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#2 son’s b-day dinner

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TasunkaWitko View Drop Down
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Joined: 10 June 2003
Location: Chinook Montana
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    Posted: 06 June 2009 at 09:41

howdy, guys -

today's my #2 son's 17th birthday and we had been planning on some beef ribs on the smoker but the weather took a bad turn. instead, we bought two baron of beef roasts and i am doing them in a standard roaster in the oven. it's a plain old roasting pan very similar to this:

i couldn't help myself from sticking with someting that's been working, so i brushed on a little mustard and applied a good helping of my no salt no sugar brisket rub. here's the recipe:

  • 1 tbsp mrs dash table blend
  • 1 tbsp granulated garlic
  • 1 tbsp chopped freeze-dried chives
  • 1 tbsp dried basil
  • 1 tbspchili powder
  • 1 tbsp paprika
  • 1tsp worcestershire pepper
  • 1 tsp cumin
  • 1 tsp coriander seed
  • 1 tsp ground mustard powder
  • 1/2 tsp red pepper flakes
  • 1/2 envelope unsweetened black cherry kool-aid

i placed these roasts (total of about 3.75 lbs) on a rack in the roaster and then laid some sliced onions on top. one roast had a nice fat cap on top and i scored it. the other roast had a fat cap along one side and i left it alone. in the bottom of the roasting pan (below the rack) i put a little red wine (austrialian shiraz) and a couple of beef boullion cubes that will mix with the juices that are going to run out (i would ahve preferred beef stock over boullion cubes, but we don't have any today); finally, i put a little worcestershire sauce in with the wine. i also laid some slices of onion across the tops of the roasts. here's what we've got so far:

for the moment, i am cooking them in the oven at 300 degrees with the lid on. any advice on cooking temperatures and times, basting, finished temperatures things to do while they are roasting and things NOT to do would be appreciated. i've done roasts before and have a great method for roasts in the crock pot, but it entirely different from what i am doing now.

judging from the smells coming from the kitchen it sounds like i am on a good track, but all advice would be appreciated i am especially concerned about tempreatures and times. our goal is a tender, juicy roast dinner that is somewhere between scliceable and pullable.

TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote rivet Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2009 at 12:09
You have a wonderful plan and roasts going on there Ron! Congratulations to your son on his 17th birthday. With all that wonderful liquid and a nice tight fitting lid you are set for a mouthmelting meal of beef. I'd say cook it low and slow, like 325F all day. Depends when you want to eat, but a slow cook all day can only make things better when you braise beef that way.

Let us know how it turned out!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2009 at 17:08
well, guys, it turned out pretty darn good! it rested for a while and we finshed up some sour-cream -and-chive mashed potatoes, gravy from the (de-fatted) pan juices and other fixin's. we also had a key lime pie prepared for dessert and later a lemon/lime jello cake with some ice cream. a good feast but there was too much of it!

the roasts themselves were very good cooked this way - the connective stuff was just barely there and when sliced across the grain, the meat was quite tender, juicy and fall-apart good. the flavors all came together very well and the au jus gravy was great. since the only real salt came from the two boullion cubes i tossed in the pan, and a little from the worcestershire sauce, a lot of good flavors came flying from that meat.

i was a little worried because they seemed to come up to temperature awfully fast (i set the alarm for 192), but as they rested they held temperature for a good amount of time and this of course helped the meltdown. the fat cap was just about gone and as you sliced the roasts the slices just kind of tipped over full of juice. it was just as i hoped - sliceable but close to pullable - in my mind, proof that well-done roasts can be very tender. this is important because mrs. tas is not fond of rare meat in the slightest ~

not a smoking success, of course, but a success nonetheless!
TasunkaWitko - Chinook, Montana

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