjust the heat downwards so that
  the Jus maintains a gentle simmer.

  17. Using an electric knife (if you have one) or a sharp
  carving knife slice the roast as thinly as possible and
  serve with the au Jus.

  Serves 8

  Baron-Of-Beef which is also called top round is a great
  alternative to the more expensive cuts of roasts. Plan
  ahead the roast needs to be refrigerated overnight then
  brought down to almost room temperature before roasting.

  If you are serving a large number of guests I strongly
  suggest to purchase 2,3 or even 4 (3-pound roasts) and
  cook them all together in a larger roasting pan, the
  larger-size top rounds tend not to be as good in flavor
  or tenderness, also increase the beef broth to 8 cups
  or even a little more for multiple roasts, do not place
  the roasts on a rack, set them directly in the roasting
  pan. Remember, leave the roast out and bring down to
  almost room temperature before roasting, this is an
  important step, even MORE important for less expensive
  cuts of meat!

  From: http://www.recipezaar.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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