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Standing Rib roast what temperature? (different results?)

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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.

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  1. 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.

    5 Replies
    1. re: wattacetti

      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

      1. re: wing1

        If you cook using the 225 method there will be very little increase in temp after pulling, just something to keep in mind. Both of your methods are sound but I personally prefer the slow first then finish high. Minimizes the grey band on the outside..

        1. re: joonjoon

          The description above leaves no "grey band." Cooks uniformly.

      2. re: wattacetti

        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.

        1. re: c oliver

          What's with the blow torch? If you take a look at the roast, there are parts (e.g. the curvature of the bones) which don't sear. If the ends of the bones are Frenched, you also need to get the tips.

      3. 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.

        1. 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.

          2 Replies
          1. re: gilintx

            thanks for these tips are wonderful. i dont have a blow torch so i gonna stick with traditional oven. i notice most of you are saying to bake it at the 300 degree mark.

            I have watch the Alton Brown clip on the rib roast and he does it at 200 first then 500.

          2. 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.

            3 Replies
            1. re: ricepad

              thanks ricepad, your response confirms my suspicion! i need to gauge how long it will take for the 11lb so i can serve my guests at 6pm , so i figure i stick it in the oven at like 1pm

              1. re: wing1

                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.

              2. re: ricepad

                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.

              3. 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!

                1. I'll be the minority spokesperson here. Always make small end rib roast using the second method. (500° for 20 min, then 325° 20 min per pound)

                  First photo is crust (garlic/oregano/paprika/oliveoil/salt/pepper)

                  Second photo is slices with fat included. (This roast is at a tailgate, so photo is of it cooled down - fat congeals...but you can see the meat is all pink )

                  6 Replies
                  1. re: Cathy

                    wow thats nice! everyone has been so helpful with their experience.
                    I am like 24 hrs away from my first roast. I think i will go Slow and low method.

                    1. re: wing1

                      I hope you will post photographic evidence of the beast when you're done. Impressions too.

                      1. re: wattacetti

                        as promised, the roast came out great.! a little longer than expected.
                        12lb rib roast, 12:30pm to 5pm 48 degree to 118degrees. I wouldve started at 1130 if i knew. so it wasnt a biggie.

                        But man PRIME is really king!!

                        one of the pic shows the meat being cut and is grey/brown (cooked) but its the weird lighting. this whole thing was pink

                        1. re: wing1

                          That last picture is SO gorgeous! I usually buy a couple of rib roasts at this time of year, use the FoodSaver so I can have them at a more reasonable price later on. Thanks for sharing.

                          1. re: wing1

                            That's really tasty. Congratulations on the result. Prime Rib isn't in the plans for this year (back to turkey) but makes me want to do one just so that I can have something beefy.

                            1. re: wing1

                              Which method did you end up using? Your Prime Rib looks perfect!

                      2. I'm doing a boneless ribeye roast tomorrow and this thread's been most helpful!

                        1 Reply
                        1. re: MandalayVA

                          this will definitely be update with pics. Pre and post oven.

                        2. I slow roasted a 7-rib, 15 pound Prime Rib roast this year for Thanksgiving. The only thing I noticed that was different from the looks between our two pieces of meat ......I trimmed my roast quite a bit more, especially over the bones. My method was to partially slice the meat from the bone and tie the roast off. I only season with Kosher Salt and Fresh Cracked Black Pepper....and I do this 24 hours prior. I season inside the sliced area and all around after tying off the roast. Our Family dinner was planned for 4 PM, and I expected the roast to take between 4-4.5 hours @ 225*. thus, I removed the roast from the refrigerator at 9 AM for a two hour warm up. I placed the Prime Rib into the preheated oven @ 11 AM and removed it @ 3PM when it hit 118* measured between the 4th-5th Rib bones. I covered the roast tightly in foil and let it rest for 1 hour. At 4 PM it was placed back into the preheated oven @ 550* for 10 minutes exactly for a high heat blast, foil removed to create the crust. Perfect Medium Rare.

                          This is the basic method that was highlighted on <seriouseats.com> under the tile of Perfect Prime Rib...although their recommendation is to roast @ 200*.

                          With regards to:

                          Also is it wise to cook the rib on a rack in the oven or let it sit in the pan with the juices....

                          I always do so on a rack.....and most commercial kitchens do as well....which is where I formulated my methods. I roast on a wire rack that fits inside a hotel pan, presumably to allow for more even cooking through air circulation under the roast. Please note that you will only get considerable pan juices when you roast at a heat setting of 350*. Some commercial kitchens put their Prime Ribs directly on the oven rack over a pan with water to collect the drippings. This is how they create their au jus. Personally, I find the low and slow method better for meat taste and texture......and less shrinkage to boot.

                          2 Replies
                          1. re: fourunder

                            hi fourunder, my butcher actually seasoned it for me after he cut the meat from the ribs. it was sitting in the dry rub for over 3 days. cant complain haha. i really like how the slow and low approach turned out.

                            1. re: wing1


                              just saw this reply.....you did a nice job as I indicated above. Now you have to use the same method for cheaper cuts of beef, pork and turkey....

                          2. I have been using Paula Dean's recipe substututing my own rubs three times and it has come out EXCELLENT - http://www.foodnetwork.com/recipes/pa...

                            1. I see the OP has already cooked the meal, but I thought I'd pass on this link to a new updated video just out today by Chef John at Foodwishes.
                              He does the "high to low" method.