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Best Standing Rib Roast Recipe

I am hosting a Christmas Eve party this year, and am looking to do a knock your socks off rib roast. What is your best tried and true recipe? Also, there will be a lot of kids there, so what should be the temperature I should cook it to, since kids are often turned off to medium rare meat. I also do not want to overcook it, so I am looking for a happy medium. (no pun intended : )

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  1. The ends of the roast are more well done than the very center, so maybe you can give those to the kids? But not sure how many kids you have...

    If you can, I LOVE doing it out on the grill. I don't like mine totally rare in the middle, so I cook mine to about 125 at around 350 degrees on the grill. It will rise another 5+ degrees once it comes out of the oven/grill. It doesn't take very long at that temperature.

    Here's my recipe:

    3-rib standing rib roast
    2 TB coarsely cracked pepper
    4 cloves garlic, minced into paste
    2 TB chopped rosemary
    2 TB chopped thyme
    2 TB chopped parsley
    2 TB chopped oregano
    Olive oil

    Rib roast is one that thing I love to start a few days in advance. Salt the meat a full 48 hours before you are going to cook it. Cover it and return it to the fridge.

    Before cooking, mix the herbs, garlic, olive oil and pepper into a paste. Rub it all over the meat and let it sit out for an hour or two a room temperature.

    Cook in an oven at 350 until it reaches 125 in the deep center.

    Or, as I like to do it, go out to the grill, and cook it indirect with some wood chunks/chips added (I like hickory or pecan) added at the same temperature until it reaches 125.

    That's it. It's about as easy as could bem

    Let it rest a good 15 minutes before carving. When you do, I like to cut the bones away, then it's easy to carve.

    Good luck!

    1 Reply
    1. re: adamclyde

      I have used a coffee rub with your above ingredients and it always comes out tasting perfect! Everyone loved it. Purchased Coffee Rub @ Williams-Sonoma.

    2. A few years back I read an article in Cook's Illustrated magazine that centered on testing Rib Roasts exclusively in 25 degree increments from 225* through 500*. The test concluded cooking at 225* was the best choice.

      Since the article, this has been the only way I cook large roasts of beef, pork and turkey. For beef this method works well for cheaper cuts as well including eye rounds, london broils and hangar steaks. The meats you see in your local deli cases are all cooked in this manner and is how the great red color is achieved.

      For appearance it is suggested you brown the meat to make it more attractive. I have a large brazier pan, so this makes it easy for a home stove top since it can be placed over all four burners. If you still have access to your outdoor grill, it is much easier to do it there. Not my suggested method, but you could crank up the oven to 500* for the last 15 minutes and it would brown nicely.

      You will get a lot of responses suggesting thermometers, but I can tell you assuming your roast is four ribs, 4.5 hours cook time. If you cook a full 7-8 Rib Roast, 6.5 hours cook time. I never check the roast or use a thermometer and it has come out perfectly medium for the entire roast, including end cuts every time..

      The rule of 25 minutes per pound @ 225* i would suggest the use of a thermometer for checking the accuracy of the oven itself.

      BTW, this is the preferred method of commercial kitchens that specialize in Prime Rib. There is no chance of burning and drying out meat and there is less shrinkage for greater yield.

      Good luck.

      67 Replies
      1. re: fourunder

        One of the reasons the "low and slow" method is used for cooking a rib roast, especially in restaurants, is that you can have rare (or medium rare) meat end to end. It seems that's not what the OP is aiming for. If you want varying degrees of doneness for varying tastes, a high heat cooking method will do that for you.

        1. re: JoanN

          Your points are noted and correct, but are you suggesting a temperature of medium cannot be obtained roasting low and slow? It's only a matter of time spent in the oven. The OP makes mention of many kids to be present and not liking medium rare doneness. I'll go out on a limb and assume they do not want many rare cuts either, but rather more medium cuts and the low and slow method is the only way to achieve the greatest yields.

          One reason you failed to mention about commercial restaurants, and as I have referenced with Cook's Illustrated, is that it is the best way to achieve the best roast possible without fear of drying out the meat and keeping it moist and flavorful. Slow roasting also improves the texture of the meat as well. I read the OP post as looking for a recommendation for way to make an excellent roast for her guests and to impress them, not looking for a way to achieve varying degrees of doneness.

          1. re: fourunder

            Important to note, whichever method or recipe you ultimately decide to use........make sure you start with your roast/meat at room or near room temperature. It makes a tremendous difference for actual cooking time.

            1. re: fourunder

              You're right. I did indeed read the OP post to mean s/he was looking for varying degrees of doneness. Guess it's just that the thought of a standing rib roast cooked to medium is almost physically painful for me to contemplate.

              1. re: JoanN

                "Guess it's just that the thought of a standing rib roast cooked to medium is almost physically painful for me to contemplate." -- I'm with you, what a terrible thing to do to such a wonderful cut of meat.

          2. re: fourunder

            Can a rib roast (9lb) be slow roasted in a large countertop electric oven? I would like to try to sear it off in a 500 degree oven and then transfer to the roaster oven at 200. Does anyone have experience with this type of oven for rib roast?

            1. re: sfisher

              Last year I did our 7-pound roast in a countertop convection oven (that doubles as a microwave). Here's my report with cooking times and photos, http://www.chowhound.com/topics/35418...

              1. re: sfisher

                Just a follow up on roasting rib roasts in a large covered 18 quart counter top roaster. It worked out very well since the oven is freed up for side dishes, fresh dinner rolls etc.

                I had 2-9 lb roasts, warmed up by setting out on the counter for 2-1/2 hours and seasoned with Kosher salt, pepper, garlic, onion powder and sweet paprika.

                I used 2 counter top 18 quart Nesco covered roaster ovens (NOT convection, or toaster ovens) The ovens were checked ahead of time to make sure they were an accurate 225 degrees. I seared the roasts on a cookie sheet in a clean 500 degree oven for 25 minutes. They went into a 225 degree roaster oven (no added liquid) with a digital thermometer set to alarm at 125. They took 2 hours and 15 minutes in the roaster. Which works out to 15 minutes a pound after the searing.

                The roasts were uniformly pink through, but the main difference I saw from my previous roasts (seared then in roasted in a 325 degree oven) was the texture was so tender and the pink was almost to the top edge. They rested for 25 minutes tented with foil. I made Au Jus with the drippings added to broth. Some Au Jus was kept very hot on the stove for a relative who wanted to dunk his piece for well done meat. (yuck)

                I am sold on the low temp cook method in the roaster oven. They can be purchased at almost any store that carries kitchen appliances, mixers, etc. for 50.00 or so. I use my roaster ovens for big family gatherings, steaming corn on the cob, large batches of chili, pasta sauce, lasagna, and many other dishes.

              2. re: fourunder

                fourunder -
                I absolutely agree with cooking roast beef slow and low.
                For many many years, I have cooked using the standard 325-350degree temp, only to have a roast bleed all over the place (even after letting set for 1/2hr), and then after cutting, watching the pink/rare portion of the meat turn to well done before my eyes, (even taking out of the oven at a 120degree thermometer reading)! Very discouraging to say the least.
                Then, about 6years ago I purchased the Test Kitchen's cook book. I found they had cooked at the slow and low method which produced roasts pink (or red/rare) all the way from tip to tip, top to bottom! Searing on the stove prior to going in the oven produced a wonderful brown crust, and I prefer coarse salt and cracked black pepper only, as seasoning prior to browning.
                I will NEVER cook a roast above 225degrees again.
                Actually, I just put in my Christmas dinner 7.5 rib eye roast in a 200degree oven. I have recently read other testimonials (elsewhere across the wwww) which have used this 200degree temp for the slow roast. I am giving it a try today as opposed to the 225degree. I will let you all know how I made out!
                PS>>> I honestly believe those who still attest to the 325-350degree roasting, are perhaps stuck in their own tradition (of sorts) and have ALWAYS roasted at 325-350degrees and simply cannot go slow and low, they mentally cannot do it! But they have no idea what they are missing out on with a low heat method.
                COME ON ALL YOU 325-350degree-ers...come on over to the low side! ;-)

                1. re: Carole2759

                  I just tried the slow roast method you described, but it did not turn out as I had hoped. There were several errors made during the process, but I can't reconcile the data I have with the results I saw - hopefully someone can shed some light from my information below...

                  Firstly, I'm at my parents place, and they do not have an oven safe instant read thermometer, so I had to pick times to check the roast. I set the oven to 250 for a 2 rib roast - after checking 90 mins into cooking I was an internal temp of 88 degrees, which sounded reasonable. I checked again an hour later and was up to 143 (!!!), which was way above the ~125 I was looking for. At that point I had no choice but to let the meat sit and skip blasting at a high temperature (why put it back in if I already overcooked it??).

                  After letting the meat rest, I began to carve the meat fully expecting to see medium-medium well throughout. I was surprised to see that the meat was still medium-rare, albeit the north side of medium-rare.

                  At this point I thought it was a success, but when I began eating a piece I discovered how dry the meat was - definitely dry enough for me to declare that I ruined the meat.

                  What I am having a problem understanding is how the meat did not appear overcooked but was still dry, AND there were almost no drippings in the pan (which I was expect from the slow roast). I would also add that the roast was well marbled and obtained from a reputable butcher in NYC. I believe that I completely overcooked the meat, but I don't understand why it was still medium rare. Is this just how overcooking shows itself in the slow roasting method??

                  1. re: Floyd1180

                    Without more info on roast size and shape, can't offer a lot of help. 2 rib roast is usually 3-5 lbs., a little small for standing rib roast. A thin roast will cook faster than a wide one. Let the meat sit on the counter for 1-2 hours prior to roasting - did you do that? Tough meat sounds like tough meat to begin with.

                    I have modified my recipe as listed 2 years ago - I start with high heat and then turn down oven to 250, you might try that. How big was your roasting pan in proportion to your meat? Did all the juices dry out? An instant read thermometer is really important. Keep trying, you will do better next time.

                2. re: fourunder

                  fourunder - I've read many of your replies and you seem to be the best one to ask this. I have a 5 lbs. rib eye roast that I'm looking to cook on Sunday. How would you cook it? How would you season it? Thx. and i hope you still follow on this website.

                  1. re: remjr21

                    First, thanks for the kind words....

                    I'm more of a less is more kind of guy.....Kosher Salt and Fresh Cracked Black Pepper. If the family likes heat, possibly a Cajun inspired seasoning. I do like garlic, but I am not a fan of inserting cloves into the eye of the meat. I find it a little raw to the nose. I've tried a Roasted Garlic smashed paste coating on the outside, but you can only do this if you sear the meat first......I prefer the high heat blast at the end, so that's not recommended after any type of garlic is applied, fresh minced, granulated or roasted.....the high heat burns the garlic and becomes too bitter. I also like to partially remove the deckle and season with Salt, Pepper and any other aromatics or seasoning and re-tie the roast back onto the bones. I do this a day in advance, but you could do it two days if desired. I would just caution you to not be too aggressive with the salt.

                    I find the low temperature of 225* for 3.5-4 hours is good for medium rare temperature in my oven which is calibrated. The hour difference depends on variables of heat and humidity of the day affecting the oven's performance...as well as the size of the eye of the roast. Generally, these guidelines would be good for a 3-5 bone roast.

                    To recap:

                    * Air Dry immediately after you read this post
                    * Season today or tomorrow
                    * Leave uncovered in the Fridge
                    * Depending on your climate, remove a minimum 2 hours before planning to start your roast
                    * I live in NJ, so I take out to warm to room temperature about 2-3 hours ahead.
                    * I roast on a rack, but not necessary. You can use the bones to prop up just as well
                    * Make sure you use a shallow pan for air circulation and more even heating
                    * My oven has four shelf levels, bottom to top. I roast on second from the bottom.
                    * Preheated 225* for 3.5-4.0 hours total time in oven
                    * Do your high heat blast when the roast reaches 118*, 450-500* for 10-12 minutes(approximately)

                    The thread and link below outlines how I did my most recent Prime Rib this past Thanksgiving. It was three times the size of your, but the principles are the same. This thread and that have great ideas and experiences from many. You should mark them as favorites.



                    Please do not hesitate to contact me again should you need any further assistance or have any specific questions.

                    Good luck,


                    1. re: fourunder

                      I was just reviewing this thread in prep for a rib roast for New Year's Eve and I'm a bit confused about something, fourunder. I remove the roast from the bones and tie it back on mainly to make carving easier (and also to get more seasoning closer to the bones which, truth to tell is my favorite part of the roast). But you partially remove the deckle as well? How, then, do you carve the roast? Do you remove the deckle entirely and carve it separately? Or do you sort of reconstruct the deckle and eye slices once they're on the plate? I seem to be missing something here. What is the benefit in removing the deckle as well as the bones before tying it back together?

                      1. re: JoanN

                        Good morning Joan,

                        When preparing the roast with regard to the bones, I separate as much as possible, but not completely....probably an inch from complete separation. With regards to the fat cap and or deckle. with a fat cap, I would use the same approach as the bones....but with the deckle only, no fat cap, I would separate less at halfway or three quarters depending on the particular piece of beef and the amount of fat between the deckle and rib eye. By only separating partially, you should not have any problem slicing and still be able to season the roast more uniformly.....The meat slices will have both pieces attached, but you could certainly remove the deckle. I've done that in the past, but have been accused of being selfish, as it is my favorite part of the roast.

                        In a nutshell, The bone separation is not completely taken off, but within one inch of the chine side of the bone. The deckle separation would start at the same larger exposed end (tail) and be within 2-3 inches of the chine side, whatever the roast will allow, or what you are comfortable with. When you cut the strings, the bones will come off with ease with a quick swipe of the knife, if not on it's own weight alone. The deckle will not fly, slip or slide out of position for slicing. Conceptualize pulling back the deckle, not removing it.

                        I hope this is clear and make sense.


                        1. re: fourunder

                          Yes, I see. And thank you. With a rib roast I usually remove the bones entirely, but with a standing pork roast I remove the bones only partially, more or less as you describe. Never once, before, have I thought about why I do that with one roast and not with the other.

                          As for the deckle, I guess I do see the advantage to being able to season the eye of the rib. But I think I'll wait and see what the roast looks like once I buy it. I've bought standing rib roasts with very little fat between the eye and the deckle and in that instance I'm not sure I would have wanted to cut into it at all.

