I am making one tomorrow for NYD dinner. I have never made one before. We were vegetarians for 8 years and last year started eating meat again.
I bought a 10lb roast. I can't see how many bones are in it but I think like 5.
I have read 100 recipes for cooking it and 1/2 use the high temp-lower temp-high temp again method. The other half are a basic 375 till your desired doneness saying 14-17minutes per pound.
Why is the higher heat method better? I think I would be safer with the standard 375.
I also bought a digital therm. that has the wire and the timer that sits on the counter.
What is a tried and true temp to take it out of the oven for med-rare? I do not trust what the booklet is telling me as it seems it will be overdone.
I make a standing rib roast every Christmas....guests are always wowed, and they have no idea that it is the absolute easiest thing to cook. I chop some fresh thyme, rosemary, and garlic. Mix it with lots of kosher salt and pepper and combine with about 3 tbps of olive oil. Rub all over the roast. I roast it at 375 until internal temperature reaches 125. Remove from oven and cover with foil for 20-30 minutes. Carve. Accept compliments.
My 10 pounder had 4 very large ribs. It fed 7 people with a lot left over. I cooked at 400 for 30 minutes and then at 350 for the remander. Took 3 hours and took it out at 125 and it was beautifully med rare. Very very tender. I did not like it as there was too much fat and it grossed me out. But then again my favorite is eye round roast which most people I know do not like.
Higher heat isn't better, lower heat is.
Let's take a couple of extreme examples. If you put the roast in a 600 degree oven and cook it to an internal temperature of 125 (assuming you want medium-rare), the outside will be charred, the first inch around the circumference will be very well-done, the next inch medium-well, the next inch medium, and only a tiny point in the center medium-rare. On the other hand, if you cook the roast at 125 degrees, it will take several days
(and violate numerous food safety rules), but it will be medium-rare from the center to the very edge.
A less extreme example is to roast at 200 degrees. By the time the middle hits 125, there will be few millimeters each of well-done, medium-well, and medium at the outside edge, but 90% of the meat will be the desired medium-rare. The only problem is that it won't have that appetizing crust on the outside.
The solution? Cook at 200 degrees until the inside hits 110, remove from the oven, crank the heat to 500 and wait for the oven to come to temp, then pop the roast back in until it's brown and crusty on the outside. Let rest at least 15 minutes, carve, and serve.
Oh, and by the way--USDA temps are WAY off. They say 145 for medium rare, but at that temp there's very little pink left in the meat. I like 135ish for medium-rare, so I pull the roast at 125, place it on a platter and tent with foil, and let its thermal mass coast the rest of the way.