Standing Rib Roast Question

[JenBoes]

We will be serving a 12-14 lb. standing rib roast on Christmas Eve at my sister's.

I would like to cook the roast in my oven - which is convection and a much better oven - and then take it to my sister's, which is about 20 minutes from my home. We would not be serving the rib roast right away - probably about two hours after I arrive at my sisters.

How would you do this? Cook it all the way (to medium rare), tent it, and keep it warm in her oven until ready to serve? Cook it most of the way at my house and then finish it off in her oven? Any guidance would be appreciated. I have also never cooked a standing rib roast before. . .

[JenBoes]

I wanted to follow up and let you know how the standing rib roast turned out. I got a wonderful paste recipe thanks to fourunder's link. I applied that 24 hours before cooking and let it dry uncovered in the fridge. I let the roast sit out for two hours prior to cooking and then seared it in my oven at 500 for 20 minutes. Next step, I put it in my sister's roasting oven and set the temp at 225. We took the roast out when it hit 125 and let it rest for 30 minutes, then carved it. It was really wonderful. The only thing that was a little bit of a downer is that about half the people at our dinner were not hip on eating rare meat. I had to bite my tongue when they put their pieces of meat back in the oven until they were brown . . . Thanks for all the great advice!

[travelerjjm]

Here is a good discussion of some ideas. I'd go for the low and slow cooking, then put it into a warmed cooler. As noted in the article, you may lose the crispy crust: http://www.bbq-brethren.com/forum/archive/index.php/t-98665.html

Since you have never done this before, do it low and slow. When you buy it, ask the butcher to cut off the ribs and tie them back on. This makes cutting the meat easier: remove the string and the ribs will fall off. Also, ask for a roast from the loin end. I have found that not only do these two things make for a better roast, but they butcher gives me really good meat because he knows I know what I want.

Here is a good method for cooking the roast from Alton Brown http://www.foodnetwork.com/recipes/al...

[JenBoes]

Thanks very much for the info. I did ask for an easy-carve cut, which is what you are describing above. So you think putting the roast in a warmed cooler after it is finished will keep it at "ready to serve" temp until it is time to serve - which will be about 2 and a half hours after I take it out of the oven?

Also, would you do low and slow in a roaster oven? That's one of the reccs. in the link fourunder provided above. My sister does have one of those. I cook roast it at 500 degrees in the convection oven and then put it in the roaster oven to cook the rest of the way. Do you think that would give it a crispy crust?

[travelerjjm]

More than likely. You can always warm it briefly. Use a good meat thermometer. If the cooler is not too much larger than the roast, the mass of the roast should keep it warm. You may want to do a full FTC (wrap in foil, wrap that in a towel, then stick in cooler). Remember that it will coook a bit more once it comes out of the oven. One of the posters on the like I shared makes a good point about the value of cooking in a low oven -- the difference in temp between the inside and outside will be less, making the roast stay more even in temp.

OTOH, you could take it out of the oven, put it into the warmed cooler and finish in her oven, if it is already warm.

[fourunder]

http://chowhound.chow.com/topics/466614

First you must decide if you want to roast at a moderate heat temperature of 325-350*, or take the low and slow approach and roast at 225-250*......I prefer the latter method myself, and I think it will suit your specific holdover dilemma better for the reheat.

If you have a large cooler, that would be the best way to transport the roast....if not, then cover with foil for the 20 minute ride. If you will have access to the oven for the two hours prior to serving, I would place it in there at the lowest setting possible (140* or 170* with the door cracked open). 20 minutes before serving, crank the oven back up to 250* to warm it up and finish with a high heat blast for 8-10 minutes to put some color into it.

btw...if you decide to follow my suggestion above, do not finish in YOUR oven with a high heat blast.

[JenBoes]

I think I will do the slow and low . . . and thanks for the added commet about NOT finishing it in my oven, because that's actually what I was thinking about doing