Intentional Thanksgiving leftovers reborn (beef alert!)

[Hijack73]

Was assured by the local Kroger affiliate (Harris Teeter) and the Publix guy that rib roasts would go on sale again the week before Christmas, so I decided to do both of the ones in the freezer (bought during last years Christmas sales)

The one for the big pig out was cooked to 127ish, and carryover put it right about 135, which (in my opinion) is much better than cooking it to rare. The fat is better, as is the overall texture. Perfect for 1/2 inch slabs.

The second one was off of the leaner end. It got to sit in the fridge drying out until Saturday. Took it a bit higher in temp than intended (140ish after carryover) but that's ok. Sliced it up a while ago, so now I have 3 packs of thin sliced delicious roast beef for dip sandwiches (kept one slab for a dinner)

To be honest, I'm looking forward to the sandwiches more than I look forward to a prime rib dinner. And for the price I paid, even after trimming and cooking weight loss, it's cheaper than buying deli roast beef....

It's all vac sealed now, held out enough for a monster sandwich after work tonight!

 

[TARM]

I like certain cuts rare but fatty cuts like rib roast ribeye I definately prefer med rare. More beefy flavor and for sure, as you pointed out, the fat texture is much better. Its more tender (less chewy) overall, IMO.

Now, if it was a filet, rare with a nice crust is my preference. Also, something about roasts pink edge to edge is better than the rare red with its gelatinous texture. The former is how I cook beef wellington and is how my guests seem to prefer it vs rare.

Those slices should make some awesome french dips. My next purchase will be to upgrade to a nice used comnercial deli slicer. I have a cheapy currently, which is more of a headache that anything. Love shaved meats

 

[jcam222]

Missed this post. I agree with you on the temp and the better texture on the delicious fat.