Nancy2 <nancy-doo...@uiowa.edu> wrote: > On Nov 3, 6:16 am, besame...@localnet.com wrote: > > Hi! > > Got a great buy on a huge Cross Rib Roast from Koger's, here in > > Tucson.
> > Best Way to cook...oven, crock pot, grill, slice and fry, etcl ?
> > can I cut it into small or individual pieces for a bachelor(me) or do > > I cook the whole thing and freeze all but a few portions?
> > Never had a Cross Rib Roast before.
> > ThanX! I AM learning!!
> Slice and fry? I'm sorry, but you are way beyond help. ;-)
> Check out marthastewart.com/prime rib 101 recipe - perfect results > every time.
"Great buy" should have been the first clue. It's a pot roast. I've never cooked anything identified as "cross rib roast", but those darn cows have ribs everywhere, so the fact that a cut of meat was within a few feet of a rib doesn't mean much.
The first site had a number of comments. Almost everybody there was a "certified executive chef". There was a plain old "executive chef" who knew that it was a pot roast. The "certified executive chefs" all went to Google to get their info. Gee, does that mean that I'm a "certified executive chef", because I can use Google? Many of the certified executive chefs said that you could roast this cut of meat, I guess because it has the word "roast" in it. Of course, "pot roast" has the word "roast" in it, also.
-- Dan Abel Petaluma, California USA da...@sonic.net
Dan Abel wrote: > In article > <418d885a-5169-4381-b122-35face5fe...@k19g2000yqc.googlegroups.com>, > Nancy2 <nancy-doo...@uiowa.edu> wrote:
>> On Nov 3, 6:16 am, besame...@localnet.com wrote: >>> Hi! >>> Got a great buy on a huge Cross Rib Roast from Koger's, here in >>> Tucson.
>>> Best Way to cook...oven, crock pot, grill, slice and fry, etcl ?
>>> can I cut it into small or individual pieces for a bachelor(me) or do >>> I cook the whole thing and freeze all but a few portions?
>>> Never had a Cross Rib Roast before.
>>> ThanX! I AM learning!!
>> Slice and fry? I'm sorry, but you are way beyond help. ;-)
>> Check out marthastewart.com/prime rib 101 recipe - perfect results >> every time.
> "Great buy" should have been the first clue. It's a pot roast. I've > never cooked anything identified as "cross rib roast", but those darn > cows have ribs everywhere, so the fact that a cut of meat was within a > few feet of a rib doesn't mean much.
> The first site had a number of comments. Almost everybody there was a > "certified executive chef". There was a plain old "executive chef" who > knew that it was a pot roast. The "certified executive chefs" all went > to Google to get their info. Gee, does that mean that I'm a "certified > executive chef", because I can use Google? Many of the certified > executive chefs said that you could roast this cut of meat, I guess > because it has the word "roast" in it. Of course, "pot roast" has the > word "roast" in it, also.
You made me smile... thanks! I actually needed that right now.
And the way I think... "any roast is better than no roast".
> Hi! > Got a great buy on a huge Cross Rib Roast from Koger's, here in > Tucson.
> Best Way to cook...oven, crock pot, grill, slice and fry, etcl ?
> can I cut it into small or individual pieces for a bachelor(me) or do > I cook the whole thing and freeze all but a few portions?
> Never had a Cross Rib Roast before.
> ThanX! I AM learning!!
I have no clue what a "Cross" rib roast is - is that a brand of beef? If it's a rib roast, bone-in or boneless (and rolled & tied):
(If it isn't a rib roast as described, you're on your own.)
1 rib roast (9 to 10 pounds) with 4 to 6 ribs 6 tablespoons extra-virgin olive oil 2 tablespoons all-purpose flour Coarse salt 2 teaspoons sugar 1/2 teaspoon freshly ground pepper
Directions Preheat oven to 450 degrees. Remove roast from refrigerator. Whisk oil, flour, 4 teaspoons salt, sugar, and pepper in a small bowl.
Place roast in a roasting pan, ribs side down. Lightly score fat. Rub roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 degrees, and continue to roast, basting frequently with pan juices, for 1 hour more. Roast until thickest part registers 135 to 140 degrees on an instant-read thermometer (avoiding the bone) for medium- rare, about 45 minutes more. (Total cooking time should be about 2 hours.) Transfer to a cutting board, tent with foil, and let rest for at least 20 minutes (or up to 1 hour) before carving. To carve, cut between each rib, then cut each slice into desired portions. Serve with horseradish sauce, or a red wine/mushroom sauce.
