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Strategy? AKA - how to please the mother-in-law

l
Lady Godiva Dec 13, 2008 02:35 PM

For Christmas dinner I'm getting a 5 lb. boneless rib eye roast (choice grade). I've already scanned the boards for recipe ideas which are so helpful.

But I'm unsure about what to do for this situation: I like my beef med-rare, my husband & FIL like medium. But my MIL will only eat well done.

I seem to have a few options, but I'd like some feedback about the options.

1) Should I just start with a high temperature roast and then drop it? This seems to be a method to get varied doneness, but I'm worried I would over cook the whole roast.

2) Or should I cut the roast into 2 pieces and just over cook one of them to satisfy the MIL?

3) Cook the roast to med-rare/ medium-ish & let it rest, then cut off portions for MIL and put them back in the oven to cook to well done.

Thoughts on the best way to get this done? Other options? What would you do?

Thanks!

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    Steady Habits RE: Lady Godiva Dec 13, 2008 02:39 PM

    I think I would cut off her portion before cooking, so that you can properly sear the ends of the piece the rest of you will be eating.

    1. greygarious RE: Lady Godiva Dec 13, 2008 04:14 PM

      Sear the meat, then place it in a rectangular pan with one end right up against the edge. Put that end of the pan right next to the oven wall, which is hotter than the center of the oven. This should yield a roast that is well-done at one end, and gets rarer toward the other end. I suggest this because one of the ways to deal with the differing optimal temperatures of white and dark meat on roast chicken is to put the pan in the oven with the neck facing the back of the oven, cooking with the pan to the far left for half the time, and the far right the other half.

      1. Sam Fujisaka RE: Lady Godiva Dec 13, 2008 04:49 PM

        Option 3 by all means!

        1. pikawicca RE: Lady Godiva Dec 13, 2008 05:12 PM

          Cook the roast to your liking, then nuke the MIL's slice.

          2 Replies
          1. re: pikawicca
            Sam Fujisaka RE: pikawicca Dec 13, 2008 07:23 PM

            Exfrigginactly! And MIL and everyone else will appreciate the effort.

            1. re: pikawicca
              k
              KiltedCook RE: pikawicca Dec 14, 2008 05:32 AM

              Yes. Cook the roast to the temperature the majority will enjoy; then slice off an nice MIL piece and microwave (covered) for the minute or so it will take to finish hers to perfection.

            2. k
              Kater RE: Lady Godiva Dec 14, 2008 06:53 AM

              I've dealt with this for several years and option #2 is really the best way to go, but have your butcher separate the roast into two portions for you. This will result in a better piece of well done {{{{shudder}}}} prime rib and be easiest for you. In years past we have microwaved the meat for our well done guests and they lack the palate to be bothered by it but the result really is pretty gross and I was embarrassed serving it.

              1 Reply
              1. re: Kater
                Sam Fujisaka RE: Kater Dec 14, 2008 07:16 AM

                But it need not be micro-waved. The MIL piece can be finished off under the salamander.

              2. l
                Lady Godiva RE: Lady Godiva Dec 14, 2008 01:00 PM

                Thank you all for your thoughts! I'm leaning towards #3, but there is plenty of time to decide.

                1 Reply
                1. re: Lady Godiva
                  alanbarnes RE: Lady Godiva Dec 14, 2008 01:16 PM

                  Another vote for #3, but a twist on the method that will work if you're planning to serve the roast au jus. Have the saucepan of jus standing by at a simmer, cut off MIL's portion, and poach it in the liquid until ruined. I mean well-done.

                2. s
                  shallots RE: Lady Godiva Dec 14, 2008 08:24 PM

                  Get an additional meat thermometer so her piece will be guaranteed to be well done.
                  Also (Gag) if she likes catsup, A-1, or whatever sauce, be sure to have it on the table.

                  For our ILs 50th , we took them to the best local steakhouse and watched them drown excellent fillets in A-1 (MIL) and catsup (FIL). And I kept silent. My DH groused for days, after we deposited them at their home.

                  MILs are like that.

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                    nickblesch RE: Lady Godiva Dec 14, 2008 08:40 PM

                    I vote option 3 - you can put her slice back in under the broiler for a couple minutes while you're carving the rest and it'll be scorched in no time.

                    The poaching idea isn't bad, though, as it means the meat will probably be as tender as a well-done hunk-o-beef ever could be.

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