|
jpbeck1 (November 30, 1999 at 12:00 am)
I used your recipe today (12-31-08) and I have to say WOW-- super easy-- super good meat! When are you going to have your own show? I'd watch it and I hate watching TV. Anyways, thanks for taking the time!Joe Beck Father and husband.
unclefole (November 30, 1999 at 12:00 am)
Rob do you know how to make a meat pie? please make it on one of your shows
cookingfordads (November 30, 1999 at 12:00 am)
Got 2 new ones on the way. probably this week.
Notagoodcook (November 30, 1999 at 12:00 am)
How long would I cook this in a convection oven?
cha0tic (November 30, 1999 at 12:00 am)
are you going to upload any new videos?you have become my favorite internet cook :)
cookingfordads (November 30, 1999 at 12:00 am)
So sorry. I'm always vigilant against over cooking. I guess for really well done it needs to be 160 or above. Here's a listrare - 120medium - 140well done - 160You can see from the video what 120 gets you and I wouldn't call that rare, but we all have different tastes. Send me your address and I'll send you something to make up for it. message me on youtube. again, sorry your guests were disappointed. TBH if people don't like pink meat, I don't make them prime rib. :-) rb
kiddFairfaxx (November 30, 1999 at 12:00 am)
I had a 7.5lb. roast, I seared it for 15 mins. at 450f then roasted it at 325f for about 2-1/5hrs. The temp read 140 when I pulled it out to let it rest. Normally I like mine med. rare, but my dinner guests all prefer med. well to well done. Anyhow even at 140, when I cut into it the center was still quite pink, like I like it. I let it come to room temp. before starting, what do you think happened?
uncjim (November 30, 1999 at 12:00 am)
Rob,The pic is on it's way! Needless to say, the meat was "melt in your mouth" and thoroughly enjoyed by all. I used your horseradish sauce along with an au jus of the drippings, red wine, beef stock, garlic and Kikkoman Teriyaki sauce (got to be Kikkoman). Thanks for helping make me a hero! Jim
cookingfordads (November 30, 1999 at 12:00 am)
You may just need to cook it a little longer next time. 120 degrees is for medium rare like on the video. If you want it more done try 130 or even 140. Every oven is different. As for the toughness, I'm not sure what the problem was. Maybe get your meat at another place. Again, I hope your next attempt goes better. RB
cookingfordads (November 30, 1999 at 12:00 am)
You are so welcome. Glad it worked out. Try some other recipes and let me know how they come out. Merry Christmas. RB |
