Roast beef for eight
- Thread starter Adillo303
- Start date
luvs
'lil Chef
is it beef roast-- if so, my Dad cooks 1/person, including the tots, with the entire roast in one piece.
(if it's another type of meat, could you let us know~)
my school-book calls for a portion size of 6.5-8 ounces of meat per serving after cooking/carving. this is based on cooking for 20-25 people, so the AP weight of the meat is 20 lbs. it makes no mention of having the roast cut into sm. roasts for even cooking, either-
(if it's another type of meat, could you let us know~)
my school-book calls for a portion size of 6.5-8 ounces of meat per serving after cooking/carving. this is based on cooking for 20-25 people, so the AP weight of the meat is 20 lbs. it makes no mention of having the roast cut into sm. roasts for even cooking, either-
JoeV
Dough Boy
I've done standing rib roast for Christmas in the past, and always cooked it in the whole roast. With only 8 people, I would leave it whole. Also, ask the butcher to bone it out then tie it back up. This way you won't have to serve the bone, but you'll have them for snacking and making soup. Also, ask for the cut to be from the smaller rib sections, as I find that to be more tender. I'm also a fan of cooking low & slow, as this allows for more rare cuts from end to end. An electronic thermometer is a real blessing for this fine cut of meat so you don't overcook it.
IMO, the most important thing to remember is to have the roast at room temperature before roasting, and don't go crazy with seasonings. The beef should stand on its own for flavor, so I only season mine with fresh cracked pepper, garlic powder and sprigs of thyme laid on the fat side of the roast. You should get 1.5 to 2 servings per rib, maybe a little less if the sides are light.
I'm going to have to do a standing rib next Christmas. This year we're having Chicken Parmesan with the usual suspects accompanying, but its time to bring back that old favorite.
Enjoy!
IMO, the most important thing to remember is to have the roast at room temperature before roasting, and don't go crazy with seasonings. The beef should stand on its own for flavor, so I only season mine with fresh cracked pepper, garlic powder and sprigs of thyme laid on the fat side of the roast. You should get 1.5 to 2 servings per rib, maybe a little less if the sides are light.
I'm going to have to do a standing rib next Christmas. This year we're having Chicken Parmesan with the usual suspects accompanying, but its time to bring back that old favorite.
Enjoy!
ChowderMan
Pizza Chef
"one rib for two people" isn't far off (my planning) mark qty wise - _but_ it's veddy tricky to slow roast a chunk that small.
I get four ribs as a minimum.
I get four ribs as a minimum.
Adillo303
*****
Hi Luvs - Yes, it is a standing rib roast of beef. Thank You
JOEV - Thank you, good advice all of it. Low and slow. Good idea, How low? How long per pound. Love the seasonings. I had not planned to go overboard, salt, pepper & Garlic. Never thought of the thyme.
ChowderMan - Thank you. Those portions seem to agree with everyone. The last time I did roast beef, they all hit it like a herd of locusts. I am going with 6 ribs and if I get too much, I will relish the left overs.
Et al - I have a bunch of fresh Horseradish in my back yard. I am going to invade with a shovel. I am going to attempt a Horseradish sauce for a side. I have to find a recipe, oo, if anyone has an Idea, please post.
I am just so happy to be able to cook a meal again, I don't want to screw it up.
JOEV - Thank you, good advice all of it. Low and slow. Good idea, How low? How long per pound. Love the seasonings. I had not planned to go overboard, salt, pepper & Garlic. Never thought of the thyme.
ChowderMan - Thank you. Those portions seem to agree with everyone. The last time I did roast beef, they all hit it like a herd of locusts. I am going with 6 ribs and if I get too much, I will relish the left overs.
Et al - I have a bunch of fresh Horseradish in my back yard. I am going to invade with a shovel. I am going to attempt a Horseradish sauce for a side. I have to find a recipe, oo, if anyone has an Idea, please post.
I am just so happy to be able to cook a meal again, I don't want to screw it up.
Adillo303
*****
OK - Now my mouth is watering. See below.
S-L-O-W Cooking Roast Beef
Can you slow cook a roast beef in the oven, for example, at a low temperature for approximately 8 hours? If so, what temperature? If not, why not?
Absolutely, but we can only a provide a rough estimate on how long it will take to cook, so you may have to be pretty flexible about your mealtimes until you settle that question.
