Before and after of my Roast Beast

[waggy]

Speaking of bulk meat, I went to Costco today and got 20 lbs of beef stew meat, pork shoulder, and lamb chop. Gonna make chili tonight.

nice. hmm chili..

 

[virtuamike]

Speaking of bulk meat, I went to Costco today and got 20 lbs of beef stew meat, pork shoulder, and lamb chop. Gonna make chili tonight.

Nice. Try cryovac sirloin (comes in usda prime too) or short ribs next time, should be about the same price as the stew meat.

 

[sygyzy]

You rinsed it in a what now?

I was curious about this as well. What is a beef/brine reduction and why would you rinse the beef in anything? I am sure it turned out great like you reported but every single step is "off" to me. None enough to ruin the meat but it's a very strange way of doing things.

 

[basslover1]

You do NOT sear the roast for 40 fricken minutes at 500 fricken degrees! Do you just like to throw away money? Looking at the pics I estimate 35% to 45% shrinkage.

Yea I think that most people are under the impression that searing the meat first "seals in the juices." When in actuality searing first damages the cell walls and causes a roast to lose more of its juices.

This is OK for a braise, because damaging the cell walls allows for the cooking liquid to get in there and work its magic, but for an oven roast it isn't a good idea.

Slow roast first to 125 degrees, then crank up the heat (self clean setting works best if the door doesn't lock on you), then remove at 135-140 degrees. Using this method will still get you your crust.

Or you can do what I do and salt cure the roast for about 45-60 minutes prior to cooking (sea salt, garlic powder, fresh thyme). Rinse, pat dry, roast at 350 for 20 mins a pound for med-rare, remove at 130 and let rest before carving. The salt does something to the meat proteins that super charges crust formation. I get an awesome crust on my roasts without having to crank up the oven temp.

I'll have pictures in about a week and a half, my 4 rib standing rib is dry aging at work right now, needs at least another week before she's done though.

 

[Howard]

This is OK for a braise, because damaging the cell walls allows for the cooking liquid to get in there and work its magic, but for an oven roast it isn't a good idea.

The cell walls don't need to be "damaged" in order for a braise to work. Actually, there are even certain situations where a "braise" doesn't even need any cooking liquid in order to turn out perfect.

 

[EliteRetard]

Whats the general consensus on temps vs doneness?

120 f is medium rare yes? (that's when I ate mine)
160 f well done?

 

[shortylickens]

Its not just oven temp. Color of the inside is a better indicator but of course that requires making a cut now and again to be sure.

 

[Howard]

Whats the general consensus on temps vs doneness?

120 f is medium rare yes? (that's when I ate mine)
160 f well done?

130-135 F is medium rare depending on who you ask.

 

[Fritzo]

OK people. After MUCH difficulty, I found out my mom snapped a picture of the sliced rib on her 87 year old flip phone. I had her text it to me (costing her .25), converted it from some crappy proprietary Verizon phone crap, edited it, and here you go:

 

[WaTaGuMp]

OK people. After MUCH difficulty, I found out my mom snapped a picture of the sliced rib on her 87 year old flip phone. I had her text it to me (costing her .25), converted it from some crappy proprietary Verizon phone crap, edited it, and here you go:

So now we know how to get to you, PEER PRESSURE. :biggrin:

 

[yhelothar]

OK people. After MUCH difficulty, I found out my mom snapped a picture of the sliced rib on her 87 year old flip phone. I had her text it to me (costing her .25), converted it from some crappy proprietary Verizon phone crap, edited it, and here you go:

Shens, 87 yr old flip phone wouldn't have that kind of color reproduction, and certainly not bokeh in the background at that distance.

 

[Fritzo]

Shens, 87 yr old flip phone wouldn't have that kind of color reproduction, and certainly not bokeh in the background at that distance.

LOL, I kid. I think hers is a Samsung with a 5MP camera on it, so it's probably not more than a couple of years old (but still...who still has a flip phone????), and I did photoshop it.

Anyway, it did cost .25 to send it to me, so I expect compensation.

 

[EliteRetard]

I still have a flip phone from '06:

It takes like 640x480 photos, but the lens on mine has dirt under it so its extra blurry/grainy. Still have the original battery in it, which after letting it go stone dead for 3 months (I was overseas) it gets about 7 minutes of battery life. Uses a barrel charger, so I cant get a car adapter or anything for it...gotta stand next to the wall charger when I want to call somebody.

 

[WaTaGuMp]

LOL, I kid. I think hers is a Samsung with a 5MP camera on it, so it's probably not more than a couple of years old (but still...who still has a flip phone????), and I did photoshop it.

Anyway, it did cost .25 to send it to me, so I expect compensation.

My phone just came out 2 months ago, its also a 5MP camera.

 

[mztykal]

That roast looks too well done for me...

 

[basslover1]

The cell walls don't need to be "damaged" in order for a braise to work. Actually, there are even certain situations where a "braise" doesn't even need any cooking liquid in order to turn out perfect.

Well, every braising recipe I've seen calls for searing the meat first. But you are correct, you don't have to sear first in a braise but I always do.

Also, a braise without a cooking liquid isn't a braise, it would be a pan fry or a roast depending on where the cooking takes place.

Oh, and pictures of my standing rib roast that's been dry aging for a week will be up tomorrow night. I forgot it at work again, oh well more space in the cooler than my fridge.

 

[Fritzo]

Well, every braising recipe I've seen calls for searing the meat first. But you are correct, you don't have to sear first in a braise but I always do.

Also, a braise without a cooking liquid isn't a braise, it would be a pan fry or a roast depending on where the cooking takes place.

Oh, and pictures of my standing rib roast that's been dry aging for a week will be up tomorrow night. I forgot it at work again, oh well more space in the cooler than my fridge.

By definition, braising is high dry heat, then low moist heat (it's a French method), so the caramelization of the outer layer is essential. If you skip that step, it's more of a pot roast method.

 

[Howard]

Well, every braising recipe I've seen calls for searing the meat first. But you are correct, you don't have to sear first in a braise but I always do.

Yes, to brown the surfaces for extra flavor. Caramelization, as Fritzo indicates, doesn't happen since there is precious little sugar available to caramelize.

Also, a braise without a cooking liquid isn't a braise, it would be a pan fry or a roast depending on where the cooking takes place.

What if it's neither? I did some short rib in vacuum bags (72 hours at 62 C). After a few hours the meat released some juices. Does that count? Even if it hadn't, though, the collagen would certainly still have hydrolyzed into gelatin.