Christmas Roast

Long time fan of a Bone-In Rib Roast.
BUT, HAVE A NEW FAVORITE : Strip Loin Roast

1) Sunset - Lake Forest. Butcher: BILL. He only works in the back. A Real butcher from the packing houses in Chicago.
2) Roasts are approx. 3-31/2 lbs. Bill only provides the Eye of the Strip for these. A little fat cap.
3) IMPT !!!! Roasts are Jakarted.
4) Season or marinate as you like.
5) We cooked in the oven to 117 degrees. Sat for 10-15 minutes. Rose to 123-125. ( Didn't want to deal with weather)
Total cooking time 30-35 minutes. Turned out MED RARE
6) Meat was delicious. As tender and better tasting than a Tenderloin Roast.
7) No where near a fatty as a Rib Roast. Cooked in 1/4 of the time.
We made Great sides. Very easy, delicious meal.
Wally Wade
PS: Now the best!!! Sunset also has the same cut on sale $ 7.99 until 1-1-14. SEE BILL

Thanks Wally. I have not made a roast for a long time. I will keep this cut in mind even though I live far from where you got yours.

Need to get it jakarted, tenderized using needles to break down fibers & tendons. You don't even see it.
Makes the roast tender.

Wally Wade

We had a wonderful experience with a 10-lb USDA prime, Prime Rib bone-in roast from Casey's, the quality butcher in Western Springs (and Naperville.) Cost a fortune, but was worth it. Let it sit 24 hours unwrapped in the fridge, then come to room temp. Gave it a rub, then cooked for about four hours in an electric smoker at 225* with a small amount of applewood until it came to 125* internal. Rested 40 minutes or so, then blasted a few minutes in a 500* oven for a little crust. Served it at about 135* - perfect medium rare.

Sensational!

All this was hastily arranged, because the Kentucky country ham we ordered, and was shipped UPS around Dec. 11, didn't show up for Christmas. It arrived two days late. The upside to this is that I now have an 18-lb country ham all to myself, since the Christmas company have all gone home.

The toughest part was researching how much cooking time we should expect, so as to get the timing right for dinner. It worked out OK.

Gonna do this again sometime!

Mike

Jakarted...never heard of the term. I have heard of tenderizing. I have one of those gizmos that do it but its probably better done by a professional for a roast.

Hi,

I have been listening to the Science and Cooking videos, where America's Test Kitchen discussed cooking a boneless eye-round roast. When it was cooking, the big deal was to keep the temperature under 122 degrees as long as possible to allow inherent enzymes do their work to tenderize the meat.

They accomplished this by cooking a roast in a 225 degree oven until meat registers 115 degrees (for medium-rare), or 125 degrees (for medium). Turn oven off leaving roast in oven until meat registers 130 degrees (for medium-rare) or 140 degrees (for medium). Rest meat for 15 minutes, before carving.

Myrvold was in another video discussing jakarting meat for tenderizing.

Regards,

It's Jaccard. They make meat tenderizing machines and smaller appliances for the home. De rigueur for chicken fried steak.
http://www.jaccard.com/