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Dec 5, 2011 11:13 AM

Standing Rib Roast: New Cooks Illustrated 200 degree method? Use for 7 rib roast?

Hi everyone,

Has anyone tried this new method? You cook the roast at 200 degrees, then turn off the oven. The extra time spend at low temperature is supposed to greatly improve the texture of the meat.

Yes? No? Also the recipe is for a 3 rib roast. I want to use it on a 7 rib roast. I find it so worrisome to try to calculate cooking time so its not done too early or late.

Also has anyone used a torch to brown a rib roast. My husband has one. Its hard to brown a 7 rib roast in a frying pan. The roast is too big to fit in.

We want to do a practice roast but don't want to do a 7 rib practice roast..too expensive, too much waste.

I welcome everyone's comments.


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  1. Firstly, note that these roast at 200 degree type recipes almost always are good for people who like medium rare.

    I use a somewhat similar method. High heat (450 to 500) for 5 minutes per pound...turn off the oven, do not open the oven for two hours. Roast will be a medium rare.

    I usually go for a bit longer as I find it a bit on the rarer side of medium rare....this can be easily fixed by dipping your meat into the gravy of which there will be none in this recipe because the juice stays in the meat

    1. The method is from their charter issue in 1995, so it's far from new. Most Prime Rib Houses use a similar method and have for many years. But it works with any size roast and yes, I use a torch all the time.

      It's a perfect method and I wouldn't use any other. A 7-rib roast won't actually take much longer to cook than a smaller one, so you must use a thermometer to tell when it's done.

      7 Replies
      1. re: acgold7

        Hi acgold,

        No this is not from the 1995 version. This is from the latest issue. The goal is not to cook the roast at 200 degrees. The goal is to cook the roast at a temperature closer to 140 degrees to get the same results that restaurants acheive. They say that long cooking around 140 degrees gives a much better texture.

        1. re: Rhee

          Some ovens won't have a start temp quite that low. I've seen some that start at 160. Really this isn't all that much difference. 200 is just fine for "low and slow" and has been tried and true for a long time. What does your oven do?

          1. re: Rhee

            Sorry, my mistake. Your post said 200 so that's the recipe I thought you meant. Couldn't find anything like that on the CI site so I didn't know there was a newer method.

            Nonetheless, the earlier version works great and I'm not sure it needs revising or updating.

            Okay, found it. There isn't much difference between the "new" version and the 1995 version. Both are in fact cooked at 200, the newer one for the majority of the time. In the older one, you roast in a 200 degree oven after browning until the roast reaches 130, let rest out of the oven, and carve. In this version, you roast the same way until it reaches 110, turn off oven until roast reaches 120 or 125, let rest and carve. Basically all you're doing with the newer method is letting the roast come to its final temp in a softer landing.

            I'm sure either way works fine.

            1. re: acgold7

              The problem I have is adapting the recipe for a 7 rib roast when all the cooking times are for a 3 rib roast. A 7 rib roast is more than twice the weight of a 3 rib roast. I don't think turning off the oven at 110 degrees will work for a 7 rib roast. There won't be enough residual heat to bring the roast up to 125 degrees. So how do I adjust the recipe? And how long will it take? I need to serve the roast about 30-40 minutes after I serve the salad. And when will the oven be available to cook other dishes? This information will determine my menu.

              According to SI this residual heat cooking it the determining factor in getting a restaurant quality rib roast. I tend to believe them. I have done the old 200 degree cooking for the last two years. I got uniformly rare meat but I did not get the same lucious texture roast served in some restaurants. It was just as rare but was missing some of that gelatinous texture I love so much.

              I welcome any comments for advice.

              1. re: Rhee

                Just be conservative - pull the roast out at 120 and let it sit, with a loose foil cover, and it should finish up very nicely with a lot of rare and medium rare. If that is too much rare for your taste, then do the same thing but just wrap the foil more tightly around the roast.

                Now let's say that after all that, that the inside still isn't "quite done", to your liking - no problem. Just pop the entire roast into the microwave and give it 30 seconds. This will cook the insides up just slightly and not affect the texture or flavor at all. Viola ... the inside will be perfect (well you "might" need to give it 30 more but usually not).

