No Kidding, Grass Fed Prime Rib Roast in a Nesco Counter-Top Air Roaster Oven...with Pictures
First, this post is not about the merits of Grass-Fed Beef, so let's get that out of the way.....it's really about the NESCO oven.
Quite a few years back on another thread entitled * Best Standing Rib Roast Recipe *, the question, or possibility of roasting in a Nesco Counter-Top oven came up. A poster, sfischer, responded with details on their Holiday roast. Ever since reading those comment and report, I've been intrigued about the product and whether or not a good result was actually possible.
A couple of months back, I was in a Thrift shop browsing. I was turned onto thrift shops by an employee at one of my accounts who shops there on a regular basis for his Side eBay business. i had known about them for 3 years, but finally only went to one in the past year...and luckily for me have been able to purchase some very nice Kitchen gadgets and cookware at a fraction of the of the original price. One of these items was a Nesco Air Roast 6 Counter-Top Oven, which was practically new in condition, but it was missing something which I came to know was a small fan attachment, and possibly an interior rack for the cookingwell. The beauty of this, besides the condition is I was able to purchase this for under $5....I would never have known about the product unless I had read the aforementioned thread....naturally my curiosity was piqued and I did in fact purchase the item and had it tucked away....until tonight.
This past Christmas Holiday week 2013, the Prime Rib Roasts were on sale for $4.99/lb as usual annually this time of year...or any holiday for that matter. Typically, my purchase is for the Choice Grade Chuck End, 3-4 Ribs. They also had a product on sale for the same $4.99/lb. for Nature's Reserve Natural Grass-Fed Beef....a product of Australia. I've purchased this beef when it first became available in my local Supermarket, but to be truthful, I never cared for it as a steak or a roast in the past. I probably haven't had it for a half dozen years.....but when i spotted the item on sale I saw what appeared to be a very good looking piece of beef. It was 2 pounds in weight, extended to only 10 bucks....coupled with the purchase of the Nesco Oven, I figured it was time to purchase and give it both a test drive and share my results with you.
I used the same methods I usually do for Beef, roasting low and slow at 225* The specifics of the roast again were 2 pounds weight. It had been air dried for 8 days after purchase and seasoned 48 hours in advance of roasting. The meat was taken out of the refrigerator two hours in advance of roasting... since I had no original rack, or one small enough to insert...I ended up using two old tuna fish cans to fashion a faux rack to elevate the roast off the bottom of the cookingwell.
Points to note:
* The roast was 59* after 2 hours outside the fridge
* The meat was seared on the stove top in a fry pan
* The meat was placed into the cookingwell of the Nesco Oven
* The thermostat was set for 225*
* The roast took exactly 90 minutes to hit 130*
* The Carryover took the roast to 143*, before it began to retreat.
* After a one hour rest, the final temperature was 133*
* In the pictures provided, the roast was slice one half inch from the outer edge to make the End Cut shown
* The other slice is cut exactly in the middle.....a good looking roast and result.
* I'm sticking with Corn-Fed Beef.
Enjoy the read.
So just to confirm, the Chuck end is the larger diameter end of the roast with the longer bones, which also frequently has multiple muscles apparent in the center portion, while the loin end is smaller, with shorter rib bones, and usually a clear single muscle in the eye, correct?
If I have this right I usually prefer the Chuck end too, although the conventional wisdom is that the Loin end is better.
If you're regularly finding high quality Choice Bone-In at about 5 bucks a pound in your area, that beats Costco by quite a margin.
So just to confirm, the Chuck end is the larger diameter end of the roast with the longer bones, which also frequently has multiple muscles apparent in the center portion, while the loin end is smaller, with shorter rib bones, and usually a clear single muscle in the eye, correct
You have the bones reversed, otherwise correct.
the Chuck End, aka Large End, Center Cut, Blade End or Second Cut is from Front of the Steer closer to the Shoulder... to back Ribs 6-9. This is where the Fat Cap/Deckle is most prominent. In my area, Center has replaced Second cut for packaging purposes.
The Loin End aka, Short End ,(is considered leaner with a larger eye), First Cut....is more in the center of the steer, Ribs 10-12
Thus, a Full 7-Rib Roast is from Ribs 6-12.
