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rib roast: how to cook

n
notsusan Jan 7, 2012 07:43 PM

I was reading a recipe on Food 52 for a rib roast where you coat with flour, salt & pepper & roast in a 500 degree oven for about 15 minutes, then turn it off & leave it for 2 hours. Has anyone ever tried this? Do you have a favorite way to cook a rib roast?

Thanks for any help. I don't usually do roasts.

  1. porker Jan 7, 2012 08:03 PM

    If you do a search, you'll find lotsa threads on the subject, like this one
    http://chowhound.chow.com/topics/824994
    Some people swear by the superheat/shut oven off/don't open method you describe. Also lotsa debate on low&slow vs sear/then low vs low/then sear etc. After reading some threads, you may not be any more decided than you are now, hehe.

    Whatever method you decide on, it might be good to have a meat thermometer on hand.

    1 Reply
    1. re: porker
      Db Cooper Jan 8, 2012 10:56 PM

      Whatever you do, buy a quality meat thermometer. You can't cook it to the perfect point without one.

    2. t
      tigercrane Jan 7, 2012 08:14 PM

      I use Kenji's technique from Food Lab on Serious Eats. Here's the basics:

      Roast on the LOWEST setting your oven can handle (150-200) until the roast is 120 degrees.

      Take it out and let it rest for 30 minuts to an hour, while it is resting heat the oven up to the MAXIMUM.

      Then blast it for five minutes to put the crust on the outside.

      This gives perfect prime rib!

      1. porker Jan 7, 2012 08:17 PM

        Tally:

        Low&slow final blast (1)

        2 Replies
        1. re: porker
          twyst Jan 9, 2012 05:12 AM

          add me to the low and slow camp as well. It allows you to get your roast pink in the center from edge to edge.

          1. re: porker
            porker Jan 9, 2012 08:25 AM

            Low&slow (4)

          2. d
            darrentran87 Jan 7, 2012 09:34 PM

            look up foodwishes's method x prime rib recipe. I did it this last xmas and it was AMAZING.

            1. firecooked Jan 9, 2012 05:57 AM

              Did a grass fed cross rib roast sous vide last week.. 137F for 24 hours. Wonderful!

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