A standing rib roast is a cut of beef from the primal rib, which is one of the eight primal cuts of beef. The entire rib section comprises ribs six through 12 of the animal; a standing rib roast can comprise anywhere from two to seven ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically and the vertebral processes on the bottom. An alternative is to cook with the rib bones on the bottom and the vertebral processes removed for easier carving. A standing rib roast, if sliced when uncooked, would yield a number of rib steaks. Ribeye steaks result from removing the bones and most of the fat and lesser muscles (tail).
So, I went by Paula Deen's recipe and added one ot
her spice and it came out Awesome.
Roast going into a 350 oven.
For a 5 pound roast with ribs -
Preheat the oven to 350
Rub the roast with Paula Deen' House seasoning which is a mixture of salt, pepper and grlic powder. I added some Steak Seasoning to the rub.
Put the roast in the oven, on a rack, fatty side up
Cook for 1 hour, DO NOT OPEN THE OVEN AT ANY TIME
Turn the oven off and leave the roast for 3 hours. DO NOT OPEN THE OVEN AT ANY TIME
Turn the oven back up to 375 and cook for one hour.
1 small can pineapple chunks
1/2 cup of apple cider vinegar
1/2 cup brown sugar
few shakes of sea salt
few shakes of crushed red pepper
cup of water
1/4 cup olive oil
put all in a gallon zip lock bag and seal. Squish around to mix well and lay flay in the fridge so the pork soaks up all the good stuff. Marinate at least an hour. Turn the bag over occaisionally.
Get the grill up to about 300 degrees. Our chops were about an inch thick and Ray cooked them 7 minutes each side. When you turn the chops you want to grill the pineapple chunks that were in the marinade. We have a seperate grill tray with very small holes that we put on top of the grill grates. Ray cooked the pineapple on that. GOODNESS
It's been a long time since I posted here. Life and "stuff" has gotten in the way. When life and stuff happens, so does the weight gain.
Today, thanks to Daylight Saving Time, I'm starting my walks in the park again. In addition, I'm following the Atkins plan for weight loss. We'll see how that goes.
This morning I woke up with my head pounding so I'm working from home. I started the day with some coffee, hoping it would help with the headache. I fixed me a turkey zuchinni egg scramble. No toast, no carbs. Not bad at all!
Tonight I'm fixing Cajun Pork Chops and veggies. I pray that God will help me stick with this program.
this is awesome and I've never even like grits! With enough cheese and spice anything is good! sorry, no pics on this one.
1 pound shrimp, peeled and deveined
3 cups chicken broth
1 tbls sea salt
1 cup grits (regular, not quick)
1 cup white cheddar, grated
1 cup pepper jack, grated
1/2 cup parmesan, grated
1/2 cup milk
2 eggs, beaten
1/2 stick butter
1 tsp pepper
1 tbls cajan spice
Preheat oven to 350 degrees, grease a casserole dish. (i used a small square dish but may use a 9x6 next time so it will be thinner with crisper edges)
Bring broth, salt, pepper to a boil in 2 quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick. about 8-10 minutes. Add 1/2 of all the cheeses and milk and stir till cheese is melted. GRADUALLY stir in the eggs and butter and cajun spice. stir till all is combined. Pour the mixture into the casserole dish, top with the rest of the cheese. Bake 35-40 minutes.
1/4 cup olive oil
1/4 cup lemon or lime juice
2 tbls cajun spice
combine all with the shrimp and let stand for an hour. grill and serve on top of the grits.
The key here is brining the pork. Always, always, always brine pork and chicken for moist reselts every time!!!!!!
Pork Loin brine
1 1/2 to 2 pork loin
water to cover pork in a large bowl
apple cider vinegar
1/8 cup sea salt
Cover pork loin in above liquid and salt and let sit for at least one hour. pour out brine withholding about 2 cups of brine.
1/2 cup teriyaki marinade
1/4 cup brown sugar
2 tbls cinnamon
2 small cans pineapple CHUNKS with liquid
combine all above and pour over pork and let marinate for at least an hour
Heat grill to 400 degrees
place pork on grill and cook 11 to 12 minutes, turn pork loin, cook another 11 to 12 minutes. turn once again and pour marinade over pork. Grill pineapple chunks about 2-3 minutes.