                That 30 min of rest will give you more than enough time to take those drippings and make an incredible pan sauce. Deglaze with port (you could use brandy or conaque) and a wire wisk. Season with lots of fresh ground pepper and wisk vigorously. Then get it nice and hot, turn off the stove, and light it with a long igniter to burn off the alchohol fumes, Wisk in heavy cream. Season to taste with kosher salt at the very end. If you need to thicken it, a bit of roux or flour will do the trick.

                If you like lots of gravy, get a container of "better than boullion - beef", and 1 quart of quality beef broth. Go easy on the BTB. It's great stuff but is salty if you use too much. And it's concentrated - so just add a bit, wisk in, taste and add more if needed.

                Enjoy your party! It sounds like it will be fantastic! Don't forget the crescent rolls! Everyone loves those!

                1. re: Rhee

                  You have to remember that the heat is entering from the sides as well as the ends and at a certain point, the roast isn't any wider, just longer. If you take the roast out at the right temp, all will be fine. If you're nervous about this newer method and turning off the oven when the roast is at 110 -- and there's no reason to be -- just use the older method and cook to 120 or 125. No worries -- I do huge roasts all the time.

                  The great thing about this method is you can't overcook the roast and it can sit in a warming oven practically forever, so if you allow 30 minutes per pound for a huge roast and it's done two hours early -- which is possible -- you can let it sit and all will be well.

                  1. re: Rhee

                    According to SI this residual heat cooking it the determining factor in getting a restaurant quality rib roast. I tend to believe them. I have done the old 200 degree cooking for the last two years. I got uniformly rare meat but I did not get the same lucious texture roast served in some restaurants. It was just as rare but was missing some of that gelatinous texture I love so much.


                    Where was the source of your meat purchase? Sometimes you just get a bad piece of meat and sometimes you get incredibly lucky. It happens with all cuts of meat. I've been purchasing large chuck roasts and have had some amazing results cooking @ 225*.....and some poor results as well.....In the past, when *Select* grade meat has been on sale at the local supermarket, I have purchased a 3 Rib Roast and it was as good as many *Choice* graded meats I have had in the past.. While I have no secret information on where markets source their meats, I firmly believe there is a discernible difference in the quality of meats at various market chains. This is also true of butchers and where they source their wholesale purchases. I know of a couple of local butchers who purchase(at least) some of their offerings at the local restaurant supply house.

            2. I assume you're cooking a standing rib beef roast and not a standing rib pork roast. I like the torch browning technique and I agree with some slow roasting methods but the rule still applies that if the internal temperature doesn't reach the minimum safe serving temperature, regardless of the cooking temperature and duration of cooking time, your meat won't be safe to serve.
              Get a good internal temp. thermometer than you can safely use in the oven and let that tell you when your finished roast is ready to be rested before serving.

              10 Replies
              1. re: todao

                What temperature is "safe"? What bacteria are we trying to kill at that temperature? For a rare roast I roast to 125 degrees. Normally bacterian is found on the outside of the roast, not the inside. I do have a meat thermometer that reads on the outside of the oven. I would not cook a standing rib roast without one.

                1. re: Rhee

                  I have been using Kenji Alt's/Serious Eats method, and it turns out perfectly and delicious. Quite similar. I don't use a blow torch.

                  1. re: Rhee

                    My 7-rib roast cooked @ 225* always takes a minimum of 4 hours....but most often it is usually 4.5-5.0 hours in a non convection oven.. The varying degrees of time is due to the shape and size of the roast, not weight...,,, After last years holiday roast, I will pull @ 122* and rest for one hour......then place back into a 250* oven for 20-30 minutes, finished with an 8-10 minute high heat blast to brown. Removed from the oven, you do not need to rest it again.....and the meat does not bleed.

                    1. re: fourunder

                      Fourunder, a few questions for you:

                      1. After you pull your roast from the oven at 122* and rest for one hour, do you keep track of the internal temperature of the roast for the "carryover effect" (temperature will rise 10-15 degrees)?

                      2. After resting the roast and you "place back into a 250* oven for 20-30 minutes," are you keeping track of the internal temperature of the roast or are you just warming up the roast?

                      3. What temperature do you use in your final high heat blast?

                      Thnaks in advance

                      1. re: Norm Man


                        With regards to.....

