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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,

      http://whatscookingamerica.net/Beef/C...

      http://www.chowhound.com/topics/466614

      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.