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Dec 16, 2012 10:30 AM

Roasting Beef on its side? Strip Roast

I don't cook roasts more than once a year, so was looking at Chowhound and google for instructions on cooking the 1.74 lb "Strip Roast" I purchased. The pictures all show larger roasts. These are cooked with the fat side up and sort of oval shaped with long side flat to the pan. My roast has a string and was laid on the package so it looked like an extra thick steak, which I guess, it really is. So... my roast is about 2.5" thick if you look at it that way. Question is. Should I lay it flat in the pan like if I were cooking a steak (sideways?") or should I stand it up and have a skinny roast 4" high with fat on top and 6" long and only 2.5" thick. I think I would want to slice it that way and am leaning in this direction.

I plan on searing the meat on all side in cast iron before roasting in oven.

I appreciate any input.

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  1. You need to determine if you want to roast at a high, moderate or low temperature first.....

    My recommendation is to cook low and slow.....sear and place on a wire rack or grate atop a sheet pan. 200-225* until it hits your target temperature. Rest for a minimum one hour.....then place back into the oven for a 5 minute high heat blast at 450* to bring it back up to serving temperature.. You do not need a second resting period.

    14 Replies
    1. re: fourunder

      Fourunder, low was my plan, I should have specified. Would you lay it flat or have it stand on edge? (it is thick enough to stand)

        1. re: calliope_nh

          That's a mice marbled piece of meat.....but it looks like a Rib Eye, not a Strip Loin...Stand it on edge with the eye down and the deckle on top.....You do not need to flip or looks like it's just under a 2 rib width roast.

          If you don't have a rack, you can crumble up some foil to elevate the roast.

        2. re: calliope_nh

          I would just lay flat....rotate and flip after 45-50 minutes. At low temperature roasting, you would not receive any benefit from standing on edge for such a small roast.....but if it could stand on edge, there's certainly no reason why you could not do so. Low temperature roasting already ensures even cooking, but make sure you rotate and flip just to be sure....even if you do stand it on edge.

          Depending on whether you use 200 or 225, I would expect the small roast to reach temperature in about 90-100 minute (50/lb.)....If you do not want to give it a high heat blast, you could also do the reverse sear again to bring it to temperature.

          1. re: fourunder

            hi fourunder.
            please help an old lady who is being forced to roast a prime Rib for Christmas out.I read the long long blog from 2011 but could not find the answer that I needed.I understood everything about the low temp and all the rest my problem is this,I have a gas oven and the temp does not go down to 225 but starts at 250 the prime rib is 9 pounds bone in can I do the slow roast at 250???? to achieve the med rare stage.
            I also believe you said to put it on the lower second rack in the oven,is this correct?
            I also do not have one of those fancy thermomiters but a pocket one .
            And how can I make au jus?
            I'm really terrified of ruining this costly roast.
            Thank you ahead of time.

            1. re: mutti


              You can certainly roast the Prime Rib @250* and expect a great result., which is still considered the low and slow method and low temperature heat roasting....The roast will not have much notable difference and in fact, many commercial kitchens do use the 250* mark with their cook and hold ovens.

              In general the steps would be:

              * season the roast up to 48 hours in advance uncovered in the refrigerator

              * remove the roast two hours before you plan to roast and place on rack in a shallow roasting pan

              * Pre heat the oven to 450* for 15 minutes

              * Place roast in preheated oven for 15-20 minutes @ 450* to brown the roast

              * Drop the oven temperature oven temperature down to 250*

              * ideally 2 hours to room temp, 3-4 hours roasting and 2 hours rest would be my 7-8 hours from start to finish. It sounds like a long time, but really, all you do is stick the meat in the oven and turn the knob a couple of times.

              * Plan on 3-4 hours to roast with plus a 1-2 hour resting period (25-30 minutes per pound average)

              * Rotate the roast halfway at 2 hours.

              * Make your first check at the 2.5 hour mark by simply poking the roast with your finger. If it's soft, it still has time to go, but if it has a little resistance, then check with your thermometer. Check again every half hour, but I suspect the roast will take 3-3.5 hours on the lower rack, or second lowest rack....I don't think one or the other will have much difference in the end result. if the roast finishes sooner than expected, don't worry, it's a good thing, as I believe the longer rest is better for tender meat.

              * For Medium-Rare...take the roast to 118-125 depending on your preference.. The roast will carryover 7-10 degrees. Cover the roast with foil or a large vessel and a towel.

              * 30 minutes before serving, place the roast back into the oven at 250 for the warm up phase and finish with a 8-10 minute high heat blast at 450*. no need for a second can slice immediately.

              As for the Jus......with low temperature roasting, there often is not a whole lot of juices that seep from the roast. You will have some fond at the bottom of the roasting pan that you can use, butI suggest you purchase some extra beef bones and roast them in the bottom of the pan with your aromatics (mirepoix) as well. A half hour before the roast is finished, you can add water, stock or wine to the bottom. When you remove the roast for the holdover period, you can finish your Jus with your favorite recipe..I do not like to use water or stock before the last not to steam the roast.

