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 ?

By: fried-neurons

fried-neurons — Fri, 22 Dec 2006 16:32:06 +0000

Yum. A standing rib roast will be the centerpiece of our Christmas dinner, which I am hosting this year. I follow Ina Garten’s recipe, which calls for starting the meat out at a searing 500 degrees for a short period of time, before lowering the heat for the rest of the cooking time. Yum.

By: joey

joey — Fri, 22 Dec 2006 10:29:12 +0000

Thanks Marketman! You have made this sound so easy! :) Now I see much impressed guests in my future…heehee :)

I love the picture of the meat…I like my meat rare to medium rare. Like my brother and I like to say: “Still moo-ing” :)

By: kb

kb — Fri, 22 Dec 2006 06:37:40 +0000

Hello. Since Santis is just a hope and a skip away, opted to get a slab of angus ribeye at P1,700 per kilo instead of making more phone calls to Bacchus. Bacchus Mkt branch didn’t seem to know anything about their beef import. FYI, found out that Santis also sells premium wagyu kobe beef at P4,200 per kilo! This should be a very interesting and intriguing must-try.

By: alicia

alicia — Fri, 22 Dec 2006 04:51:36 +0000

Yummy! Just had a standing Ribeye Roast last night. With Horseradish and Mustard…delicious! I like to cook until rare about 120-125 degrees and then finish on the grill. Just 30 seconds per side on a hot grill makes it perfect and it gives me the “tostado fat” that I like but God knows I don’t need! Thats a good tip Maria Clara. I will try that “aging process”.
If anyone needs another source for Ribeye , Rack of Lamb and Leg of lamb, you can try my friends over at Red hot Trading. They have differnt grades of beef. Sometimes but very rarely they have prime, but they always have USDA Choice which is pretty good. They are the company behind Chilis and the distribute to many restaurants and hotels. Look for Agnes at 0921-588-3254.

By: millet

millet — Fri, 22 Dec 2006 01:45:06 +0000

so did you have any leftovers, and what did you do with them, MM? I look forward to roast beef so i can have philly steak sandwiches the next few days, dipped in its own gravy. yum!