                          1. re: fourunder

                            Fourunder, thanks as always for the great advice. I am making my first Rib Roast today and would be a bit nervous had I not read your tips. Thanks again and will let you know how it turns out.

                            1. re: angelo04


                              First, thank you for the kind words....

                              Sorry I did not get to see this sooner.....I still believe wholeheartedly everything I have expressed in this thread....but I also like to experiment when I see a method that interest me. Below in a thread that explains how I prepared this past Thanksgiving Family Standing Prime Rib Roast..... Both threads are worth bookmarking,


                              I'm sure your roast turned out great.

                              1. re: fourunder

                                I agree with you on inserting the raw garlic. I have never understood why this is done since the interior of the meat never gets hot enough to cook the garlic. I cook the garlic first in a little oil in a pan first but not so much so that it is too soft. These are then inserted. This is a Cook's Iluustrated idea.

                                1. re: fourunder

                                  I hope you can offer me some advice, fourunder, as you appear to be quite knowledgeable! I'm making a Christmas Eve dinner and was pancking with only one oven. In an ephianny, I thought "I'll use my Roaster Oven for the meat", googled, and found your advice, so excited! Here's my questions: I'm preparing an 8lb Standing Rib Roast from a Paula Deen recipe "Brandied Prime Rib". I understand the sitting and prep, but there is no searing involved...in fact it requires to be basted every 10 min with the brandy with a temp of 350. How do you think I should do this in my roaster oven? I would like a medium-rare roast (with maybe SOME medium for a cpl guests..yuck). I'm very nervous, as this is an expensive cut of meat, and I LOVE prime rib...my fear is I'll ruin it. There are so many methods, and I'm trying to combine them, but now my head is just spinning! I hope you get my msg within the next 24 hrs. Thanks!!

                                  1. re: cheetarah

                                    thanks for the kind words......I'm not exactly sure of what type oven you are referring to? Is it a counter top oven/convection oven....or an oven that has a base and a lid made of porcelain?


                                    I'm not a fan of roasting at 350* and prefer the lower 225*. Given the size of your roast at 8 pounds, you are looking at about 90 minute versus 3 1/4 hours roasting time between the two methods. Since you have a an oven you can dedicate to roasting the Prime Rib, can you give it the extra time. The principle for low and slow is it mimics the dry aging process and breaks the meat down naturally to be more tender. The higher temperature roasting will give you a chewier piece of meat and more well cooked edges. The lower roasting temperature is very forgiving and is almost impossible to wreck I think if you roast to the lower scale and expect the 5+ degrees for holdover increase to the higher sides of the temperature charts ....it should satisfy all.

                                    My roast will go to 118* , Rest for 1 hour, then back int a 250 oven for 20 minutes and a high heat blast for 8-10 minutes shooting for medium-rare.

                                    Rare 120-125 or 130-135 for Medium Rare

                                    Tell me what temperature you want to roast at and I'll come back with more thoughts later tonight.

                                    1. re: fourunder

                                      Just found this thread - looks like lots of folks are planning on some standing rib roast this weekend!

                                      I was just envisioning the tasty stuff coming to the table when I picked up a standing rib roast the other day (I don't even know the exact weight of it at this time) to go along with the turkey 20ish lb turkey I'm also supposed to be cooking. Both Sunday, for approx 6pm eating time. Suddenly it's hit me - how am I supposed to cook these two meats with typically such different cooking techniques with only one oven!?!?

                                      Wondering if anyone has suggestions?? I'm afraid I might just have to cook that turkey earlier in the day and reheat it at dinner time - which feels so wrong, but I suppose it could be done.

                                      Fourunder - I'll definitely be reading over your techniques and the seriouseats posting in more details - thanks!

                                      1. re: Jephers

                                        My roaster oven brags about how wonderful and easy it is to do a turkey, and has a guide on how to do it. Maybe you could try that? I've only ever used my roaster oven for picnic foods, etc., that's why I'm so concerned about putting an $$$ piece of meat in it....but it is worth the shot if the feedback from fourunder is a 'go'.

                                        1. re: Jephers


                                          How big is your prime rib roast?

                                          At what temperature will you roast your turkey.

                                          Personally, I would roast the prime rib first for two reasons. PR does not need to be served piping hot. It can easily be brought back up to serving temperature without a second cooking, but a warming phase of 20-30 minutes at 250* and finished with a high heat blast of 450-500* for 8-12 minutes..... depending on size and shape.

                                        2. re: fourunder

                                          Thanks for getting back to me! I was going to use a Rival 18qt enamel roaster oven, but was thinking with having to baste every 10 minutes with the Brandy sauce is really going to mess with the temp (taking the lid on and off). If my regular oven is the best way to go, then I will figure something out. I saw a while ago, you used a roaster oven and was hoping I could do the same. I'm wondering (since she IS Paula Deen :), if the basting every 10 min at the 350 mimics a slow roasting?? Idk, this is first time with a Standing Rib Roast.
                                          Many in my family prefer medium-rare (to include me), so that's what I would like to do.

                                          1. re: cheetarah

                                            If you're opening either type of oven every 10 minutes to baste you'll be lucky to get the temp above about 200 degrees no matter what it is set for.

                                            1. re: cheetarah


                                              First let me clarify one thing.....I have never used a roaster oven like yours and you probably saw some comments from some one else. In my experience in working in commercial facilities, we used both gas ovens and electric cook and hold ovens...the latter being the way many large operations prepare their prime rib roasts. Electric units are very efficient and reliable for maintaining temperature.

                                              After reading your request, curiosity got the better of me, so I researched a little on roaster ovens like your rival for reviews and recipes....however, I found out there are more opinions on Nesco brand roaster ovens, which should be basically the same. The general consensus is that they are beloved for many families...especially for cooking turkeys. The downside of older units is that they do not brown meat or crisp skin, but that is a problem that is easily solved
                                              I'm wondering (since she IS Paula Deen :), if the basting every 10 min at the 350 mimics a slow roasting??
                                              This is not slow roasting and basting every 10 minutes is overkill. I would say you should do it every 20-30 minutes, depending on the roasting temperature you decide to use....I would still recommend you go lower at 250* maximum, but here is a recipe from Nesco's site recommending 300*


                                              Please note in the recipe, it suggests medium-rare is 140*, which is a little a higher than most charts today. I would not suggest going over 135*

                                              Some points of concern for you to consider. It is generally accepted that cooking in these type of roaster ovens have a tendency to cook the meats to temperature faster than conventional ovens..This is probably due to the smaller space and moisture resulting from higher cooking temperatures of 325-350* for recipes. You may be able to avoid that problem reducing the temperature setting

                                              I would recommend you give the roaster oven a shot at a lower temperature of 250. Take your meat out of the refrigerator two hours in advance. If you intend to baste, there is no need to sear in the beginning unless you believe the food police...then you can brown on the stove, or in your regular oven at 450 for 10-15 minutes before placing into your Rival roaster.. Follow the recommendation to preheat your unit at least 20 minutes before placing the roast into the unit. You are looking at approximately 2.5 hours @ 250*. and shoot for a temperature of 122-125* before you remove the roast from the unit. If you have a temperature probe, this should be an easy task. Let the meat rest for at least 30 minutes, or up to an hour. Return the roast to you REGULAR oven at 250* for 20-30 minutes for a reheating phase to bring up the temperature for serving....don't worry, this is not a second cooking. Now finish with a high heat blast 5-8 minutes at 450 to give it some char and color. Remove and you are ready to slice. You do not need to
                                              let the meat rest again.

                                              ***To be on the safe side, I would remove the roast from the roasting oven for the resting period to avoid residual heat.

                                              1. re: fourunder

                                                I will do as you suggest and let you know how it turns out. Thank you sooo much and Merry Christmas!

                                                1. re: cheetarah

                                                  I don't mean to throw a wrench into your plans, but I would not risk an exoensive cut of meat in a roaster. I would cook something else in the roaster and cook the expensive prime rib in the oven or on a grill using indirect heat.

                                                  1. re: John E.

                                                    How do you do yours in the oven? I have an 8lb standing rib roast, using the Brandied recipe as previously mentioned. I'm making yorkshire pudding (30 min in oven-serve immediately) and als ohave a veg dish that will require 20 min in oven. Neither of those can be done in a roaster (hmmmm..or can they?). I would have to read everyting all over to know what to do in the oven with the meat, basting, resting, temps, time, etc. If you have time, I'd love to hear another regular oven idea marrying my recipe. I'm EST, so heading to bed, but will check in a.m., thanks!

                                                    1. re: cheetarah

                                                      My first choice would be the regular oven as well, but......I saw this


                                                      1. re: cheetarah

                                                        There are a lot of ways to cook this meat, high heat, low heat...I generally use the high heat method then when the meat is resting the oven is hot for the Yorkshire pudding. Since Fourunder found a site that gives precise directions on using the roaster for the prime rib I would be less reluctant to use that method. I think of cooking in one of those roasters as a moist heat and prime rib as a dry heat. I was thinking it would be tough to get a good crust on the prime rib that way. Then again, I've never done it. I should have kept my mouth shut. Sorry 'bout that.

                                                  2. re: fourunder

                                                    Yes, I will do the 250 and will baste every 20-30 min. You're right about the comments...it was from sfisher on 12/28/2007. She/He used 225 after searing, but I will follow your directions for a high blast at the end, yes?
                                                    This will free-up my oven to get my other things done, which is great.

                                                    1. re: cheetarah

                                                      High heat blast at the end after a 20-30 minute warm up phase at 250* if you can fit it in.

                                                      1. re: fourunder

                                                        Th e-how recipe is calling for 325...should I follow your initial(last) guidance for 250, removing after appros 2.5 hrs, resting, warming and then blasting? I was excited about this until someone mentioned not to risk it. I really wanted to make this day as stress-less as possible (worry-wise), but I must say I'm a little concerned now.

                                                        1. re: cheetarah

                                                          I think you will have a better chance for success using the lower 250, rather than the 300 or 325 suggested by the manufacturer instructions for roasting.....

                                                          but you understand, I have never used this type of roaster and relying on the information I have read that's been available on the internet. If the Rival roaster has a setting for 200-250, then you should be fine. We are only talking about controlling heat and if the unit maintains the temperature (similar to croc kpot theory), then you should be fine, If these types of roasters can cook a turkey, then they can cook anything else. From what I understand, the heating comes from around all four sides, rather than just underneath, like a crock pot does.

                                                          Ultimately, you should give yourself a total of 4.5-5.0 hours to finish the process. Assuming if you were planning to serve at 5PM today,

                                                          * You would remove from the refrigerator now and allow to warm

                                                          * place into the oven @ 450 for 10 minutes to brown or sear on the stove before placing in the roaster.

                                                          * My calculations are based on using 20-25 minutes as a reference point per pound....or approximately 2.0-2.5 hours cooking time. If the roast finishes earlier, it will hold fine. Restaurants and Catering facilities cook and hold prime ribs regularly for 6-8 hours at times.

                                                          * Use the one hour resting time

                                                          * heat your sides and fat renderings in a vessel, then warm up your roast at the appropriate time.

                                                          * During the high heat blast, you can also put the fat renderings into the muffin pan or casserole dish and pudding mixture to heat if they can fit for the first half of their required time...then remove the roast and finish the pudding.

                                                          You can reduce your stress level if you can monitor your results with a digital temperature probe. It will show you how you are advancing. I'll restate that I generally find electric units to maintain their temperature quite well. I will also include to say based on more details you have provided, since you are cooking and holding for the one hour resting period, you could probably pull this off with the guidelines I have given you for your regular oven......At the beginning of your original query, I assumed you were roasting something else simultaneously which I do not believe is happening with your follow up comments....

                                                          In a regular oven, you will need 3-3.5 hours roasting time. Depending on the shape of the roast and the size of the bones.

                                                          Last, I would say that the only thing that could ruin this roast is over-cooking or roasting at too high a temperature. Again, a temperature probe would solve this problem. If the roast did cook faster than anticipated, you just remove the roast at 120-125 when it reaches that point, sooner or later. At the five hour time allotment, you have given yourself leeway to pull this off. If for some reason this roaster fails you unexpectedly, just place it in the oven and roast at the higher temperature of 325-350. You would have to cook it no longer than 90 minutes and without the need for a high heat blast at the end. At 325-350, the meat should be sufficiently browned.

                                                          The eHow recipe @ 325 calls for 2 hours roasting time based on 13-15 minutes per pound. My suggestion of 250 at 25 minutes per pound calls for 3 hours and 20 minutes....variables to consider are the bones and the efficiency of the heating unit. The approximate 2.5 hour reference is when you should check temperature to see how things are progressing.The bones usually will require more time, but the unit sometimes heats faster than expected.....I believe the latter problem is solved with a lower temperature setting. At 2.5 hours, it will either be done quicker and unexpectedly, or it is nearing it target temperature and should be monitored more closely.

                                                          You have to try this roaster out sometime.....

                                                          : 0 )

                                                      2. re: cheetarah


                                                        I just read sfisher's comments that you noted. She seemed to have positive and happy results using her roasting oven. The only point of concern was that she arrived at her target temperatures sooner. You should be fine.
                                                        I used 2 counter top 18 quart Nesco covered roaster ovens (NOT convection, or toaster ovens) The ovens were checked ahead of time to make sure they were an accurate 225 degrees. I seared the roasts on a cookie sheet in a clean 500 degree oven for 25 minutes. They went into a 225 degree roaster oven (no added liquid) with a digital thermometer set to alarm at 125. They took 2 hours and 15 minutes in the roaster. Which works out to 15 minutes a pound after the searing.

                                                        It should be noted that s/he did their initial sear in a 500 degree blast for 25 minutes.

                                                        1. re: fourunder

                                                          I will use the Roaster Oven..wondering if I should use the rack. .I want to look over everything we've discussed to get my brain together here. Thanks so much. This is the recipe I'm using: Brandied Prime Rib-make 1-inch deep slits, evenly spaced, over the entire surface of roast: press 4-6 cloves slivered garlic into the slits. Place in roasting pan-brush outside with 1/4 c. soy sauce, sprinkle 1 T. pepper, fresh oregana and thyme sprigs. Let stand at room temp for 1 hr. (It then goes into the 350 to preferred doneness0. While cooking, baste every 10 minutes with the brandy. When done, let stand 15 min prior to carving.