              If you give the following thread a read, you can have the foundation to finish with great results. It's not really too technical or intimidating. Basically, you sear, roast and take out of the oven. Not too difficult at all. Give it a read and I will answer any future queries should you have any,

              This thread will also give you all the basic for roasting low and slow...the method is the same for beef, veal, pork or poultry.


              One final's practically impossible to over cook the roast. it's a very forgiving method....when you stick the thermometer in the roast, leave it in at that point and do not remove until after the holding period.....this will ensure you do not let any excess juices to escape from the roast. Don't worry if your thermometer has a plastic cover. I leave mine in all the time and it has not melted yet.

              1. re: fourunder

                My people want to have early dinner at 2 p.m.This mean's I would have to get up at 4 a.m so I'd like to do the roast the day before,and after taking it out of the oven to let it rest for 2 to 3 hours,then refridgerate it till the next day what would be the reheating time then? or don't you recommend that?
                Will do whatever you say.

                1. re: mutti

                  The food police are not going to like this answer, but i would suggest you remove the roast from the fridge before you go to bed and leave it in your basement to bring to room temperature. My kitchen is in my basement and does not get above 60*. I routinely remove large roasts and turkeys from the fridge and let them sit out overnight and put them in the oven in the morning....Granted, I go to bed late, but maybe you could delegate the responsibility to someone else. 59-60* is usually the temperature of the meat when I place it in the it a roast or a steak.

                  While I have suggested two hours removal from the fridge, you could certainly get away with an hour instead. Is getting up at 6AM too early? Getting the roast in by 7:00-7:30 should give you ample time to finish the roast.....

                  When you sear the roast, it should take care of any bacteria issues....but I believe the salt also inhibits bacteria growth. I don't have the same worries as most people do when it comes to refrigeration.

                  If you live in a cool could also consider leaving the roast in the garage overnight....

                  If you really have worries about what I have suggested, you could also put the roast in an insulated cooler overnight for a little more peace of mind.

                  Standing Rib does not have to be serve hot, merely warm....but I do prefer it hotter than cooler. I personally do not like precooking meats, or even lasagna, the day before....essentially, you are doing twice the effort for the same result. If you do decide to roast the day before, again you would remove from the oven and probably need a minimum two hours to reheat ...finished with a high heat blast......All you would be saving is two hours, so I do not see the benefit and you may compromise the quality.

                  1. re: fourunder

                    I live in Harrison ,Ar and the weather gets cold at night,so I'll put the roast in the garage before I go to bed, like you I'm a late nighter but will make the roast at 6 a.m. as you suggested.
                    Some time after New year when things are back to normal I'd like to ask you about making porchetta,have you ever made one? thank you so much for all your great advice.
                    Have a great Holiday.

                    1. re: mutti

                      I've made the following recipe a few times....I've also wrapped Pork Belly around a Whole Loin as well. The secret to crispy skin is to use the Chinese method of pricking the skin, Using Baking Soda and Scalding with boiling water.



                      Have a Happy Holiday Season to you and yours as well.

                    2. re: fourunder

                      This food police thinks your "out of the frig" spot on.

                      My kitchen is 55*f-60*f at night,guest bedroom with the window cracked or screen porch or wine cellar even cooler
                      For domestic duck or goose,quick dip into boiling water and hung to dry for a day in the garage or ? unless it's so warm I have to refrigerate.

                2. re: mutti


                  After that long detailed response, I really should clarify that the steps for 225 or 250 are exactly the same....with the obvious difference just being the temperature setting. In the end, the 250 roast will finish maybe 45 minutes sooner than at 225...all things being equal.

                  1. re: fourunder

                    Thank you so much for getting back to me will follow your recipe and direction give you an update after Christmas on how it did turn out.

            2. re: fourunder

              Thanks for your help. I did do it low and slow after searing. It came out great. After the sear it wouldn't stand up on the skinny end, so I did lay it flat.

              I agree that looking at pictures of "strip roast" which is how it was labled and rib eyes, it looks like it was a rib eye. It was both tender and flavorful.

            3. I would treat it like a large steak. Brown it well in butter and olive oil on all sides, then put the pan in the oven, flat side down (if your handles aren't oven proof, cover them with foil) at 350 for 30 mins or so. No need to elevate it. You want the lovely brown bits on the bottom to make gravy from. Don't forget to cover and rest it before carving!

              1 Reply
              1. re: gttahaveit

                Treating this cut of beef like a steak, or as a roasted piece of beef are two different animals and is fundamentally different in approach and finished results. As a steak, cooked with moderate or high heat, it will have a cooler center and with slightly more chew. As roasted beef, the low and slow roasting method promotes more even cooking, mimics the dry aging process and uses the enzymes to naturally break down the muscle fibers to make it more tender with a softer chew.