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amother
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 Thu, Mar 07 2024, 7:22 pm
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Which is better for an oven roast.
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Amarante
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Thu, Mar 07 2024, 7:37 pm
Rib Roast assuming it is actually a rib roast
Commonly found at steakhouses, rib roasts and prime rib are two of the most luxurious and expensive cuts of beef. Both rib roast and prime rib come from the ribs of the cow, but one difference is that the whole rack of ribs makes up a standing rib roast, while only the ribs near the loin are cut and sold as prime rib.
Minute Roast should be from the shoulder if it is accurately named and shoulder cuts are tougher than cuts from other parts of the cow because they do more work than cuts from the ribs or the back end.
Minute Roast is essentially two Minute London broils before they've been separated along the membrane that runs through this well-marbled and flavorful shoulder muscle. Despite its name, don't cook this roast too quickly as it enjoys a nice slow braise.
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amother
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Sat, Oct 12 2024, 11:31 pm
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Which one is better for slicing and freezing
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amother
Pewter
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Sun, Oct 13 2024, 12:06 am
Both as long as there’s enough sauce.
But really, they are not comparable- rib roast is a higher end cut, best for oven roasting to medium rare while minute roast is a much cheaper cut
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amother
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Sun, Oct 13 2024, 12:10 am
| amother Pewter wrote: | Both as long as there’s enough sauce.
But really, they are not comparable- rib roast is a higher end cut, best for oven roasting to medium rare while minute roast is a much cheaper cut |
Rib eye doesn't belong to be made with a sauce.
Minute roast is delicious & soft in a sauce.
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amother
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Sun, Oct 13 2024, 12:22 am
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Which one is better for slicing and freezing
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amother
Celeste
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Sun, Oct 13 2024, 12:37 am
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I would think minute. If a rib eye should be cooked to medium rare, it will overcook when reheating.
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amother
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Sun, Oct 13 2024, 12:38 am
| amother Celeste wrote: | | I would think minute. If a rib eye should be cooked to medium rare, it will overcook when reheating. |
Thanks. W about not freezing just reheating the next days on yom tov
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amother
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Sun, Oct 13 2024, 12:58 am
| amother OP wrote: | | Which one is better for slicing and freezing |
Definitely minute roast.
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amother
Oldlace
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Sun, Oct 13 2024, 1:04 am
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I would think minute roast is the most foolproof. Freezes gorgeous. Tastes better the more you reheat it.
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Amarante
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Sun, Oct 13 2024, 8:45 am
You wouldn't freeze and reheat a good rib roast as that is generally a high quality very tender roast that is eaten medium rare.
Freezing meat and reheating successfully really depends on the recipe as well as the meat cut you use.
The best beef dishes to freeze and reheat are those which are braised or stewed because those cook for a long time to tenderize the meat and in a liquid so they can be successfully reheated without drying out. In fact, most of these actually improve if you reheat the next day anyway because the sauces have a chance to really "marry".
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naomi2
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Sun, Oct 13 2024, 8:59 am
Minute roast reheats very nicely
Ribeye roast is meant to be served rare and shoudnt be reheated.
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Chayalle
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Sun, Oct 13 2024, 9:11 am
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We really like minute roast. Or minute steaks (I cooked mine for Erev YK for 3 hours stovetop and it was buttery soft and delicious.)
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amother
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Sun, Oct 13 2024, 11:02 am
| Chayalle wrote: | | We really like minute roast. Or minute steaks (I cooked mine for Erev YK for 3 hours stovetop and it was buttery soft and delicious.) |
Can you write the recipe please
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