T O P
robvas

Bleh. Prepare for disappoint


Kenmoreland

London broil isn't really a cut of beef: https://www.thespruceeats.com/select-and-cook-london-broil-336355 If you have an 8 lb chunk of top round and don't want a roast beef dinner, you could cut it into thin strips and do a stir fry, or make beef stroganoff. You could cut steaks, tenderize them with a meat hammer, and make chicken fried steak or swiss steak: https://www.foodnetwork.com/recipes/alton-brown/swiss-steak-recipe-1917184


malepitt

cut into steaks, marinate overnight, broil tomorrow


PumpPie73

Freeze it and save it for Christmas or any other large gathering.


Doittle

Prime Rib Karl’s TOTAL TIME: 4 days, 8 HR. Prep Time; 3 - 4 days aging, Prep. 5 hr. cooking. 3 - 4 hr. Low temp and slow delivers perfectly evenly cooked medium-rare doneness. Blasting the prime rib with heat just before serving gives you a crackling-crisp, browned crust. Ingredients 1. (3 - 4 bone-in) rib roast (preferably from the loin end) 3 - 5 pounds. This will yield a roast for 6 to 8 with leftovers. Freshly ground black pepper, Unsalted Butter, Olive Oil, Onion, Garlic power, ground Sage; ground Rosemary Cooking Twine/String. Remove plastic wrapping, butcher's paper from the roast. Wash roast in cool water. Dry completely with paper towels. Place paper towels loosely around roast overlapping. Wrap roast in both directions with paper towel. This will help draw moisture from the meat. Place the standing rib roast upright onto pan fitted with a rack underneath. Start out with ribs down. The rack is essential for drainage and air circulation. Place into a refrigerator at 32 -38 F. Modern Refrigerators will be correct temperature and humidity. Change the towels daily for 3 days. Rotate roast over every time you change paper towel. This will help draw the moisture out of the roast. Directions 1. Remove roast from refrigerator and set on the counter for at least 3 - 4 hours. Hours are approximate depending on the temperature of the room. At times, I've even put it in the microwave. (safekeeping) Do not turn the microwave on. Have to keep animals away from roast. It is impossible to cook a proper roast if the center of the roast dead cold!!!! This is a very important process!!!! If you choose not to do this your roast will never turn out correct. 2. You can take your instant read thermometer and check the temperature in the center of your roast. I start my roast when center reads between 40 - 50°, that is still cold enough to keep roast good, but not so dead cold so you can't cook it. 3. Preheat oven to lowest possible temperature setting, 200-225°F. 4. In bowl make mixture black pepper, onion, garlic power, sage, rosemary. 5. Take cooking twine wrapped around roast 3-4 times and pulled tight in the direction of ribs. You can also make these individuals wraps. Take twine wrap around rib across direction of ribs 2 Xs. This secures the rib makes it a tight compact piece of meat. Helps hold juices in, also makes more even cooking. 6. Rub roast generously with olive oil, not cut ends. Rub ends generously with unsalted butter. 7. Generously season rib with black pepper onion and garlic powder, sage, rosemary. I usually do this on a cutting board, so I can make sure the rib is completely coated all around including bone side. I never use salt of any kind, I don't want taste of salt and I don't need to dry rib out due to three-day dry aging. 8. Place roast, with fat up, in a large roasting pan, on a wire rack. Do not cover with tinfoil or anything. 9. Place in oven and cook until center of roast registers 120-122°F on an instant-read thermometer for very rare, In a 200°F oven, this will take 3 - 4 hours. 10. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot and allow to rest for at least 30 minutes up to 1 1/2 hours. 11. Do not worry if this is too rare. Roast will continue to cook while sitting under the tent. In approximately 45 min to 1 Hr the internal temperature will be 130-132 in the center (rare) of course the ends are always going to be well done. 12. If you like a crust on your roast. (We like to serve the roast as is) Proximally 15 min. before ready to serve, preheat oven to highest possible temperature setting, 500 to 550°F. 13. Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately. I hope you enjoy my recipe for prime rib. It is a recipe of LOVE, that's why think is best. Karl D. 62 12-25-2017