standing rib roast
- 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!
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!
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.