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Non-traditional Thanks Giving dinner

Roulette Man
Roulette Man
Dec 1, 2014
11:34pm
Block User
Quote
Originally posted by: Boilerman
Roulette Man, since I'm a rookie at making horseradish sauce, I'd like to ask a question. Do you use sour creme or creme fraische and why? This was my first try and I liked the creme fraische and, of course, it's more fattening. Also, have you ever adjusted when you add the wine vinegar and, if so, have you found that this greatly effects the nasal clearing "heat" of the sauce?

I'm going to give this another try at Christmas. Thanks.


Quote
Originally posted by: Roulette Man
The two turkey dinner days (Thanksgiving and Christmas) are too close to each other. Have never substituted the turkey for Thanksgiving but have had Prime Rib and other meals on Christmas. Love both.

By the way I love horseradish with my prime rib. I know of a few who think people are nuts to eat beef with a little bit of horseradish sauce. We in turn think those same people are nuts.

I use non-sweetened whipped cream. It is lighter than the sour cream. I have never tried creme fraische, but that sounds great.
Boilerman
Boilerman
Dec 2, 2014
12:31am
Block User
First, pull the meat out of the fridge let it sit a room temperature for about 3 hours.

Rub it Liberally with a high smoke point cooking oil. Please understand that extra virgin olive oil (for example) has a high smoke point, while other grades of olive oil have a very low smoke point. Peanut is good. Even with you have the right oil, you will still experience plenty of smoke and will need to air the house out.

Once the meat is oiled up, sear all sides of the outside of the roast over high medium heat in a heavy skillet (cast iron works great if you have one). Put the meat onto the skillet, press it firmly onto the pan, and let it sit unmoved for about 60 seconds, then roll to the next side and repeat until all possible sides are done. Once all seared, let it cool so you can rub it, and preheat your oven to 250 degrees.

When it comes to cooking, I've tried various methods. I liked my last try so here's what I did.

I love a rub, but most homemade recipes for rubs call for about 10 various spices. Instead of spending $40 on these spices, I purchase a premixed pure/natural spice package made specifically for BEEF (about $4). I like a brand called Lysanders which is available in my local store, but I'm certain that are other good brands available where you live. Rub this meat VERY LIBERALLY with your spice rub.

When you have an expensive hunk of meat, you need a meat thermometer ($5 - $30 at Wal-Mart). Stick this thermometer into the MIDDLE of your roast. Put the standing rib roast into the oven "fat cap" up, so the fat will drip and marinade the roast during cooking. A roast of about 6 pounds will take maybe 2.5 hours. Pull it out of the oven when it hits 133 degrees for medium rare, and LET IT REST FOR 15 MINUTES. This is more important than most folks understand.

Hey, I'm far from an expert. I you have a few minutes, there are some nice Youtube videos that can make things more understandable. Words like "rub liberally" with spices is difficult to accurate convey, but a video does the job. Just type in "standing rib roast", and you'll find a bunch of nice videos.

Happy cooking and happier eating!




Quote
Originally posted by: jatki99
Hey boilerman I just got a nice standing roast and was wondering how you made yours. Did you use any marinade or anything?


Roulette Man
Roulette Man
Dec 2, 2014
12:50am
Block User
I have a Weber smoker ( a big one). I keep on seeing recipes for smoking prime rib. I can picture it as either being awesome or awful The one thing I learned in a course is that beginners over-smoke their meat. After a certain point, you should put foil over it and just continue the cooking process with no further smoking taking place. I completely endorse your "let the meat rest" for a period of time before cutting.
jatki
jatki
Dec 2, 2014
3:21am
Block User
Quote
Originally posted by: Boilerman
First, pull the meat out of the fridge let it sit a room temperature for about 3 hours.

Rub it Liberally with a high smoke point cooking oil. Please understand that extra virgin olive oil (for example) has a high smoke point, while other grades of olive oil have a very low smoke point. Peanut is good. Even with you have the right oil, you will still experience plenty of smoke and will need to air the house out.

