Another Rib Roast

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
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Bealeton
This is our traditional Christmas dinner. We're having a couple people over tonight, so we're going with an 11lber. Made a paste with about 1/2 cup fresh minced garlic, 1/2 cup Kosher salt and 1/2 cup fresh cracked pepper. Splashed worcestershired all over the roast and then spread the paste over, let come to room temp and it's been in a 200º oven since 10am. Going to pull at 130º.

Did anyone else's rib roast have a pop up timer in it? Unbelievable!
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Looks great so far, Larry! No, I've never seen a pop-up timer on a rib roast. Wonder when it set to pop up?
 
I've read where alot of people eat ribs roast for Christmas dinner but did not realize that is was that big. Most in the south still do hams, trukey(smoked or fried)and dressing. Alot like a Thanksgivng dinner. Had did yours turn out Larry. Good as usual I'm sure.
 
Griff said:
Oven? What no fire involved? :shock: :D :D

Nope, I don't care for smokey rib roasts for some reason, just prefer the natural goodness.

This roast turned out great. Cooked in the oven at 200º for 6.5 hrs and pulled at 130º. Served this with horseradish and aujus that wasn't in the picture.

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lantern said:
:LOL: :LOL: :LOL: :LOL:

For some reason the pop-up thermo tickled me to no end.

Good thing I finished my coffee for I saw this. I'd got it all over my laptop
:LOL: Looks good Big Guy
 
The roast looks perfect. I smoked mine at 250* trying to get the pink throughout but fell a little short, but now I know - it's 200* next time. Thanks for the pics.
 
The pop up timers are set to pop at 140*, mine had one also. Now I always take my temp from the middle of the roast. The pop up timers are only about an inch long, seems strange to me! Yours came out looking great Larry! Did you go by the pop up? ;)
 
Nick Prochilo said:
The pop up timers are set to pop at 140*, mine had one also. Now I always take my temp from the middle of the roast. The pop up timers are only about an inch long, seems strange to me! Yours came out looking great Larry! Did you go by the pop up? ;)

No, I pulled it out prior to cooking. The pop up timer that was in this roast was not set to go off at 140º based on the color code it would go off at 180º, see below.

Product Number Activation Temperature Button Head Color Application
138S 138°F/59°C Yellow Steak, Beef-Med. Rare, Fish
145S 145°F/62°C Orange Steak-Med., Ham under 4 lbs. (precooked)
160S 160°F/69°C Green Pork - Med., Lamb - Med.
165S 165°F/73°C 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 180°F/82°C Red Lamb - Well under 4 lbs., Pork Roast Bnls. under 4 lbs., Turkey Breast 3-7 lbs., Turkey Roast under 5 lbs.
185S 185°F/85°C White Roasting Chickens, White/Dark Turkey Roast
203S 203°F/95°C White Duck, Geese, Capons
138L 138°F/59°C Yellow Beef-Med. Rare, Fish
145L 145°F/62°C Orange Beef-Med. Rare under 4 lbs., Ham over 4 lbs. (Precooked)
160L 160°F/69°C Green Beef, Large Roasts, Pork Roast-Med. 4-8 lbs., Lamb-Med.
165L 165°F/73°C 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.
180L 180°F/82°C Red Turkey under 24 lbs., Pork Roast 4-8 lbs., Beef-Med. Well 7-10 lbs.
185L 185°F/85°C White Turkey over 24 lbs.
 
Those things are just placed in meat for a gimmick to get people to buy the product. I would not trust them :)

Mike
 
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