Standing Rib roast what temperature? (different results?)
I have been reading up all the available threads on cooking this hunk of meat. I have a 5 rib 11ish lb roast in my fridge now.
So what is the best way to go temperature wise?
1- 225F for x hrs (22mins/lb) then 500 for the last 15
2- 450 for 20 mins then lower heat to 300 for x hrs (22 mins/lb)
i am sure both end up in good primes, but are there different results from the 2 temperatures?
From all the searching and reading i have done, is the below accurate?
1- Slow slow road - Same color for the entire piece of prime roast
2- high then slow - outer edges of the prime roast is more cooked with inside staying pink
The high end steak houses has the mean cooked the same all around, so i assume they use the 225 method and let it sit there for 4+hrs?
Can everyone please share their view or correct me since i want to add this recipe into my list of favorites.
Also is it wise to cook the rib on a rack in the oven or let it sit in the pan with the juices.
The last time I did a 5-rib, I seared in a pan, then went 225ºF until probe thermometer hit 125 before pulling and tenting. After letting it rest for 45 minutes, I patted dry, painted with butter and blowtorched the exterior before carving.
There was a very thin crust and the interior was very evenly (vivid) pink, so make sure that your eaters are okay with this.
The only thing is to not rely too much on # minutes/lb as a thermometer will be a better indicator of when to yank out of your oven.
thanks wattacetti i am definitely using a thermometer but i am using the lb/min as a rough guide for the whole ordeal so i can get it ready for dinner.
i have read that 120 is nice as on avg it goes up 8 degress while it sits and if guests dont like it i can always do a fast nuke or sear to cook it more.
Keep the great tips coming
What's with the blow torch if you deeply sear before placing in the oven. I do the same you do, searing about four minutes on three sides. It's nice and crispy at the end. I also remove from the oven about 117/118 but we like rare. And, yeah, you can use #'s/min. as a VERY general guide but I start checking WAY before I think it's even close. Sometimes I get surprised. I can always cook it longer but not less.
I had very little success with Prime Rib roasts until meeting Canadian Food Network Chef Michael Smith - his recommendation: Roast at 500 F for the first 20 minutes or so, then drop the temp down to the 275 to 300 F range for the remainder of the roasting time. This has worked very well for me, however, I think hubby would like it done a little more (tough luck - I am not ruining a delicious piece of prime beef by cooking it "well done").
You can search Michael Smith on the Food Network website and you should be able to find his recipe for this - it was featured on his Christmas Special.
If you're feeling adventurous, you might try Thomas Keller's blowtorch rib roast recipe. We had great success with it. Just as the name suggests, you take a blowtorch to the outside of the roast (a real one from the hardware store, not a Williams-Sonoma type brulee torch) until you've gotten the outside a little bubbly. Then put it in a 325 oven until it hits the right internal temp. Crispy on the outside, and still a perfect medium-rare on the inside.
I much prefer the low-high method over either the high-low or constant temp method because it tends to maximize the uniformity of pinkness throughout the entire hunk of meat and minimizes the gray band around the edge. My only modification to your #1 method is to remove the roast from the oven while you're letting the temp climb from 225F to 500F. This lets the oven heat faster, and again, keeps the gray band to a minimum. The high temp blast is simply for crust formation, nothing more.
I also do not cook a SRR by time...I use a remote probe thermometer, and pull when the internal temp reaches 120F.
One more trick: take the roast out of the fridge an hour or two before cooking, and it will be more uniformly pink inside. I've cooked many roasts professionally, both low-high and high-low, and I found that letting it warm up makes more of a difference than anything else.
BTW: beware of the 500 degree temp - it's great for the meat, but most smoke detectors will go off on you unless you have a really good vent.
The OP has already had successful results, but since posts on Chowhound live forever...
The folks at seriouseats.com's Food Lab tested a bunch of different methods, and decided that the low-high method was marginally better than the high-low method. Their explanation makes sense to me...
"In order for the surface of a roast to reach temperatures above the boiling point of water (212°F), it must first become completely desiccated. When searing raw meat, about half the time it spends in the skillet is spent just getting rid of excess moisture before browning can even begin to occur. You know that vigorous sizzling sound when a steak hits a pan? That's the sound of moisture evaporating and bubbling out from underneath the meat. On the other hand, a prime rib that has first been roasted has had several hours in a hot oven, during which time the exterior has completely dried out, making searing much more efficient, and thus giving all but the very exterior of the meat less of a chance of overcooking."
That's not to say that you can't get great results with the high-low method, or even with constant-temperature roasting. But to maximize juiciness, minimize gray meat, and obtain a perfect crust, low-high seems to be the way to go.
I've successfully used your number 1 choice with a probe thermometer and take it to 118-120F, pull from oven, tent and raise oven to 500F, by the time you put it back in for 15 min to form crust on the outside, the internal temp will have risen about 8 degrees F, perfect!