                                                          1. re: cheetarah

                                                            It seems you have reverted back to the dark side....i.e., roasting at 350* and the original instructions laid out by Paula Deen. There is nothing wrong with that. use the rack, as you do not want the meat to have any chance of sitting in liquid, plus it will make it easier to remove when done.

                                                            If i recall correctly I am in agreement with John E about one thing......inserting Garlic cloves is over-rated. The garlic never fully cooks. I also prefer to let the meat rest 30-60 minutes....the longer the better, warm and blast. My experience is there is absolutely no bleeding when sliced.

                                                            I'm sure your roast will turn out great whichever temperature you use.

                                                            1. re: fourunder

                                                              Ha ha, I have not reverted :) I'm still using your method, I was just telling you the original recipe to see if you had suggestion tweaks, i.e. basting using the roaster vs the oven. I'm going to do just as you said last night, but adding your recent suggestion of browning first (you previously stated not to brown first since I'm basting). I will brown in regular oven, use roaster at 250 to 122-125 internal, rest for 30-60 minutes, then warm in regular oven at 250 for 20-30....then blast 5-8 min at 450....with no needing to rest again as you said. Sound like a good plan, then?

                                                              1. re: cheetarah

                                                                My plans can be changed....what time is dinner?

                                                                the browning insertion is for the food police.....I generally do not do so and I'm still alive to tell you. With the blast on the end I have no food safety issues. if something can survive 500 degrees....it deserves a shot at me for trying to kill it.

                                                                Your plan is good to go. it's be fun exchanging.......

                                                                1. re: fourunder

                                                                  I've never used this site, found it via google, but so glad I did, and yes fun! I will def let you know how it turns out, and if you can be in the Pittsburgh area (GO STEELERS!) by 5-530, a place will be set just for you! ;)

                                                              2. re: fourunder

                                                                I really appreciate everything, truly. this is my first prime rib ever to cook, and although I'm a good cook, I'm nervous but hopeful :) I'm thinking of using an electic knife when time to carve, as I'm not even going to begin looking at all the posts concerning bones, etc.
                                                                Wow, this is a beautiful cut of meat! I'm using the rack in the roaster as well, which I think will help cook evenly. I'm also using the garlic, as I think the round-about heat will soften them.
                                                                thanks again!

                                                                1. re: fourunder

                                                                  Ok -- doing my first too. Got a little confused with Roaster vs Oven and reading other websites.. I have a 9.82 Standing Rib Roast with 4 ribs.Correct me if I am missing something -- S&P that puppy and let it sit out for an hour. Place in a shallow pan, fat side up on a rack. Sear at 450 for 25 min and then bake at 225 -- 20 min a lb. for medium rare. Then to warm it up -- 20-30 min at 250 and then blast it 8-12 min at 450 to 500. I am missing the basting part -- necessary.

                                                                  1. re: ohhealthy1

                                                                    Assuming for Medium-Rare Temperature under 130* Finished

                                                                    * Ribs down , fat side up whether using a rack or not.

                                                                    * I would only sear for 15 minutes in the beginning, not 25, mostly to bring the oven temperature back up.

                                                                    * I pull the meat @ 118-122*., cover with foil or a large stainless steel bowl and cover the bowl with a large bath towel to insulate....away from any drafts or window. Holdover resting should increase an additional 5-7 degrees....The later high heat blast another 5+

                                                                    ^ I find resting the meat for 30-60 minutes, then warm up 20-30 minutes @ 250*, finish with a high heat blast. 8-12 minutes @ 450 for a flatter shape roast.....500+ for a thicker rounder roast. (Big Eye)

                                                                    * I generally do not baste until the very end to put some rendered fat on the roast in preparation for the high heat blast.

                                                                    20 minutes for medium rare if it is boneless....25 minutes for Standing Rib as a guideline.

                                                                    For your 9.82 roast, I would expect 4-4.5 hours roasting time....but start monitoring the roast closely at the 3.5 hour mark. Variables would be size and shape of roast and accuracy of oven temperature.

                                                                    I would salt and pepper a day in advance, uncovered and remove 2-4 hours in advance of placing in the oven. 1 hour minimum.

                                                                    1. re: fourunder

                                                                      Thanks -- It came out fantastic. Didn't get your response in time -- but with what I read it was great. I ended up getting it out of the oven and letting it rest about an hour covered (because we took it to my mothers) before we ate it. It held the juice in and was done perfectly. Thanks for all the tips!

                                                      3. re: fourunder

                                                        Oh, another thing fourunder, the PD recipe is using a standard oven, not a roaster oven. I was trying to marry both ideas....I looked back at when you used your roaster oven, and you seared at 500 for 25 min then into the 225 roaster oven (no added liquid). After two hours and 25 minutes, you took them out and rested for 25 min in tented foil. Did you leave it in the roaster that entire time, and did you take the lid off at all?
                                                        I see many tald about a digital thermometer with an alarm...I only have the standard meat thermometer, but also bought a 2-prong fork-like one last year.

                                                            1. re: cheetarah

                                                              Thanks.....see above and let me know if I've convinced you to roast at the lower 250. rather than the higher 350 your recipe instructions call for. If you do decide to go with the higher temperature, then you'll have a shorter cooking time as the difference.

                                                              1. re: fourunder

                                                                Hi fourunder, I've been viewing your chat with cheetah with interest and hope you're online to answer a quick question. I'm putting my 13 lb prime rib in an oven roaster any
                                                                second. It's been getting to room temp for a couple three hours and I plan on your low temp of 250 or even 225. I'm not afraid of food police :). My question is can I take it from the roaster to the 450 oven for the appearance inhancing blast and THEN let it rest, or is the rest, then 250, then blast the better way? I did this same cut of meat last month with 450, then 325 and it was great but I'd like to free up my oven and like the benefits I'm reading with this method. Thanks so much!

                                                                1. re: carminabee


                                                                  I'm sorry I was unable to provide you with an answer earlier, but based on the time stamp of your post (4 hours ago), you should be nearing completion of your target temperature.

                                                                  Yes, you could remove the roast from the roaster oven and immediately put into the regular oven for a high heat blast. Then you would remove and cover with foil or large vessel.... and let the meat rest for a minimum of 15-20 minutes before slicing. Use this method if you plan serve as soon as possible, i.e. you do not need the oven to reheat sides or other purposes.

                                                                  I have found from my last few roasts 4+ ribs....resting for 1 hour is better for my family's preference of medium-rare temperature. My results with one hour resting, warmup phase and high heat blast have shown little signs of meat bleeding when sliced and.or on the plate.. During this holdover you could use the freed up oven for sides. I cover the roast with a larger vessel if possible, but if not I would use foil and also with a large bath towel for added insulation away from any window or draft. Warm up phase would be 20 minutes for a 3-4 rib roast....30 minutes for larger roasts. Then the high heat blast to put the color and some char into the roast for appearance.

                                                                  it's approaching midnight here in the east, but I'll be on and off chowhound for the next hour if you check back in with any questions.

                                                                  1. re: fourunder

                                                                    Thank you, fourunder, for your wisdom and support. The roast was perfect. My only real concern was a fuzzy memory I had of cooking a turkey in the roaster a couple years ago and it had cooked faster than I had expected and so I was nervous that at even 18 minutes per pound I might accidentally over cook my beautiful piece of beef. Ultimately I cooked it for four hours between 225 and 250 then put it in my oven at 550 for 12 minutes to get pretty, let it rest for 30 minutes while I tried my hand (first time) with Yorkshire puddings and then carved and plated. They all raved, which cracks me up because but for the timing, it's truly an effortless entree. Thank you again. If you have any tips about Yorkshire pudding, I'd love to hear them because mine, while "ok" weren't what I was hoping for.

                                                                    1. re: carminabee

                                                                      This is the basic recipe I use. I like them made in a muffin tin, rather than a casserole dish and cut into squares for presentation.

                                                                      Total Time: 45 min.
                                                                      Prep: 10 min.
                                                                      Bake: 35 min.
                                                                      Yield: 12 Yorkshire puddings .

                                                                      Requires a Large Muffin Pan, the mixture can easily be doubled

                                                                      2+ tablespoons beef drippings per muffin spot
                                                                      6 ounces all-purpose flour
                                                                      6 fluid ounces milk
                                                                      2 eggs
                                                                      .5 tsp Salt
                                                                      .5 tsp Fresh Cracked Black Pepper

                                                                      Preheat the oven 425 degrees F.

                                                                      Pour the beef drippings into a muffin pan.

                                                                      Place in the oven until the drippings are smoking hot and sizzling.

                                                                      Mix ingredients and beat for 5 minutes until smooth.

                                                                      Cover and place into refrigerator for 1 hour to chill

                                                                      Remove the mixture and beat lightly.

                                                                      Pour or scoop equal amounts into muffin pan half filled

                                                                      Bake for 25-35 minutes @ 425* ,depending on your oven

                                                                      * The classic British recipe calls for baking the first 20 minutes @ 425*, then reducing the oven to 375* without opening the oven door for the final 15 minutes to finish. The mixture should be puffed and golden brown....removed and served hot.

                                                                      * A great tip is to trim some fat from the roast, or use fat saved from previous beef cuts save in the freezer, and render them beforehand to save some time and make more efficient use of timing issues during your resting period of the Prime Rib Roast and preparing the sides for your meal.

                                                                      1. re: fourunder

                                                                        Thank you again! I think I didn't let my drippings get quite hot enough and also think the oven was too hot at the start (coming down from the 550 blast). Your tip about saving the fat is inspired and it will make my next attempt much less frenzied, but my dogs are really grateful I didn't read about it until this morning! Have a great new year's celebration.

                                            2. re: fourunder

                                              I have been reading this thread for over three days now and am enthralled by th knwledge if everyone but especially fourunder. Today I picked up a 6lb 3 rib roast. It had been dry aged and the cap removed. Debating between the low and slow method and the higher temp method. I really would like to do the low and slow but hope the end pieces will be a bit more well done for some of my guests.. Will the low and slow way provide for this? Also my oven has three settings: convection bake, convection roast and bake. Which is best?

                                              Also the butcher told me to use a high sided roasting pan as opposed to a lower sided pan. Also nothing was mentioned about slicing the bones or deckle.

                                              Your assistancee would be appreciated on this, the eve of my first prime rib!

                                              1. re: Thegirlontop

                                                I do not get excited very often....in fact if ever in or out of the kitchen...but your moniker has raised my eyebrow...if nothing else..I am the type to aim to please , so I am engaged.....

                                                : 0 )

                                                ,.... so I will pay particular attention to this response and do my utmost best to provide you with the best of my knowledge.....


                                                new year's eve dinner

                                                225 or other

                                                do you have a digital temperature probe

                                                What is your target temperature...medium-rare or medium/

                                                What time is dinner?

                                                1. re: fourunder

                                                  I'm glad it got your attention! This is is for tomorrow night, a late Christmas dinner with a few friends. I have to go in to work for atleast the better part of the morning in so I am worried I won't have enough time for the low and slow especially given the 2 hours pre cooking part. I would like to eat at 7:30 and yes I have a digital thermometer.

                                                  1. re: Thegirlontop

                                                    First my thoughts, then the instructions after.

                                                    Based on your time stamp, you are roasting this later today. If you took your meat out before you left for work, great, but if not no big deal. You still have plenty of time for the whole process. In the future, if you are worried about leaving meat outside of the fridge for more than a couple of hours you can cover with a towel, and or, a large mixing bowl...the towel and bowl will also prove useful for the resting period as well.

                                                    So if you have not yet removed your roast, please do so now. If you have not seasoned yet, I would do so now as well. My preference is Kosher Salt and Fresh Cracked Black Pepper.

                                                    Your roast is small enough where you could sear on the stove top if you will. An alternative is the outdoor grill. I have done both in the past, but I rarely do so today...instead, when I place the roast in a preheated 450*, I allow the first 15 minutes to brown, but my main intent is to bring back the temperature of the oven after opening the door and placing the roast in.

                                                    For me, I find that at 225*, it is sufficient for cooking ends through to satisfy most....but you may want to consider going a little higher at 250*. This would accomplish a slightly different texture and outer ring, but it is essentially the same. I would also save you 30-45 minutes on your overall time.

                                                    The general guideline I follow is 25 minutes for medium-rare after the first 15 for browning. My family's preference leans closer to the rare side on the meat temperature scale, so I pull at 118* for the resting period. Some recipes call for pulling at 122-125*, but I recommend you only go that high if you plan to slice immediately after a short resting period of 20 minutes....or if you prefer you meat leaning towards the medium side of the temperature scale. With the carry over cooking effect, the temperature of the roast should raise approximately 5-8*. I personally have found resting the meat for an hour is best for meat texture consistency. My process takes longer, but I think its worth it....the method is to allow the roast to rest covered in the bowl and towel for an hour to allow the juices to redistribute throughout the meat. This improves the moisture staying in the meat, and not bleeding out on the plate or cutting board This longer resting period also allows you to reheat or prepare sides with better time management. You could certainly rest for a shorter period and a compromise of 45 minutes is fine...After the resting period, you place the meat back into the oven at 250* for 20 minutes. Remove the roast for 5 minutes, and increase the oven temperature to 500* for the final heat blast to give it some more color and char. For your 3-rib roast, I would recommend 5-8 minutes...... for future info, I only remove the roasts before the high heat blast only for smaller roasts. If it were a 7-rib or Spoon Type roast, I would just raise the temp and leave the roast in.

                                                    *Some points to note about the details you have provided. Since your roast is Dry-Aged, it is generally accepted that this will reduce overall cooking time. Also, you have the option of a convection feature. This also reduces cooking time and usually meat hits its target temperature sooner than expected. The fact that you have a digital temperature probe should remove any fears of over-cooking. It's easy to hold a roast...especially with the longer resting period as I have explained.

                                                    If you use the convection feature @ 225*, it's like cooking at a slightly higher temperature of 250* . It will reach it's target temperature sooner. I have only cooked in my brother's Viking once with the convection feature. It most definitely cooked the 7-Rib roast much sooner. I normally expect 4-4.5 hours, but this did it in slightly over 3.5 hours. You should certainly expect your roast to have reduced time as well. I would recommend you only use the convection feature for the high heat blast.

