Cooking a 3 lb. standing rib
Can someone give me some guidelines for cooking a 3 lb. standing rib roast? All the recipes I look at are for a 6+ pound roast and I'm wondering mostly about the timing. Since it isn't a very big roast I'm thinking I should brown it in a frying pan and then roast it but I'm open for any suggestions.
I use this for every size rib roast including small ones like yours. It's from CI, Nov/Dec. 2002. Remove roast from fridge 2 hours before cooking. Preheat oven to 250. Rub cuts ends and fat side with oil and then generously salt and pepper it. Heat ovenproof saute pan over medium heat until hot. Brown meat on all three sides, perhaps 4 minutes each. Place bone-side down and place in oven. Cook til 120-130 for rare to med. rare. This may only take 45 minutes so check after 30. I've used this technique since 2002 with always great results.
I've often faced this same dilemma -- what to do with a small standing rib roast. You're right, all the recipes are for large ones, and sometimes it's best to just have the roast cut into steaks. But I recently made a small one -- just under 3 pounds -- and it turned out fine. Here's what I did: I let the roast come to room temperature by removing it from the fridge about an hour before I began roasting it. I seasoned the outside of the roast with salt, pepper and crushed garlic, and placed it on a rack in a shallow roasting pan. I put a temperature probe into the meat (I have one that attaches magnetically to the outside of the oven) and set the temperature for 130. I preheated the oven to 475 degrees and put the roast in. After 15 minutes -- 5 minutes per pound -- I turned the oven OFF. I let the roast cook under the residual heat in the oven until the internal temperature reached 130 (rare). Don't open the oven door at all while the meat is in the oven. Then I removed the roast from the oven, tented it with foil, and let it sit for 15 minutes, during which time it continued to cook. It was perfectly done to medium-rare, with a nice brown on the outside.