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Sheesh. Roasts are different sizes.

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    Sheesh. Roasts are different sizes.

    I'm working from iPad, and photos don't play well. Anyhow, I ordered two rib roasts, specifying two ribs each, serving six people.yesterday I picked them up, and they are ridiculously small! So I dropped by Wegman's on the way home and got another rib roast, two ribs but about the size I was expecting; a regular rib roast. Trimmed and made circular, the smaller roasts are about the size of a softball each, the larger one... About the size of a rib roast, I guess. I figure I'll do the first one for about 2 hours, then put the other two in, and everything should end about the same time.

    Yeh, you got this.


      We can live with a play by play. Its going to be great!


        I'll try a snap when the small roasts go in. I did the Cow Crust on the big one, and my standard garlic and pepper on the smalls. I salted them Tuesday, did the rubs yesterday.


          Reminds me of asking a butcher I don't use anymore if he had any rack of ribs bigger than the ones in the case, he looked at me and thought for a few seconds and said "pigs all have the same number of ribs". Kind of surprised me, then I asked if all of the pigs were the same size, he finally got it.


            Just put the smalls in. The large is at 86*, the smalls are at 43*. I'm shooting for 135* on the large, and 140* on the smalls. I'm thinking they should finish within 15 minutes of each other.


              104, 108, and 117.


                129, 127, 125.


                • Jon Solberg
                  Jon Solberg commented
                  Editing a comment
                  wow those tightened up nicely!

                Originally posted by Mosca View Post
                129, 127, 125.
                Nice. Time to eat!


                  Dinner's over. At one point I had 135,135, 136. They were okay. The meat wasn't as high a quality as I would have liked.


                    Meat grade is huge when it comes to prime rib. Those temps are just a tad high though for the most tender result. Keep your notes from this cook and adjust for next time so you don't go above 130F.


                      PB, they were actually all too rare, I ended up slicing and broiling. I usually get to pick my roasts. This year, I ordered form a friend who opened a butcher shop, and I was under the gun buying the larger roast, there weren't a lot to pick from. And, I don't like the way pre-salting changes the texture of the meat. I'm staying with incorporating the salt into the rub and applying it a few hours before, rather than 24-48 hours ahead.



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