                                                    It's very important to note, whichever temperature you decide to use, 225 or 250, you will have a great roast. ....however it is the opinion of many like myself who believe if you have the time, go with the lowest temperature possible as long as you can...the reason is simple, the whole concept of low temperature roasting is it mimics the dry aging process. ....doing so with your already dry aged meat should really produce some exciting results.

                                                    Some variables to consider for your roast include the bones on the roast and the shape of your roast. Did you get the center first cut or the short end? These factors are more important than the overall weight in factoring the expected finishing time. General guidelines place you in the 90 minute range, but I have rarely found a 3-Rib roast to finish in under 2 hours....closer to 2.5. Use the former to start monitoring your roast, but the latter in expectations of finishing time. Again, ultimately your temperature probe will dictate your actual handling procedure.


                                                    Warming the meat 1 hour, browning for 15 minutes, 2.5 hours roasting, 1 hour rest, 20 minute warm up and 10 minute blast extends to 5,25 hours maximum time to prepare this roast. You have been given some ways to reduce the time up to an hour by using the convection and shorter resting times.

                                                    * Preheat your oven to 450*

                                                    * Place your seasoned roast into the oven for 15 minutes @ 450*...on an rack if possible, otherwise, prop it up with carrots and celery, or simply on the bones

                                                    * Reduce the oven temperature to 225*. Note your target temperature.

                                                    * Expect 2-2.5 hours total roasting time

                                                    * One hour into roasting, rotate the roast if not using convection feature.

                                                    * Remove @ 118-120 for a long resting period....122-128 for a short resting period. The latter you could begin slicing right away with slight bleeding.

                                                    * If using the longer resting period, place back into the oven 20 minutes before serving at 250* for a warm up phase. This is not a second cooking, so do not have any fears of cooking up. This is only to bring the meat back up to serving temperature. After the 20 minutes, remove the roast for 5 minutes and crank up the oven to 500* for the high heat blast, 5-8 minutes, which should provide it with some nice color and slight char. If you like more char, then use the lower 118 for your target temperature and increase your high heat blast at the end for 10-15 depending on your tastes. The longer you blast will increase any bleeding by raising the temperature, so be aware of that fact. You do not have to rest the meat again, but another 5 or 10 minutes will not hurt. Finish your sides and save the slicing for last.

                                                    Good luck and enjoy.

                                                    EDIT: With regards to what roasting Pan you should use.....with high temperature roasting there is more splattering of grease, so wisdom prevails and I would agree a minimum 2 inch side lip is prudent to catch the splatter.....however, with low temperature roasting and a smaller 3-Rib roast, I would use noting more than a sheet pan and and cooling rack or grate insert. ....I have even used the same sheet pan, grate set up for smaller 7-Rib roasts as well....there is not any grease splatter with 225*.

                                                    1. re: fourunder

                                                      better a late reply then never - this was a massive success and I have made it a number of times since. no turning back on this method. i return to this page time and time again for your detailed instructions.

                                                      thank you.

                                                      1. re: Thegirlontop

                                                        Thank you very much for the kind words.....

                                                        You should also mark and refer to the thread I started, titled *Prime Rib Successes and Disasters*.....it has update and pictures to show results from different cooking temperatures and time......the key is a two hour rest....


                                          2. re: fourunder

                                            Plan on letting it smoke in a smoker over very low temps for 2 hrs before i put it in a oven at 225, just watch the temps right?

                                            1. re: irdfst

                                              The short answer is yes......but exactly how are you going to monitor the temperature of the roast? If you are using a digital probe thermometer, you should have no problems. The only questions I would have is how quickly you will transfer from grill/smoker to indoor ovenand how many ribs your roast will be. If it is done immediately, the cooking schedule should be similar. A large 4+ rib roast may require a little more time if the temperature is not controlled @ 225^ in the smoker for the first two hours.

                                              As a matter of practicality.....I would sear on the outdoor grill/smoker to further enhance the taste.......and ease of clean-up. I have never tried a reverse sear on smoked prime rib roast., so I cannot help you with that.

                                            2. re: fourunder

                                              A recent Cooks Illustrated article (November 2011? October?) suggests 200 degrees. I used this article for our Christmas Eve roast and it was WONDERFUL. They suggest searing in a skillet, but I couldn't fit my 10 lb, 3 rib roast in any, so I cooked it for 20 minutes at 550, then used my second oven at 200 degrees with pizza stone in it to help stabilize the temp. The most interesting thing is to cook it for about 4 hours, until it reaches 110 internal temp. and then turn the oven off for another 30-75 minutes. Keep taking the temperature until it reaches 120-130, your preference. If it stalls, turn on the oven 200 for another 5 minutes, then back off and continue. Then, put it under the broiler to finish the crust. Remove from oven, tent and let rest another 30 minutes while you cook your other dishes. I found I didn't need the final broil, the crust was perfect and the meat to die for. I did one different thing: they want you to salt the beef heavily (2T) and leave it uncovered for 1-4 days before cooking. After talking to my butcher, he suggested instead to freeze the roast, then thaw in the refrig. for 3 days. It was luscious, best I've ever made. No jus, though, but I found the beef was so juicy it really didn't need any embellishment.

                                              1. re: blaireso

                                                Without doing any research and working from my memory, I believe CI has pretty much recommended a few different temperatures for roasting Prime Rib. I believe they do so to make themselves relevant each year, like others do each holiday. I pretty much followed the Ci instructions for 10 years. The only noticeable difference was whether you seared first or browned afterwards. I've used the 200 temperature before and opined I did not find any results worthy of an extra 2-3 hours roasting time for my preferences and time management.

                                                I do know the 200* produces a very good roast. I would be more likely to use it while roasting * The Poor Man's Roast Beef *, Top Butt Sirloin. For the record, I think the Eye Round Roast is over-rated...not for the recipe, but for the cut. I would rather roast a Chuck Eye Roast.

                                              2. re: fourunder

                                                I cannot thank you enough for posting this information! I made 2 standing rib roasts in the last 2 weeks - one for Christmas dinner, one for New Year's Eve, with one a huge success and one a disaster.

                                                For the first one, I made the huge mistake of using a Paula Deen/Food Network recipe "foolproof standing rib roast". Foolproof my a**...although I followed the recipe to a T, the roast was absolutely awful...overdone, dry, and so salty we all had to scrape the crust off.

                                                For last night (new year's eve), I used a simple moist rub of crushed fresh garlic, olive oil, salt & pepper and followed your "low & slow" method. What I wound up with was a picture perfect, rare, moist & delicious roast! My friends were very impressed, and we all really enjoyed our meal.

                                                I will definitely make this again & again...Thanks!!!!

                                                1. re: pie girl

                                                  Nice job....always great to hear success stories and about happy guests. Be sure to try low and low with cheaper beef cuts, turkey and pork cuts as well.

                                              3. This is DH's recipe, as he is HUGE meat eater. Our preference would be for a bone-in standing rib roast, even though that's usually more expensive in the long run. Very important to let meat sit (already seasoned) on counter for 1-2 hours prior to roasting. Personally, no way would I spend $50-75 for rib roast and make it medium. You can zap kid's portion in M/W if they insist on more well done. Funny, my kids have always loved their meat bloody, they find it's much juicier and tastier (probably parental influence). Figure 2 people for each rib if you are having lots of apps, side dishes & desserts (3 rib roast for 6 people, 4 rib for 8 people, etc.). Try to get a roast from the small end of the rib, closer to the tenderloin, rather than large end, closer to chuck. Some people like to have butcher cut off chine bone and reattach with twine to make carving easier.

                                                Spice rub: 2 T Lawry's season salt, 1 T kosher salt, 2 tsp fresh cracked pepper, 3 T chopped garlic, 1 T paprika, 2 T crushed rosemary. Spread on meat 1-2 hours prior to roasting

                                                Slice onions in thick slices, attach to seasoned meat with wooden toothpicks (not plastic, they will burn) fat side up. This will season fat and make roast very tasty.

                                                Place roast in pan just large enough to hold it, not too big or pan will burn. Spray with olive oil or other cooking oil. Very important for crusty exterior, sides of pan should be no more than 1-2 inches. Preheat oven to 400 degrees.

                                                Roast at 400 degrees for 20 min, without opening door, reduce oven heat to 350. t=Total cooking time should be 15-18 min per lb., can't even think of making this medium. We take out roast at 120 degrees, cover with foil, let rest 15-30 min while Yorkshire pudding or popovers bake, serve around 125-130 degrees. There is always a big fight in our house as to who gets a rib bone.

                                                For occasional variation, spread some freshly grated horseradish on seasoned meat before attaching onions. Enjoy!

                                                1. Definitely start with a good rub - mine is a little different than the others listed here I used about - all measurements are approxiamtions I learned to cook via add enough until it looks right method

                                                  1/4 cup of dark brown sugar,
                                                  1 -1 1/2 tbspn of garlic powder
                                                  1- 1 1/2 tbspn of onion powder
                                                  1 -1 1/2 tblspn of sweet paprika
                                                  1 tblspn each of kosher salt and coarse ground black pepper

                                                  This is my base then add what I think will taste good - last time I made it added 1 tbspn of mrs dashes seasoning and teaspoon of white pepper -

                                                  placed it on the roast after it had sat out for about 2 hrs and had been patted dry - placed into a 5oo deg oven - dropped the temp immediately to 325 and cooked for about 21-22 minutes per pound - this came out to be medium and was delicious - I am a medium rare fan and found it great

                                                  1. My family loves the garlic & horseradish crusted roast from Epicurious (it calls for boneless, but I always use with a standing rib). Here's a link to the recipe: http://www.epicurious.com/recipes/foo...

                                                    they consider it a Passover recipe--but I use it all year long.

                                                    1. I gotta go on a limb here, I prefer salt and pepper, nothing else, on the outside, and I like Alton Brown's method for cooking the roast. (I'm such a fan!) :)

                                                      2 Replies
                                                      1. re: Morganna


                                                        My preferred recipe is also a Kosher Salt and Fresh Cracked Pepper Crust only.

                                                        As for the Alton Brown method you mention, are you referencing the episode where he aged the 3-4 Bone Rib Roast for approximately 3-4 days in a RubberMaid Cake type container in which he poked holes in it for air circulation? I recall he said that intensified the flavor with minimal shrinkage to the meat.

                                                        1. re: fourunder

                                                          Yah that's the one. I never had the time to do the drying in the fridge (I don't get these roasts often, anyway), but I used the same method and it came out absolutely perfect. :)

                                                      2. Thank you so much for all of your suggestions. I was looking for a recipe with a lot of flavor so I think I'll do a test run this week with a small roast and use the horseradish idea, but I am still open to any other ideas. I appreciate all of the ideas on how to cook it. Although I prefer medium rare, I do not want to offend the majority of my guests by serving them something they most likely would not eat, so the idea of low and slow to achieve a medium sounds like a great idea. The problem is I can not sear it on the stove if I am using a crust method, so should I turn the heat up at the start or at the end?

                                                        6 Replies
                                                        1. re: mtleahy

                                                          I have viewed the the Epicurious recipe and I would suggest you brown at the end of roasting. Spraying Pam or brushing butter on will speed up the process and give a deeper color.

                                                          1. re: mtleahy

                                                            If you do low and slow, I actually prefer to brown at the beginning, only because it's easier to gauge when it's going to be done and not overcook. If you do at the end... you need to be more careful of at exactly what temp you are going to start cranking the heat, and estimate how much time it will take to brown nicely, v. how much that will raise the overall temp of the roast.

                                                            Just my personal preference.

                                                            1. re: adamclyde

                                                              If a topic was started to discuss the merits and necessity of searing meats or steaks, I am sure the majority of answers would be yes.

                                                              In addition to the Cook's Illustrated/America's Test Kitchen article I referenced in my original response, Alton Brown also did a test on one of his shows. Both CI's and AB's conclusions were in agreement the actual searing and browning of meats has little to do with actual retention of juices of meats and is more appearance related. These conclusions were reached by the actual comparisons of cooking identical meats side by side and weighing the meats before and after the cooking methods. The weight differences were a negligible. It was noted actual searing was necessary in the beginning if you wanted to achieve grill marks on steaks, doing so at the end would not provide distinct marks. Browning however was not as important. You could achieve similar results at either beginning or end.

                                                              As for a debate on browning in the beginning or end of roasting, it has been my experience doing it at the end does not affect the overall temperature because you are doing it for such a little time and then the roast is removed from the oven. In the beginning, if you do not bring the temperature down from 500* to 225* by opening the door to the oven and letting the heat escape,,,,you are unwittingly cooking at a higher temperature for an undetermined unknown period of time. The end browning method is like cooking a turkey and browning/crisping the skin......it has little effect on the interior meat,

                                                              1. re: fourunder

                                                                The CI method in this case initially was very flawed and even the National Beef council spoke out against it. Their method ignored standard food safety handling. The roast should be seared FIRST then slow roasted. Searing first has nothing to do with sealing the juices in the meat but rather bringing the exterior temperature of the flesh up into the safety zone. If you have wet aged your prime rib in cryo vac for 3-6 weeks before you cook it then this is even more important. Ultimately CI included this information in their book and they do suggest searing the roast first.
                                                                You do not need to open the door to allow the oven to cool down if you are cooking an entire prime rib as most ovens cool and adjust fast enough for that not to be an issue.

                                                                  1. re: Fritter

                                                                    Fritter -
                                                                    Sorry, but I disagree about opening the door to allow the oven to cool down....not to be an issue.
                                                                    How long do you suppose the oven temp will remain above 225degrees?
                                                                    I have waited upto 15minutes for my oven to preheat to 425 at times, and would think that a closed oven door, whose temp has reached 450-500 degrees could possibly retain some of that heat (above 225) for 1/2hr to perhaps 1hr.
                                                                    Because of that reason, I think it's important to cool down the oven to the desired 225temp prior to plopping in the roast beast! Besides it takes only a couple minutes to cool the oven down w/the door open. So to do this minor extra step would make sense.

                                                            2. I made the following years ago and loved it. The citrus addition might sound a little odd but it was the best rib roast I've ever made. The only reason I haven't made it again is that the coriander/pepper crust ruins the pan drippings. (oh, I knew it was futile but I had to try...and it was the most disgusting gravy I've ever put in my mouth)


                                                              1. If you can find a dry aged standing rib, buy it. Please don't cook it medium, make it medium rare at least. After the roast has rested a while, slice off some for those who want the roast a bit more done and heat it a bit longer - or make a small roast a cook it medium.
                                                                Many years ago I used to buy my standing rib roast from a butcher who would remove the meat from the bone, and then slice it like a roulade, season it, roll it back up and tie it to the bone. It was amazing. I got a marriage proposal from one on those roasts.

