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I got a bite in the butt this year.

Usual method is to start with a room temp rib roast is 4-6 min/lb in a hotter than hot (max temp on oven dial) oven then turn off and let sit for 2 hours.

This year's hunk o beef was roasted in an unfamiliar oven.

Pretty sure it never even hit 500.

I was thinking about packing a few oven thermometers in my kit but I didn't.

All of the sides were ready and waiting when I pulled the meat and encountered the results of my folly.

Had to slice and stick under the salamander to even get to the edible stage.

Not one bit was left over except the ribs and those disappeared during the nite (prolly Santa lol) sometime so SOMEONE enjoyed it /img/vbsmilies/smilies/licklips.gif.

The presentation however was not nice...not nice at all.

mimi
 

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Yeah...but my "method" is built around not having to use one.

The first time it has failed me.

/img/vbsmilies/smilies/frown.gif

mimi
I know some people who swear by not having to use a thermometer for their meat. As if it indicates some sort of weakness, handicap, or inability to cook. They think they can tell by the magic color of the juices running out of the roast if it's done or not.

What total BS. It doesn't work, as proven by the roasts they've served me. lol
I will admit I am not that great of a cook.

There are a few things I do well and one of those is a rib roast without a thermometer.

Not being cocky just stating fact.

mimi
 
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