Have you ever noticed how the roast beef sliced at a deli is rare to medium-rare almost to the very edge of the meat? That is the result of low-temperature, slow cooking, and it is the standard method for commercial cooking. When you cook meat at a high temperature, 400°F (205°C) and above, the outside dries out and overcooks by the time the center is medium rare. And at that point, the medium-rare area is only about an inch-and-a-half in diameter.
Cook the roast at a moderate temperature, 300°F to 375°F (150°C to 190°C), and the medium-rare area will be larger, but there will still be a substantial portion of overcooked meat on the outside. Cook it at 200°F (95°C) to the same center temperature, and it will be a beautiful medium rare almost to the edge.
Another strong argument for slow roasting is that meats begin to lose water much more rapidly above 120°F (50°C). One study showed that a 6-pound roast lost more than 2 pounds when cooked at 500°F (260°F). Is it any wonder the meat industry relies on slow roasting? It cannot afford to see a third of each product evaporate for the sake of speed.
Now, one argument the people give for roasting at a high temperature is to allow for the formation of a beautiful, flavorful crispy brown crust. Shirley Corriher, author of Cookwise (Canada, UK), and Chris Kimball, publisher of Cook’s Illustrated have come up with a slow-cooking method that also produced a delicious brown crust.
First, they sear all sides of the meat in a hot skillet on top of the stove. They season the roast with a little salt and pepper, place it on a rack in a roasting pan and slip it into a 200°F oven, where it cooks until it reaches an internal temperature of 110°F (45°C). At that point, they turn the oven up to 500°F and continue cooking until the internal temperature of the meat reaches 130°F (55°C), which should take only 10 or 15 minutes more. Raising the temperature after most of the cooking is done gives you a deep brown crust very fast, Corriher says, because protein- and sugar-laden juices that came to the surface during cooking evaporated, leaving a high concentration of proteins and sugars that brown quickly.
Eight hours may be a little long, though, for all but the largest roasts. A roast cooked at 200°F is going to take about twice as long as one roasted at 350°F. But you will really have to rely on your trusty meat thermometer to know when to turn up the heat and when the roast is done. It should rest outside the oven for 20 to 30 minutes before you carve it.
Excerpted from
200 may be a bit cool to my liking, I may go with 225 to 250.
S-L-O-W Cooking Roast Beef
Can you slow cook a roast beef in the oven, for example, at a low temperature for approximately 8 hours? If so, what temperature? If not, why not?
Absolutely, but we can only a provide a rough estimate on how long it will take to cook, so you may have to be pretty flexible about your mealtimes until you settle that question.
Have you ever noticed how the roast beef sliced at a deli is rare to medium-rare almost to the very edge of the meat? That is the result of low-temperature, slow cooking, and it is the standard method for commercial cooking. When you cook meat at a high temperature, 400°F (205°C) and above, the outside dries out and overcooks by the time the center is medium rare. And at that point, the medium-rare area is only about an inch-and-a-half in diameter.
Cook the roast at a moderate temperature, 300°F to 375°F (150°C to 190°C), and the medium-rare area will be larger, but there will still be a substantial portion of overcooked meat on the outside. Cook it at 200°F (95°C) to the same center temperature, and it will be a beautiful medium rare almost to the edge.
Another strong argument for slow roasting is that meats begin to lose water much more rapidly above 120°F (50°C). One study showed that a 6-pound roast lost more than 2 pounds when cooked at 500°F (260°F). Is it any wonder the meat industry relies on slow roasting? It cannot afford to see a third of each product evaporate for the sake of speed.
Now, one argument the people give for roasting at a high temperature is to allow for the formation of a beautiful, flavorful crispy brown crust. Shirley Corriher, author of Cookwise (Canada, UK), and Chris Kimball, publisher of Cook’s Illustrated have come up with a slow-cooking method that also produced a delicious brown crust.
First, they sear all sides of the meat in a hot skillet on top of the stove. They season the roast with a little salt and pepper, place it on a rack in a roasting pan and slip it into a 200°F oven, where it cooks until it reaches an internal temperature of 110°F (45°C). At that point, they turn the oven up to 500°F and continue cooking until the internal temperature of the meat reaches 130°F (55°C), which should take only 10 or 15 minutes more. Raising the temperature after most of the cooking is done gives you a deep brown crust very fast, Corriher says, because protein- and sugar-laden juices that came to the surface during cooking evaporated, leaving a high concentration of proteins and sugars that brown quickly.
Eight hours may be a little long, though, for all but the largest roasts. A roast cooked at 200°F is going to take about twice as long as one roasted at 350°F. But you will really have to rely on your trusty meat thermometer to know when to turn up the heat and when the roast is done. It should rest outside the oven for 20 to 30 minutes before you carve it.
