ronnie_suburban wrote:Gorgeous stuff, Gary!![]()
Here's a great video, shot by my wife, of my "stepdad" taking our Christmas Eve standing rib roast (from Zier's in Wilmette) out of the oven after its final sear. This one was 24 pounds before cooking. I've coached them well over the years but why they used a foil pan is beyond me . . .
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Al Ehrhardt wrote:I was nervous just watching that video. But, they didn't need to scrub the pan
Cathy2 wrote:Does your Step-Dad own a half-sheet pan? If not, then maybe you should give him one. It is not easy to find a pan large enough for a 24-pound roast.
ronnie_suburban wrote:This one was 24 pounds before cooking.
G Wiv wrote:From the way you prefaced the video I was sure that beauty was going to end up on the floor, happy to see it made it safely to the counter.
C2, seemingly a good idea though, with a standing rib roast that large at end of cooking the volcanic hot fat will be right up, or over, the rim of the half sheet pan. A messy and potentially dangerous proposition.Cathy2 wrote:Does your Step-Dad own a half-sheet pan? If not, then maybe you should give him one. It is not easy to find a pan large enough for a 24-pound roast
Typical restaurant half* and full sheet pans have a one inch rim, which is what I have at home, and I'm guessing so does Ronnie_s. Also, as many standing 7-bone standing rib roasts as I've done, and I'm talking hundreds verging on or exceeding 1000, over the years, I've never done reverse sear or Sue-V. Just standard pop it in the smoker or oven.Cathy2 wrote:My half-pans have a two-inch rim.
ronnie_suburban wrote:Gorgeous stuff, Gary!![]()
Here's a great video, shot by my wife, of my "stepdad" taking our Christmas Eve standing rib roast (from Zier's in Wilmette) out of the oven after its final sear. This one was 24 pounds before cooking. I've coached them well over the years but why they used a foil pan is beyond me . . .
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ronnie_suburban wrote:Is there a good way to re-heat rib roast? Initially cooked exactly to my desired specification, it seems like any significant reheating is going to ruin it. But eaten cold, the cap will be largely unpalatable. I can separate the eye from the cap and serve the eye cold (or at room temp) but is there anything that can revive the cap? Maybe a quick sear or broil? I'd rather not relegate this leftover roast to yet another hash.
Thanks,
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Smassey wrote:ronnie_suburban wrote:Is there a good way to re-heat rib roast? Initially cooked exactly to my desired specification, it seems like any significant reheating is going to ruin it. But eaten cold, the cap will be largely unpalatable. I can separate the eye from the cap and serve the eye cold (or at room temp) but is there anything that can revive the cap? Maybe a quick sear or broil? I'd rather not relegate this leftover roast to yet another hash.
Thanks,
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Sous vide? Would only need to be in there long enough to bring the temperature back up, so shouldn't change the texture of the meat much, might want to re-sear afterward
Assuming its one large hunk, heat in a medium-low oven covered to your original internal target cooking temp then sizzle/crisp in a hot cast iron pan.ronnie_suburban wrote:Is there a good way to re-heat rib roast?
ronnie_suburban wrote:Smassey wrote:ronnie_suburban wrote:Is there a good way to re-heat rib roast? Initially cooked exactly to my desired specification, it seems like any significant reheating is going to ruin it. But eaten cold, the cap will be largely unpalatable. I can separate the eye from the cap and serve the eye cold (or at room temp) but is there anything that can revive the cap? Maybe a quick sear or broil? I'd rather not relegate this leftover roast to yet another hash.
Thanks,
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Sous vide? Would only need to be in there long enough to bring the temperature back up, so shouldn't change the texture of the meat much, might want to re-sear afterward
Interesting. Would you go with slices/slabs or the whole remaining hunk?
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Smassey wrote:My initial thought was to keep it whole. I did a very cursory search, and it sounds like ChefSteps recommends cooking it for the full time you would if starting raw, but at a few degrees lower than your original temperature, and yes, sear again.
https://www.chefsteps.com/activities/sous-vide-a-simple-and-stress-free-way-to-reheat-almost-anything
Then I saw Gary's response and thought, "Just do what he says!"
WhyBeeSea wrote:Question for the group here. If I pick up a roast on Saturday, will it still be good to cook up on Christmas day (Friday).
I'm thinking it'll be just fine if I store it uncovered on a rack in the fridge, but haven't stored an unbagged roast for thay long
WhyBeeSea wrote:Thanks for that Ronnie! I don't think i could make it to Joseph's besides that day so maybe I'll just change some plans. Would hate to have a quality roast go to waste.
G Wiv wrote:WhyBeeSea wrote:Thanks for that Ronnie! I don't think i could make it to Joseph's besides that day so maybe I'll just change some plans. Would hate to have a quality roast go to waste.
As Joseph’s to cryovac the roast for you.
ronnie_suburban wrote:G Wiv wrote:WhyBeeSea wrote:Thanks for that Ronnie! I don't think i could make it to Joseph's besides that day so maybe I'll just change some plans. Would hate to have a quality roast go to waste.
As Joseph’s to cryovac the roast for you.
As long as you’re at it, ask them to remove the bones and tie them back on. You'll be happy you did.
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ronnie_suburban wrote:As long as you’re at it, ask them to remove the bones and tie them back on. You'll be happy you did
G Wiv wrote:ronnie_suburban wrote:As long as you’re at it, ask them to remove the bones and tie them back on. You'll be happy you did
Disagree. The main reason quality butchers do that is most/many people don’t have the knife skills to remove the bones from a roast without the end result looking like a horror movie or worse.
The bones transfer heat evenly. Keep the meat juicier (anecdotal opinion from cooking many bone in rib roasts) and simply make for a nicer presentation.
With two other couples we recently had Lawry’s for six to go. I was pleasantly surprised to see they left the (4) bones attached to the roast. The meat was also rare, another pleasant surprise.
Lawry’s to go is not something I’d be a self starter for. I was along for the ride. But was, again, pleasantly surprised, at quality, portion size, taste and attention to detail.
G Wiv wrote:I just phoned in an order to Joseph’s. Asked if they could vacseal a rib roast. Apologetic but no was their answer.
ronnie_suburban wrote:You know I love you but I couldn't disagree with you more on this. Removing and retying the bones doesn't impede or alter cooking at all but it does make the roast considerably easier to handle after it's cooked. I wouldn't have it any other way.=R=
ronnie_suburban wrote:G Wiv wrote:I just phoned in an order to Joseph’s. Asked if they could vacseal a rib roast. Apologetic but no was their answer.
Yeah, I as mentioned above, this would be very difficult, if not impossible, with a large, bone-in haunch.![]()
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