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standing rib roast

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claree Nov 19, 2005 12:41 PM

I have a nice 4 1/2 lb. standing rib roast and we like it medium to almost medium rare. I have cooked many using high heat searing, then temp. turned down, etc. I'd like to slow roast this one. 325 or 350 degrees? 22-23 min. per lb? Thanks hounds!

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    Funwithfood RE: claree Nov 19, 2005 02:08 PM

    I sear mine first (save fat for Yorkshire pudding!), then apply paste of rosemary, thyme, garlic, etc. and "marinate" for a day or two.

    The day cooking, let roast sit on the counter 2 hours before putting it into the oven. Bake at 200 degrees until meat reaches 130 degrees for medium-rare (about 3 1/2 hours for a 7-8 pound roast). Comes out evenly cooked throughout!

    4 Replies
    1. re: Funwithfood
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      Sherri RE: Funwithfood Nov 19, 2005 02:11 PM

      To add to this wonderful - and foolproof method - if kept warm, the roast will stay rosy rare for quite a while. Since learning about the low heat method, I have never gone back to trying to time a standing rib roast by the pound.

      1. re: Sherri
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        claree RE: Sherri Nov 19, 2005 04:21 PM

        Sounds wonderful - thanks so much!

        1. re: Sherri
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          lamaranthe RE: Sherri Nov 21, 2005 01:14 PM

          One important point: When cooked, wrap the rib in tin foil and let it stand on the counter for 10 minutes before cutting or slicing.
          For good reliable recipes, go to http://w(http://www.cooking-italian-food.com/b...) OR ww.cookingforengineers.com/article.php?id=38 OR worldfamousrecipes.com

        2. re: Funwithfood
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          RSMBob RE: Funwithfood Nov 21, 2005 10:51 AM

          That does sound good! I will give the low heat method a try sometime.

          As for my method, it starts with seasoning a room temp piece of meat...salt, pepper, a little garlic....maye some other stuff from the spice rack. Meanwhile I've got the oven pre-heating to 500 deg and a pan with a little olive oil on the stove. I sear the top and sides on the stove (takes about 5 minutes) and then pop it on the roasting pan and into the oven with a remote meat thermometer stuck into it. After 15-20 minutes I turn the oven down to 350-375 and roast until the thermometer reads 130-135. Pull from the oven and let rest 15-20 minutes before carving.

          I mentioned the remote thermometer. I am a big proponent of temp cooking roasts, not time cooking them. THe remote thermometer is one of the best investments you can make.

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