Excerpted from
200 may be a bit cool to my liking, I may go with 225 to 250.
lilbopeep
🌹 Still trying to get it right.
I am glad you are cooking again Andy. LOL Your dinner sound fantastic. I love prime rib. I googled Horseradish Sauce Recipes and have 3 listed below with the "Inserted from" link back URL's in case you want to check the sites. Hope this helps.
Horseradish Sauce Recipes:
Ingredients
Mix ingredients together. Serve as a sauce for steak or pork.
Makes about 1/2 a cup.
Inserted from <http://simplyrecipes.com/recipes/horseradish_sauce/>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Original Recipe Yield 8 servings
Ingredients
Directions
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yield: 1 cup
Inserted from <http://www.foodnetwork.com/recipes/ina-garten/beef-and-horseradish-sauce-sandwich-recipe/index.html>
Horseradish Sauce Recipes:
Ingredients
- 3 Tbsp prepared horseradish (here's how to make prepared horseradish)
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1 Tbsp mayonnaise
- 1 Tbsp chopped chives or the greens of a green onion
Mix ingredients together. Serve as a sauce for steak or pork.
Makes about 1/2 a cup.
Inserted from <http://simplyrecipes.com/recipes/horseradish_sauce/>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Original Recipe Yield 8 servings
Ingredients
- 2 tablespoons prepared horseradish
- 1 tablespoon cider vinegar
- 1 teaspoon dry mustard
- 3 tablespoons reduced-fat mayonnaise
- 1/8 teaspoon ground red pepper
- 1/2 cup nonfat sour cream
Directions
- In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- 3/4 cup good mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/2 tablespoon prepared horseradish
- 2 tablespoons sour cream
- Kosher salt
Yield: 1 cup
Inserted from <http://www.foodnetwork.com/recipes/ina-garten/beef-and-horseradish-sauce-sandwich-recipe/index.html>
CaliforniaCook
Banned
Hi, Andy. Here's a link to Lawry's prime rib & whipped cream horseradish recipes. Their prime rib dinners rock!!!
http://www.lawrysonline.com/lawrys-primerib/beverly-hills/all-recipes
http://www.lawrysonline.com/lawrys-primerib/beverly-hills/all-recipes
Adillo303
*****
Thank you peeps
Thank You CaliforniaCook
I never thought that I would have so much variety to choose from for the horseradish. I have a bunch growing in my back yard, in fact, it is taking over the yard, LOL. I never got beyond making the prepared horseradish. Now, I have a bunch of variety.
Thank You CaliforniaCook
I never thought that I would have so much variety to choose from for the horseradish. I have a bunch growing in my back yard, in fact, it is taking over the yard, LOL. I never got beyond making the prepared horseradish. Now, I have a bunch of variety.
I would cook it whole. If you cook two smaller roasts, you will end up with 4 end cuts, not two, and, by my standards, the end cuts are overdone.
Also, you are dealing with a hundred dollar piece of meat. I would not consider cooking it without a 20 dollar outside the oven probe thermometer.
Also, you are dealing with a hundred dollar piece of meat. I would not consider cooking it without a 20 dollar outside the oven probe thermometer.
Mama
Queen of Cornbread
This prime rib recipe looks really easy and absolutely WONDERFUL!
http://www.youtube.com/watch?v=NUQ49SoteE0&feature=player_embedded
http://www.youtube.com/watch?v=NUQ49SoteE0&feature=player_embedded
Very interesting video, Mama!
I have a nice small rib roast for my Dad, stepmother and me. I was thinking of doing the old TNT Joy of Cooking technique, but maybe I'll try this one!
Andy, I am wanting to make a white horseradish sauce for my roast, too.
Should we move those recipes to a new thread for the sauce?
Lee
I have a nice small rib roast for my Dad, stepmother and me. I was thinking of doing the old TNT Joy of Cooking technique, but maybe I'll try this one!
Andy, I am wanting to make a white horseradish sauce for my roast, too.
Should we move those recipes to a new thread for the sauce?
Lee
Adillo303
*****
Thank you BigJim, Cooksie, Qsis & Mama. I will see if I can scare up an outside the oven thermometer. I had a Williams Sonoma one that has gone to the happy hunting ground. I do have a Thermopen. Maybe the Williams Sonoma might come back for a guest show. I do firmly believe that temp is the key.