                                                                1 Reply
                                                                1. re: gwarring

                                                                  I use the one from the big yellow Gourmet Cookbook, the one using a very simple, yet very good Kosher salt crust. Enjoy!

                                                                2. So, I am doing a test run while my parents are in town this week in preparation for what I will be serving to my husband's family on Christmas Eve. I decided to splurge on the roast a bit and buy a 4 pound dry aged roast from Whole Foods. I have never actually cooked aged meat, so I thought that for the 4 of us I would splurge a little. Well, I did not know exactly how much I was really splurging, and when the guy handed me the 4 pound roast my mouth nearly fell to the ground. It was $98.00!!!! Needless to say I WILL be cooking this one to medium rare. Cross your fingers, if I screw this up that is a lot of money down the drain. I am rationalizing the cost because I did not get to eat out for my birthday because we were all sick : )

                                                                  We never go grocery shopping at Whole Foods because it is 45 minutes away, and usually only go there if we need something super specific that we can not find at our Albertson's or Winn Dixie. So, when we were done shopping my Dad said we could have flown to Hawaii for the cost of the groceries : ) Oh well, it is Christmas!!

                                                                  4 Replies
                                                                  1. re: mtleahy

                                                                    Good luck! And don't fret too much. If you have a good thermometer, it's pretty darn hard to not produce spectacular results with a roast like that, regardless of the method chosen.

                                                                    1. re: mtleahy

                                                                      I too just use koser salt and fresh black pepper and a meat thermometer. My first one was dinner for 16, so I understand about spending a lot of money and going for it the first time out. It is one of those things I always buy from a trusted butcher. I get mine from Fresh Market, but I've always gotten great meats from Whole Foods, too. Now, I've found a local farmer and buy beef from him. It is raised with no hormones and no steriods. I get that great beef taste that I get from the specialty stores from my own freezer. But I didn't get the standing rib in the bargain, so I'll be back a Fresh Market this year.

                                                                      You will look like an amazing cook, cause it is difficult to screw up a really good piece of meat if you use a thermometer and don't over cook. Hope you have a fabulous meal.

                                                                      1. re: mtleahy

                                                                        Oh, a price heads-up: I used to order by the rib-count and was used to paying a certain price. Last year I got an aged roast (expensive enough) AND it was from the largest section of the ribs (that had never happened to me, I guess, by luck, I'd always gotten the better, smaller end). It looked like I was carrying a one year old out of the butcher shop. (and cost almost $200)
                                                                        Either ask for the smaller ribs OR order by weight.

                                                                        (actually, it wasn't that bad eating cold rare beef for the whole following week...)

                                                                        1. re: sebetti

                                                                          I was just talking with my butcher last night, he's pulled my roast to hang for a week in his cooler. I'm looking at $175 of meat, but I have 24 for dinner. Yes, it is the size of a small child.

                                                                      2. So as to not ruin(IMHO) BEAUTIFUL PIECE OF MEAT FOR THOSE WHO ACTUALLY LIKE IT COOKED TO BEST ADVANTAGE(RARE), COOK THE ROAST SLOW, AS DESCRIBED ABOVE(i START IT AT 500 DEGREES THEN(sorry for caps) turn down to 250 and cook to an internal temp of 115. let it rest and bring a saute pan of consomme to a simmer, and anyone who wants it more done, place the slice of beef in the consomme until the desired doneness is reached. this is how most restaurants do it to have all degrees of doneness available, and it comes out fine at all degrees.

                                                                        1. How far ahead can a standing rib roast be made? I imagine it is not the sort of thing that can be refrigerated and reheated. Any guidelines here?

                                                                          2 Replies
                                                                          1. re: nomdeplume

                                                                            No, please. Don't try to refrigerate and reheat. You'll dry out the meat. A standing rib roast should be transferred to a heated platter and allowed to rest for 20 to 30 minutes before carving anyway. And rib roast doesn't have to be really hot to be appreciated, so you could probably add another half hour to that. I wouldn't--unless you don't mind serving it at room temp, which would be acceptable if that's what you had in mind--let it rest much longer than that.

                                                                            1. re: JoanN

                                                                              I agree completely. rest it for 30 minutes under foil. 45 if you don't care for it to be too warm. But don't refridgerate and reheat... it really defeats the purpose of having a great roast.

                                                                          2. Tyler Florence has a fantastic recipe for a rib roast with a salt-horseradish crust. The amount of salt is mind-boggling, but the resulting beef is excellent, juicy, and tender.

                                                                            However you chose to roast the beef, please be sure to let the meat sit and rest for at least a half hour (40 minutes is better) before carving. This is an often overlooked aspect of roasting beef, but one that makes a world of difference.

                                                                            1. We own a butcher shop. The business has been in our family for over 40 years. We also raise beef cattle and offer this meat in our local meat market. I typically am not a "poster", but I had to reply to this post. First let me start by saying that I hope your meal turned out the way you had intended. Personally speaking, you got a real deal on the price of the standing rib, if you did indeed get a true dry aged standing rib. I find it hard to believe that your meat was at least choice grade (least I would recommend) and dry aged for that price. Do not buy into the "wet aged" meat! This is just a marketing scheme for retail grocery chains to sell lesser grade meats at highest profit margin. Basically, your meat is in a cryovac bag (vacuum sealed) for shelf stability, waiting in refrigerated warehouse. It's not aging, just sustaining. PLEASE DO NOT TRY TO DRY AGE IN YOUR REFRIGERATOR!! This MUST be done in proper conditions with maximum air flow in a "hanging" enviornment with proper humidity and temp levels. THIS CANNOT BE TRUELY ACHIEVED IN A HOME REFRIGERATOR! Find a local butcher shop at a meat market (not a retail chain grocery store). He/she will properly age your beef for you.

                                                                              Also, I noticed that many did not recommend meat thermometers. This is simply not true. You should use a meat thermometer to avoid disaster in the oven. Slow cooking is great for a standing rib, but cooking slow for an extended period of time will dry the meat if moisture is not added to your oven in the form of a shallow pan in the bottom with liquid. You CAN ruin an expensive standing rib by leaving it in an oven too long even at low temperatures.

                                                                              Good rules of thumb. Purchase the highest quality of beef from the highest reputable source available in your price range. Choose at least USDA Choice Grade, USDA Prime Grade is recommended, but choice will serve the purpose if the marbling is there. Leave the bone on. This adds flavor that cannot be achieved without the bone. Have your butcher "cap" the roast if you prefer to have easier carving. Let your standing rib set at room temperature for at least one hour, prior to roasting. The "browning" that people have been referring to as for looks only also serves a purpose. This browning seals the exterior of the rib ends, trapping moisture inside where you want it. There are many variations on seasoning, but the quality of the beef you choose and the thermometer you use will be your saving graces. I prefer just to add cracked peppercorns or butcher grind black pepper and salt, perhaps a dash of garlic. I find it best not to hide the taste of good beef, just enhance it. And, as always with beef, the more done you cook the roast, the more dry the meat will be. Always remember, your beef will continue to cook some 10-15 degrees or so as it sits.

                                                                              12 Replies
                                                                              1. re: JCMBUTCHER

                                                                                Great advice, I feel lucky to have a good butcher myself. I'm wondering whether I should cut a really large roast (18#) into two smaller pieces to cook in a home oven? I'd be less concerned if I had a convection oven but the length of this is going to put it awfully close to the walls on the ends.

                                                                                1. re: Scrapironchef

                                                                                  Scrapiron, pls let us know how it turned out. The largest rib roast I did was 12 lbs. and I cut it in 2 because we like our meat med rare. Was concerned by the time the middle reached med rare, the ends would be well done. Curious to see what advice you receive.

                                                                                  1. re: Diane in Bexley

                                                                                    I picked it up this afternoon, 15.83 pounds after aging and trimming. I'll size it in the oven in the morning.

                                                                                    A woman in front of me was picking up a 20 pounder at noon and wanted to know when she should put it in so that it would be ready for dinner at six tonite......

                                                                                    1. re: Diane in Bexley

                                                                                      It actually fit nicely in the oven, Came out of the fridge at 7 in the morning in a 225 oven at 9 shooting for a table appearance at 4ish. Roast come out of oven at 2:30, rests nicely while everything else jumps in to finish off.

                                                                                      SIL who calls at 3:45 from 45 minutes away, she and 6 other guests with her are running late. BIL calls at 4 from 1:15 away saying he's just leaving with his wife and 2 kids. Meanwhile I already have 12 guests sitting around drinking and going through a second batch of horsie doovers while I'm scrambling to make a third. The meat is now cooling so back into a low oven it goes. SIL arrives at 4:45, BIL arrives at 5:20, Oven cranks to 500 to crust meat, everything else starts cycling through the microwave to rewarm, gee, it was all hot an hour ago.

                                                                                      Everybody is seated at 6, meat is carved, most of it is just this side of medium, but still quite juicy.

                                                                                    2. re: Scrapironchef

                                                                                      I have 2 - 7.5 lb. 4 rib roasts to cook. Can I cook these in one large roasting pan at one time or will I need to cook seperatly? First time at this , don't want to mess up!

                                                                                    3. re: JCMBUTCHER

                                                                                      Please do not perpetuate the myth of searing seals in juices. This has been disproved many times (recently by Harold McGee (Alton Brown also debunked this, but did not acknowledge prior art, so pfthhhh on AB for being churlish). While searing does provide tasty Maillard reaction flavors, it does not seal in the internal moisture of the meat.

                                                                                      1. re: JCMBUTCHER

                                                                                        "Do not buy into the "wet aged" meat! This is just a marketing scheme for retail grocery chains to sell lesser grade meats at highest profit margin. Basically, your meat is in a cryovac bag (vacuum sealed) for shelf stability, waiting in refrigerated warehouse. It's not aging, just sustaining."

                                                                                        I'm not sure where you learned your craft but if you were seriously short changed on your edumication. It's hard to believe that any butcher could post such totally in-accurate information.
                                                                                        Nearly all meat in the USA is packed by a few packing houses. That meat is cut into sub-primals and then sealed in cryovac bags.
                                                                                        There is zero air in a cryovac bag so enzymes sealed in the bag are indeed tenderizing the meat.
                                                                                        Very few stores sell meat below choice grade.
                                                                                        Any one can wet age meat in their fridge as long as it's sealed in a cryovac bag. Put a whole prime rib or strip loin in your fridge for five to seven weeks then cook your roast or cut it into steaks and I think any one can easily tell the difference.
                                                                                        The SOP manual for many high end steak house's requires that every prime rib or cryovaced loin be dated on arrival and then wet aged for a minimum of two weeks before using that meat.

                                                                                        1. re: Fritter

                                                                                          "Very few stores sell meat below choice grade"--really? I guess "select"(which used to be dog food) is higher than choice? I see "select" everywhere.
                                                                                          What is "choice" today wouldn't have made it to the store thirty years ago..and real prime is impossible to find.

                                                                                          1. re: hazelhurst

                                                                                            I don't know where Fritter resides, but I know for sure in Northern New Jersey there are more than a few large supermarket chains that sell only select grade meat and do not even offer choice grade as an option. Pathmark is one example.

                                                                                            1. re: hazelhurst

                                                                                              "I guess "select" is higher than choice?

                                                                                              Select is below choice. Choice is the standard now. I'm in Mi and you will have to look hard to find Select grade meat here. I do see "select" grade sub-primals at the store super sales from time to time.
                                                                                              Prime is indeed hard to find but even Costco carries some prime grade steaks, although I would quickly agree that their "prime" is about as low on the prime scale as one can get.
                                                                                              I'll stand corrected on my statement that "Very few stores sell meat below choice grade" as I should have said where I live and Forunder notes there are stores in his area that only carry select grade.

                                                                                              1. re: Fritter

                                                                                                "select" isn't worth shooting or even using teh captive bolt gun. I am well aware of meat grades and have been since I wass taught by a Gristede's butcherr back in the 1960's. Tha was when Prime was Pprime, before they lowered the standards. Select can be used for some things and it is a challenge to make something good but I use it only for something like a stew where I can get flavors from lots of other things. Not what it could be but better than nothing. I suppose the 7 steak cut could be used for flavoring a gravy. But it is so hard to find real, first rate prime anymore and if you do, it is at a place like Lobel. It'll cost you the keys to your Mercedes plus a couple of hunddred in cash.

                                                                                                1. re: Fritter

                                                                                                  I envy you, in So Cal the main markets are controlled by 2 companies and no matter what they call their meat (Ranchers Reserve etc) when I grill the meat managers (I know, grill :) they admit it's select. The Pavillions meat manager did tell me that their rib roast could be select, choice or black angus, I just had to call ahead to find out what was shipped to them, to date it's been all select. So it's off to Whole Foods or Bristol Farms I go.

                                                                                          2. One of the butchers in my town advertises he cuts the meat away from the bone, then ties it all up together. Would this dry out the meat, or is this a preferred method? I plan to go pick up my meat tomorrow.

                                                                                            1 Reply
                                                                                            1. re: Jane917

                                                                                              I've been having my roast cut from the bone and retied for years. Makes for a very easy roast to carve-thin or thick. After taking the meat off the rack of bones, I roast the bones a little longer and then slice apart for the really heavy meateaters in the crowd.
                                                                                              Can't wait for New Year's Day for our roast.

                                                                                            2. I noted a desire for horseradish in the OP. Here's a recipe we have used for years and really enjoy.

                                                                                              Mix it into a paste and slather it all over the roast the day prior to cooking.

                                                                                              3/4 Cups fresh horseradish
                                                                                              1/4 Cup garlic run through a garlic press
                                                                                              1/2 Cup light olive oil
                                                                                              1/4 Cup kosher salt
                                                                                              1/4 Cup black pepper
                                                                                              1 Tbl brown sugar
                                                                                              1 tsp dijon mustard
                                                                                              1 tsp paprika

                                                                                              1 Reply
                                                                                              1. re: Musky_Hunter

                                                                                                Musky_Hunter, Thank you for this recipe. After researching many different ways of cooking a standing rib roast, I opted for slow and low, seared first, with your paste applied 24 hours before cooking. It was very flavorful. The paste made the roast.

