kickingfrog Posted February 22, 2015 Report Posted February 22, 2015 House is full of the aroma of rosemary and beefy goodness. It's time now for low and slow... and a skate in the front yard.
misfish Posted February 22, 2015 Report Posted February 22, 2015 Very nice Rob. I walked into the smell of a good hearty stew cooking away.
lew Posted February 22, 2015 Report Posted February 22, 2015 Lookin good Rob, not much beats a good Prime Rib
Bill Shearer Posted February 22, 2015 Report Posted February 22, 2015 (edited) Medium rare Prime Rib! Served with au jus gravy, and horse radish that clears the sinuses with every bite! Awesome! That roast looks delicious! Edited February 22, 2015 by floatman55
kickingfrog Posted February 22, 2015 Author Report Posted February 22, 2015 And giant light as air Yorkshire pudding.
lew Posted February 22, 2015 Report Posted February 22, 2015 And giant light as air Yorkshire pudding. Sorry Rob, but my wife makes the absolute best Yorkshires in the entire universe LOL
misfish Posted February 22, 2015 Report Posted February 22, 2015 And giant light as air Yorkshire pudding. Oh stop it now.LOL Im having duffs with my stew.
lew Posted February 22, 2015 Report Posted February 22, 2015 Im having duffs with my stew If you were in the Navy Brian, duff would be desert.
kickingfrog Posted February 22, 2015 Author Report Posted February 22, 2015 Sorry Rob, but my wife makes the absolute best Yorkshires in the entire universe LOL Well, the only way to tell would be a home and home cook-off to see for sure. The only losers would be our belts.
misfish Posted February 22, 2015 Report Posted February 22, 2015 If you were in the Navy Brian, duff would be desert. Im not sure about that Lew. My late nan made these flour based light pillow dumping that just tasted so good when we would sup up the stew gravy. I guess if you put some powder sugar on them,they would be desert.
lew Posted February 22, 2015 Report Posted February 22, 2015 Well, the only way to tell would be a home and home cook-off to see for sure. The only losers would be our belts. We had a similar thread here a few years back and just by coincidence it was a Sunday and my wife had Yorkshires cooking. When they came out I posted a picture and I think everyone here wanted one LOL Your right though Rob, nobody loses when there's GOOD Yorkshires on the menu.
lew Posted February 22, 2015 Report Posted February 22, 2015 Im not sure about that Lew. My late nan made these flour based light pillow dumping that just tasted so good when we would sup up the stew gravy. I guess if you put some powder sugar on them,they would be desert. I hear ya Brian and I'll bet your nan's dumplings were fantastic. I was just referring to the fact that "duff" is navy slang for desert.
manitoubass2 Posted February 22, 2015 Report Posted February 22, 2015 Now thats a MEAL!!! Looks like it would be amazing KF
Pikeslayer Posted February 22, 2015 Report Posted February 22, 2015 Looks like you seared that sucker & let it rest before low & slow? Yum yum.
kickingfrog Posted February 22, 2015 Author Report Posted February 22, 2015 (edited) Looks like you seared that sucker & let it rest before low & slow? Yum yum. 450 for 30 minutes and then 275 until medium rare. Edit to add that this was the last photo because things get hot and heavy near the end with the gravy and Yorkshires. Edited February 22, 2015 by kickingfrog
Pikeslayer Posted February 23, 2015 Report Posted February 23, 2015 450 for 30 minutes and then 275 until medium rare. Edit to add that this was the last photo because things get hot and heavy near the end with the gravy and Yorkshires. PERFECT
Mister G Posted February 23, 2015 Report Posted February 23, 2015 (edited) Never heard of slow roasting a Standing Rib Roast.......but then again I do it in a charcoal grill. Edited February 23, 2015 by Mister G
Headhunter Posted February 23, 2015 Report Posted February 23, 2015 That's good eats right there! That said, in the first pic, you have the roast up side down! Bones down and fat on top so that as it cooks, the juices run into the roast. HH
fish_fishburn Posted February 23, 2015 Report Posted February 23, 2015 That looks awesome. Next time cook it with the cap facing up and bones down. Cooks better that way.
kickingfrog Posted February 23, 2015 Author Report Posted February 23, 2015 That's good eats right there! That said, in the first pic, you have the roast up side down! Bones down and fat on top so that as it cooks, the juices run into the roast. HH That was after the 30 minutes at 450 degrees. I pulled it out to flip it (take a photo) and turn down the oven.
Headhunter Posted February 23, 2015 Report Posted February 23, 2015 I used to do the high heat blast to start the roast, but lately I prefer the low and slow method at 265 degrees. I found I was burning the spices on the outside of the roast with the high heat. HH
Bill Shearer Posted February 23, 2015 Report Posted February 23, 2015 Can you explain the bed of celery/onions/carrots and what they are used for? Is it just for flavor of the gravy, and then discarded? Or do you blend it up for a base for leftover stew?
kickingfrog Posted February 23, 2015 Author Report Posted February 23, 2015 Ya, the celery, carrots, garlic onions and extra rosemary are in the pan to flavour the sauce and get the roast up of the bottom of the pan. Although it's the chef's privilege to eat a few before the pan is deglazed with red wine.
Mister G Posted February 23, 2015 Report Posted February 23, 2015 I also cook with "wine" but have never put any if the food....................LOL
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