Holiday roasts, Brit-style
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Author Topic: Holiday roasts, Brit-style  (Read 1932 times)
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Mark
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« on: December 14, 2011, 10:46:22 am »

With Christmas approaching, I'm having a Dickens of a time deciding how I want to roast beef. Here's the BBC's take on the English classics.

http://www.bbc.co.uk/food/beef_rib




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« Reply #1 on: December 14, 2011, 12:27:04 pm »

We will be having roast beef and Yorkshire pudding this Christmas, as we always do.  But I prefer to slow cook it, at about 200 - 220, like this:

http://www.ochef.com/185.htm
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« Reply #2 on: December 14, 2011, 12:37:30 pm »

Sounds great, Mike. I've never attempted Yorkshire pudding but have eaten and enjoyed it.

My wife isn't a fan of roast beef in general, but my mother-in-law always requests it for Christmas dinner. I love making it in my Kamado, but sadly, I have to overcook to medium-well to please all tastes. Lips Sealed I think I may cook two smaller ones this year: one medium-rare and the other medium-well. That way everyone is happy. Tongue
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« Reply #3 on: December 14, 2011, 01:40:48 pm »

Two smaller ones, or one big one cut in half.  All the stores have great sales on beef.  I looked at the ones at Fry's and they look great.  Didn't buy one, I want to also look at the ones at Albertson's and Safeway.
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« Reply #4 on: December 14, 2011, 03:36:19 pm »

Mark, Don't waste a ribeye cooking it to Medium well. A secret I use is I slice the M/R Roast and place slices in a dark au jus to allow the color to camouflage the rare pink beef making it look med well brown. You will be surprised at the compliments you will get from those who like to overcook their meat. Most will tell you it is the tastiest and most moist slice they have ever had! Just don't tell them they just ate med rare and they will think you are a wizard cook.
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« Reply #5 on: December 15, 2011, 02:18:30 pm »

Nah, I say if they insist on having overcooked meat, give it to them.  They deserve it. Cheesy

Picked up a 7.4 pound NY strip bone in roast from Fry's ($3.97 a pound).  Slow roasted to medium rare all the way through, it should be great.
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« Reply #6 on: December 15, 2011, 04:41:44 pm »

So Mike, do you do the method of starting it off very hot and then cutting the temp in half?
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« Reply #7 on: December 15, 2011, 05:24:05 pm »

Mark, Don't waste a ribeye cooking it to Medium well. A secret I use is I slice the M/R Roast and place slices in a dark au jus to allow the color to camouflage the rare pink beef making it look med well brown. You will be surprised at the compliments you will get from those who like to overcook their meat. Most will tell you it is the tastiest and most moist slice they have ever had! Just don't tell them they just ate med rare and they will think you are a wizard cook.

I don't care who you are that's funny right there!   Cheesy  Love it!!
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« Reply #8 on: December 15, 2011, 05:56:27 pm »

Mark,

I plan on searing it in a skillet and putting it in the oven at 200.  Then when it hits 110 internal, kick the oven up to 500 for about 15 minutes to give it a nice crust and get it to 130.
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« Reply #9 on: December 15, 2011, 10:33:57 pm »

That's basically how I've prepared it the last couple years. I read about it in Cooks Illustrated Grilling & Barbequeing book. I smoked the roast at about 235 for around 2 hours for a 2 bone roast, stuck it in the oven as hot as I could get it for about 15 minutes. Growing up, we has rib roast and Yorkshire pudding nearly every Sunday. This was better than any one of the ones Mom cooked. (Sorry Mom!)
I have had some good Yorkshire Puddings, but Mom's gravy was always better.
P.S. Mom learned Yorkshire Pudding from my grandmother, who grew up in northern England, just SE of Manchester. "Nanny" had a stroke the year I was born, but apparently she was an amazing cook.
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« Reply #10 on: December 15, 2011, 11:56:38 pm »

Just picked up a trimmed full 7 bone choice rib roast from Fry's.  I have it in the walk in to dry age for the next 7-10 days.  I will cut it in half and cook half cook it in the FEC at home for Xmas.  Half for Xmas, the other Half for New Years Eve.  Yum
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« Reply #11 on: December 16, 2011, 10:11:14 pm »

Just found out that I am doing the "Christmas Roast" this year. Guess I will give this method a go. Including the Au jus soaked slices for my "medium well" mother-in-law. Should be fun.

Cool
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« Reply #12 on: December 17, 2011, 12:32:33 am »

Basha's, small end--the more tender portion--$4.97/lb, I believe. And I think Albertson's has 'em for a similar price. Easy to check the weekly ads online. I should be able to afford a 7 to 8 pounder. YUM!
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« Reply #13 on: December 17, 2011, 09:55:43 am »

Albertsons is a heckuva deal @ $3.97 for large end, bone-in USDA Choice rib roast. Limit one.
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