                        1. NO. I pull the roast from the oven and tent with foil away from any drafts or cold windows. roasting @ 22%, the carry over effect is not quite as high as you indicated. I would say you could count on 5-7 degrees at most.

                        2. Again NO. This stage is done purely to warm up the roast for serving . It is no longer cooking to gain an increase in temperature.....either in degrees or doneness.

                        3. Depending on how long you want to do your high heat blast and how much char you would like to develop....I would recommend higher heat for shorter times...and lower (high heat setting) for longer times. i.e., 500-550 for 8 minutes or 450-475 for 10-12 minutes....

                        In the permalink below, I give a fairly detailed timeline on a 7 Rib roast I did last year for Thanksgiving....I set the high heat blast @ 550.


              's important to note, I would only use the 550 setting if the roast had a large round eye opposed to a flatter one. Think Rib-Eye Roast as opposed to a Strip Loin Roast.

                        1. re: fourunder

                          Fourunder, thanks for the info. I remember reading your "roasting" posts when you first posted them. Thanks for the refresher.

                          Regarding carryover cooking, I recently made a 3.4LB Boneless Pork Loin Roast at 350* F with a probe thermometer, I pulled it out of the oven when the internal temperature of the pork lion hit 145* F. I let it rest on the counter in its roasting pan and left the probe in. After 15 minutes, the probe indicated the internal temperature of the pork loin was 158* F -- an increase of 13* F.

                          I was expecting a carryover increase of 7 degrees. I am not sure Iwhy got the greater carryover effect. Perhaps I should have removed the pork loin from its roasting pan during the rest period. Any ideas?

                          1. re: Norm Man

                            Because it was cooked at a higher temp. The outside was many, many degrees hotter than the inside.

                            With a lower temp you will have less rise during the resting period.

                            1. re: Norm Man


                              acgold has provided the reasons for the higher carry over increase in temperature.

                              I suggest next time you do the any pork roasts, give the 225 method a try....I like the low approach because the meat stays much more moist and tender. with the higher heat the meat is not as consistent in texture.....tougher on the outer edges and slight chew near the center.....with low & slow approach, the meat breaks down naturally mimicking the dry age process.

                              Whenever a I roast a loin as you did, I simply sear in a pan and transfer to the oven onto a rack and shallow sheet pan. I never use a probe thermometer, just an instant read and my forefinger to give a push test.. The roasting time is 2-2.5 hours @ 225. Halfway through I rotate the meat and turn the pan to balance out the elements.

                              The rack over the sheet pan is sometimes called a pan grate. I use this set up for pork loins and boneless beef roasts. For the 7-rib roast, I use the pan grate with a higher lip rolled edge roasting pan to catch the extra fat from the bones and the splatter from the high heat blast.


                              Depending on the roasting pan or pyrex glass you used, it may have retained too much heat and continued to cook the roast....partially to blame for the higher rise in carry over. It may be prudent to transfer to a plate next time. When I use the pan grate/rack, I find no need to transfer to any plate, as the meat is not in contact with the sheet pan/roasting pan

                      2. re: Rhee

                        "Safety" is a non-issue. The bugs that can kill you are only on the outside of the roast and are all dead at 140. Even if you believe e.coli can survive to 160F, half an hour in a 200F oven will kill anything dangerous. Searing or using a torch on the outside would make even quicker work of the beasties.

                        Anyone who suggests otherwise is just trying to panic you.

                        1. re: Rhee

                          For a primal cut, any bacteria present will be on the exterior of the meat. This is why steaks and roasts are 'safe' to eat rare. As long as the exterior of the meat reaches and maintains 155F,any potential E. coli will be killed. Most other bacteria will perish at 165F,so shoot for that to account for any potential environmental contamination. A good way to do this and achieve a good crust is to let your roast rest for 30-60 minutes after reaching temp and meanwhile turning your oven up to a higher temp. Shortly before eating, sear the exterior in the superheated oven without further cooking the interior and needing to rest again.

                      3. Haven't tried that recipe, so I can't offer a comment on it, but the following is a recipe I used for the first time making a rib roast and it turned out excellent:


                        1. Have you considered cutting it into 2 pieces?