Infantreflux.org | cooking question

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May 26, 2007 at 3:06 pm #34568

Anonymous
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Well I’ll confess that I’m a terrible cook. DH got me a crock pot for mother’s day which I’ve wanted for a long time. I sent him out today and told him to pick me up “4lb of ribs” as per the instructions in one of my cookbooks.

In retrospect, I know this is my own fault, and I shouldn’t have sent him to do this. But I was surprised to come home and find a 5lb “rib roast” in my fridge that cost 35 dollars!!!!

Any ideas what on earth I can do with it!

May 26, 2007 at 3:49 pm #34582

Anonymous
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Hey Lori,

pm me your e-mail address (if you feel ok with that) and i will e-mail several of my favorite (easy)crock pot recipies. i use the crock pot a lot. i will try to find a good recipe for those ribs, sounds yummy. Another idea is (i know you said you want to try your crock pot) i cook the ribs on my gas grill (medium heat) and put some barbecue sauce on top towards the end o fthe cooking time ( i also make my own sauce, olive oil, powder garlic, salt, pepper, dried basil, and lemon juice. i cook them until they are tender and no longer pink (like 15-25 minutes). preheat the grill for 20 minutes. we eat ours with uncle ben’s wild Rice, or steam red little potatoes. let me know.

May 26, 2007 at 5:07 pm #34587

Anonymous
Inactive

Leo, I will definitely send you my email address. The only problem is, what do I do with a GIANT rib ROAST in the meantime. He didn’t pick up a rack of ribs like he was supposed to- he got me a big hunk of meat on a bone and I’m absolutely clueless. I have some other crock pot recipes for chuck/round or some other kind of boneless roast, but not RIB roast. Any help would be appreciated…. I hate the thought of wasting 35 dollars worth of meat (I can’t believe he spent that much money on meat!)!

May 26, 2007 at 6:54 pm #34590

Anonymous
Inactive

Maybe just slice it of the bone and cut it into pieces…is that possible? Just use it in any of the chuck/round steak recipes. Not sure if a rib roast in the US is a rib roast in Aus IYKWIM.

BTW, I got a slow cooker (same thing just the new fancy name) for my b’day. I love it. I would also love those recipes Leo, maybe you could post them…a new thread…”crock pot hot spot”????

Funny what me pick up at the shops…maybe another thread?????? “I asked him for ham and he brought home spam”

May 26, 2007 at 7:03 pm #34591

Anonymous
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I found this:

http://www.samcooks.com/flavor/RibRoast.htm

http://www.cookingforengineers.com/recipe/38/Prime-Rib-or-St anding-Rib-Roast/

the 2nd link is from cooking for engineers. we find it funny. my husband is an engineer. they are very detail oriented. helps me, the helpless cook, to have detailed instructions!

Honestly I wouldn’t know what to do with it either!

May 26, 2007 at 7:17 pm #34592

Anonymous
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Therese,

sounds like a good idea. i would post those recipies just bare with me as it might take some time to post them all.

Lori try this for your pork:

in a 350 oven, place meat fat side up in a shallow roasting pan. do not add water an do not cover (do chek to make sure it is not burning, but i dont think it willl) for 1/ 1/4 to 2 hours (check for doneness at 1 1/4 hour (add more cooking tine if needed). Internal tempreature should be 160degree when done and teh meat should fall off easy.

when done spread any of your favorite barbecue sauce or season at your own taste.

I hope it turns out good and you and your hubby can enjoy it.

May 26, 2007 at 7:35 pm #34593

Anonymous
Inactive

i forgot to add that if it looks like is getting too done on the outside, but it’s not done in the inside, lower the temp to 325 degree for the remaininng of teh cooking time.

May 27, 2007 at 7:07 am #34605

Anonymous
Inactive

Thank you so much guys! I really can’t believe that I ever thought he could pick up a piece of meat. Even the barbecue sauce he brought home was hilarious!…. He did the shopping at costco, so you can imagine how big this hunk of meat actually is, and how big the bottles of barbecue sauce are!

May 27, 2007 at 9:20 pm #34643

Anonymous
Inactive

Lori…what can I say..your man LOVES meat I was thinking of getting one of those for myself but can’t decide if I really need it. Let me know how you like yours

Therese, you crack me up

Partyoffour, I also need detailed instructions. I hate it when they give you vague instructions and I have to guess half of the recepie…I mean, c’mon!

May 28, 2007 at 5:08 am #34660

Anonymous
Inactive

Marianna, best pressie I was ever given. I’d say go for it. Great for winter, soups and casseroles.

May 28, 2007 at 9:57 am #34673

Anonymous
Inactive

I love my crock pot too! I make tomato sauce in it, and soups mostly.

May 28, 2007 at 10:36 am #34682

Anonymous
Inactive

Thanks for all the tips, guys. I have to say that dh didn’t do so bad in the end afterall. The meat looked HUGE in the fridge, it was about 4lb roast, but after cooking, it shrunk considerably.

I invited dh’s parents over to help us eat it, and made some roast potatoes, rice, and asparagus to go with it. I’m not a big red-meat lover, but it was pretty good.

I got a very simple recipe off the internet where you basically put the meat in the crock pot, add a packet of onion soup mix/brown gravy mix, some water, throw some veggies on the bottom (I threw in some baby carrots, pearl onions, and a few of the new potatoes). Then I let it cook for about 8 hours. It was very tender and basically fell off the bone. The fun part was how simple it was. I put the meat in, and let Sarah dump in the water, the veggies that I’d cut up, and the packets of seasoning. She was so excited that she “made the big piece of meat”, that she actually ate a bit herself. Actually, the whole thing was gone by the end of dinner!

My mil thought it was delicious and seemed happy that I made her a nice meal (instead of my usual pre-prepared stuff I serve when they’re over).

I do have a question, though:

1. Why do all the recipes say that you should cook the roasts for about 7-9 hours? Isn’t that a long time to cook? It seemed done after just a couple?

2. How do you tell when things are ready without taking the lid off all the time?

3. Do any of you let it run while you’re out of the house, or at work? I’m a worry wart, but actually let it cook while I took the kids to the science centre… is that bad?

I’d love to hear any favourite recipes anyone has!

May 28, 2007 at 3:24 pm #34712

Anonymous
Inactive

I use a crock pot all the time.

They are made for LONG cooking! I put roasts in at 7 and leave for work, don’t get home till 5:30 and there is a ready made meal. You can even add potato, carrots, etc, veggies that you want and it will all be done when you get home. It all just cooks nicely together and soaks up each others flavors!

The reason for cooking so long is the tenderness. The longer you cook it slowly, the more tender it will be, it will fall off the bone…..

I’m from Nebraska, we eat way more red meat then we should!

I would take posts on how to make fish!!! No clue!!!

May 28, 2007 at 3:26 pm #34713

Anonymous
Inactive

Oh, by the way, I didn’t add any water to my roast one time and it got really dry, it even cracked my pot, no fire, no mess so I think it’s pretty safe.

May 28, 2007 at 7:17 pm #34732

Anonymous
Inactive

I leave mine on when I go out. But I leave the washer and dryer on too and my inlaws think that’s crazy. Um…..I can’t stay home and babysit my appliances. I don’t leave the stove or the oven on.
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