The shorter bones are on the Chuck....The longer bones are on the Loin
With my restaurant ties, I have access to Wholesale Beef. The popular place is known as The Restaurant Depot, a sister of Jetro...They're food service wholesalers, or Cash and Carry. They have graded beef and their own line of premium CAB, ungraded., which means they just do not pay for the inspection. Boneless RibEye is usually around $6-7 depending on market. the full Hotel Exports are cheaper, but cant fit them in the oven...If you like FatCaps...that's my favorite to pick on.
The RD website locator shows Seattle locations.
Oh, I'm at Depot every day. They're right next to our regular Costco. We also have Costco Business centers out here in the west, which are pretty fantastic. There are a few threads about those in the Chains Board, and I've written about Depot there as well.
Depot has ungraded, Select, and Choice. I guess their line is what they call their Superior Angus and it is pretty good. Costco Business has the same grades while the regular Costcos have Choice and Prime. There's one hybrid Costco near us that has all three grades -- it's an enormous store that is a regular Costco with a full Business Center and a Restaurant Supply Store inside it.
Ironically there is actually a restaurant supply house chain here called Cash & Carry, but it's unrelated. It's owned by another West Coast operation called Smart & Final.
One great thing about Depot that no one else seems to do is when the cryo meats are approaching the pull date, they mark them down 25% or more. We've been doing Tri-Tips using the patented Fourunder method. Right now I have Tri-Tip, Flap and PSMOs at half price in the cryo in my fridge continuing to wet-age until I can get to them, and several cryos of inside and outside skirts in the freezer, all at about 25% off their wholesale prices.
Interesting, I would have thought the smaller bones would be at the smaller loin end. But in looking at the one I have in the fridge right now of course you're right.
So what happens to ribs 1-5? Part of the Chuck? Not the infamous Cross-Rib Roast?
The same oven used for a Single Turkey Breast.
The day after Thanksgiving, turkey goes on sale at a tremendous savings...or in other word CHEAP. In the first days, at my local market, it was .68/lb., or about $7 for a whole turkey. A couple of more days after and the same turkeys were down to .48/lb. Had I not stocked up two days prior, I would have purchased more...but you cant have it all. The turkey used for this post was a single breast with ribcage attached weighing 2 pounds at a cost of under $2, cooked in a Counter Top Air Roast Oven made by NESCO. What makes these ovens different is their portability and the fact they cook from the side walls, unlike slow cookers that cook from below. I picked this oven up a Thrift shop for under $5, but new they are approximately $50 for the Air Roast 6...they do have larger oven available.
I shared some roasting information about three different, but popular ways to roast Turkey...no earth shattering news, but just to provide some details and guideline for the same often asked questions about time and temperature on how to roast turkey. The information is here, with pictures.
Titled: Slow Roasting Turkey Times...Spatchcocked, Boned & Tied Roll/Porchetta and Single Breast....with Pictures.
The specifics of this roast were simply:
* Removed from the refrigerator 60 minutes prior to roasting
* Seasoned to taste.
* Placed into the Air Oven, thermostat set at 275*
* Temperature hit 150* in 70 minutes.
* Allowed to rest for 15 minutes and the skin was crisped under the broiler.
+ Taken to the cutting board and sliced.
Points to note:
* A small amount of pan juices, reduces made a nice pan sauce.
* The skin did not crisp during roasting, hence the broiler
* The meat cooked evenly and stayed moist with the 275* setting
* Very similar results to regular oven roasting, except for the skin.
* If you don't want to heat your kitchen, these ovens are a nice alternative and very efficient.
* PAY CLOSE ATTENTION TO HOW THIN I COULD SLICE THE MEAT!
* With a salad and sides, this single breast could easily feed 2-4 depending on the size of your appetite....easily 2 adults and 2 children....
For those of you who's interest is piqued by this small wonder oven and the possibilities....here's a report I did last week roasting a PRIME RIB.
Titled: No Kidding, Grass Fed Prime Rib Roast in a Nesco Counter-Top Air Roaster Oven...with Pictures
For this report the following pictures
1. the oven
4. pan juices
5. skin broiled
6. skin removed
7. breast removed off ribcage
9. thickness as thin as the knife blade