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Old 12-26-2008, 04:25 AM   #1
Larry Wolfe
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Default Christmas Rib Roast

This is our traditional Christmas dinner. This is an 11lb CAB bone in rib roast. I made a paste with worcestershire, fresh minced garlic, kosher salt and fresh cracked pepper. Brought to room temperature and cooked at 200º until the internal temperature hit 128º, then tented with foil and let rest for 1 hour before serving. The temperature rose 1º and stayed at 129º until served.


This first pic will give you guys a chuckle.....hopefully these are not the sazme ones they use for poultry, I think 180º rib roast would be unedible! Needless to say it was removed prior to cooking. Did anyone elses rib roast have a pop up timer in it?

Last edited by Larry Wolfe; 12-26-2008 at 04:47 AM..
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Old 12-26-2008, 04:36 AM   #2
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Are those cows born with the pop up timer? Nice looking meat bro!
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Old 12-26-2008, 07:59 AM   #3
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Looks wonderful but too rare for me
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Old 12-26-2008, 10:49 AM   #4
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Now that's how it's done! Good job!
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Old 12-26-2008, 10:51 AM   #5
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Excellent pron. Nice looking meal.

I love the color of the meat, you done real good.
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Old 12-26-2008, 11:24 AM   #6
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Now, that's a fine looking rib roast. I would be glad to have a couple slices of that on my plate.
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Old 12-26-2008, 12:13 PM   #7
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Quote:
Originally Posted by River City Smokehouse View Post
Are those cows born with the pop up timer? Nice looking meat bro!
I was wondering the same thing
what do you have to feed a cow to get it to
grow pop up timers
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Old 12-26-2008, 12:14 PM   #8
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Good looking eats for sure I love the color
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Old 12-26-2008, 12:22 PM   #9
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Quote:
Originally Posted by Nitrofly View Post
I was wondering the same thing
what do you have to feed a cow to get it to
grow pop up timers
Even sader than just the fact they're putting the timers in meat is they are using the wrong ones to boot! For the general public that probably uses these as a guide, the grocer is putting a 'poultry' timer that is set to pop up at 180. I wonder how many dinners have been ruined by these?

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138S 138F/59C Yellow Steak, Beef-Med. Rare, Fish
145S 145F/62C Orange Steak-Med., Ham under 4 lbs. (precooked)
160S 160F/69C Green Pork - Med., Lamb - Med.
165S 165F/73C Blue Lamb - Med. Rare under 4 lbs., Beef-Med. 4-5 lbs., Beef - Med. Well under 4 lbs., Turkey Breast under 5 lbs., Pork Roast - Med. under 4 lbs.
180S 180F/82C Red Lamb - Well under 4 lbs., Pork Roast Bnls. under 4 lbs., Turkey Breast 3-7 lbs., Turkey Roast under 5 lbs.
185S 185F/85C White Roasting Chickens, White/Dark Turkey Roast
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165L 165F/73C Blue Turkey Breast 3-7 lbs., Beef-Med. Rare 7-10 lbs., Beef-Well Done under 4 lbs., Veal, Meat Loaf, Pork Roast-Med. 4-8 lbs.
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Old 12-26-2008, 02:15 PM   #10
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Larry - how long did your 11lb roast take to cook @ 200º? I have a 10lb roast that needs to hit the oven soon and would love to get it to come out looking like yours did.
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Old 12-26-2008, 02:27 PM   #11
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Quote:
Originally Posted by Leeper View Post
Larry - how long did your 11lb roast take to cook @ 200? I have a 10lb roast that needs to hit the oven soon and would love to get it to come out looking like yours did.
It took right around 6 hours and I did not open the door once.
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