                                                                                              2. I also have been cooking standing rib roasts for many years for Christmas dinner. I used to use the standard high temp, sear/brown first, followed by 350-375 until medium rare (125 degrees). I also was never happy with the unevenness of the meat (well done on the outside and rare in the middle). Now I use the low and slow approach (saw it first on the Food Channel with Elton Brown). I cook the roast for 5-6 hours at 200-215 degrees until the internal temp is 125 (about 45 minutes per pound). I track the temp carefully with a good electronic meat thermometer. I adjust the oven temp if the internal temp is climbing too fast or slow . When it hits 125, I wrap it in heavy duty aluminum foil to rest until about 50 minutes before dinner (may place it in my oven warming drawer at the lowest setting if its going to be too long). Then I put it back in the oven at 550 degrees for 15-20 minutes to brown it real good. It comes beautiful and is very uniformly medium rare throughout. For medium, I'd use 140 degrees.

                                                                                                1 Reply
                                                                                                1. re: Craiglv

                                                                                                  Exactly, since Alton Brown recipe, no way back, perfect. As is his onion soup.

                                                                                                2. I have purchase 2 - 7.5 lb. 4-rib roasts . Should I Roast seperatly or can I place in large roating pan with rack together? Waiting eagerly for advice.

                                                                                                  2 Replies
                                                                                                  1. re: bsetal


                                                                                                    I hope this is not too late for you, but you can roast in the same pan, but it would be best if you could create as much separation as possible between the two roasts. You need oven temperature and circulation to pass as evenly as possible. Halfway through your cooking time, it would be wise to rotate your pan. As all have noted, use your thermometer. It's now 8:00 AM here in the East, and I have just put my 16 pound roast in the oven @ 225* for an expected duration of 6,5 hours for medium-rare....entire roast.

                                                                                                    Good luck.

                                                                                                    1. re: bsetal

                                                                                                      not only should you be rotating the pan, but rotating the roasts as well, to put the insid ends to the outside to get a much more even heat to the meat. I also like the low and slow cooking technique, with one alteration; I brown the roast on the stovetop over high heat before putting it in the 250 oven. I also only cook to 110 internal and then cover with foil. and rest it. Then I use the fat drippings to amke popovers to serve with the meat

                                                                                                    2. I've wanted to respond to a thread like this for a good while. This is the link to a Gourmet recipe from December of 1998: http://www.epicurious.com/recipes/foo... Please note that there are over 90 responses with 86 or more of them a full four stars. The only four that did not receive four stars admit that they did not follow the recipe exactly. I have used this recipe every Christmas Day since 1999 and absolutely love it. Prior to this I probably used a different recipe every year for a couple of decades. This is the best.

                                                                                                      Much of any recommendation on here is going to come down to the credibility of the person who posts. For this, it is not my recipe. Rather one from Gourmet. Still, I am suggesting this is one of their best and most popular of all the recipes they have ever posted. For myself, I am just following the recipe. But I think enough of this to make it over and over and over. Year in and year out. With a $200+ eleven pound cut of beef that this recipe does justice to.

                                                                                                      3 Replies
                                                                                                      1. re: Joe H

                                                                                                        That's funny. I'm using a recipe from Gourmet December 1988 that also includes a fabulous Yorkshire pudding recipe made with the rendered fat. I've been using for so long and its always turned out well. Not sure if its online though. I have a paper copy-- multiple ones in case one gets lost. Mmmmm it smells good.

                                                                                                        1. re: Ellen

                                                                                                          I cannot tell you how good our house smelled when the roast was cooking....well, maybe you know!!!

                                                                                                          1. re: Joe H

                                                                                                            Yeah I know, real good but it made one hell of a mess to the oven. Fat everywhere.

                                                                                                      2. I did a 15.25 pound prime rib roast (5 ribs). At $244, I wanted to make sure this beef was d*mn perfect.

                                                                                                        I'd had mixed success in the past, so this year I tried a new recipe from Hugh Fearnly-Whittingstall's River Cottage Meat Book.

                                                                                                        Amazing. It came out perfectly done-rarish, a little close to medium rare but with plenty of nice good pink meat in the center.

                                                                                                        This is what he told me to do: Make sure the beef is at room temperature, or at least have it sitting out for several hours before putting it in the oven.

                                                                                                        Preheat oven to 450. Rub some olive oil all over the meat, and lightly sprinkle it with salt and fresh pepper. No other flavorings.

                                                                                                        Put it in the oven. The initial high temperature sizzle lasted 45 minutes. Then I turned the temperature down to 325 degrees, and roasted for 2 hours and 15 minutes. Three hours total roasting time at 9 minutes a pound after the initial 45 minutes sizzle.

                                                                                                        After I took it out of the oven, the temperature of the beef was 130 degrees (I was aiming for 125-130 for rare/medium rare). We let it sit for a full 45 minutes while doing the potatoes and popovers.

                                                                                                        The sensation of making the first carve into the beef was exhilarating, especially to see the perfect pink color of just a hint beyond rare into medium rare beef that I like. The flavor was outstanding.

                                                                                                        Hugh F-H's River Cottage Meat book is a first rate cookbook for anyone interested in meat cookery. He devotes ten pages alone to the art of roasting, and provides an excellent timesheet of time/pound for each kind of meat.

                                                                                                        3 Replies
                                                                                                        1. re: Roland Parker

                                                                                                          What a great read this post has been while I wait to stick my 3 rib in the oven. Mine is an annual New Years Day meal inspired by a wonderful old Saveur article on a classic British New Year's meal by R.W. Apple. I reread it every year as I prepare for New Years Day. I favor the simple prep: salt/pepper crust (I might rub a bit of garlic, but that's it), initial high heat sear and then a slow roast WITH MEAT THERMOMETER. Horseradish cream accompaniment and Yorkshire pudding from the drippings. Sides vary but I like shredded Brussels sprouts in butter with a bit of caraway and sauteed carrots for kids. Paid about $93 for the roast- always worth it. However, what is with the cost of horseradish? Paid a freakin' $8 for a root (the smallest, mind you) the size of my arm. I need 5 tablespoons...so that leaves me with, well, a root the size of my arm. Geez louise. But fresh root with whipped cream is so worth it. You all understand.

                                                                                                          1. re: deepo

                                                                                                            I used to grow horseradish on the edges of my yard, and tried making shredded with some of the pounds we picked: it was like teargas! Now I buy it fresh made at my local fishstore, I let him suffer, and it costs exactly $8 for a pound, already prepared. Now THAT'S worth it.

                                                                                                            1. re: deepo

                                                                                                              I buy fresh horseradish every year for the Passover holiday. Always have way too much left over. This year, I tried sticking grated horseradish in freezer trays and froze it. Turned out very successful. Defrosted cubes on the counter and added to mayo or whipped cream, etc.

                                                                                                          2. Hey everybody, my husband makes steak for a living and your suggestions are all great! However the key is to start with a great cut, does not have to be from Whole Foods, but if you are a scared of the mass produced, by all means.... marblization is the key.... you can age your own BTW. A FoodSaver is a good investment. Buy it, seal it and throw it in your fridge. I have aged for 100 days.....oh yea...it is great! The seal prevents outside (non-indigenous to the meat) bacteria from entering, (the concern here is lysteria, and E. coli, which on a primal cut is only on the outside, and all concerning bacteria are killed at 157 -158 degrees, which the outside of the roast will hit) because aging should "rot" the meat consistently. When you age you are just breaking down the connective tissue through decomposition making for delicious tenderness.. Sounds gross, but try it with a few steaks...and delish, you will be hooked. 40-sum combined years in the food producing industry in my house agrees!
                                                                                                            As far as any standing rib roast.... I am a pan searer prior to a 300 degree oven. Let your roast come to room temp, sear, and then rest before throwing it in the oven. I have read the other posts as to weight and yield when confronting when to sear (before or after) The industry does it before cooking when they mass produce (that is how they keep the water filler in , but here, you keep the juice). Searing in a pan allows you more control too, over doing it in an oven. Garlic, black pepper, garlic, salt, hell-whatever you want if it is a good cut. Stick a good thermometer in there and pull it out 5-10 degrees before desired doneness....let rest 10-15 mins, and chow. Nuke the portions that want it more done....because more done is ruined above and beyond what the microwave can do! Good luck, have fun, and eat your face off!

                                                                                                            1 Reply
                                                                                                            1. re: NEbeefgirl

                                                                                                              I used to work at a meat place too: whenever our buyer would find a primal cut that had a tear in the cryovac, he would cut off the discolored part and butcher the rest up to sell to the employees. He told us this was as tender as it gets. People would line up to get some. I think I'll try the Food Saver trick.

                                                                                                            2. I also read the recipe from Best Recipe - Cook's Illustrated and roasted a 5-rib semi-boneless rib roast for Christmas eve a couple of years ago. I only used kosher salt and fresh ground black pepper, roasted at 225 for about 4 -5 hours and it came out great, even med-rare temperature end-to-end. I pan seared first, then roast ... though base on responses below, I might try "searing" at 500 F in the oven at end of roasting next time.

                                                                                                              Has anyone ever prepared multiple full-rack, semi-boneless rib roasts (that are at least 13 pounds each after trimming) at the same time? Iwill be hosting a family Christmas dinner this year for about 35 adults and 10 children so I estimated I'll need at least 2 full rib roasts, perhaps 2 full and 1 small rib roasts?

                                                                                                              I have an oven with convectional setting and I have a gas grill. I was thinking that I can roast the 2 large ones in the oven and the small on the grill. I plan to roast the 2 large ones to med-rare for most adults and the small roast to medium for the kids.

                                                                                                              Given the costs for these meats, I really don't want to ruin them so I'd love to get some feedback! Thanks.

                                                                                                              1 Reply
                                                                                                              1. re: tncboston


                                                                                                                If you are cooking the two rack rib roasts in the same oven, from what I have read in the past about home ovens, two large roasts such as turkeys will take longer to cook. Since you have a convection oven, that will not be the case. Just create as much separation as possible between the roasts. Normally, when I slow roast meat or turkey, I NEVER use a thermometer and I just rely on my experience of sight and touch.....however n this case, I would probably recommend the use of internal probe thermometers.

                                                                                                                In commercial kitchens that cook multiple roasts, they use ovens known as cook and hold ovens. When the desired temperature is reached, the oven resets itself to hold at 100-125* from the original setting for cooking, and the meat is held until it is ready for serving. If you can tie up your oven, you can hold for as long as you need to. Using cook and hold oven, the commercial kitchens put the meats in the day before they need to serve. The meats go into the ovens before they leave for the night and when they come back in the morning, the meats are ready....for lunch or dinner. Hold for an hour or two is not a problem.

                                                                                                                Back to your situation, I would anticipate the two rib roasts to take longer to cook than the boneless roast, and in my experience the boneless roast takes 3.5 hours @ 225 for medium-rare, but this is done in a non-convection oven. Using a convection oven you may be able to cook in three hours...or at the very least, start checking temperature. If you are using a conventional oven you can cook a little longer or increase the temperature to 250* for the same cooking time. Either way, I am sure you will receive excellent results.

                                                                                                                Much is made of the the use of thermal probe thermometers....but in all my years in the food industry I have seen very little use of them by experienced kitchens, unless they are using cook and hold ovens. Yes they all carry a thermometer on their person, but it is more for checking temperature of items such as soups to make sure it is up to standards of health codes. I believe the use an oven thermometer is actually more important for the consistency of heating and cooking meats and poultry. Hot or cold running ovens impede desired results. The beauty of slow roasting is the higher yields, more moist and more tender meats......if you can afford or dedicate the necessary time to slow roast, it's the only way to go.

                                                                                                                With regards to searing, when I originally started experimenting with slow roasting, I used to sear the meats in the beginning on the stove top...but I found that to be a very messy and awkward process. After seeing more cooking shows and reading about more methods, e.g., like Alton Brown testing on roast, it was found searing on a large roast had little effect on roasting and seared and unseared meats on finished products had the same weights as when they started...or no loss of juices. Now I sear at the end and it has absolutely no effect on overcooking the meats. My method is to sear at the end or the last ten minutes of cooking time. In your post you say you have a gas grill to use. I would recommend you sear ALL THREE of your roasts on the gas grill to save yourself the mess on your stove top.

                                                                                                                Last advice, make sure your oven is clean before you roast your holiday meal. Dirty ovens are known to be poor heat conductors for even oven temperatures.

                                                                                                              2. I have changed the method I cook my roasts - I used to roast them the way I had posted early in this threadbut I now follow this method - http://www.foodnetwork.com/recipes/pa... - i tutrned out amazingly - we always have fights with the med-rare to well done crowd but I cooked this to medium temp by thermometer and it was fantastic - even at medium moist and succulent-

                                                                                                                1. If you have people that insist on well-done prime rib roast, give them the end cuts and if that isn't enough, offer them hotdogs before ruining the entire rib-roast. If they don't want hotdogs, give them a thin slice of prime rib and cook it longer in the microwave (that would still break my heart, but it wouldn't wreck the enire roast).

                                                                                                                  1. I bought a 9# standing rib roast yesterday, 12/17, and plan to cook it for Christmas. Will it keep in the fridge till then, or should it be frozen a couple days? It's wrapped in butcher's paper.

                                                                                                                    1 Reply
                                                                                                                    1. re: fatcatlpn

                                                                                                                      With or without a second refrigerator, I would have no problem letting the roast age uncovered for the week. I would prop it up with paper towels underneath, changing them daily....or in the second fridge, place it directly on a shelf with a pan underneath. You do not want it to sit in any blood and you want to create some air circulation around the roast. Ideally, a second refrigerator would be best, as it would limit the amount of times the door could be opened, thus controlling the temperature. If this is not possible, then, as I indicated earlier, I would still have no problem air drying the roast for the week concentrating the beef flavor. I would not freeze, as I do not believe it will spoil.

                                                                                                                    2. O.K. folks, nervous nellie here since I have $140 invested in our Christmas rib roast. 5 bone, 8lb., dry aged prime, frenched, prime rib roast from the most incredible meat store in town (Rare Cuts, New Orleans). After reading multiple recipes I think I will do the following: Use most of Emeril's recipe from foodnetwork.com http://www.foodnetwork.com/recipes/em.... Will add a bit of horsradish to the rub and a bit of rosemary (not too much). Do the under the fat part and re-tie. Place on rack with pan underneath to catch the juices.