From Martha Stewart Living
I've used this method many times, and the results are perfect. Freeze left-overs in airtight wrap, in portions so you can thaw for sandwiches, French Dip hoagies, or just heated up to enjoy again. Save the juices, too, after skimming the fat off (chill until fat rises and becomes solid, and then discard the fat).
besame...@localnet.com wrote: > Hi! > Got a great buy on a huge Cross Rib Roast from Koger's, here in > Tucson.
> Best Way to cook...oven, crock pot, grill, slice and fry, etcl ?
> can I cut it into small or individual pieces for a bachelor(me) or do > I cook the whole thing and freeze all but a few portions?
> Never had a Cross Rib Roast before.
> ThanX! I AM learning!!
If it's a big piece you probably should roast it to rare or med. rare. Don't expect too much from this cut of meat though, it's different from a rib roast. I'd go kinda heavy on the salt and pepper and whatever else you season it with. As far as roasts goes, it's rather tasteless. To serve, you should cut into thin slices.
Over here, that cut will frequently be sold thinly sliced. We like to marinate it in teriyaki sauce and charcoal grill it.
<d...@humuhumunukunukuapuapa.org> wrote: >besame...@localnet.com wrote: >> Hi! >> Got a great buy on a huge Cross Rib Roast from Koger's, here in >> Tucson.
>> Best Way to cook...oven, crock pot, grill, slice and fry, etcl ?
>> can I cut it into small or individual pieces for a bachelor(me) or do >> I cook the whole thing and freeze all but a few portions?
>> Never had a Cross Rib Roast before.
>> ThanX! I AM learning!!
>If it's a big piece you probably should roast it to rare or med. rare. >Don't expect too much from this cut of meat though, it's different from >a rib roast. I'd go kinda heavy on the salt and pepper and whatever else >you season it with. As far as roasts goes, it's rather tasteless. To >serve, you should cut into thin slices.
brooklyn1 wrote: > On Tue, 03 Nov 2009 11:24:09 -1000, dsi1 > <d...@humuhumunukunukuapuapa.org> wrote:
>> besame...@localnet.com wrote: >>> Hi! >>> Got a great buy on a huge Cross Rib Roast from Koger's, here in >>> Tucson.
>>> Best Way to cook...oven, crock pot, grill, slice and fry, etcl ?
>>> can I cut it into small or individual pieces for a bachelor(me) or do >>> I cook the whole thing and freeze all but a few portions?
>>> Never had a Cross Rib Roast before.
>>> ThanX! I AM learning!!
>> If it's a big piece you probably should roast it to rare or med. rare. >> Don't expect too much from this cut of meat though, it's different from >> a rib roast. I'd go kinda heavy on the salt and pepper and whatever else >> you season it with. As far as roasts goes, it's rather tasteless. To >> serve, you should cut into thin slices.
> I say again - a cross rib roast is a piece of chuck. Needs cooked > like pot roast.
> -sw
Say it all you want. I've got a chuck roast in my refrigerator as we speak - this of course, will be a pot roast. I know what a stinkin' chuck roast is!
My guess is that we're simply talking about two different things. The cross rib roast I'm referring ain't no chuck and it ain't much good for any other treatment than what I describe. Ether way, it's not very good anyway. That's the breaks. :-)
> On Nov 3, 6:16 am, besame...@localnet.com wrote:
> > Hi! > > Got a great buy on a huge Cross Rib Roast from Koger's, here in > > Tucson.
> > Best Way to cook...oven, crock pot, grill, slice and fry, etcl ?
> > can I cut it into small or individual pieces for a bachelor(me) or do > > I cook the whole thing and freeze all but a few portions?
> > Never had a Cross Rib Roast before.
> > ThanX! I AM learning!!
> I have no clue what a "Cross" rib roast is - is that a brand of beef? > If it's a rib roast, bone-in or boneless (and rolled & tied):
> (If it isn't a rib roast as described, you're on your own.)
