Food/Recipe Thread

[av83]

Can someone post relatively simple recipe for a 4-5 LB Rib Eye Roast? Thanks!

[chinagel]

Can someone post relatively simple recipe for a 4-5 LB Rib Eye Roast? Thanks!

What type of meat you want? Sweet savory spicy etc.?

[av83]

Savory little sweet

[chinagel]

Originally a spare ribs recipe but it should be fine on this. You should at least double it to have enough sauce.
1-1/2 cups ketchup
3/4 cup packed brown sugar
1/2 cup white vinegar
1/2 cup honey
1/3 cup soy sauce
1-1/2 teaspoons ground ginger (opt.)
1 teaspoon salt
3/4 teaspoon ground mustard (opt.)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
 
Bake coverd on 400 for about 3 hours until soft. Flip over halfway thru. Slice when cool and reheat in sauce to serve.
 Post results!

[av83]

Originally a spare ribs recipe but it should be fine on this. You should at least double it to have enough sauce.
1-1/2 cups ketchup
3/4 cup packed brown sugar
1/2 cup white vinegar
1/2 cup honey
1/3 cup soy sauce
1-1/2 teaspoons ground ginger (opt.)
1 teaspoon salt
3/4 teaspoon ground mustard (opt.)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
 
Bake coverd on 400 for about 3 hours until soft. Flip over halfway thru. Slice when cool and reheat in sauce to serve.
 Post results!

Thanks so much! Do you have something without Soy sauce?

[ushdadude]

Savory little sweet

Wrong cut for that in my humble opinion
You don't cook a rib roast until it's brown unless you like steak well done

[av83]

Wrong cut for that in my humble opinion
You don't cook a rib roast until it's brown unless you like steak well done

I am a novice. Can you give me a good classic recipe for this? Thanks.

[cholent]

Rib roast:
Spice with pepper, garlic, onion, whatever else you like
Mix a lot of kosher salt with water until it's a sandy texture. Thickly coat all surfaces. Bake uncovered at 250 about 1 hour per pound or until it reaches desired internal temp. Rest a few minutes, crack off the salt shell (it will come off in one or two big pieces) and serve immediately

[ushdadude]

I am a novice. Can you give me a good classic recipe for this? Thanks.

Salt and pepper, high heat into internal temperature is what you like.


Can also make a horseradish crust

[CountValentine]

Salt and pepper, high heat into internal temperature is what you like.

All you need with a good cut of meat.

[MGrossman]

Rib roast:
Spice with pepper, garlic, onion, whatever else you like
Mix a lot of kosher salt with water until it's a sandy texture. Thickly coat all surfaces. Bake uncovered at 250 about 1 hour per pound or until it reaches desired internal temp. Rest a few minutes, crack off the salt shell (it will come off in one or two big pieces) and serve immediately

You should always let the meat rest for some time before serving.

[chinagel]

All you need with a good cut of meat.

Some people like it a bit sweeter.

Salt and pepper, high heat into internal temperature is what you like.


Can also make a horseradish crust

If you would like it sweeter but also rare, I sometimes do this with a french roast but it should work with a rib as well.
Mix 1 c. honey
1c. dark brown sugar (lightly packed)
S&P
coffee
onion powder

preheat oven to 425
Rub a layer of sauce over the meat
Put meat on a rack over a pan in the oven. Every 10 minutes flip the meat and put on more sauce on top. Take out after about 40 minutes and let rest. Slice thin.
@ushdadude thoughts?

[CountValentine]

Some people like it a bit sweeter.

That's fine but you don't need a good cut of meat if you are going to put all that other stuff on it.

[chinagel]

It'll taste better than a shoulder roast...

[ushdadude]

Some people like it a bit sweeter.If you would like it sweeter but also rare, I sometimes do this with a french roast but it should work with a rib as well.
Mix 1 c. honey
1c. dark brown sugar (lightly packed)
S&P
coffee
onion powder

preheat oven to 425
Rub a layer of sauce over the meat
Put meat on a rack over a pan in the oven. Every 10 minutes flip the meat and put on more sauce on top. Take out after about 40 minutes and let rest. Slice thin.
@ushdadude thoughts?

My thoughts are that it would probably be fine.... But better on a French roast than a rib roast

[JlmBoi]

This whole conversation is sacrilege. If you want a Jewish roast, buy a Jewish cut. Don't ruin a boneless prime rib like that.

[Happyguy]

Anyone got a sauce for a french roast. The recipe I had was to cook it without a sauce and then pour the sauce on afterwards. I didn't like the sauce (the soy sauce was to strong), so does anyone have a recipie for just the sauce as my meat is already cooked?

[JlmBoi]

Anyone got a sauce for a french roast. The recipe I had was to cook it without a sauce and then pour the sauce on afterwards. I didn't like the sauce (the soy sauce was to strong), so does anyone have a recipie for just the sauce as my meat is already cooked?

How will the meat have flavor? I would slice it and cook on low for a while in the sauce.

[Happyguy]

How will the meat have flavor? I would slice it and cook on low for a while in the sauce.

It had wine and spices on while being cooked. Just it needs sauce for it to cook it on low - do you have any ideas?

[JlmBoi]

It had wine and spices on while cooked. Just it needs sauce for it to cook it on low - do you have any ideas?

What's wrong with the sauce it cooked in? Very hard to make another sauce without knowing what was in the original one it cooked in so it doesn't clash.