                                                                                                                      What I have learned from youall is the slow roast method: 550 for 10 or 15 minutes to sear, then 225 to finish with at least 30 minutes under foil to re-distribute juices and time to try yorkshire pudding. So here is the big question: Using an instant read thermometer, what temperature should it be when I take it out of the oven???

                                                                                                                      I like the idea of using the slow roast method which should give an even cook throughout, as opposed to more well-done on the ends and rarer in the middle. I would say we all like closer to the lower end of medium rare, certainly err more on the rarer side than the medium side. I have seen so many posts here and other sites that say for medium rare take out of oven at everything from 115 - 130. That's a huge range. I just want to get it right. Any suggestions?

                                                                                                                      2 Replies
                                                                                                                      1. re: nosurndr

                                                                                                                        If you like it more towards a cool, blue center.......118-120

                                                                                                                        If you like it closer to warmer, pink center.....I recommend around 122-125

                                                                                                                        Over 125 may lead to disappointment.....err on the side of caution.

                                                                                                                        The only variable I would note for you to consider is the meat to bone ratio. Larger bones usually undercook/ the reading temperatures from my experience.

                                                                                                                        Last, I believe you can control the overall temperature better if you sear or brown at the end, rather than at the begining....

                                                                                                                        1. re: nosurndr

                                                                                                                          Your investment in that prime rib is why I wrote the post three posts above yours last May. I don't have any better advice on temps than you've already gotten, but please do let us know how it turns out. (I did a nice prime rib for Christmas several years ago and one side of the family did nothing but complain about it and the roast came out a perfect medium rare but wasn't done enough for them. They used the microwave).

                                                                                                                        2. There are a lot of wonderful tips out there regarding roasting rib roasts. I have one more to add, instead of microwaving the slices for those who want it well done, I "cook" the slice in the au jus for a few minutes on each side. I don't know that it cooks very much, but it takes the red out and I've never had anyone complain that the meat is dry.

                                                                                                                          Now comes my question, this year I am am roasting 2 10lb rib roasts (bone cut off but tied back on) I typically go low & slow (I'm anticipating a very long cooking time :( ) I will be checking throughout with a thermometer and will pull them between 120-125 degrees. How long should I rest them for? I'm thinking 30-40 minutes would not be out of line for such large roasts.

                                                                                                                          1 Reply
                                                                                                                          1. re: jcattles

                                                                                                                            Has anyone tried the Paula Dean recipe? For 5 lb roast: Preheat oven to 375 degrees. Rub roast with salt, pepper, garlic powder, place on rack in shallow roasting pan ribs down, bake for 1 hr. Turn off oven, do not open oven door, leave in oven for 3hrs, turn oven back on to 375 degrees, roast for 30 minutes. Remove from oven, rest for 20 minutes with covered foil before carving.

                                                                                                                          2. For me and my small family, the best way is to season it and put it in a pre-heated 500 degree oven for one hour, then turn the oven off and keep the oven door closed for 2-3 more hours, depending on the size of the roast. Hasn't let me down yet!

                                                                                                                            1. I am late to this but we just had the most glorious roast ever. It's an evolution of many approaches but owes most, I suppose, to Shirley O. Corriher.

                                                                                                                              I trimmed to leave a shallow covering of fat that I scored. I rubbed all the surfaces -- fat and flesh -- with a paste of 1 part roasted garlic, 2 parts coarse salt, 4 parts each sugar, dry mustard and spicy grainy mustard and let that air dry in the fridge for 24 hours.

                                                                                                                              Then to roast it I put it on a rack (mine was boneless; for a bone-in roast you'd just let it rest on the ribs) in the oven on the lowest possible setting. Corriher suggests 150˚; my oven would only go down to 170˚; some won't go lower than 200˚.

                                                                                                                              This is going to take a long time. Corriher advises 5 1/2 to 6 1/2 hours at 150˚ and 3 1/2 to 4 hours at 200˚. This is not specific to the size of the roast so no calculations. In any case, you take it out of the oven at an internal temperature of 120˚ for medium-rare or 135˚ for medium. Then you let it rest, covered, for at least 30 minutes.

                                                                                                                              Reheat your oven to 500-550˚ and 10 minutes before you want to serve, put the roast back in to brown.

                                                                                                                              Ours was perfection. Warmed beautifully and a perfect medium-rare all the way through a large roast with a savory, crackly layer of fat. Even several days later slowly rewarmed it made great hot roast beef sandwiches that still had a good bit of their juicy pinkness.

                                                                                                                              The single issue with this method of prep is that you don't get a good accumulation of drippings for Yorkshire puddings until that final hot roast which comes too late for the puddings. So, if you choose this method, be advised that you will want to separately roast the fat you trim away and reheat it for the pan(s) for your pudding(s).

                                                                                                                              I got a whole boneless prime rib from Costco for Christmas so I have two more sections in the freezer and this is how I will do them. In fact, I'm salivating just thinking of it! This was, indeed, knock your socks off.

                                                                                                                              1. Another Vote for Low and Slow:

                                                                                                                                I've cooked 2 or 3 standing rib roasts for Christmas dinner for well over 10 years now. I typically buy 2-3 roasts from the small end about 6-9 pounds each--depending on how many we are feeding (usually 10 or more). I ask in advance who like med rare, medium, or med-well. I over buy because we all like left overs. I buy the roasts 3-4 days before Christmas and dry age them in my beverage fridge in the bottom drawer on a baking rack over a bed of rock salt at 33-36 degrees. I put a couple of my wine fridge thermometers in the fridge to make sure I hold that low temperature without freezing the meat.

                                                                                                                                The afternoon before cooking, I turn the temp up to about 45 to start warming the meat toward room temperature. I get up early and take the meat out to continue warming it to room temp.

                                                                                                                                I rub the meat with olive oil and season it with fresh ground black pepper, rock salt, a little crushed garlic, a sprig of rosemary and thyme, and a couple sage leaves and place them on a rack in a large uncovered shallow roasting pan.

                                                                                                                                I insert electric meat thermometers in each roast and start roasting them at 200 degrees and plan for approximately 50 minutes per pound to get medium rare.

                                                                                                                                I target 123 degrees for rare-to-med rare, 138 degrees for medium and 150 for medium well (too well). The roasts go in at about 7:30 AM for a 6 PM dinner. I plot the temperatures ever hour to see if I'm on track based upon a spread sheet from the last 5 years. Note that the temp raises much faster per hour in the early hours and then much slower in the later hours ( a function of thermal dynamics and the delta between the meat and oven temperature)

                                                                                                                                Anyway, don't panic if it appears to go up too fast. As each roast reaches its goal temp, I take them out and rap them with two layers of heavy duty aluminum foil to rest. Note that the core temp will continue to rise 5-8 degrees, and then start very slowly dropping (not to worry if dinner is still 2 hours away).

                                                                                                                                After all the roasts are done and rested at least 30 minutes and about an hour from dinner, all go back into my kitchen oven at 500 degrees for about 15 minutes or until my kitchen smoke alarm goes off. By then they are all very dark brown on the outside, but uniformly perfect throughout the center.

                                                                                                                                I rap them back in their aluminum foil to rest until sliced for dinner. My wife makes a great gravy at this point in the roasting pan by deglazing it with red wine and beef broth.

                                                                                                                                Hope this works for you.


                                                                                                                                added: I've done the slow roasting in my standard kitchen gas stove oven and in my outdoor electric smoker (without the smoke) and it's worked either way. Our gas oven does convection, but I've never used it for this method. I like to use the outdoor smoker oven, so my wife can cook other Christmas things in the kitchen oven.

                                                                                                                                1. I am trying to figure out roughly how much time a 13.5 lbs roast is going to take me to get up to around 130 degrees. I am aiming for a 12pm/1pm Christmas day eat time but I am doing the BBQ at another location and driving it to the host's house for lunch. I posted a whole another thread with more details here:

                                                                                                                                  I want to be on the safe side but I see such variations on time need. I was planning on doing it at 225. Does the length of the roast really effect the cooking time that much (in terms of the extra weight from a longer roast) or is more the thickness. My worst fear is that it won't be cooked in time and I will make people wait to eat. We will be having some soup/etc before hand but I can't be too far off the cooking times.

                                                                                                                                  9 Replies
                                                                                                                                  1. re: ylsf

                                                                                                                                    You need to consider the bones and the thickness, more so than the total weight. I've given some opinions on your other thread, but I would add you should expect to go at least 4.5 hours at a low temp. Holding a roast is not difficult and you can warm it up and put some char on it relatively easily without affecting a medium-rare result. I rest for one hour, warm in a 250 oven for 20-30 minutes, then blast it @ 450-550, depending on the shape of the roast. 450 -10-15 minutes for a flatter shape....500+ 8-10 minutes for a more rounded, thicker shape.

                                                                                                                                    1. re: fourunder

                                                                                                                                      Thanks for your tips in the other thread.

                                                                                                                                      Things are going a lot faster than I expected. I took it out an hour + before cooking from the fridge. Internal temp got up to around 42* . I put it into a 240 ish BBQ at 7:40 ish. I was hoping to start with a 225 bbq but I was concerned with timing because I was running later than I had planned to get it started by. By 11am the thermometer prope on one side reached 129 and the probe on the other reached 124. I checked with an instant thermo in the middle area and it was around 121. I pulled the roast and it is now rest covered a few times in heavy duty foil and towels + newspapers in a cooler.
                                                                                                                                      We are planning on sitting down to eat around 1pm with soup before hand.

                                                                                                                                      Debating if I should do a final high temp grill (I didn't sear in advance) in about an hour and then keep warm in cooler again and bring to host's house or if I should do the final sear in the oven closer to eating time?

                                                                                                                                      Just in case anyone happens to be reading CH on Christmas Day :)

                                                                                                                                      1. re: ylsf

                                                                                                                                        Debating if I should do a final high temp grill (I didn't sear in advance) in about an hour and then keep warm in cooler again and bring to host's house or if I should do the final sear in the oven closer to eating time?

                                                                                                                                        Closer to eating time.

                                                                                                                                        If you can use the host' s oven, place in the oven for 20-30 minutes for a warm up phase at 225-250*. then a high heat blast for 5-10 minutes. The warm of phase is not a second cooking session. You are just bringing the roast up to serving temperature. The high heat blast will give it some color and char depending on how long and how high you blast.

                                                                                                                                        Giving that you have pull the roast, I would say 30 minutes at 250 and 8-10 minutes @ 475-500

                                                                                                                                        1. re: fourunder

                                                                                                                                          Great thanks. If I am using a thermometer (remote prope) what temp should I be looking at when I am ready to blast? When the oven is at 225/250 should I have the roast covered with tin foil still or out of foil. And should I take it out to adjust the temp to 500 or will it be okay to let the roast be in there rising up to 500? (do a take into account that time on which side if I leave it rising).

                                                                                                                                          Thanks again for your quick responses! The host has some items in the stove now (sides) but I may use her gas BBQ if need be.

                                                                                                                                          1. re: ylsf

                                                                                                                                            First, if not mistaken, you are shooting for something on the higher side of medium-rare and the lower side of medium having referenced 140 as your target. I would recommend you shoot for 135 to be a little safer.

                                                                                                                                            Remove the foil during the warm up phase s...I do not remove the roast before the blast. I just raise the temperature control and check at 8 minutes to see if it is sizzling, an or, the color. I've cook many roasts, so at this point in the final phase I can just go on memory and past experiences.....I do not use the thermometer, but you certainly could (or should) for your first attempt. Just do not let the roast go past 135ish to be safe. Without knowing the final temperature of the holdover cooking during the resting period (typically 5-7 @ 225, slightly higher at 250), it's hard to say, but the warm up phase should be no higher than 130 if it were my roast.......you can always cook up if needed on the bbq or under the broiler for a minute or two.

                                                                                                                                            1. re: fourunder

                                                                                                                                              Just a quick note to say the prime rib roast turned out excellent! I bought a 21 day aged prime rib (Was on sale locally for $6.99 a lb) and it turned out amazing. I will post more details in the next few days since I took some notes about temps/etc. Everyone really enjoyed it. The kids in the group were also commenting about how amazing the smell was, how much they liked the taste. I also did a port reduction sauce and a horseradish sauce, I would recommend both too... will post more details later. Thanks again everyone for posting past experiences and in particular to fourunder for support on Christmas day :)

                                                                                                                                              1. re: fourunder

                                                                                                                                                Fourunder - your wisdom served me well last year, and that is why I return to this thread again this year as I plan on making another awesome rib roast in the coming days.

                                                                                                                                                To anyone reading this, you will do well following our resident expert, fourunder's advice

                                                                                                                                                1. re: angelo04

                                                                                                                                                  Greetings my fellow NJ resident......Thanks for the kind words, but I thought you were going to say it's been going low and slow for 361 days and is just about ready to come out of the oven! ! ! !

                                                                                                                                                  : 0 )

                                                                                                                                                  1. re: fourunder

                                                                                                                                                    I intended to repsond but find myself all thumbs since moving to a smartphone! However, this left an impression so much that I dug through my posts to find this thread. Low and Slow is all I know now and works for me. Thanks again

                                                                                                                                    2. Hi... we are doing a standing rib roast today (6.5 lbs, 4 bones) and I was hoping to get some clarification from the expert Fourunder on timing. We calibrated our oven to ensure it is reading 225 degrees. My question is from the original instructions it was 25 minutes per lb but it seems like you have adjusted your technique. We are trying to figure out how long per lb with the high heat blast and the hour long resting. Any help would be great!

                                                                                                                                      3 Replies
                                                                                                                                      1. re: foodiefiend

                                                                                                                                        I hope I'm not too late.....Actual cooking time can be from 2/34 to 3.5 hours after browning or 450* for the first 15-30 minutes, depending on what you ultimately decide to choose for method and considering any variables .....I do 15-20 depending on small versus large shape. With my preferred resting of about an hour and an additional 20 warm up phase and 8-10 minute blast. you are looking at about 5 hours to 5 1/4 maximum time from start to finish. At the very least, I recommend at least a 30 minute minimum rest, and 10 minutes in a preheated 450-500* oven for the high heat blast..

