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Rib Roast...to slow roast or not?

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From what I gather, doing a 200 degree slow roast on a standing rib-eye roast will result in a more uniform doneness, and doing 500 degree to 350 degree standard technique will be better for more varied levels of doneness.

Any suggestions or opinions on the best way to go? I'm leaning towards the slow roast...but should I cover it with foil? Is 1/2 hour per pound good for medium rare? Should I put it back in at 500 degrees to get a crust?

Any help would be greatly appreciated!

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  1. I will generally do a standing rib roast at 325 to 120-125 degrees for medium rare...I use a thermometer, but expect this to take about 20 mins/pound. rather than a broiler-crust I like to give it a rub of chopped rosemary, thmye, smashed garlic, coarsely ground pepper and salt before putting it in, which kind of crusts up a bit. I've never been a big fan of the 500 to 350 technique.

    1. I've been very happy with the Cook's Illustrated technique of getting the roast out of the fridge several hours before cooking, then browning it well on the stove top before placing it into a 225 degree oven. It is roasted uncovered. The result is a beautifully evenly cooked roast.

      I've tried just about every roasting technique for this cut that there is and this is my favorite.

      1. Suzanne Goin's slow roast method that was in Fine Cooking last fall is also really good. There is an old thread about it, but I can not find it.
        You can sort of "infer" the recipe from the article.
        http://www.taunton.com/finecooking/pa...

        1. The standing rib and the eye are different cuts, but I'm going to assume you mean standing rib roast. I'd advise against foiling because holding in the moisture tends to steam the meat, giving it a "non-beef" texture.

          As previously stated, allow the roast to come to room temp before cooking. Season liberally before roasting.

          In the past, I use to put it in the oven at 500 and immediately turn it down to 250, but these days, I've been cooking them on a rotisserie using indirect charcoal heat in a weber kettle with about 40 briquettes. It's medium hot (275 or so) and a 7-8 lb roast takes about 2 and a half hours to reach 130.

          I have the advantage of being able to cook outdoors 365 days a year (except for hurricanes) and I really like the way standing rib tastes cooked over charcoal.

          1. I sear the roast on all sides on the grill then either put it on the rotisserie at about 250 untill it reaches 130 or finish it the oven on convection bake at 250 again untill it reaches 130. Always gets major compliments.

            1. Yes, it is essential to let your roast come to room temp first. It is also essential to let it rest after cooking/before carving. If you have a digital thermometer that allows you to continually monitor the temp, you will see it continue to rise a bit while you let it rest, usually about 7-8 degrees in my experience, sometimes more. That's usually why I don't take it past 125 in the oven...once it gets up around 135 it's getting too done for my liking.

              I will have to try doing it over charcoal sometime...hungry now...