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Slow roasting beef

 
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ajaye



Joined: 20 Nov 2005
Posts: 4

PostPosted: Sun Nov 20, 2005 7:13 am    Post subject: Slow roasting beef Reply with quote

I have a question about slow roasting beef. I am going to use your delicious recipe for slow roasting a standing rib roast this holiday season. My question: Can I use my convection oven for this method, and if so, are there any adjustments? Or would I be better off with conventional cooking. I am going for that beautifully even medium rare throughout. Thank you so much for a great website....
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Michael Chu



Joined: 10 May 2005
Posts: 1618
Location: Austin, TX (USA)

PostPosted: Mon Nov 21, 2005 5:56 am    Post subject: Re: Slow roasting beef Reply with quote

ajaye wrote:
I have a question about slow roasting beef. I am going to use your delicious recipe for slow roasting a standing rib roast this holiday season. My question: Can I use my convection oven for this method, and if so, are there any adjustments? Or would I be better off with conventional cooking. I am going for that beautifully even medium rare throughout. Thank you so much for a great website....

If you can set your convection oven to 200°F, then this should work without a problem. Just be sure to use the probe thermometer to know when to pull out the roast. The cooking time should be accelerated a bit, but at 200°F I don't expect too large of a temperature gradient within the roast.
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ajaye



Joined: 20 Nov 2005
Posts: 4

PostPosted: Mon Nov 21, 2005 7:48 pm    Post subject: Slow Roasted Beef Reply with quote

OK, Thanks. I'll try it. One more question: at what temperature should I pull the roast out of the oven to make sure it doesn't rise above a medium rare finished temperature? I have gone by other recommendations in the past, they're all different, and the residusl cooking has over-cooked the roast. Then I've watched in dismay as the temp. continues to climb after it's out of the oven. Thanks again...
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McDee



Joined: 17 Sep 2005
Posts: 25

PostPosted: Mon Nov 21, 2005 8:07 pm    Post subject: Reply with quote

A small roast should carryover 4-7
Larger roast will carryover 5-12 during the 20 minute rest.
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Michael Chu



Joined: 10 May 2005
Posts: 1618
Location: Austin, TX (USA)

PostPosted: Mon Nov 21, 2005 11:00 pm    Post subject: Reply with quote

McDee wrote:
A small roast should carryover 4-7
Larger roast will carryover 5-12 during the 20 minute rest.

If you're using my Standing Rib Roast recipe, you'll want to pull it out at the same time as the thermometer registers the temperature you want. There is very little carryover heat when roasting at 200F. At most you will have a 2F increase during the rest. When roasting at higher temperatures, the temperature gradient within the roast is large, so more carry over temperature will be present (hence the need for different recipes to have different points where you pull out the roast).


Last edited by Michael Chu on Thu Dec 22, 2005 10:04 pm; edited 1 time in total
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ajaye



Joined: 20 Nov 2005
Posts: 4

PostPosted: Tue Nov 22, 2005 12:53 am    Post subject: Slow Roasted Beef Reply with quote

Thanks! Thar's exactly what I wanted to know. I would have had a nearly raw piece of meat if using the standard directions re: carry-over time. Thanks so much.
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Indiana, USA



Joined: 11 Dec 2005
Posts: 1

PostPosted: Sun Dec 11, 2005 3:24 pm    Post subject: Slow Roasting Beef Reply with quote

Being very new to this site I'm having difficulty getting around.
I've read the comments written about a recipe for "slow roasting beef"...it sounds great, but I can't find the original recipe, only the comments regarding it. Any help would be much appreciated.
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Michael Chu



Joined: 10 May 2005
Posts: 1618
Location: Austin, TX (USA)

PostPosted: Mon Dec 12, 2005 1:00 am    Post subject: Re: Slow Roasting Beef Reply with quote

Indiana, USA wrote:
Being very new to this site I'm having difficulty getting around.
I've read the comments written about a recipe for "slow roasting beef"...it sounds great, but I can't find the original recipe, only the comments regarding it. Any help would be much appreciated.

Two posts ago, I included a link to my Standing Rib Roast recipe that uses a slow roasting method. Simply click on this link.

Or, you can go to the main site and click on Recipe File from the menu bar and select "Prime Rib or Standing Rib Roast" (the recipes are alphabetically sorted).
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