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Prime Rib Roast By Bonita Anderson
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| Wednesday, January 21, 2009 |
Different cuts of meat require different cooking methods. Some should be cooked in liquid while others should not. How tender the finished product will depend on how cooked. A less tender cut of meat such as round steak is covered with liquid and cooked over a grill or fry will be a t-bone steak. I tend to really upset when someone ruins by the more expensive cut of meat does not know how to cook this.
Take the prime rib I have been invited to dinner one time. Now this person tried hard to make a good impression. Entrees are good people and they smelled delicious, so I was expecting a juicy prime rib will be served. When was time to bring the meat to see me afraid crock pot brought to the dinner table. There is a beautiful swimming main rib roast in a pot of fat. I may have audibly groaned. Now there is nothing wrong with using a crock pot. I use one myself, not only for the prime rib.
I usually buy boneless rib roast. That makes me fat is close to the left. Be needed if the roast well. I liquids rib me overnight in the main German dark beer cloves garlic and fresh. I prefer a more domestic imported beer. Give a better sense. I put the meat on the rack in a baking pan after marinated. ensure that the fat-side up. I use a meat thermometer inserted in thickest part of meat. DO NOT COVER! The stamp on the meat fat will melt and baste the roast. Fat that will be collected at the bottom of the roasting pan. Meat will be fork tender and not slippery.
I turn the oven to 400 degrees and roast the meat for 20 minutes, then declined to the oven is 250-degrees. When the temperature reaches 150-degrees on the thermometer, I take the meat from the oven. Will continue to cook and reach 160 degrees after located at least 10-minutes. If meat is cut too soon after the firing, all the juices will run out and the results will be dry meat. ALWAYS LET YOUR MEAT REST BEFORE carvings.
I write about everything from a personal observation and experience life. I love to cook and prepare food in different ways. I love to share experiences on food and cooking. Website http://www.pothaven.com I created my interest because of quality cookware and cooking. |
posted by neptunus @ 5:52 PM
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