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Dec 23, 2009 02:37 PM

roasting a no-rib roast

So imagine my chagrin when my 15lb prime rib roast came home boneless....... I'm a roast on the bone kind of girl so now I'm a bit lost. I will be cutting this about in 1/2 so I will actually be cooking about 8 lbs.(12 people). I usually sear first then slow roast, but I heard somewhere(was it cook's illustrated?) that roasting first then searing eliminates the grey overcooked ring around the roast. So I'm contemplating 250 till we reach 125 then removing the roast, cranking the heat to 500 then returning the roast to the oven for 10 or so minutes. Any food for thought??

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    for the most part, your methods are the same as mine, however, I prefer to roast @ the lower temperature of 225* for achieving medium-rare doneness . With regards cooking itself and eliminating greyish looking meat results, I have seared first on both the stove top and on the backyard grill, browned in the beginning of oven placement @ 450* for 20 minutes, and last, browned at the end for 10 minutes or so @ 450* or under the broiler. To be honest, I cannot say one method is truly preferable over any other ultimately in the final results of the Prime Rib Roast. My best suggestion for a method for you to choose would depend on how much of a char or outer crust you really want on your roast. It would depend also if you are seasoning with simple Kosher Salt and Fresh Cracked Black Pepper.....or if you are doing something more fancy like a horseradish or herb crust?

    Since the roast is small(manageable), for appearances and ease, I would choose either seared on the stove top or browned in the oven @ 450 for 20 minutes before dropping the temperature. The latter method may be more preferable just for two less items to cleaned.....the fry pan and the stove top splatter. With a seasoned herb or horseradish crust, you could sear the meat first, then apply the mixture afterward to eliminate the possibility of the meat appearing greyish.

    Last, are you using any meat or oven thermometers for this roast? Assuming you oven is calibrated properly for temperatures, you can expect total cooking time to be approximately 3 hours for the half roast @ 250*, if you plan on taking the roast out of the fridge to warm closer to room temperature prior to placing in the oven. If your oven has a convection feature, you can expect the total time to be reduced. At my prefered time of 225*, my total cooking time is usually betweem 3-3.5 hours for medium rare temperature

    3 Replies
    1. re: fourunder

      I do have a probe thermometer that I plan on using. My thoughts were to stick with the naturalists approach of kosher salt and fresh cracked black- no fancy crust this time. my SIL will not be happy but oh well. I do have a convection setting that I will probably use. I will probably go ahead and sear first due to a safety issue I just read about - probably hooey but would hate to kill my guests!

        1. re: bushwickgirl


          Good Morning and Merry Christmas, You are too kind. I was planning on the roasting @ 450* for the first 20 minutes and then dropping down to 225*....but this year I have decided to mix it up a bit and experiment a little further. I going even lower in temp to 200* and finishing at the end @ 550* for 8 minutes. You can read about the article and recipe that inspired my decision in the links below.....all the best to you and yours.

          Norm Man,

          If you read the entire thread, you will know I have posted a query to Mr Lauriston......however, for this year, this is the recipe I have decided on and plan to have roasting for no less than six hours, is a Prime Dry-Aged 7- Bone Export weighing in at 22.5 pounds. I have peeled the top layer off to season with fresh garlic, Kosher Salt and fresh cracked black pepper. I have also sliced the meat off the bone and the entire roast has been retied.

    2. Check out this thread about low temperature roasting:

      1. I made a standing rib roast last night using a never-fail recipe. I start off with HIGH heat -- I pre-heat the oven to 500 degrees. I let the roast come to room temp, then I rub a bit of flour all over the roast, then salt & pepper, and put it in a roasting pan. The roast goes into the oven for 15 minutes per rib or 5 minutes per pound. Then turn the oven off. Don't open the oven door. Keep the roast in the oven until the oven temp comes down to about 200. This might take 1-2 hours. If you can, use a meat thermometer that lets you view the internal meat temp from outside the oven. When the internal temp is 130-135, the roast is done (medium-rare). The outside is nicely seared from the initial blast of heat and the inside is pink and tender. Trust me on this method -- it REALLY works!