> 1 rib roast (9 to 10 pounds) with 4 to 6 ribs > 6 tablespoons extra-virgin olive oil > 2 tablespoons all-purpose flour > Coarse salt > 2 teaspoons sugar > 1/2 teaspoon freshly ground pepper
> Directions > Preheat oven to 450 degrees. Remove roast from refrigerator. Whisk > oil, flour, 4 teaspoons salt, sugar, and pepper in a small bowl.
> Place roast in a roasting pan, ribs side down. Lightly score fat. Rub > roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 > degrees, and continue to roast, basting frequently with pan juices, > for 1 hour more. Roast until thickest part registers 135 to 140 > degrees on an instant-read thermometer (avoiding the bone) for medium- > rare, about 45 minutes more. (Total cooking time should be about 2 > hours.) Transfer to a cutting board, tent with foil, and let rest for > at least 20 minutes (or up to 1 hour) before carving. To carve, cut > between each rib, then cut each slice into desired portions. Serve > with horseradish sauce, or a red wine/mushroom sauce.
> From Martha Stewart Living
> I've used this method many times, and the results are perfect. Freeze > left-overs in airtight wrap, in portions so you can thaw for > sandwiches, French Dip hoagies, or just heated up to enjoy again. > Save the juices, too, after skimming the fat off (chill until fat > rises and becomes solid, and then discard the fat).
> N.
Dear N, Give yourself a great big hug ; you're a nice person with heart and empathy. I can tell!!! The rest.....well, I didn't get any help but some off- beat kinds of comments. Thank you N,!!! I'm bachin' and trying to learn. The package actually reads CROSS RIB ROAST and has some initials after that, BNLS probably to mean -boneless.Could Krogers, a huge nationwide supermarket chain under different names, NOT KNOW that there is no such thing as a boneless Cross Rib Roast? Hmmm? I wonder.
May God's angels smile on you and all those you love, forever...Mikie (Michael)
> > I say again - a cross rib roast is a piece of chuck. Needs cooked > > like pot roast.
> > -sw
> Say it all you want. I've got a chuck roast in my refrigerator as we > speak - this of course, will be a pot roast. I know what a stinkin' > chuck roast is!
> My guess is that we're simply talking about two different things. The > cross rib roast I'm referring ain't no chuck and it ain't much good for > any other treatment than what I describe. Ether way, it's not very good > anyway. That's the breaks. :-)
I have always cooked chuck roasts! Come to the southwest where Tacos, enchiladas, burritos and chimichangas are made froim Chuck roasts! We brown, and OVER cook in a crock pot. When we remove it, it virtually falls apart! Then we peel, or pull until we have a bowl of shredded beef. Add onions and garlic and spices and fry . Use to fill tortillas to make any one of the things I mentioned above. Cover with salsa, add cheese on top,warm to melt cheese.. and OLE!!!!! Never heard of Mexican Food? Poor peoples food? At least, we're humble!
Mikie wrote: > On Nov 3, 4:24 pm, dsi1 <d...@humuhumunukunukuapuapa.org> wrote: >> Sqwertz wrote:
>>> I say again - a cross rib roast is a piece of chuck. Needs cooked >>> like pot roast. >>> -sw >> Say it all you want. I've got a chuck roast in my refrigerator as we >> speak - this of course, will be a pot roast. I know what a stinkin' >> chuck roast is!
>> My guess is that we're simply talking about two different things. The >> cross rib roast I'm referring ain't no chuck and it ain't much good for >> any other treatment than what I describe. Ether way, it's not very good >> anyway. That's the breaks. :-)
> I have always cooked chuck roasts! Come to the southwest where Tacos, > enchiladas, burritos and chimichangas are made froim Chuck roasts! We > brown, and OVER cook in a crock pot. When we remove it, it virtually > falls apart! Then we peel, or pull until we have a bowl of shredded > beef. Add onions and garlic and spices and fry . Use to fill tortillas > to make any one of the things I mentioned above. Cover with salsa, add > cheese on top,warm to melt cheese.. and OLE!!!!! Never heard of > Mexican Food? Poor peoples food? At least, we're humble!
Are you kidding? You don't have to sell me on that kind of food! The trouble with Hawaii is that we don't have enough of you guys over here. I'm gonna have to move over there to get some good eats! :-)
In article <87eb148b-b3d2-405e-bc4f-f696c5f01...@b25g2000prb.googlegroups.com>,
besame...@localnet.com wrote: > Hi! > Got a great buy on a huge Cross Rib Roast from Koger's, here in > Tucson.
