Comments on: Boneless Rib-Eye Roast Beef http://timeinthekitchen.com/2009/12/boneless-rib-eye-roast-beef/ Wed, 08 Sep 2010 14:09:38 +0000 hourly 1 By: Naimah http://timeinthekitchen.com/2009/12/boneless-rib-eye-roast-beef/comment-page-1/#comment-1144 Naimah Mon, 16 Aug 2010 18:15:34 +0000 http://timeinthekitchen.com/?p=6282#comment-1144 I have not tried it yet but I LOVE RIB ROASTS, with or without the bone. This recipe sounds like the best one I've ever tried. I have not tried it yet but I LOVE RIB ROASTS, with or without the bone.
This recipe sounds like the best one I’ve ever tried.

]]> By: sue http://timeinthekitchen.com/2009/12/boneless-rib-eye-roast-beef/comment-page-1/#comment-992 sue Mon, 04 Jan 2010 03:58:21 +0000 http://timeinthekitchen.com/?p=6282#comment-992 Sorry I couldn't publish your link to the reference chart of which you speak......anyone reading this may want to refer to wikapedia. I am most definitely one of those that want rare....and I mean <strong>rare</strong>! I never go wrong following my chart, and as a restaurant owner and also Sous-Chef in someone else's restaurant I never got anything sent back following these guidelines - though here in the States you have to be careful about the whole Black and Blue thing when serving the public. The resting time is crucial for sure, and if you are a home cook, and have followed all food safety processes in advance of cooking and serving your guests, it's a simple matter of a conversation about what the prefereces are. Love the comment, and thank you, because 'rare' is a temperamental thing! Sorry I couldn’t publish your link to the reference chart of which you speak……anyone reading this may want to refer to wikapedia. I am most definitely one of those that want rare….and I mean rare! I never go wrong following my chart, and as a restaurant owner and also Sous-Chef in someone else’s restaurant I never got anything sent back following these guidelines – though here in the States you have to be careful about the whole Black and Blue thing when serving the public. The resting time is crucial for sure, and if you are a home cook, and have followed all food safety processes in advance of cooking and serving your guests, it’s a simple matter of a conversation about what the prefereces are. Love the comment, and thank you, because ‘rare’ is a temperamental thing!

]]> By: Frozone http://timeinthekitchen.com/2009/12/boneless-rib-eye-roast-beef/comment-page-1/#comment-991 Frozone Mon, 04 Jan 2010 00:35:50 +0000 http://timeinthekitchen.com/?p=6282#comment-991 This is a great recipe! But, your table that describes doneness of the meat isn't quite right. You need to shift everything down one row. Rare meat is cool in the center, not red. This is very, very important! Cooking meat all the way through to a red center and serving it to someone who is expecting it to actually be "rare" will result in a very unhappy guest! This is a great recipe!

But, your table that describes doneness of the meat isn’t quite right. You need to shift everything down one row. Rare meat is cool in the center, not red.

This is very, very important! Cooking meat all the way through to a red center and serving it to someone who is expecting it to actually be “rare” will result in a very unhappy guest!

]]> By: Kristen http://timeinthekitchen.com/2009/12/boneless-rib-eye-roast-beef/comment-page-1/#comment-916 Kristen Mon, 07 Dec 2009 01:02:01 +0000 http://timeinthekitchen.com/?p=6282#comment-916 YUM! I love roast beef and this looks just scrumptious. Next time I have a beef , I am going to try it this way. Thanks. YUM! I love roast beef and this looks just scrumptious. Next time I have a beef , I am going to try it this way. Thanks.

]]>