Once the meat is oiled up, sear all sides of the outside of the roast over high medium heat in a heavy skillet (cast iron works great if you have one). Put the meat onto the skillet, press it firmly onto the pan, and let it sit unmoved for about 60 seconds, then roll to the next side and repeat until all possible sides are done. Once all seared, let it cool so you can rub it, and preheat your oven to 250 degrees.

When it comes to cooking, I've tried various methods. I liked my last try so here's what I did.

I love a rub, but most homemade recipes for rubs call for about 10 various spices. Instead of spending $40 on these spices, I purchase a premixed pure/natural spice package made specifically for BEEF (about $4). I like a brand called Lysanders which is available in my local store, but I'm certain that are other good brands available where you live. Rub this meat VERY LIBERALLY with your spice rub.

When you have an expensive hunk of meat, you need a meat thermometer ($5 - $30 at Wal-Mart). Stick this thermometer into the MIDDLE of your roast. Put the standing rib roast into the oven "fat cap" up, so the fat will drip and marinade the roast during cooking. A roast of about 6 pounds will take maybe 2.5 hours. Pull it out of the oven when it hits 133 degrees for medium rare, and LET IT REST FOR 15 MINUTES. This is more important than most folks understand.

Hey, I'm far from an expert. I you have a few minutes, there are some nice Youtube videos that can make things more understandable. Words like "rub liberally" with spices is difficult to accurate convey, but a video does the job. Just type in "standing rib roast", and you'll find a bunch of nice videos.

Happy cooking and happier eating!




Quote
Originally posted by: jatki99
Hey boilerman I just got a nice standing roast and was wondering how you made yours. Did you use any marinade or anything?



Thanks Boiler, I was thinking of searing it off on all sides, I usually do that with any big hunks of meat anyway(london broil, etc) anyway so glad to hear you endorse it.. I use to do a lot of different rubs and I have cabinet full of different ones but you know what, lately I;ve just been doing a simple salt and pepper with maybe a little garlic powder thrown in lately and have had pretty good results. Sometimes simpler is better?
I do have an irom skillet, use it all the time and I'm gonna do do just like you said, sear it off and slow roast, low temp. As far as resting, for the longest time I kinda ignored that and never let meat rest very long. Huge mistake. Especially with big or thick cuts of meat. Can't overstate the importance of letting the meat rest for an appropriate amount of time.

Thanks Boiler, let ya know how it turns out. I'm looking forward to tomorrow night dinner, now I gotta figure out what to have with it.

Boilerman
Boilerman
Dec 2, 2014
4:00am
Block User
I can't wait to go to Joe's Butcher in Carmel, IN for my Christmas roast. I'm going to do a similar meal as my Thanksgiving meal, but I'm going to add a few things, and try to nail the few things that I had near misses on. For Christmas I'm going with "bone in". My son picks up his venison (he shot a deer) on Friday, and that'll be part of our Christmas meal. He's 21 years old and proud of his kill, so we'll want to eat some in celebration.

Let me know how your roast works out. Have you ever considered either Hollandaise or horseradish sauce to add a twist to the beef? As you say though, sometimes simpler is better.


Quote
Originally posted by: jatki99
Quote
Originally posted by: Boilerman
First, pull the meat out of the fridge let it sit a room temperature for about 3 hours.

Rub it Liberally with a high smoke point cooking oil. Please understand that extra virgin olive oil (for example) has a high smoke point, while other grades of olive oil have a very low smoke point. Peanut is good. Even with you have the right oil, you will still experience plenty of smoke and will need to air the house out.

Once the meat is oiled up, sear all sides of the outside of the roast over high medium heat in a heavy skillet (cast iron works great if you have one). Put the meat onto the skillet, press it firmly onto the pan, and let it sit unmoved for about 60 seconds, then roll to the next side and repeat until all possible sides are done. Once all seared, let it cool so you can rub it, and preheat your oven to 250 degrees.

When it comes to cooking, I've tried various methods. I liked my last try so here's what I did.

