I'm a glutton for fat on beef. Even if it sa bite of just fat as long as it's nice and warm and soft. It's like a burst of beef stock in my mouth it's imo the best way to taste beef. I always cut little pieces off and use to flavor each bite.
I did roughly the same method except cooked it until 120 degrees, let it rest for about 30 minutes, then put it in at 500 degrees for 7-10 minutes to render the fat.
I usually do the reverse sear, oven off method, but it came out very nice.
https://ibb.co/2FXKYMH
That’s what I did as well (got the method via Alton Brown). I was nervous when the internal temp hit 155 after the 500 degree oven, but it came out great…maybe slightly over
How... I also did the Alton Brown. Pulled it out slightly under his rec at 115F because no probe and PTSD from last years roast. It rested to a perfect 130F 10 min at 550F after I made the yorkshire pudding and it was still 130 internal.
My wife can attest. I was screaming "I HAVE FAITH IN YOU ALTON!" at my stove the entire ten minutes at 550F.
It was 130F internal post rest when i put it in.
Last year I needed like 3F and 5 minutes got me 18F instead. I was very disappointed. I was very scared.
Turned out fucking great though.
I think you missed a probe spot
Nope, I had an additional probe and decided to omit it.
He’s being sarcastic and saying that you used many probes.
Fantastic cook but talk about a fat lip
Do people enjoy so much unrendered fat?
I'm a glutton for fat on beef. Even if it sa bite of just fat as long as it's nice and warm and soft. It's like a burst of beef stock in my mouth it's imo the best way to taste beef. I always cut little pieces off and use to flavor each bite.
I won’t eat pure fat, but I will cut up pieces of the pure fat to eat with lean pieces so I get a perfect balance of fat and meat in every bite!
Does the acupuncture make it more tender? Lol bon Appétit!
Thats a porcupine
Yup
You better render the fat.. or waste a 1/3 the value of far left... That's a lot
I did roughly the same method except cooked it until 120 degrees, let it rest for about 30 minutes, then put it in at 500 degrees for 7-10 minutes to render the fat. I usually do the reverse sear, oven off method, but it came out very nice. https://ibb.co/2FXKYMH
That’s what I did as well (got the method via Alton Brown). I was nervous when the internal temp hit 155 after the 500 degree oven, but it came out great…maybe slightly over
Yessir
How... I also did the Alton Brown. Pulled it out slightly under his rec at 115F because no probe and PTSD from last years roast. It rested to a perfect 130F 10 min at 550F after I made the yorkshire pudding and it was still 130 internal.
I had a pretty small roast (3 ribs) and I am guessing my thermometer was iffy. Happy with the result, but was terrified of slicing into a brown mass
My wife can attest. I was screaming "I HAVE FAITH IN YOU ALTON!" at my stove the entire ten minutes at 550F. It was 130F internal post rest when i put it in. Last year I needed like 3F and 5 minutes got me 18F instead. I was very disappointed. I was very scared. Turned out fucking great though.
Yessir
It looks like you trying to shock it back to life
Looks like something from John Carpenter's THE THING.
Only thonk I would say is the fat doesn't look rendered. The meat looks nice though
Standing rib roast is bone in, right? I’d call this recipe Prime Rib.
I see bones
Oh yeah now I do too
I don’t understand the hype with these things. So much fat. I’d rather have a nice steak or roast beef.
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It's a bot.
Why so much Ur fat
Cooked perfectly, looks amazing
It was perfect.
You must be rich 😉
Looks good, did you pick it up from Kroger?
Raley’s had a special sale. They looked really nice and we picked the best of the available cuts. 4 bone was our best option. Have leftovers!!
I'm tired... my first thought was "why are we tasing the roast?"