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beef rib roast (oven roast)

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I've just purchased a pretty good looking beef rib roast.
I've done chuck roasts before (brown, deglaze, braise).

What's the deal with the beef rib roast, which is thicker, etc.

Thanks.

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  1. Can we assume this is a standing rib roast with the bone on? How many ribs (lbs) do you have? Is this select, choice or prime? Makes a difference in whether/not you should roast at high heat. In my mind, I would NEVER cook a fine rib roast past med rare (take out at 125F on thermometer, let rest 15 min). Very easy to prepare, remove from fridge 1-2 hours prior to roasting to allow reaching room temp. Choose low sided roasting pan to allow lots of crust development. UNDER NO CIRCUMSTANCES braise this roast. Season roast with kosher salt, black pepper, lots of garlic, some rosemary and onions. For slow roast, put in 325F oven for 15-20 min/lb. For high heat roast, put in 425F oven for 30 min, then turn down to 325, roast 10-12 min per lb. Make sure you let the roast rest for 10-15 min to re-distribute juices before carving. Good Luck!

    4 Replies
    1. re: Diane in Bexley

      Choice
      2.3 lbs
      There is a bone, but I can't really tell how many ribs there are.

      1. re: rcburli

        The bone IS the rib (cows are big). Sounds like just a big, huge bone in rib eye. Rib eye steaks are cut from what would otherwise be a standing rib roast. Rib eye steaks are also often boneless. Anyway, rib roasts are common for the holidays and are typically a larger roast. A 5 rib roast would be like putting 5 of your steak/roasts together (of course they would not be cut into 5 pieces at that point but hopefully you follow me). Depending on the grade of the beef this is also known as a prime rib cut. The prime meaning it is a piece of beef graded as prime. The name kind of stuck and the dish "prime rib" is often used for cuts of beef that aren't necessarily prime.

        If I were you, I would simply cook this like a huge steak with lots of salt and lots of heat. In fact during the summer, I often get the exact cut you have an grill it as a steak, cut it off the bone, and then slice it. Steak dinner for 2. This is obviously much larger than a typical steak as it's likely nearing 2.5 inches in thickness or more so plan accordingly and allow plenty of cooking time compared to a regular steak.

        1. re: HaagenDazs

          You are exactly correct. It looks like a huge rib eye and now that I have looked at it again, it looks like two bones....it's about 2 inches thick.

          1. re: rcburli

            It depends on how they cut it. It could be one solid bone or it could have half pieces pieces of two bones. You can feel the bones along that curved side or you can look at the cut end of the bones to see if there are one or 2 separate bones.

            In any case, going through all the trouble of fluctuating oven temps is kind of silly for such a small "roast" that's why I suggest grilling it. I like to get some good grill marks all over the thing and then move it to a cooler part of the grill to finish cooking. Alternatively you could sear it until it's brown on the stove top and then finish it in a 350 degree oven until it reaches your desired temp (rare, med-rare, etc.). If you're cooking for one, make sure you save some for roast beef sandwiches. Once the steak gets cold again (assuming you're not going to eat all 2.3 lbs by yourself in one sitting!) you can slice it very thinly and then reheat it in a beef sauce or gravy. Talk about Sunday afternoon lunch! Mmmm!

    2. The deal is it's a rib roast... what are you looking for exactly? There are a couple other threads on this subject already. Looks through the list over the last couple of days and you'll find info.

      For instance:

      http://chowhound.chow.com/topics/578917

      http://chowhound.chow.com/topics/578533

      Playing off of Diane's post above, I'm guessing that this is a choice graded piece of beef. I would suggest taking this out of the fridge until it warms to room temp which is realistically more like 3 to 4 hours unless it's a very small roast. There are different theories as to how to cook beef like this so (with all respect Diane) you don't have to follow the guidance as listed above. You will not braise this; that's not an opinion, that's a rule.

      There's lots of info and lots of opinions out there on how to cook these things and at what temp, etc. There are some suggestions that I find absolutely universal though. First, make the exterior brown and crispy. Brown = flavor but you're familiar with that from your braising dishes. The browning can be achieved by either oven, grill, or stove top. Also, starting with room temperature meat is key to having a nicely cooked rib roast. I would also rest the beef far longer than 10 to 15 minutes. I would push for 20 to 30 minutes. Again, I'm trying to be realistic here and for a large roast you need more than just 10 minutes. Make sure you account for carry over cooking. Use a probe thermometer to monitor as it cooks. Cooking time per pound is merely a guide and is not the deciding factor. Thermometers used only periodically while the meat is cooking are fine, but if the beef is overcooked all the thermometer will tell you is that you've overcooked it. Probe thermometers will give you an accurate, real-time reading.

      As far as opinions go, I think cooking the beef in a lower oven gives a better result. 250 or 300 has been a good temperature for me in the past. You're not looking for speed here, and a lower roast temp gives you a more uniformly cooked roast as opposed to a larger gray ring with a small pink center.

      1. From experience and done properly, I can say cooking at high heat at beginning and end does not produce a gray ring with a pink center. It does provide a wonderfully seared exterior with a perfectly cooked interior. But everyone has a favorite/preferred technique and I'm sure you will develop yours.

        Keep in mind that when it comes to carryover cooking, the attached bone remains oven-temp hot and will accelerate carryover cooking more so than if the meat were off the bone. Therefore, if you plan to "rest" the roast for an extended period of time, it may be best to remove the bone and keep the themometer in so you can monitor the temperature. It would be sad to roast the perfect roast, only to have it overcook while sitting on your countertop.

        1 Reply
        1. re: CocoaNut

          You're absolutely right - maybe I wasn't clear. I strongly suggest searing the roast to get a good crust but the method can vary (oven, stove top, grill). So in any situation, sear it hot, then reduce the temp or start it low and finish with a high temp sear.