I don't think the ground is too hard to prevent digging up horseradish. I am looking forward to that.
I don't think the ground is too hard to prevent digging up horseradish. I am looking forward to that.
I've made this Horseradish Sauce before for prime rib. Easy and everyone liked it.
Lee
Horseradish Dipping Sauce
1/2 cup sour cream
2 T horseradish
2 teas white pepper (I may use less than that!)
2 teas Worcestershire sauce
Mix all and chill.
Lee
Horseradish Dipping Sauce
1/2 cup sour cream
2 T horseradish
2 teas white pepper (I may use less than that!)
2 teas Worcestershire sauce
Mix all and chill.
Last edited:
Adillo303
*****
The finale - Christmas dinner.
I thought some of you might enjoy the reality series - "The saga of the roast beef."
Friday
All went pretty well. We went grocery shopping. As someone posted earlier, five ribs of Black Angus beef was about $95.00. Joy of joy, My club card took $30.00 off.
Saturday night
I started tow loaves of NY Times Bread. One plain and one with some Herbs Du Provence.
Sunday
The day is here. Up at 5:00 flip the NYT bread and leave it for two hours. Had breakfast. Made out the schedule:
6:00 - Flip the bread.
7:30 - Heat oven to 450 and put in the pots to bake the bread.
8:00 - 9:00 - Bake bread.
9:00 - Lower oven to 200 rub the roast and put it in.
In the middle here all is going well. The beef is cooking as planned. Temperature rising slowly. Staying fairly uniform.
About 12:00 the hiccups start.
I peeled the potatoes and turnips and put them in pots under water. I planned to cook them just before serving.
Throw the peels in the trusty disposal and turn it on. WHOA! What is happening here? Dink is filling with water nothing is going down. Grab my trusty plunger. Nothing happening. Set the plunger to pull back to the sink a couple pumps and I am back in business. At least that is what I thought.
A little time goes by and DW mentions that she hears a gurgling sound in the basement. I wander down to see what is up with that. Several years ago, I put all the water using appliances on a masserator that chews up solids and pumps the result up to above ground level and across the house to the sewer. This has saved numerous backfeeds from the city sewer into my house. Well the camode is gurgling and full of, you guessed it, potato peals. I check the horizontal pipe that drains the kitchen sink and the masserator and it is plugged solid. Great Off to get the snake and clean out the pipe. An hour and a half of plumber duty later and I am back in the chef business. LOL
The dinner company was an hour and a half late so, I shut the oven down to avoid overcooking the beef. By the time they got here and I started the oven back up the temp was dead even throughout the roast. It ended up more done than I would have liked, but it was very juicy and tender. I can wholeheartedly recommend the slow cooking idea. Best big roast ever. The guests, well, all of it is gone, I guess they liked it.
Thank you to all at NCT that shared ideas and recipes. I know that I also got the mashed turnips and caramelized onions her too. Without your help, I cannot believe that dinner would have been as good.
I thought some of you might enjoy the reality series - "The saga of the roast beef."
Friday
All went pretty well. We went grocery shopping. As someone posted earlier, five ribs of Black Angus beef was about $95.00. Joy of joy, My club card took $30.00 off.
Saturday night
I started tow loaves of NY Times Bread. One plain and one with some Herbs Du Provence.
Sunday
The day is here. Up at 5:00 flip the NYT bread and leave it for two hours. Had breakfast. Made out the schedule:
6:00 - Flip the bread.
7:30 - Heat oven to 450 and put in the pots to bake the bread.
8:00 - 9:00 - Bake bread.
9:00 - Lower oven to 200 rub the roast and put it in.
In the middle here all is going well. The beef is cooking as planned. Temperature rising slowly. Staying fairly uniform.
About 12:00 the hiccups start.
I peeled the potatoes and turnips and put them in pots under water. I planned to cook them just before serving.
Throw the peels in the trusty disposal and turn it on. WHOA! What is happening here? Dink is filling with water nothing is going down. Grab my trusty plunger. Nothing happening. Set the plunger to pull back to the sink a couple pumps and I am back in business. At least that is what I thought.
