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Veal Rib roast

BjorgBjorg Posts: 239
edited September 2012 in EggHead Forum
Like a prime rib, but veal. Temp? Time expected? No sear?

I am marinating it in a blend of Evo, garilc, rosemary, thym and grain mustard. 
Quebec - Canada

Comments

  • Little StevenLittle Steven Posts: 28,437
    edited September 2012
    I would go 250* for roughly 25 minutes per pound. That's 55.2 minutes per kg for you metric types B-) . That will get you to rare.

    Steve 

    Caledon, ON

     

  • BjorgBjorg Posts: 239
    Sounds good. Interior temp 160 before resting? Dilemma: yorkshire pudding or sauce with the drippings? 

    2 nice thick strips of bacon on top of the roast?
    Quebec - Canada
  • I would do both, Pud with the fat and sauce with some stock with the deglaze

    Steve 

    Caledon, ON

     

  • BjorgBjorg Posts: 239
    pulled at 150, finished at 160 after rest: result not very tender, to much cooked. Oh well! The dressing for the salad was awesome though. garlic crushed on salt, dijon, balsamic and honey. the pepper and Evo. 

    sauce from the drippings was also very good. white wine to deglaze, then chicken broth and grilled mushrooms and cream. 
    Quebec - Canada
  • How did you get so high? 25 minutes is usually rare for me.

    Steve 

    Caledon, ON

     

  • BjorgBjorg Posts: 239
    i set target temp not time and left it longer unfortunately... 
    Quebec - Canada
  • Little StevenLittle Steven Posts: 28,437
    edited September 2012
    C'est la vie, I meant that's life...sorry

    Steve 

    Caledon, ON

     

  • BjorgBjorg Posts: 239
    He he np. It was my bad, I should of done according to your instructions. 
    Quebec - Canada
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