> Best Way to cook...oven, crock pot, grill, slice and fry, etcl ?
> can I cut it into small or individual pieces for a bachelor(me) or do > I cook the whole thing and freeze all but a few portions?
> Never had a Cross Rib Roast before.
> ThanX! I AM learning!!
There's at least two cuts from the chuck called crossrib. In California it's cut from close to the rib end and is a reasonably tender, lean roast. And at a third of the price of ribeye. It can definitely be dry roasted but some of lower grades of beef found in many supermarkets (like Safeway) can be pretty chewy. In the east a 'cross rib' is adjacent to the short ribs and definitely needs braising.
Sqwertz wrote: > On Tue, 03 Nov 2009 13:24:43 -1000, dsi1 wrote:
>> Sqwertz wrote:
>>> I say again - a cross rib roast is a piece of chuck. Needs cooked >>> like pot roast.
>>> -sw >> Say it all you want. I've got a chuck roast in my refrigerator as we >> speak - this of course, will be a pot roast. I know what a stinkin' >> chuck roast is!
>> My guess is that we're simply talking about two different things.
> No. You're just talking about the wrong thing. Insisting thast a > cross rib roast in not a chuck roast. Trust me (and several other > and the sites they've cited) It's a chuck roast and nothing else. > It cannot be anything else.
> -sw
Here's a picture of what I'm talking about. Is this your piece of meat? To tell the truth, I'm not sure what your point is.
>> Hi! >> Got a great buy on a huge Cross Rib Roast from Koger's, here in >> Tucson.
>> Best Way to cook...oven, crock pot, grill, slice and fry, etcl ?
>> can I cut it into small or individual pieces for a bachelor(me) or do >> I cook the whole thing and freeze all but a few portions?
>> Never had a Cross Rib Roast before.
>> ThanX! I AM learning!!
>There's at least two cuts from the chuck called crossrib. In California >it's cut from close to the rib end and is a reasonably tender, lean >roast. And at a third of the price of ribeye. It can definitely be dry >roasted but some of lower grades of beef found in many supermarkets >(like Safeway) can be pretty chewy. In the east a 'cross rib' is >adjacent to the short ribs and definitely needs braising.
> > Directions > > Preheat oven to 450 degrees. Remove roast from refrigerator. Whisk > > oil, flour, 4 teaspoons salt, sugar, and pepper in a small bowl.
> > Place roast in a roasting pan, ribs side down. Lightly score fat. Rub > > roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 > > degrees, and continue to roast, basting frequently with pan juices, > > for 1 hour more. Roast until thickest part registers 135 to 140 > > degrees on an instant-read thermometer (avoiding the bone) for medium- > > rare, about 45 minutes more. (Total cooking time should be about 2 > > hours.) Transfer to a cutting board, tent with foil, and let rest for > > at least 20 minutes (or up to 1 hour) before carving. To carve, cut > > between each rib, then cut each slice into desired portions. Serve > > with horseradish sauce, or a red wine/mushroom sauce.
> > From Martha Stewart Living
> > I've used this method many times, and the results are perfect. Freeze > > left-overs in airtight wrap, in portions so you can thaw for > > sandwiches, French Dip hoagies, or just heated up to enjoy again. > > Save the juices, too, after skimming the fat off (chill until fat > > rises and becomes solid, and then discard the fat).
> > N.
> Dear N, > Give yourself a great big hug ; you're a nice person with heart and > empathy. I can tell!!! The rest.....well, I didn't get any help but > some off- beat kinds of comments. Thank you N,!!! I'm bachin' and > trying to learn. The package actually reads CROSS RIB ROAST and has > some initials after that, BNLS probably to mean -boneless.Could > Krogers, a huge nationwide supermarket chain under different names, > NOT KNOW that there is no such thing as a boneless Cross Rib Roast? > Hmmm? I wonder.
> May God's angels smile on you and all those you love, forever...Mikie > (Michael)- Hide quoted text -
> - Show quoted text -
Well, according to the info here, a cross rib roast is a chuck roast - a crockpot is your friend - if you don't have one, any oven-proof kinda deep cooking pot with a lid will work. The key for cooking it is "low and slow."
Pot Roast (from Martha)
Inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven makes the beef wonderfully tender.
Note: Browning the meat makes the whole dish tastier and gives the pan juices an appetizing deep brown color.
