Beef Roast

To thaw a prime rib in the refrigerator, plan for about 24 hours for every 4-5 pounds of meat. A typical prime rib weighing around 10-15 pounds may take 2-3 days to fully thaw. Ensure it is placed on a tray or in a container to catch any juices that may leak during the thawing process. Always keep the refrigerator temperature at or below 40°F (4°C) for safety.

If you figure roughly 2 sandwiches per person...

And each sandwich is 1/4 the size of a regular sandwich...

That works out to 25 whole sandwiches cut into quarters.

So the real question becomes how much roast beef do you need to make 25 sandwiches?

I figure 1/10 of a pound of roast beef per sandwich should be adequate. So that means you'll need about 2.5 pounds. A full sandwich before cutting would be 4/10 of a pound of roast beef which is almost a half pound, so I think 1/10 of a pound would work nicely.

And to be on the safe side, I'd make 60-65 mini sandwiches just to be sure.

Well i will keep it simple... you would want to cook it and then see... :)

8/26/11 - I found this forum AFTER trying my own experiment and being VERY surprised at the results.

I purchase 5 lbs of Kroger 73% lean prepackaged ground beef. I did not check the weight but that is what the package said. After cooking AND draining, I'm ending up with 3lbs 6oz of ground beef. Not what I was expecting.

I couldn't believe it so I repeated it. Same result. I plan to try this again with a better grade of ground beef and making sure I weight it beforehand. This is a 67% percooked weight to cooked weight ratio. Hard to fathom.

The purpose of a roasted peanut is to give the peanut a slightly different taste. Their are regular peanut's, salted peanuts and roasted peanut's. It just gives peanuts more of a variety to eat from.

According to Hammer's Farm: "Also called heel of round roast is cut from low in the round, just above the hock. It contains many small muscles and lots of connective tissue. This is the least tender of the round roasts, but it cooks up into an flavorful pot roast using the braising method. This is done by heating oil in a heavy pan on the stove top and browning the meat on all sides. Lower the heat and add cooking liquid and seasonings; cover and bring to a low simmer for two to four hours until the meat is fork tender which will depend on the size of the roast."

At 300 degrees F.:

Rare: 16 to 20 minutes

Medium rare: 20 to 22 minutes

Medium: 23 to 25 minutes

Well-done: 26 to 30 minutes

Yes. It will keep frozen for 4 -12 months.

See the related links section below for a food storage chart and recommendations.

depends on the roast.

Common ingredients found in a prime rib rub are: garlic, basil, oregano, olive oil, and salt and pepper. Make sure you combine all the above in a food processor to make it smooth and cover your prime rib evenly. Then place your prime rib in the oven or barbecue it and enjoy.

882 and a half.

The regular size has 3 oz. The Jr. has 2 oz. The Giant has 5 oz.

at 300 degrees Celsius, cook it for about 17-20 minutes per pound, but for well done roast cooked to perfection, take it out when your meat thermometer reaches 150-155 degrees.

Because it's still hot.

Cook it until about 15 minutes before fully cooked. Refrigerate or freeze until required then finish off the 15 mintues in the oven. Or fully cook ahead of time and simply warm up in the oven until hot again ensuring that you have kept the juices produced the first cooking time round in order to baste the meat to save it drying out. Make sure meat is reheated to a hot temperature to avoid food poisoning.

crock pot.

at 400 for four hours let sit two hours before cutting, salt after being cooked to taste

11.25 hrs

Defrost in the refrigerator for safety. I'm seeing recommendations for anywhere from 6 hours per pound up to 10 hours per pound. That would mean a total of 30 to 50 hours. A two-day thaw should be a safe amount of time.

There are about 50 calories per ounce in roast beef. It depends on how many ounces of beef you use on your sandwich.

No not 50 calories it is 400 calories in a roast beef sandwitch because if you put more than that on it you will get fat.

The answer above mine is a great example of what not to take into consideration when thinking about nutrition. One high calorie meal once every now and then will not cause you to gain a significant amount of weight. Start your basis with the first answer, 50 calories per oz of roast beef, and work from there. It all depends on what you add, vegetables such as lettuce, tomato and the like are nutritional, so they will not count for many fatty calories. It is the ingredients such as cheese and mayonaise that you must take care with if you want to avoid gaining weight. What type of bread you use can also be a factor. (Additionally, even at its slowest the human metabolism burns at least 1000 calories even while you are sedintary. Consuming solely 400 calories a day, therefore, would be starvation.)

7-8 hours on low or 3-4 on high, check every so often to make sure ham is not drying out, if so add 1/2cup of water/juices/pops/ect. at a time.

This food will keep for about 5 days in the refrigerator. Place the food in an air tight container for the best results. This food can easily be transferred to the freezer for longer storage time.

This varies a lot by cut of roast beef, type of cheese, type of roll, any other condiments, how much of each ingredient was used, and so on.

As a basic benchmark, there are 480 calories in a roast beef and provolone cheese on an onion roll sandwich from Starbucks, 430 on an Arby's beef 'n' cheddar sandwich, and 750 on an Arby's Market Fresh roast beef and swiss sandwich.

To prevent a joint of beef from drying-out while it is cooking it is a good idea to add 3/4 of a cup of water to the crock pot at the start,this causes steam to rise while it is cooking and keeps the meat moist,the juices can be used for a gravy at the end ,this method works for all joints of meat that require longer cooking time too. Adding liquid is the answer to keeping a roast from drying out in a crock pot, rather than water, I would suggest a beef broth rather than plain water. Plain water adds only liquid. Broth add additional flavor.