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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. Roast Beast - question for the cooks

Roast Beast - question for the cooks

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  • X Offline
    X Offline
    xenon
    wrote on last edited by
    #4

    The rib roast is super fatty - I’ve heard from some people they prefer the simpler method of consistent higher heat throughout the roast.

    The difference would be more grey around the edges, but more of the fat would melt.

    I think I might actually prefer the latter for the rib- and I typically like my steak medium rare. Would be curious to hear from people who have tried both.

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    • jon-nycJ jon-nyc

      I’ve literally never made roast beef.

      I want to make it for Christmas but would like to practice it once before then.

      What cut of meat is best? Recipes seem to differ on that.

      Any recipes or suggestions? This will be done with an oven not a fancy grill or smoker or anything.

      RenaudaR Offline
      RenaudaR Offline
      Renauda
      wrote on last edited by Renauda
      #5

      @jon-nyc said in Roast Beast - question for the cooks:

      I’ve literally never made roast beef.

      I want to make it for Christmas but would like to practice it once before then.

      What cut of meat is best?

      For Xmas, I recommend a Prime rib.

      Sear the outside first (I use a gas grill set on high) then transfer to oven and slowly bake on low heat (275 F works) until medium rare. Use a probe cooking thermometer throughout oven bake. Remove from oven and let sit for 10 - 15 minutes. Carve and serve. Recommend a dish of strong horseradish or mix the horsersdish with a seeded Dijon mustard, as a side condiment.

      Many use rubs before searing. I don’t because if the high salt content they contain. On other beef cuts I make my own rub with smoked bitter paprika, garlic powder and sometimes, a Georgian spice called khmeli suneli. No salt.

      Elbows up!

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      • LuFins DadL Offline
        LuFins DadL Offline
        LuFins Dad
        wrote on last edited by
        #6

        Chateaubriand would be a good choice as well, depending on the size of the group.

        The Brad

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        • MikM Offline
          MikM Offline
          Mik
          wrote on last edited by
          #7

          How many will be eating?

          "The intelligent man who is proud of his intelligence is like the condemned man who is proud of his large cell." Simone Weil

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          • jon-nycJ Offline
            jon-nycJ Offline
            jon-nyc
            wrote on last edited by
            #8

            I’ll check it out. I probably want something leaner than prime rib.

            Thank you for your attention to this matter.

            1 Reply Last reply
            • jon-nycJ Offline
              jon-nycJ Offline
              jon-nyc
              wrote on last edited by
              #9

              Mik- only five but I’m ok with lots of leftovers

              Thank you for your attention to this matter.

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              • MikM Offline
                MikM Offline
                Mik
                wrote on last edited by Mik
                #10

                If that's the case then tenderloin might be your best bet. Only thing is it doesn't take very long to roast and you have to be careful no to over or under cook it. A perfect medium rare is what you want. Do you have a temperature probe that will monitor the temp while you are cooking? That's what I'd recommend. Beef Wellington is always an impressive dish, and appropriate for the holidays.

                This might give you some ideas.

                https://www.allrecipes.com/article/how-to-cook-roast-beef/

                "The intelligent man who is proud of his intelligence is like the condemned man who is proud of his large cell." Simone Weil

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                • MikM Offline
                  MikM Offline
                  Mik
                  wrote on last edited by
                  #11

                  This is what I use. Great price right now, very accurate. Sends the temperatures to your phone. If you use two probes it will tell you how accurate your oven is too.

                  https://www.amazon.com/Inkbird-Wireless-Thermometer-Grilling-Rechargeable/dp/B076QDC5VL/ref=sr_1_24?keywords=wireless%2Bbbq%2Bthermometer&qid=1700915278&sr=8-24&th=1

                  "The intelligent man who is proud of his intelligence is like the condemned man who is proud of his large cell." Simone Weil

                  LuFins DadL 1 Reply Last reply
                  • MikM Mik

                    This is what I use. Great price right now, very accurate. Sends the temperatures to your phone. If you use two probes it will tell you how accurate your oven is too.

                    https://www.amazon.com/Inkbird-Wireless-Thermometer-Grilling-Rechargeable/dp/B076QDC5VL/ref=sr_1_24?keywords=wireless%2Bbbq%2Bthermometer&qid=1700915278&sr=8-24&th=1

                    LuFins DadL Offline
                    LuFins DadL Offline
                    LuFins Dad
                    wrote on last edited by
                    #12

                    @Mik said in Roast Beast - question for the cooks:

                    This is what I use. Great price right now, very accurate. Sends the temperatures to your phone. If you use two probes it will tell you how accurate your oven is too.

                    https://www.amazon.com/Inkbird-Wireless-Thermometer-Grilling-Rechargeable/dp/B076QDC5VL/ref=sr_1_24?keywords=wireless%2Bbbq%2Bthermometer&qid=1700915278&sr=8-24&th=1

                    Mik, what temps are the probe wires good for? Every one of those that I have tried, the wire blows up because it comes into contact with a surface that’s too hot.

                    The Brad

                    1 Reply Last reply
                    • MikM Offline
                      MikM Offline
                      Mik
                      wrote on last edited by Mik
                      #13

                      Never had that problem, so I couldn't tell you. From specs:

                      Temperature range: 32° F ~ 572 ° F; (Short-time measurement); 32° F~ 482 ° F (continuous monitoring)

                      So I'd guess 450 or less. Should be adequate.

                      "The intelligent man who is proud of his intelligence is like the condemned man who is proud of his large cell." Simone Weil

                      LuFins DadL 1 Reply Last reply
                      • MikM Mik

                        Never had that problem, so I couldn't tell you. From specs:

                        Temperature range: 32° F ~ 572 ° F; (Short-time measurement); 32° F~ 482 ° F (continuous monitoring)

                        So I'd guess 450 or less. Should be adequate.

                        LuFins DadL Offline
                        LuFins DadL Offline
                        LuFins Dad
                        wrote on last edited by LuFins Dad
                        #14

                        @Mik said in Roast Beast - question for the cooks:

                        Never had that problem, so I couldn't tell you. From specs:

                        Temperature range: 32° F ~ 572 ° F; (Short-time measurement); 32° F~ 482 ° F (continuous monitoring)

                        So I'd guess 450 or less. Should be adequate.

                        Alright. That will be a Cyber Monday gift from Santa… The Turkey almost took a left turn when I had lost 75 degrees in 30 minutes unexpectedly… Unfortunately, the oven was completely loaded with sides so I couldn’t just transfer. I had to build the temp back up one briquette at a time, with a whole lot of blowing…

                        The Brad

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