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Wednesday, October 19, 2005
Fine Looking Piece Of Meat
We received an anonymously submitted photo of what appears to be a slab of prime rib being cooked off. The staff here all agrees it looks delicious. Please post your opinions using the comments link below.
This was mine. Rubbed with rock salt and seasoning salt, then doused with worstershire sauce. Then insert meat thermometer and let it sit at room temp for 2 hours(covered). Heat oven to 400 degrees. I prepared this rare, meaning 140 degrees at the center. Bake uncovered for 12 minutes per pound. It is important to make sure you can see the meat thermometer from the glass in the oven door, as you DO NOT want to open the oven even once throughout the entire preparation. This was a 6lb standing rib-roast(prime rib). I baked it for 1 hr and 12 minutes, then turned oven off. Let it sit in cooling oven(DO NOT OPEN OVEN) for 2 hours. About 1 hour into that long wait, as temps even out, your meat thermometer should start reading up to 130 degrees. At the end of the 2 hour cooling spell, turn oven back on but to 375 degrees. Now, pay attention to the meat thermometer or this could easily go too well done. Within 15 minutes the guage will begin to move. The *moment* it reaches 140 degrees, you are done, remove roast from oven and serve.
This was a perfect rare prime rib roast once completed. Some like it more well done than that, but they are insane.
We received an anonymously submitted photo of what appears to be a slab of prime rib being cooked off. The staff here all agrees it looks delicious. Please post your opinions using the comments link below.
5 comments:
It appears to be carnitas to me
I am an asipring LAPD, and by the looks of that it looks like the lunch lady's slab of kulo.
-DO
This was mine. Rubbed with rock salt and seasoning salt, then doused with worstershire sauce. Then insert meat thermometer and let it sit at room temp for 2 hours(covered). Heat oven to 400 degrees. I prepared this rare, meaning 140 degrees at the center.
Bake uncovered for 12 minutes per pound. It is important to make sure you can see the meat thermometer from the glass in the oven door, as you DO NOT want to open the oven even once throughout the entire preparation. This was a 6lb standing rib-roast(prime rib). I baked it for 1 hr and 12 minutes, then turned oven off. Let it sit in cooling oven(DO NOT OPEN OVEN) for 2 hours. About 1 hour into that long wait, as temps even out, your meat thermometer should start reading up to 130 degrees. At the end of the 2 hour cooling spell, turn oven back on but to 375 degrees. Now, pay attention to the meat thermometer or this could easily go too well done. Within 15 minutes the guage will begin to move. The *moment* it reaches 140 degrees, you are done, remove roast from oven and serve.
This was a perfect rare prime rib roast once completed. Some like it more well done than that, but they are insane.
-Barnabus
Looks like carnitas to me
I'd fuck it.
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