A little time goes by and DW mentions that she hears a gurgling sound in the basement. I wander down to see what is up with that. Several years ago, I put all the water using appliances on a masserator that chews up solids and pumps the result up to above ground level and across the house to the sewer. This has saved numerous backfeeds from the city sewer into my house. Well the camode is gurgling and full of, you guessed it, potato peals. I check the horizontal pipe that drains the kitchen sink and the masserator and it is plugged solid. Great Off to get the snake and clean out the pipe. An hour and a half of plumber duty later and I am back in the chef business. LOL
The dinner company was an hour and a half late so, I shut the oven down to avoid overcooking the beef. By the time they got here and I started the oven back up the temp was dead even throughout the roast. It ended up more done than I would have liked, but it was very juicy and tender. I can wholeheartedly recommend the slow cooking idea. Best big roast ever. The guests, well, all of it is gone, I guess they liked it.
Thank you to all at NCT that shared ideas and recipes. I know that I also got the mashed turnips and caramelized onions her too. Without your help, I cannot believe that dinner would have been as good.
Cooksie
Well-known member
It all worked out, and that's what counts! I had a stopped up sink while preparing Thanksgiving dinner one time...Not Fun.
While I was watching tv last night, a show called Food Attack came on. I immediately thought about you. It was about a woman who ate too much fresh horseradish (she ate a bunch, so much that it became toxic), and got really sick
.
While I was watching tv last night, a show called Food Attack came on. I immediately thought about you. It was about a woman who ate too much fresh horseradish (she ate a bunch, so much that it became toxic), and got really sick
.
JoeV
Dough Boy
GLad your dinner turned out as well as it did. You can never depend on friends and relatives to show up on time, which is why they probably don't get invited very often.
As a Handyman who has pretty much seen it all, I will say that I hate garbage disposals, particularly residential ones. I have cleaned out more drain lines than you can shake a stick at, and the results prove the disposal just pushes big chunks of food into small pipes. They R good for my business, but I will not permit DW use ours. We scrape plates and pans to the garbage can, then rinse the balance down the drain. If I had my way, I would remove the unit from under our sink. It is not needed, IMHO. If it cannot get stuck between your teeth, it does not belong in the disposal.
As a Handyman who has pretty much seen it all, I will say that I hate garbage disposals, particularly residential ones. I have cleaned out more drain lines than you can shake a stick at, and the results prove the disposal just pushes big chunks of food into small pipes. They R good for my business, but I will not permit DW use ours. We scrape plates and pans to the garbage can, then rinse the balance down the drain. If I had my way, I would remove the unit from under our sink. It is not needed, IMHO. If it cannot get stuck between your teeth, it does not belong in the disposal.
Adillo303
*****
All IS well that ends well. Thank you for thinking of me Cooksie.
Joe - I cannot debate the pro and con of a disposal. I only have this one to go by. The same pipe that clogged is the same one that clogged before I put the disposer in. It is about 6 feet and probably more horizontal than it should be. After that, it is a straight drop into the sewer pipe. Since I am going to redo the room anyway, I might just angle that pipe at a 45 degree angle and put it behind a wall. That is the only pipe that I have ever had clog in the house.
There was once a drain pipe in the bathroom that ran dead level for about 5 feet. I made that one go away.
Joe - I cannot debate the pro and con of a disposal. I only have this one to go by. The same pipe that clogged is the same one that clogged before I put the disposer in. It is about 6 feet and probably more horizontal than it should be. After that, it is a straight drop into the sewer pipe. Since I am going to redo the room anyway, I might just angle that pipe at a 45 degree angle and put it behind a wall. That is the only pipe that I have ever had clog in the house.
There was once a drain pipe in the bathroom that ran dead level for about 5 feet. I made that one go away.
cookingirl
New member
no potato peels in garbage disposal!!! a no-no
Cooksie
Well-known member
Green onion tops is what clogged my sink. They have that sort of slimy inside that just balls up and doesn't grind up in the disposal. You should have heard the sermon that I got.....never again
.
Adillo303
*****
Adillo303
*****
Just a note ) I am really kidding.g.
I am my own plumber, electrician, cook and carpenter. Therefore, if I screw it up, I get to fix it.
Sometimes, (pronounced often), I take liberties with stuff and mess myself up.
Another dinner aside, one of the guests, my DIL, brought the sweet potato cascerole. She asked when she could rehearing it. I told her at what time the oVEn was available for reheats.
The Schedule worked perfectly. Everything hit the table in unison.
I am my own plumber, electrician, cook and carpenter. Therefore, if I screw it up, I get to fix it.
Sometimes, (pronounced often), I take liberties with stuff and mess myself up.
Another dinner aside, one of the guests, my DIL, brought the sweet potato cascerole. She asked when she could rehearing it. I told her at what time the oVEn was available for reheats.
The Schedule worked perfectly. Everything hit the table in unison.