Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 19, 2007 06:28 PM

Standing Rib Roast - Does it stay warm if you let it sit for 20-30 minutes? & Cooking temperature for Yorkshires


I am going to be doing a standing rib roast for Christmas and various recipes have called for the roast to be cooked to 110 to 115 F and then to let it stand UNCOVERED for 20-30 minutes where in which time it should cook to 125 - 130 F for medium rare and more importantly it will give juices time to circulate throughout the roast.

Sounds good to me but I am wondering if the roast will be remotely hot at that point and I am curious what the experience has been of others and what other people have done in terms of cooking a standing rib roast in terms of letting it sit.

Related to this issue - I am planning on making Yorkshires which cook in the recipe I am using at 400 F but the roast finishes at 350 F. I am thinking of turning the stove up to 400 F the last 5 -10 minutes of cooking time to let it reach this point. I doubt this could possibly hurt the roast at all but what is the advice to others.

cheers and thanks in advance for all suggestions!

  1. Click to Upload a photo (10 MB limit)
  1. If the internal temperature of the meat is rising this entire time, it should still be plenty warm to serve. For a large cut such as a rib roast it takes at least 15-20 minutes for the juices to redistribute, and immediately carving it will just release the juices onto the cutting board.

    1. At a minumun, you should let your roast sit for 15 minutes but 30 minutes is better. There is plenty of mass to keep it warm, as is noticed by the increase of the internal temperature. Think about thanksgiving, you let your turkey sit uncovered on the counter for 20-30 minutes, as well.

      1. You never never ever ever want to carve a roast immediately out of the oven. Why? It will bleed all over the carving board and be much dryer than when it is allowed to sit for at least twenty minutes.

        After you remove it from the oven, what I jokingly call "momentum roasting" will take the temperature up as much as five degrees before it levels off and starts to cool. Because a prime rib, even a fairly small three bone one, has so much mass, it will stay warm for quite a while.

        The reason you let the roast rest uncovered when you take it out of the oven is because tenting it with foil or covering it in any way will make that nice crusty exterior soggy.

        As for the Yorkshire pudding, when/how you cook it/them will depend on whether you decide to make individual servings (that are much like popovers) or do a "one piece" pudding in the roasting pan.

        For individual puddings, the advantage is that you don't have to sacrifice all of the fond (brown bits) in the bottom of the roasting pan. Instead you add a tablespoon or two of the fat drippings to each individual pre-heated pan, then add your batter and pop into a very hot oven. 450F or more, if your oven will get that hot.

        Then there is the very old traditional way to make Yorkshire pudding. You roast your beef at a high temperature for the entire period, starting it in a roasting pan, then about forty minutes to an hour before it's done, you take the roast out of the oven, remove it from the roasting pan, return the hot pan to the oven, pour the pudding batter into the pan, then place the roast on the empty oven rack above the pudding so that as it finishes roasting, the drippings fall into the pudding below.

        And of course, you can finish roasting in your normal manner in the roasting pan, then when the roast is finished, remove it, drain some of the fat from the pan, reheat the pan in a hot oven, then pour in the pudding batter to cook while the roast is resting prior to carving. This is the method where you sacrifice the fond in the bottom of the pan for the sake of the Yorkshire pudding. BUT! If you want to be sly, you could also use another roasting pan to cook the Yorkshire pudding. Just be sure to preheat the pan and use lots of drippings.

        I've used all three methods, but family tradition dictates the big pudding cut into serving size pieces. Is the roast-over-the-pudding method worth all the extra mess? Absolutely, but only if you have a self cleaning oven! '-)