Prep: 25 minutes Total: 4 hours 25 minutes
Ingredients Serves 8 2 tablespoons vegetable oil 1 5-pound beef chuck roast Salt and pepper 2 cups beef stock or reduced sodium canned beef broth 1/2 cup red wine (optional) 3 onions, cut into large wedges 4 cloves garlic , chopped 2 dried bay leaves 1 teaspoon dried thyme 2 tablespoons tomato paste 2 pounds carrots, cut into 1 1/2-inch chunks 2 pounds potatoes, cut into 1 1/2-inch chunks (If you prepare the potatoes a while before you add them to the roast, be sure to keep them covered with water, so they don't turn brown.)
Directions Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium- high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes. Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
1/3 cup Dijon mustard 10 large garlic cloves crushed 1/2 teaspoon freshly ground black pepper 1 tablespoon garlic powder salt and pepper to taste 1 tablespoon dry mustard 2 tablespoons light olive oil 1 tablespoon paprika 1 1/4 cup water 1/2 cup red wine 1 packet beef gravy mix 1 packet dry onion soup 1 10 ounce can Golden Mushroom Soup
Pre-heat oven to 375°F. A Cross Rib is a cut that is between the shoulder, (sometimes known as the chuck) and rib of a the whole side of beef. You may have to ask for it if you do not find it in the meat section. This roast resembles a round roast, but is surrounded about three quarters around with short ribs. Generally, it is not as expensive as the classic rib roast but it is not a tough bargain either (such as rump or blade). Place meat in a shallow roasting pan. Make a paste by mixing the mustard with the garlic, some salt and black pepper, garlic powder, dry mustard, oil and paprika. Spread over roast- top and sides. Make additional paste if meat is not well covered. On side of roast, pour in water, wine, beef gravy mix and onion soup powder. Sprinkle top of roast generously with extra garlic and paprika. Cover roast with foil. Roast at 375°F for the first hour. Reduce temperature to 350°F and continue roasting for a couple of hours (depending on desired doneness) -basting every so often. Remove foil during last half hour of cooking. Remove meat slice thinly. In roasting pan, stir in Golden Mushroom soup with pan juices, mixing well. Pour some of this over meat, offering remaining as gravy. Serve cold (leftovers) sliced thinly on a garlic toasted French hard roll, with Dijon and white horseradish, side salad.
> Sqwertz wrote: > > On Tue, 03 Nov 2009 13:24:43 -1000, dsi1 wrote:
> >> Sqwertz wrote:
> >>> I say again - a cross rib roast is a piece of chuck. Needs cooked > >>> like pot roast.
> >>> -sw > >> Say it all you want. I've got a chuck roast in my refrigerator as we > >> speak - this of course, will be a pot roast. I know what a stinkin' > >> chuck roast is!
> >> My guess is that we're simply talking about two different things.
> > No. You're just talking about the wrong thing. Insisting thast a > > cross rib roast in not a chuck roast. Trust me (and several other > > and the sites they've cited) It's a chuck roast and nothing else. > > It cannot be anything else.
> > -sw
> Here's a picture of what I'm talking about. Is this your piece of meat? > To tell the truth, I'm not sure what your point is.
> 1/3 cup Dijon mustard > 10 large garlic cloves crushed > 1/2 teaspoon freshly ground black pepper > 1 tablespoon garlic powder > salt and pepper to taste > 1 tablespoon dry mustard > 2 tablespoons light olive oil > 1 tablespoon paprika > 1 1/4 cup water > 1/2 cup red wine > 1 packet beef gravy mix > 1 packet dry onion soup > 1 10 ounce can Golden Mushroom Soup
> Pre-heat oven to 375°F. A Cross Rib is a cut that is between the shoulder, > (sometimes known as the chuck) and rib of a the whole side of beef. You may > have to ask for it if you do not find it in the meat section. This roast > resembles a round roast, but is surrounded about three quarters around with > short ribs. Generally, it is not as expensive as the classic rib roast but > it is not a tough bargain either (such as rump or blade). Place meat in a > shallow roasting pan. Make a paste by mixing the mustard with the garlic, > some salt and black pepper, garlic powder, dry mustard, oil and paprika. > Spread over roast- top and sides. Make additional paste if meat is not well > covered. On side of roast, pour in water, wine, beef gravy mix and onion > soup powder. Sprinkle top of roast generously with extra garlic and paprika. > Cover roast with foil. Roast at 375°F for the first hour. Reduce temperature > to 350°F and continue roasting for a couple of hours (depending on desired > doneness) -basting every so often. Remove foil during last half hour of > cooking. Remove meat slice thinly. In roasting pan, stir in Golden Mushroom > soup with pan juices, mixing well. Pour some of this over meat, offering > remaining as gravy. Serve cold (leftovers) sliced thinly on a garlic toasted > French hard roll, with Dijon and white horseradish, side salad.
