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Early Holiday Dinner, with Friends #8481011 12/20/21 02:37 AM
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Those special friends we see once a week, or a month, or even less frequently than that. Special times when the guys and gals ALL get along!!! Had brownies and ice cream for dessert too!!!

Seasoned and rested the roast in the fridge for 3 days, brought up to room temp today. Cooked low and slow for 5 hours. Can't beat it for a wonderful tender meal!! Meat, roasted red potatoes, broccoli, fantastic salad, and plenty of wine.

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Re: Early Holiday Dinner, with Friends [Re: Blank] #8481020 12/20/21 02:43 AM
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Man how’d you do that roast? In the Oven?

Looks amazing

Re: Early Holiday Dinner, with Friends [Re: Blank] #8481025 12/20/21 02:48 AM
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A thing of beauty ! up up


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Re: Early Holiday Dinner, with Friends [Re: Blank] #8481043 12/20/21 03:00 AM
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I did the roast in the oven. Seasoned and then rested for 3 days in the fridge, then brought up to room temp today leaving it out for 4 hours. Crusted the outside at 450 degrees for 25 minutes, then 2 1/2 hours at 225 degrees. I set my temp alarm for 130 degrees, then pulled the meat, and wrapped for 20 minutes before carving. Comes out perfect. This thermometer is the best I have ever found, for roasts, brisket, and any other meat.

https://www.thermoworks.com/dot/?ut...zOzQnLGQ3mRgpQnRILQhWHrsh8QaAhDDEALw_wcB

Re: Early Holiday Dinner, with Friends [Re: Blank] #8481054 12/20/21 03:06 AM
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Nice!

Re: Early Holiday Dinner, with Friends [Re: Blank] #8481057 12/20/21 03:07 AM
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Is that An eye of round?

Re: Early Holiday Dinner, with Friends [Re: Blank] #8481070 12/20/21 03:17 AM
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No, this was a bone-in prime rib, that I got on sale. See the other posts on prime rib. I prefer to remove the rib bones and do them separately in other dishes, or soups. In an Insta-Pot to tenderize, there is no finer meat with flavor galore!!!

Eye of round is another of my favorite cuts, but can be tough if cooked on high heat or quickly. If you cook it long and slow, so that the collagens break down, it can be amazingly tender. The collagen in the tissue tends to contract and lose moisture, thus resulting in tougher meat. It is a perfect cut for shaving thin, making Philly cheese steak sandwiches or Oriental beef dishes.

Last edited by Blank; 12/20/21 03:18 AM.
Re: Early Holiday Dinner, with Friends [Re: Blank] #8481267 12/20/21 12:09 PM
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That meal sir is a thing of beauty food


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Re: Early Holiday Dinner, with Friends [Re: Blank] #8481366 12/20/21 01:45 PM
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Yum ! up

Re: Early Holiday Dinner, with Friends [Re: Blank] #8481421 12/20/21 02:30 PM
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Nice

Re: Early Holiday Dinner, with Friends [Re: Blank] #8481559 12/20/21 04:25 PM
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First class all the way

Re: Early Holiday Dinner, with Friends [Re: Blank] #8486200 12/25/21 08:10 AM
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Originally Posted by Blank
I did the roast in the oven. Seasoned and then rested for 3 days in the fridge, then brought up to room temp today leaving it out for 4 hours. Crusted the outside at 450 degrees for 25 minutes, then 2 1/2 hours at 225 degrees. I set my temp alarm for 130 degrees, then pulled the meat, and wrapped for 20 minutes before carving. Comes out perfect. This thermometer is the best I have ever found, for roasts, brisket, and any other meat.

https://www.thermoworks.com/dot/?ut...zOzQnLGQ3mRgpQnRILQhWHrsh8QaAhDDEALw_wcB


SAVED


(R-TX) .-- " DOGECOIN TCNN CURL CRLB VFF HEXO OGI SNDL TLRY "

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Re: Early Holiday Dinner, with Friends [Re: Blank] #8486904 12/26/21 04:45 AM
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[Linked Image]

Did prime rib, maple brown sugar glazed carrot and roasted garlic and chive mashed taters.

Also notice difference in reverse sear from OP cook. Mine was done 225 degrees till 120 internal then rested 25 mins and popped back into 500 degree oven for 10 mins. Final internal of 128. Both methods are tried and true but I’m too much of control person in kitchen to do the high heat then let it sit when I can do low and slow till temp and then pop back in to crust for 10 mins. Lol

Re: Early Holiday Dinner, with Friends [Re: Birddogger] #8486907 12/26/21 04:55 AM
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Beautiful, I love it. I do them many different ways, depending on size of roast, general appearance when raw, who I am feeding and how picky some of them are about the degree of doneness. I have never had a bad one though, and almost all are better than you get in a restaurant!!!

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