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Cooking a 7 rib prime rib (bone in)

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Help....... I'm cooking for several people and half eat rare meat & some eat medium and one eats it well. I have a great convection that will cook it perfect..but how do get all the orders correct out of one rib roast? I dont want to pan fry any, its ruins the color and texture.

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    1. re: Sam Fujisaka

      Sorry, I was just kidding because your OP first appeared repeated 7 times. People have given good advice. Size does work for you; go for internal temperature; and you'll have rare to medium covered. Anyone wanting well done, give their section a blast of the broiler.

    2. The short answer is to cook approximately four hours total @ 325*. That breaks down roughly to 15 minutes per pound and it should give you the results and yields you are looking for........However, my suggestion is you consider a slow roasting method (225*) for the best results. For your needs, you would have to split the Rib Roast in half which is very easy to do. Cooking in two ovens would be ideal, but adding the second roast later at the appropriate time is an alternate option.

      Also, are you purchasing your roast at a butcher, wholesale meat. restaurant supply or at a buying club/supermarket? The size of the rib roasts are vastly different. At the Wholesale/Restaurant supply stores, a roast known as an Export Rib Roast has additional flaps of meat and fat and would require longer time to cook. Below are two links for your reference,



      1. throw in in the oven. MW, on the end(large end ; ) and work your way to the center. well done through in the fryer....

        1. Actually with a roast that large, size is on your side in terms of giving people a range of doneness. My family ranched for years and my mother's secret to cooking large roasts (which she did all the time for family celebrations) is this: preheat the oven to 400F. Season with pepper, salt and garlic powder. Make sure the roast is at room temp all the way through before putting the oven. Never put a big roast in the oven cold as that just makes the inside harder to get to temp,

          Put the roast fat side up into the hot oven, after 15 minutes turn down to 325 and cook about 20minutes/pound. Use a meat themometer, to check once the alloted time has passed. Once internal temp has been reached, remove from oven, tent with tin foil and let it rest for at least 20 minutes before carving. If you want this when you can crank up the heat and cook yorkshire pudding. But often there is not a lot of pan drippings from rib roasts, so you may not have enough for both pudding and gravy. I would use it for pudding and supplement with good beef stock for the gravy.

          Enjoy. I think rib roasts are one of the best things to serve for company. Don't forget the horseradish.

          1. Don't go by minutes per pound, you will overcook it. Roast at 325 until internal temp is at 125. The ends will be medium, the center will be medium rare. Let rest for about 20 minutes. This should be no more than 2-1/2 hours, but once the thermometer reaches 110, it goes very quickly.

            When in doubt, check with Julia Child's, The Way To Cook, or Cook's Bible, from Cook's Illustrated.

            1. Cook the entire roast so it's overall rare, then crank up your broiler to super hot, slice off a nice generous piece of beef for each guest and cook to order for those who want theirs beyond rare. With this method, you not only serve everyone what they want, but it's also possible for everyone to have an "end" piece.

              1. As other folks have said, the size of the roast is on your side. I have to disagree with advice to bring the roast up to room temperature before cooking. Most of the recipe instructions I've seen talk about having the rib roast out of the fridge for about 2 hours before cooking. In my experience, for larger roasts, this only shifts the temp up about 5-10 degrees, to somewhere in the 40s. I think the warmest the center has ever been after 2 hours outside the fridge was about 51 degrees. I can't imagine how many hours it would take for the roast to come up to room temp, and is there any reason for concern for meat sitting out that long?

                I take detailed notes everytime we cook a standing rib. I use the type of digital thermometer where you place the probe in the meat, and there is a cord leading to a display sits outside so that you can track and note changes in temp throughout the cooking process.

                Last night, at short notice, we put a 3 rib ~6 pound choice standing rib on the gas weber using indirect heat, seasoned with cracked pepper and salt. It was about 43 degrees when it went on, and taken off the grill 80 minutes later when the center was about 113 degrees. 15 minutes of rest later, the center was 130 and nicely rare. The edges contained wonderful crusts with medium doneness, then working towards the center medium rare, rare, medium rare and rare in the center.

                I agree with an earlier poster who said that once it hits 111 it goes quickly. I was panicking when we pulled it off at 113 because we are a group that likes rare or medium rare.

                With a larger rib roast, I would expect more variation from the center to the end, particularly if you use the initial high heat (400-450), then 325-350 method. I have never used a convection oven so don't know how to adjust for this.

                Good luck with your 7 rib! Let us know what you do and how it turns out.