Hey Drook, about to do your standing rib roast recipe

Post #437,516 by crazy 12/7/20 4:57:29 PM 12/7/20 4:57:29 PM Reply	Hey Drook, about to do your standing rib roast recipe How long until I start checking the temp? It'll be four ribs wide from room temperature. Yes I will have a probe in at all times but it's on a different floor so how long before I have to start hitting the steps?
Post #437,525 by crazy 12/7/20 6:38:46 PM 12/7/20 6:38:46 PM Reply	Also, Bing finds you but Google does not
Post #437,545 by drook 12/8/20 2:25:05 AM 12/8/20 2:25:05 AM Reply	What search terms? So how did it turn out? -- Drew
Post #437,548 by crazy 12/8/20 8:48:58 AM 12/8/20 8:48:58 AM Reply	How to cook like your grandmother standing rib roast If Google gave it to me I didn't see it. When I tried from Bing it was the first link off the top. Best prime rib I ever had. Best cowboy steak I ever had when I ate the edge. Others agree.
Post #437,553 by drook 12/8/20 9:28:40 AM 12/8/20 9:28:40 AM Reply	Hmm, #1 on duckduckgo I'll bet if I make a trivial change and update it I'll show up again. Oh, and wait until you do the leftovers. Slice a half-inch thick slab, fry on high heat just until browned on each side with some onions in the pan, and put on a roll with cheese. -- Drew
Post #437,539 by crazy 12/7/20 11:50:36 PM 12/8/20 8:52:49 AM Reply	Never mind It took about 3 hours before it hit the temperature to start watching. Note: variation of recipe. I wasn't sure if I had enough fat or too much fat so I just covered it with a pound of bacon. Then after 3 hours when it hit the correct temperature I pulled the bacon off and let the Maillard reaction happen. The bacon I will save for later. Edit: changed caramelization to maillard, silly me Edited by crazy Dec. 8, 2020, 08:52:49 AM EST Expand All History
Post #437,588 by a6l6e6x 12/8/20 10:37:38 PM 12/8/20 10:37:38 PM Reply	Re: maillard Never saw the word before and had to look it up! Alex "There is a cult of ignorance in the United States, and there has always been. The strain of anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that "my ignorance is just as good as your knowledge." -- Isaac Asimov
Post #437,651 by crazy 12/10/20 9:26:37 AM 12/10/20 9:26:37 AM Reply	The cornerstone of meat flavor. But when I was rambling I was just thinking brown and that's sugar caramelizing and then I reread it and went no that's maliard. Yeah meat has very little flavor without it.
Post #437,554 by crazy 12/8/20 9:30:00 AM 12/8/20 9:30:00 AM Reply	As per your recipe, the bones are mine But I'm eating them for breakfast. Preheat the air fryer to 400°. 5 minutes a side for the multiple bones in package. Then split them out, turn them sideways to expose the red area, another 5 minutes. Oh my Lord I have never had beef bones. Sure I've chewed one on a steak but this is different.
Post #437,555 by drook 12/8/20 9:35:58 AM 12/8/20 9:35:58 AM Reply	Ssssshhhhhh!!!!! Not so loud, I'm trying to keep that a secret. -- Drew
Post #437,661 by drook 12/10/20 1:05:55 PM 12/10/20 1:05:55 PM Reply	We're picking ours up tomorrow We're going for a 3- or 4-bone, just going to be the 6 of us. And this year, after 22 years of suggesting it, we're finally doing my childhood tradition: Big dinner on Christmas Eve, then on Christmas Day we stay in pajamas all day, have leftovers for brunch, and order Chinese for dinner. -- Drew
Post #437,668 by boxley 12/10/20 3:00:02 PM 12/10/20 3:00:16 PM Reply	just going to let it rest in the fridge or a marinade in order? waiting for the sale price before I get mine. If it doesnt pop soon will drive to alabama and hit a publix "Science is the belief in the ignorance of the experts" – Richard Feynman Edited by boxley Dec. 10, 2020, 03:00:16 PM EST Expand All History
Post #437,671 by drook 12/10/20 3:09:17 PM 12/10/20 3:09:17 PM Reply	Doesn't need a marinade IMO -- Drew
Post #437,681 by Ashton 12/10/20 9:22:02 PM 12/10/20 9:22:02 PM Reply	Heh, a Sweetie is sending a gustatory gift.. thus can cancel the fol-de-rol from creation --> dishwashing (next day?) Win/win. Here, a One who keeps waiting for a StarTrek Replicator (via decades not-spent at a stove: ..often enough) :-) Made a recipe though: 'faux-crab' (that species of fish favored for that purpose, Hake?) Chopped bread&butter pickles, chopped bell-pepper, diced croissant, other veggies + Mayo. Surprisingly tasty, simple. (Not apt to be on menu at local Billionaires' Club), The French Laundry nor L'Ousteau-de-Baumaniere

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