SailorGirl
Well-Known Member
So what's everyone doing for dinner that night?
The commissary had rib roasts out yesterday - perfect size for my purposes - but I've been lured in before by their sparkling good looks and perfect marbling all the while drooling and imagining how it would look on my dinner table. Truth is I'm not Martha Stewart, I'm not even Chef Boyardee - my rib roast never looks like the pictures and more often than not gets fed to the dog or whatever wildlife happens to be hanging around my front door.
Why can't I do this? I read the instructions, I follow them to a T and bupkis. Less than bupkis sometimes. Is it the meat maybe? For the last couple of times I tried, all of the meat came from the commissary. Is there a magic meat place somewhere around here that would be outside my normal realm of shopping (read that as from a butcher and not wrapped up in cellophane) - that would possibly be the difference? I read a lot about USDA and ratings - I don't know right off the top of my head what the commissary marks there but I do remember it looks different from their normal markings. Maybe it's only a run of the mill rib roast? Looks are so deceiving. Even the cook for so long, turn the oven off, and leave it method has not worked for me. Blood red when it came out, which, although fine by me, repulsed my neurotic family.
I really don't want to revert to ham. Again.
Lot of good cooks on this forum - what should I be looking for and what should it be marked? I'm determined to master this before I give it up for good.
The commissary had rib roasts out yesterday - perfect size for my purposes - but I've been lured in before by their sparkling good looks and perfect marbling all the while drooling and imagining how it would look on my dinner table. Truth is I'm not Martha Stewart, I'm not even Chef Boyardee - my rib roast never looks like the pictures and more often than not gets fed to the dog or whatever wildlife happens to be hanging around my front door.
Why can't I do this? I read the instructions, I follow them to a T and bupkis. Less than bupkis sometimes. Is it the meat maybe? For the last couple of times I tried, all of the meat came from the commissary. Is there a magic meat place somewhere around here that would be outside my normal realm of shopping (read that as from a butcher and not wrapped up in cellophane) - that would possibly be the difference? I read a lot about USDA and ratings - I don't know right off the top of my head what the commissary marks there but I do remember it looks different from their normal markings. Maybe it's only a run of the mill rib roast? Looks are so deceiving. Even the cook for so long, turn the oven off, and leave it method has not worked for me. Blood red when it came out, which, although fine by me, repulsed my neurotic family.
I really don't want to revert to ham. Again.
Lot of good cooks on this forum - what should I be looking for and what should it be marked? I'm determined to master this before I give it up for good.
