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Dec 5, 2007 07:05 AM

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.

      69 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,

              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 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 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 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 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 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 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 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* has update and pictures to show results from different cooking temperatures and time......the key is a two hour rest....


                                                      2. re: fourunder

                                                        Ok fourunder, I've spent quite some time reading posts about how to cook the perfect prime rib. I choose your slow and low method.
                                                        Tomorrow I am roasting an 18 pound boneless roast. Can you help me calculate about how much time to allow?

                                                        Thank you!

                                                        1. re: Gmacakes

                                                          Whether a 4, 5. 6 or 7 Standing Rib roast, they should all cook within 60 minutes of each other...or even in the same time frame. The overall time is dependent on the Shape and thickness of the eye or the larger end. You also don't mention your desired target temperature . With that said, I normally use 50 minutes per pound for estimation purposes and should the roast hit its mark sooner than expected, I simply hold for a longer period at the end. I plan for 2 hours hold, but 3-4 work without worries. Although your roast is 18 pounds, I would use 14 to estimate, as the length of the roast and the added weight is not as much as a factor.

                                                          2 hours outside the fridge
                                                          4-6.5 hours roasting time
                                                          2 hours hold.

                                                          That gives you 8-10 hours total time taking into account any unknown variables. That may seen daunting on face value, but you really are doing nothing more than sticking the roast in the oven and waiting for it to hit its mark, then turn down the oven.

                                                          Here are the results of my 2014 Christmas Prime Rib Roast. I recommend roasting bones up for the first half, then turning over and rotating for the second half.

                                                          Here's a more recent thread with results from myself and others with lots of pictures.




                                                          i would further add, that if you allow yourself 10-11 hours and get the roast in early, if it takes a little longer to hit its mark, you have given yourself ample leeway to achieve the finished results...without having to raise the thermostat and defeat your intentions and the purpose of low and slow roasting. Worst case scenario is you cook longer and rest only for an hour instead of two.

                                            3. 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:

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