I love a rub, but most homemade recipes for rubs call for about 10 various spices. Instead of spending $40 on these spices, I purchase a premixed pure/natural spice package made specifically for BEEF (about $4). I like a brand called Lysanders which is available in my local store, but I'm certain that are other good brands available where you live. Rub this meat VERY LIBERALLY with your spice rub.

When you have an expensive hunk of meat, you need a meat thermometer ($5 - $30 at Wal-Mart). Stick this thermometer into the MIDDLE of your roast. Put the standing rib roast into the oven "fat cap" up, so the fat will drip and marinade the roast during cooking. A roast of about 6 pounds will take maybe 2.5 hours. Pull it out of the oven when it hits 133 degrees for medium rare, and LET IT REST FOR 15 MINUTES. This is more important than most folks understand.

Hey, I'm far from an expert. I you have a few minutes, there are some nice Youtube videos that can make things more understandable. Words like "rub liberally" with spices is difficult to accurate convey, but a video does the job. Just type in "standing rib roast", and you'll find a bunch of nice videos.

Happy cooking and happier eating!




Quote
Originally posted by: jatki99
Hey boilerman I just got a nice standing roast and was wondering how you made yours. Did you use any marinade or anything?



Thanks Boiler, I was thinking of searing it off on all sides, I usually do that with any big hunks of meat anyway(london broil, etc) anyway so glad to hear you endorse it.. I use to do a lot of different rubs and I have cabinet full of different ones but you know what, lately I;ve just been doing a simple salt and pepper with maybe a little garlic powder thrown in lately and have had pretty good results. Sometimes simpler is better?
I do have an irom skillet, use it all the time and I'm gonna do do just like you said, sear it off and slow roast, low temp. As far as resting, for the longest time I kinda ignored that and never let meat rest very long. Huge mistake. Especially with big or thick cuts of meat. Can't overstate the importance of letting the meat rest for an appropriate amount of time.

Thanks Boiler, let ya know how it turns out. I'm looking forward to tomorrow night dinner, now I gotta figure out what to have with it.


jatki
jatki
Dec 2, 2014
8:02am
Block User
I think I've dipped my PR in horsey sauce once at a restaurant, and wasn't impressed at least it wasn't very memorable. I do like horseradish sauce so I think I may give it a try, what the hell. Deciding whjat sides to have right now. I'll let you know how it ends up.
chefantwon
chefantwon
Dec 2, 2014
8:52am
Block User
Last year we had meatloaf and pot roast at my aunts house. Although I did make a turkey breast and froze it for the next 8 months. Got to love those seal a meals...
Boilerman
Boilerman
Dec 2, 2014
9:02am
Block User
I'm hungry.


Quote
Originally posted by: jatki99
I think I've dipped my PR in horsey sauce once at a restaurant, and wasn't impressed at least it wasn't very memorable. I do like horseradish sauce so I think I may give it a try, what the hell. Deciding whjat sides to have right now. I'll let you know how it ends up.


Boilerman
Boilerman
Dec 2, 2014
10:43pm
Block User
Thanks Giving day I enjoyed a traditional meal at a friends, and I fully enjoyed it. As mentioned before, I'm quite comfortable with any non-traditional meal of celebration, and a good "meatloaf and pot roast" would make me very happy. Thanks Chef.


Quote
Originally posted by: chefantwon
Last year we had meatloaf and pot roast at my aunts house. Although I did make a turkey breast and froze it for the next 8 months. Got to love those seal a meals...


chefantwon
chefantwon
Dec 4, 2014
7:44am
Block User
Quote
Originally posted by: Boilerman
Thanks Giving day I enjoyed a traditional meal at a friends, and I fully enjoyed it. As mentioned before, I'm quite comfortable with any non-traditional meal of celebration, and a good "meatloaf and pot roast" would make me very happy. Thanks Chef.


Quote
Originally posted by: chefantwon
Last year we had meatloaf and pot roast at my aunts house. Although I did make a turkey breast and froze it for the next 8 months. Got to love those seal a meals...


Her meatloaf is ok but I like a bit more seasoning. Garlic and onions...
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