Comments on: Angus Ribeye Roast Beef a la Marketman

By: zcook

zcook — Wed, 26 Dec 2007 04:32:01 +0000

Hi Alicia,

Tried calling red hot trading but the number seems to be out of order, would you have another number?

Hoping to try to cook roast beef on the 30th.

thanks

By: julsitos

julsitos — Tue, 26 Dec 2006 09:57:23 +0000

yum yum yum!!

By: Marketman

Marketman — Sat, 23 Dec 2006 14:59:31 +0000

Jevi, you need an internal temperature of about 160F for a medium roast beef. Get a meat thermometer, it is better than second guessing the roast. Some cuts of beef cook faster than others…

By: Marketman

Marketman — Sat, 23 Dec 2006 14:55:04 +0000

fried neurons, aridelros et al… the high heat start is supposed to sear the “skin” of the roast so that moisture doesn’t just ooze out. It is a good approach. However, a low heat throughout also maintains moisture as well. Actually, I find the cuts of meat in manila now inferior to previous years and as Maria Clara brilliantly suggests, I think I have to “age” my own meat by reducing moisture content in the freidge to concentrate flavor…

By: jevi

jevi — Sat, 23 Dec 2006 11:50:50 +0000

MM,

My sister used to cook roastbeef with bacon on top so when the drippings are then processed they form part of the gravy. Yummy . If i want medium well how long should I cook it and what temp ?