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Maybe you'll have luck with the supermarkets for a good quality cut - but I was suggesting looking around town for a specialty butcher shop where all they do is meats.
For leftovers in my family it's usually a repeat dinner #2 using the (gasp) microwave, or cold sandwiches or a hot sandwich on a roll with grilled onions, melted cheese, maybe some horseradish.
Omelets are *killer* with diced roast beef, green onion & tomato, cheddar cheese.
Even quesadillas with diced roast beef and cheese are good with fresh salsa & guacamole.
I see what you were referring to. In this day and age, butcher shops seem very hard to find. I have lived in my current location for 30 years, and I don't know of such shop around. I would have to google.
The next day kids wanted to eat the leftover for lunch. I microwaved it, and baked potato to go with it. The meat was still great to eat! Flavor is still there, just that meat is further cooked a bit but still pink. Very much like sandwich meat at the deli shop.
Baked potato turned out well also. Salt & pepper, butter, Mexian style cheese mix, and sour cream on top. They taste great but just way too long to bake.....
Maybe I'm misunderstanding, but are you saying it rested in the oven?
Yes I let it sit in the oven, but the oven door was open and temp was brought down to just slightly above room temperature.
I was trying to see if I can keep the crust a little warm as well, as I remember that's how they serve it.
But now that I think about it, restaurants must have cooked it another way, because the ones I had (House of Prime Rib in San Francisco), their "crust" is wet and soft, not dry and hard like with this baking method. Maybe their cooking method allows them to keep the whole piece of meat warm inside and out...
Leftovers: slice a nice thick cut of meat. heat a heavy frying pan up smoking hot. Sprinkle some salt in the pan, drop the slice of meat in and sear on both sides to warm the meat. Microwave the leftover baked potatoes..
option 2: get a really nice loaf of artisan San Fransisco style sour dough bread and a good ripe avocado. Make a sandwich of cold thin sliced beef, avocado, and some good mayonnaise. This is nice with baked potato salad to use up the leftover potatoes. Also extra good with french fries.
Thank you for your help and encouragement. My last few rounds of prime rib roasting have been pretty successful. Guests loved them and could not have enough.
It's of course far from perfect. I want to now try to perfect it to the way I want it. Specifically, I want to tackle this one area: the pinkness.
My wife demands that the meat not be too pink (forget about red) because of the kids. She is potentially overly safety-conscious, but I comply. She would like the rib to be uniformly light pink.
I put together a comparison between my homemade prime rib, and that from House of Prime Rib of SF, a very famous rib place. I know the pro's looks better on many fronts -- the meat looks more intact and bouncy, and looks more juicy (but mine did not yet have au jus poured on it). If you just focus on the pinkness of the meat, the pro's is uniform across the core; while mine had patches in the center that is darker pink and an outer ring that is lighter pink.
I bet many will say it's not big deal/that's not even close to being red, but wife wants it. So, what can be done to achieve the pro's result?
Just to refresh, I used the method of 500F for 5 minutes per pound, then 2 hours with oven turned off. (I later found that my Viking stove leaks heat, so I am going back to the consistent low-heat method; but that's another topic for another day.)
Season roast salt pepper garlic
Bring roast to room temp
Place in oven ( if none in. Bone side down) uncovered
Roast 15-18 mins per pound check internal temp
Remove at 126/128 f. And let set on counter for 20 minutes
This is for medium rare the roast will continue to cook on counter
At no time do you cover roast with tinfoil
Usually figure 1/2 lb servings for boneless and
1lb per person bone in ( weight of roast)
If ordering from a favorite butcher shop or store
Call and special order roast - if none in ask them to “ bone & tie” for easier carving
They will separate the bone off and tie back on
You will get the flavor of the bone when cooking
But once done cooking just cut the string/ twine
And lift off bones and slice
The more rare slices will be towards the middle
Of the roast
Top three beef grades are prime choice and select
Choice will be much less expensive than prime yet
Still very good
Even tho most call a rib eye roast prime rib - most are sold choice grade
A standing rib roast is also a bone in rib eye
Roast
I have sold thousands of rib roasts - the quick sear and back the temp
Off became popular 15-20 yrs ago
If you want something simple I don’t recommend this - not all ovens cook
The same. And it’s an expensive roast to experiment with
I’ve had many ladies coming back to complain when I use to recommend
The high sear at first
Several years ago I was in the same shoes. Had no idea how to do it, and didn't want to ruin $50 worth of beef.
Someone on CD Food suggested this link - worked perfect from the first go. The linked recipe for Yorkshire pudding was the same - perfect from the first time.
Preheat the oven to 500 degrees. Heavily pepper and rub the roast with sea salt.
Place the uncovered rib roast bone side down and leave it on for 5 minutes per pound. Then cut off the oven. Leave the roast uncovered in the oven for 2 hours.
Remove from the oven and slice--perfectly medium rare rib roast.
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