THANK YOU ALL WHO TOOK ME SERIOUS!! I spoke to the Butcher at Krogers and I'll have to accept his answer because all you guys confused me...except for the beautiful people who gave me cooking instructions. BUTCHER: "as the label shows, it's a 'Cross Rib Roast, minus the bone'! The best an only way to get the taste...in a CROCK POT (RIVAL). Brown first, Fill Pot to within 1/2 below roast Add a pre packaged amount of dry onion soup for spicing and taste, let her cook for 6 hours on high...YUM YUM!! And to think my mother used to say there's a special place in Hell for butchers!!! Mine never puts his thumb on the scale!
> Sqwertz wrote: > > On Tue, 03 Nov 2009 13:24:43 -1000, dsi1 wrote:
> >> Sqwertz wrote:
> >>> I say again - a cross rib roast is a piece of chuck. Needs cooked > >>> like pot roast.
> >>> -sw > >> Say it all you want. I've got a chuck roast in my refrigerator as we > >> speak - this of course, will be a pot roast. I know what a stinkin' > >> chuck roast is!
> >> My guess is that we're simply talking about two different things.
> > No. You're just talking about the wrong thing. Insisting thast a > > cross rib roast in not a chuck roast. Trust me (and several other > > and the sites they've cited) It's a chuck roast and nothing else. > > It cannot be anything else.
> > -sw
> Here's a picture of what I'm talking about. Is this your piece of meat? > To tell the truth, I'm not sure what your point is.
This pic looks like a rolled rib roast - I've never seen a chuck roast that looks like this. The link seems to treat oven roasting 3 different cuts of meat all the same....wrong. A rib roast is much more tender than a cross rib roast or a sirloin tip roast....
> This pic looks like a rolled rib roast - I've never seen a chuck roast > that looks like this. The link seems to treat oven roasting 3 > different cuts of meat all the same....wrong. A rib roast is much > more tender than a cross rib roast or a sirloin tip roast....
In my part of the woods they call that piece of meat a cross rib roast. "Rolled rib roast" seems to be a more apt description so I guess your part of the country is better at naming meat. If I had my way, a standing rib roast would be the only cut eligible for the name "rib roast." This will indeed happen once I become ruler of the world.
Sqwertz wrote: > On Tue, 03 Nov 2009 16:39:22 -1000, dsi1 wrote:
>> Sqwertz wrote:
>>> No. You're just talking about the wrong thing. Insisting thast a >>> cross rib roast in not a chuck roast. Trust me (and several other >>> and the sites they've cited) It's a chuck roast and nothing else. >>> It cannot be anything else. >> Here's a picture of what I'm talking about. Is this your piece of meat? >> To tell the truth, I'm not sure what your point is.
What's the big deal anyway? I don't care what you call this piece of meat. We call it a cross rib roast. You guys are just smarter that us dumb Hawaiians. Now go celebrate your victory. :-)
dsi1 <d...@humuhumunukunukuapuapa.org> wrote: > If I had my way, a > standing rib roast would be the only cut eligible for the name "rib > roast." This will indeed happen once I become ruler of the world.
[puts on flameproof suit]
prime rib
NOT USDA prime rib
in the US
-- Dan Abel Petaluma, California USA da...@sonic.net
Dan Abel wrote: > In article <jipIm.23$ZF3...@newsfe13.iad>, > dsi1 <d...@humuhumunukunukuapuapa.org> wrote:
>> If I had my way, a >> standing rib roast would be the only cut eligible for the name "rib >> roast." This will indeed happen once I become ruler of the world.
> [puts on flameproof suit]
> prime rib
> NOT USDA prime rib
> in the US
Good idea - prime rib it is! When I'm ruler of the world, you can be in charge of meat naming. Apparently, things are worst than I thought! :-)
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