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Jan 4, 2006 06:14 PM

Slow roasting beef roast

  • s

If I were to roast a 3-lb cross rib roast at 200, how long would it take to get to medium rare? Looks like it's from the small end. Thank you.

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  1. I just did this for Christmas. After first browing the outside of the rib roast on the stovetop I put it into a 200 degree oven at 4:45 pm.

    According to a probe thermometer, it reached 138 degrees at 8:00 p.m. The roast weighed 3.56 lbs.

    Good eating!

    6 Replies
    1. re: Bob Brooks


      Did you cook a cross rib roast or a rib roast?.

      For reference, there is no/little internal fat in a cross rib roast, a rib roast has "veins" of fat running through it.

      1. re: Alan408

        I cooked what is commonly called a "prime rib roast". Maybe I misread the original post.

        1. re: Bob Brooks

          Wow! My bad. Okay, never mind about the previous info. Unless, of course, you're doing a prime rib roast.

          In the L.A. area we rarely see more of a definition for a roast than simply "chuck." On the other hand, I can't image doing a low heat dry roast of that cut. I would only braise.

          1. re: Bob Brooks
            Jeremy Newel

            Never mind, you gave me a great deal of help in figuring out the timing for a standing rib roast.

            1. re: Bob Brooks

              The major LA supermarkets frequently advertise crossrib roasts on sale. Yes, I would prefer to braise them, but I've known several restaurants that roasted these, mostly for French dip sandwiches. You need to slice them thin, but they have a lovely beefy flavor.

        2. re: Bob Brooks


          Did you cook a cross rib roast or a rib roast?.

          For reference, there is no/little internal fat in a cross rib roast, a rib roast has "veins" of fat running through it.

        3. 30 mins per pound.
          (Use a remote thermometer--for all meats.)

          7 Replies
          1. re: Funwithfood

            30 min per pound is also what I have read; it didn't play out that way and took almost twice as much time.

            For the record, I took the roast out of the fridge 3 hours before cooking. I also had an oven thermometer that confirmed the 200 degree temperature was constant, since many ovens have an issue with such a low temperature.

            Also, some authorities say medium rare is 125 degrees. Although I eat meat rare, that just isn't done enough for prime rib. In my book, 140 degrees is still plenty rare.

            1. re: Bjob Brooks

              I cooked our 3 bone prime rib at Xmas to 125F and then let it sit for 30 minues. The temp rose to 134 and this was plenty done for us. I would have called it med. rare. I would think 140F would produce something in the med. range.

              1. re: Monty

                I regret to say that you're dead right: 140 DOES give you medium. The 6-lb rib roast I was cooking for Christmas sorta got away from me between 110º and the 140º it read when I pulled it out. It looked reassuringly bloody when we first cut it, but it was just barely pink by the time it got to the table. My wife very kindly allowed me to live anyway...

              2. re: Bjob Brooks

                I took mine out at 130, then let it rest 30 mins. It does *look* so pink, but tastes excellent. (Put the au jus on--it will look medium :)

              3. re: Funwithfood

                No. 30 minutes a lb is not at 200F, but rather at about 350F.

                Roasts can cook at 200-500, using 60-10 min/lb, according to Harold McGee. Low temp means low moisture loss, relatively even doneness, and little surface browning. High temp means more browning, more rapid moisture loss, and greater gradient (higher on the outside and lower on the inside). A two-stage approach (start high, end low, or vice-versa) can be used to get the browning and maintain greater moisture.

                Tender, high-fat cuts like Standing rib roasts can accept high-temps better than leaner cuts, like a Cross-rib shoulder roast.

                1. re: applehome

                  30 minutes a lb. at 350F is burnt beef.

                  1. re: applehome

                    30 mins per pound is perfect at 200 degrees--have done it several times; buttery, luscious meat (I sear ahead, apply herb paste and fridge for a couple days.)

                    (I got this method from Cook's Illustrated who tested about 30 rib roasts.)

                2. Progress report -- it's been in oven for 2 hours and insta-read says 120 degrees(but it looks rawish). At some point, potatoes should be placed in oven... must look at this as fun experiment!

                  1 Reply
                  1. re: Sarah

                    Final report: After 2-1/2 hrs I jacked oven up to 325 and put the potatoes in the pan along w/ small amt of water. Took roast out at 3 hrs, covered w/foil for 15mins but left the potatoes in pan. Roast was perfection -- med rare and surprisingly tender for the cut! Potatoes could have used a tad more oven time, tho.

                  2. Keep in mind that a cross-rib is boneless, and timing is different than for a standing rib bone-in. We had a restaurant in the family for a number of years that was prized for its prime rib. Cook put big roast in the oven in the morning and took out about 4 200 or less. I cook cross rib all the time, slowly. I always rely upon my thermometer and forget time (somewhat). What is deceiving is that the roast LOOKS rare, but is really med rare to medium.

                    1. I was also taught by my mother: 1 hour a pound at 200 degrees, and that's always worked for me.