                                                                                                                                        My experience is with 4 bones, it closer to 3.5 hours then 2.75.....obviously, if you have a thermometer, the guess work will be reduced. My comments are based on pulling out the meat around 118-122, expecting a 5-7* carryover during the resting period.

                                                                                                                                        1. re: fourunder

                                                                                                                                          not too late at all. I just want to double check... we should put it in at 450 degrees in the oven for 15 to 20 (very round shape, bones are frenched). back heat off to 225 and cooke for anywhere between 2.75 and 3.5 hours. Remove from oven, wrap in tin foil and rest for an hour. put back in at 225 for a warming phase (18 to 20) minutes, then put heat up for 10 minutes once oven is pre heated at 500 for high heat blast. Please let me know if I've misread or if this correct. THanks!!!

                                                                                                                                          1. re: foodiefiend

                                                                                                                                            .........put back in at 225 for a warming phase (18 to 20) minutes, then put heat up for 10 minutes once oven is pre heated at 500 for high heat blast.
                                                                                                                                            I use 250 for the warming phase....don't worry, it is not a second cooking......225-250 is how I also warm up individual slices/potions of prime rib as well without cooking it further to the next level of temperature.

                                                                                                                                            After the high heat blast, you do not need a second rest....the time it takes from removing from the oven, to placing on the cutting board, getting knives , plates or servers (5 minutes) is suffice to begin carving.

                                                                                                                                            You certainly can remove the roast after the warming phase, raise the temperature of the oven to 500 for 5-10 minutes to play it safe before replacing the roast in the oven for the blast......., but If you plan on only 10 minutes for the high neat blast, it's not necessary to remove the roast from the oven after the warming phase to allow the oven to reach 500....just keep an eye on it to see if it reaches the color and char you desire....You may need a couple of more minutes,, but your oven should raise to the higher temperature quickly enough so there should not be any problems or concerns.

                                                                                                                                            In general, If I had a larger 7 rib roast, after a 20-30 minute warming phase, I would remove the roast to allow the oven to get up to temp and then blast for 10-15 minutes. The mini rest just allows more time to adjust timing issues for preparing the rest of the meal, not as a necessary step or process for the meat.

                                                                                                                                      2. Sorry I'm late to this party- I use a blowtorch instead of a high-temp sear. It's easy, just take the roast before you start the cooking and use a plumbers torch to darken the outside. It won't look beautiful, it's just a jumpstart for color- as we all know, there's no such thing as "searing to seal in the juices".

                                                                                                                                        So- blowtorch it, then cook your favorite way.

                                                                                                                                        12 Replies
                                                                                                                                        1. re: Fake Name


                                                                                                                                          We followed the directions from Fourunder and my entire family agreed it was the best roast they have ever had. We are definitely converts now to this method. thank you!

                                                                                                                                          1. re: foodiefiend

                                                                                                                                            Very nice to hear your success.....

                                                                                                                                            1. re: fourunder

                                                                                                                                              Fourunder, I dub thee for now and forever more "Mr. Prime Rib" and/or "Sir Low and Slow" -- the "Duke of Roasted Meat."

                                                                                                                                              Just wanted to show my appreciation for all of Fourunder's "research" and help regarding roasting meat. I highly recommend Forunder's methodology for anyone making Prime Rib/roast beef.

                                                                                                                                              1. re: Norm Man


                                                                                                                                                You're too kind.....Thank you.

                                                                                                                                                My son purchased a couple of Prime Grade 7-Rib Roasts back for the holidays and he had me split one of them for him into smaller 2-Bone portions for himself for .....he also decided to give me one 2-Bone portion as well. Based on an old comment from a knowledgeable hound, I decided to cryovac my piece for a test....wet-age for 26 days and two days air drying uncovered presently in my fridge. I'll be roasting tomorrow.

                                                                                                                                                I did the same with a couple of whole tenderloins, but I wasn't crazy about the results....maybe I just got two poor pieces of meat. Wet-aging definitely intensified the flavor and may not be for everyone.

                                                                                                                                                I'll post pictures of the results both before and after...

                                                                                                                                                1. re: fourunder

                                                                                                                                                  Here are the results of my most recent Prime Grade Prime Rib Roast...

                                                                                                                                                  * Pre-Cooked weight: 4 pounds / 2-Bones

                                                                                                                                                  * Sealed within a FoodSaver Bag for 26 days

                                                                                                                                                  * Air dried in the refrigerator for 2 additional days unseasoned

                                                                                                                                                  * Allowed to warm outside of the refrigerator for 4 hours

                                                                                                                                                  * Sea Salt and Fresh Cracked Black Pepper applied prior to placing in oven

                                                                                                                                                  * Seared prior to placing in the oven

                                                                                                                                                  * 200* Roasting Temperature

                                                                                                                                                  My normal preparations for Prime Rib Roast is initially roasting @ 450* for the first 15 minutes, then dropping down to 225* for the duration until reaching a target temperature of approximately 120*, followed by a 60 minutes resting period, then placed back into the oven for a warming phase of 20-30 minutes @ 250*, followed by a high heat blast for 10-12 minutes @ 500*.. Removed from oven, there is no second resting period.

                                                                                                                                                  Given the quality of the beef, and the small size of the roast, I decided to veer off my normal method and pan sear the roast first before placing in a pre-heated 450* oven for only 5 minutes , then dropping the oven temperature down to 200*.. I was shooting for a target temperature of 120* before pulling the roast out for the resting period and carryover cooking.

                                                                                                                                                  I was expecting the roast to take 3-3.5 hours to reach the target temperature of 120*, based on 50 minutes per pound…however the roast reached 120* in just over 2 hours time. Faced with a dilemma, i.e., a timing issue with the rest of dinner being prepared 3.5 hours later…I decided I did not want to pull the roast out of the oven and lose heat, so I decided to hold the roast in the oven at 140* for the 2 ¾ hours before I used the 30 minute warming phase @ 250* and 10 minute high heat blast @ 500*. During the first 30 minutes in the oven @ 140*, the carryover increase reached 125* (as expected) and stayed at that number for the first hour, then dropping 3 degrees each 45 minutes down to 119* before I began the warm up phase. During the 30 minutes in the warm up phase, the roast only increased another 2* total. The 10 minute blast increased the roast another 3* . At this point the digital thermometer registered 124*.

                                                                                                                                                  I removed the roast from the oven and covered it with a stainless steel bowl for only 5 minutes while I finished the side dishes. You can see the results of the first slice, or end cut is completely pink with only the outer crust showing any brown. The end result was meat on the high side of rare and low side of medium-rare doneness. PLEASE NOTE, on the carving board and on the plate, there is zero bleeding of any meat juices. The meat itself was very tender, without any hint of chew... but with pronounced concentration of beef and nutty flavor. I would definitely try this again as the results were excellent.

                                                                                                                                                    1. re: joonjoon

                                                                                                                                                      Master Purveyors, Inc....Hunt's Point Market 9.99/lb. Prime.


                                                                                                                                                      They will cut and Cryovac anything you want

                                                                                                                                                    2. re: fourunder

                                                                                                                                                      Hi Fourunder!

                                                                                                                                                      Thank you for all your advice! I read through this forum for two days, and made my first standing rib roast yesterday for Easter dinner. 4 ribs, about 7 1/2 lbs, 100 % grass fed beef. In my experience, the slow method works better with grass fed beef, so I used an electric roasting oven (to free up the big oven) and cooked it at 200-225 with a digital thermometer set for 220 F. I took it out, rested it well covered for a bit over an hour, then set it back into the roaster for 20 minutes at 225, then into the oven for 10 minutes at 450 F. I let it rest for 20 minutes, but when I sliced into it, it bled everywhere! The crack in my cutting board leaked blood all over the counter and floor. Thank goodness my guests didn't see it, and I sent my husband, squeamish about "raw" meat, quickly away to refill drinks. The meat was tasty and tender, but the bloodiness was off-putting, though it didn't bleed on the plates, just in the kitchen. I read through these posts and saw that the resting period after the high-heat blast at the end was supposed to do away with the bleeding. What went wrong? Did I need a longer rest period?


                                                                                                                                                      1. re: thegratefulgardener

                                                                                                                                                        Sorry to hear about the bleeding results.....I know it's always disappointing when expectations are not met or realized.

                                                                                                                                                        I'm going to assume you made a typo above in referencing 220* as your target temperature....and actually set it for 120*. To be honest, I am somewhat perplexed as to why there was excessive bleeding with your one hour rest, especially when combined with your second rest of 20 additional minutes before slicing...as I slice almost immediately with opposite results as evidence in the pictures above in the other thread. Sometimes issues arise with specific pieces of meat and no matter how exact you follow directions to the letter, you are still thrown a curve and results will differ. In the past, I have had some roasts that still bled after resting for 30 minutes.....and have disagreed with comments suggesting the resting period was not necessary and you could slice with minimal bleeding.....however, I did follow up and ultimately agree with the poster after similar results were realized (minimal bleeding )


                                                                                                                                                        There's only one reason why roasts bleed.....high internal temperatures within the roasts. The resting period allows the juices to redistribute and reabsorb back into the meat while cooling. The cooler the roast, the less bleeding. The only explanation I can come up with is that your roast maintained a higher temperature and did not cool enough. This can happen when roasts are cooked past medium-rare to higher temperatures of medium or more.

                                                                                                                                                        My thoughts on resting have changed since last year ....and I even admitted to saying I was disappointed in myself for not realizing a longer resting period was better.....commercial kitchens rest and hold meat for 2 plus hours routinely as a rule for production and service. It's one of the reasons I believe many feel Prime Rib out in commercial environments are unparallelled in tenderness. I also stated after the roast your referenced above, that from now on I will plan to finish the roast at least two hours in advance for holiday meals in the future. i recently saw an episode on a famous Prime Rib restaurant in SanFrancisco that rests their roasts for 4 hours encased in salt before serving.....resting longer may be the way to go to ensure zero bleeding.

                                                                                                                                                        I really do not believe the 20 minute warm up ....or including the 10 minute blast was the sole culprit or main reason for your bleeding results....as my past results have proved the number of degrees the meat rises is minimal.

                                                                                                                                                        I guess to come to come up with possibilities for answers to your dilemma, more information would be needed to determine some conclusions for the cause.

                                                                                                                                                        * Was the actual target temperature 120*
                                                                                                                                                        * What was the internal temperature when you started the warm-up phase?
                                                                                                                                                        * did you record the temperature of the roast when you removed it after the high heat blast.?

                                                                                                                                                        I guess in the end, if the meat was tasty and tender...that's what is ultimately important, but I would like to make sure any bleeding is minimal at best for your future roasts.

                                                                                                                                                        1. re: fourunder

                                                                                                                                                          Thanks for the reply! It was scary to see the blood everywhere, and it was definitely rare to medium rare - not close to medium. That's what worried me. I wasn't sure my guests would go for such red meat. My husband won't touch meat less than medium, and my father-in-law is a well done guy.

                                                                                                                                                          * Yes, the temperature was 120* when I took it out for the first rest.
                                                                                                                                                          * By the time I put it back in for the 20 minute warm-up, the temperature was 129, so I was a little worried about it being too well done after the warm-up and heat blast.
                                                                                                                                                          *But I didn't check the temperature before I sliced. It was definitely medium rare - even on the rare side in the center. Can't imagine it was too hot when I cut it, but I think I'll let it rest longer next time.

                                                                                                                                                          It was delicious! And that is what we're after, isn't it. The shock of the blood everywhere really threw me off, though. It was a long day of cooking after a long night of preparing an egg hunt and Easter baskets for the kids, and there I was with a river of blood flowing over the edge of my counter and across the floor. Unbelievable! I was so shocked at that moment, and desperate to keep all my helpers at bay until I could get it under control. I thought it would frighten everyone. My seven year old son came in and asked loudly, "What's all that red stuff, mommy?" I whispered menacingly that I would tell him later and not to talk about it again to anyone. Really quite dramatic, that red stream across the kitchen. Ugh!

                                                                                                                                                          It ended well, with everyone oohing and aahing over the dinner and my efforts. Sigh. I still need a nap, though. : )

                                                                                                                                                          1. re: fourunder

                                                                                                                                                            Fourunder you are the man!

                                                                                                                                                            We followed your "low & slow" instructions to the letter this past Easter Sunday on a 7+ pound, four rib roast and it was AMAZING! The only thing we didn't do was the 450 blast at the end as our guests were getting antsy and had a long drive home. Cook time at 225* was a touch over 3 hrs when we pulled it at 118* before resting for45 min, then back in the oven at 250* for the warm-up. No bleeding, just the juiciest, most tender serving of beef (even the outer rind of fat was fork tender!).

                                                                                                                                                            And to think it all started at 10pm on Sat. evening when my wife sent me to the FoodNetwork website in search of a spice rub her parents had used before (it was Paula Deen's). But I began reading the reviews, which got me to thinking, which led me to a google search, which led to this thread on Chowhound and 30 mins of reading later I was madly writing down your instructions and trying to sell her on how this would all work around our busy Sunday schedule of Mass and the Easter Egg hunt for the kids. We wound up bringing the roast to room temp in the back of our SUV while we were at 8:30am Mass, then doing the first blast at her parents at 11:00am while we had brunch and then roasting it at home here in Marietta, GA --- all in order to sit down to dinner at 4pm. It worked like a charm and we even impressed my father-in-law, the Master BBQer who can create amazing pulled pork with his Green Egg.

                                                                                                                                                            I must say the perfect Spring side dish was my wife's take on the Barefoot Contessa's panzanella salad. Also, our young kids loved the "dinosaur steak" and the homemade icecream topped with jellybeans for desert! But your technique made the SRR the star of the dinner! Many, many thanks!

                                                                                                                                                            1. re: CaptainLefty


                                                                                                                                                              Glad to hear of your successful results.You should add ( copy ) your experience to the following thread and you could be the man!


                                                                                                                                                              With regards to the blast, it's really not necessary unless you like your beef as hot as possible when served. If you pan sear or start off in the oven at 450* for 10-15 minutes before dropping the thermostat to 225*...the roast will have a nice sufficient brown color. .....The blast adds a darker color and some char. I would suggest if you ever use my new recommendation of a two hour rest to include it in your preparation....The darker brown does look nicer against the pink interior.