Best Standing Rib Roast Recipe
I absolutely agree with cooking roast beef slow and low.
For many many years, I have cooked using the standard 325-350degree temp, only to have a roast bleed all over the place (even after letting set for 1/2hr), and then after cutting, watching the pink/rare portion of the meat turn to well done before my eyes, (even taking out of the oven at a 120degree thermometer reading)! Very discouraging to say the least.
Then, about 6years ago I purchased the Test Kitchen's cook book. I found they had cooked at the slow and low method which produced roasts pink (or red/rare) all the way from tip to tip, top to bottom! Searing on the stove prior to going in the oven produced a wonderful brown crust, and I prefer coarse salt and cracked black pepper only, as seasoning prior to browning.
I will NEVER cook a roast above 225degrees again.
Actually, I just put in my Christmas dinner 7.5 rib eye roast in a 200degree oven. I have recently read other testimonials (elsewhere across the wwww) which have used this 200degree temp for the slow roast. I am giving it a try today as opposed to the 225degree. I will let you all know how I made out!
PS>>> I honestly believe those who still attest to the 325-350degree roasting, are perhaps stuck in their own tradition (of sorts) and have ALWAYS roasted at 325-350degrees and simply cannot go slow and low, they mentally cannot do it! But they have no idea what they are missing out on with a low heat method.
COME ON ALL YOU 325-350degree-ers...come on over to the low side! ;-)