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Standing Rib Roast ; Another Vote For "low and slow"

After thoroughly reviewing all of last year's temp data and notes, I'm cooking this year's roast slightly different. The medium-rare 9 pound roast is cooking for approx 7.5 hours at 200 until 127 degrees. The med-well7.5 pound roast is cooking about 8.5 hours or until 142 degrees (my notes say this was perfectly med-well last year). Based upon last year's cooking time, I'm not sure my outdoor roaster/smoker is really at 200 degrees (may be a bit lower based upon the time it's taking). I bought a good oven thermometer to see what temp I'm really getting when set at 200. My bet is it's probably 10 degrees low.

Note, the roasts went in at 7:30AM and are initially going up at about 15 degrees per hour (1st 2 hours). This rate of temp increase will slow considerably at the difference between the oven and meat temperature narrows..

Dec 25, 2011
Craiglv in Home Cooking

Best Standing Rib Roast Recipe

Another Vote for Low and Slow:

I've cooked 2 or 3 standing rib roasts for Christmas dinner for well over 10 years now. I typically buy 2-3 roasts from the small end about 6-9 pounds each--depending on how many we are feeding (usually 10 or more). I ask in advance who like med rare, medium, or med-well. I over buy because we all like left overs. I buy the roasts 3-4 days before Christmas and dry age them in my beverage fridge in the bottom drawer on a baking rack over a bed of rock salt at 33-36 degrees. I put a couple of my wine fridge thermometers in the fridge to make sure I hold that low temperature without freezing the meat.

The afternoon before cooking, I turn the temp up to about 45 to start warming the meat toward room temperature. I get up early and take the meat out to continue warming it to room temp.

I rub the meat with olive oil and season it with fresh ground black pepper, rock salt, a little crushed garlic, a sprig of rosemary and thyme, and a couple sage leaves and place them on a rack in a large uncovered shallow roasting pan.

I insert electric meat thermometers in each roast and start roasting them at 200 degrees and plan for approximately 50 minutes per pound to get medium rare.

I target 123 degrees for rare-to-med rare, 138 degrees for medium and 150 for medium well (too well). The roasts go in at about 7:30 AM for a 6 PM dinner. I plot the temperatures ever hour to see if I'm on track based upon a spread sheet from the last 5 years. Note that the temp raises much faster per hour in the early hours and then much slower in the later hours ( a function of thermal dynamics and the delta between the meat and oven temperature)

Anyway, don't panic if it appears to go up too fast. As each roast reaches its goal temp, I take them out and rap them with two layers of heavy duty aluminum foil to rest. Note that the core temp will continue to rise 5-8 degrees, and then start very slowly dropping (not to worry if dinner is still 2 hours away).

After all the roasts are done and rested at least 30 minutes and about an hour from dinner, all go back into my kitchen oven at 500 degrees for about 15 minutes or until my kitchen smoke alarm goes off. By then they are all very dark brown on the outside, but uniformly perfect throughout the center.

I rap them back in their aluminum foil to rest until sliced for dinner. My wife makes a great gravy at this point in the roasting pan by deglazing it with red wine and beef broth.

Hope this works for you.

Craig

added: I've done the slow roasting in my standard kitchen gas stove oven and in my outdoor electric smoker (without the smoke) and it's worked either way. Our gas oven does convection, but I've never used it for this method. I like to use the outdoor smoker oven, so my wife can cook other Christmas things in the kitchen oven.

Dec 23, 2011
Craiglv in Home Cooking

Standing Rib Roast ; Another Vote For "low and slow"

I've cooked 2 or 3 standing rib roasts for Christmas dinner for well over 10 years now. I typically buy 2-3 roasts from the small end about 6-9 pounds each--depending on how many we are feeding (usually 10 or more). I ask in advance who like med rare, medium, or med-well. I over buy because we all like left overs. I buy the roasts 3-4 days before Christmas and dry age them in my beverage fridge in the bottom drawer on a backing rack over a bed of rock salt at 33-36 degrees. I but a couple of my wine fridge thermometers in thbe fridge to make sure I hold that low temperature without freezing the meat.

The afternoon before cooking, I turn the temp up to about 45 to start warming the meat toward room temperature. I get up early and take the meat out to continue warming it to room temp.

I rub the meat with olive oil and season it with fresh ground black pepper, rock salt, a little crushed garlic, a sprig of rosemary and thyme, and a couple sage leaves and place them on a rack in a large uncovered shallow roasting pan.

I insert electric meat thermometers in each roast and start roasting them at 200 degrees and plan for approximately 50 minutes per pound to get medium rare.

I target 123 degrees for med rare, 138 degrees for medium and 150 for medium well (too well). The roasts go in at about 7:30 AM for a 6 PM dinner. I plot the temperatures ever hour to see if I'm on track based upon a spread sheet from the last 5 years. Note that the temp raises much faster per hour in the early hours and then much slower in the later hours.changes ( a function of thermal dynamics and the delta between the meat and oven temperature)

Anyway, don't panic if it appears to go up too fast. As each roast reaches it's goal temp, I take them out a rap them with two layers of heavy duty aluminum foil to rest. Note that the core temp will continue to rise 5-8 degrees, and then start very slowly dropping (not to worry if dinner is still 2 hours away).

After all the roasts are done and rested at least 30 minutes and about and hour from dinner, all go back into my oven at 500 degrees for about 15 minutes or until my kitchen smoke alarm gos off. By then they are all ver dark brown on the outside, but uniformly perfect throughout the center.

I rap them back in their aluminum foil to rest until sliced for dinner. My wife makes a great gravy at this point in the roasting pan by deglazing it with red wine and beef broth.

Hope this works for you.

Craig

Dec 23, 2011
Craiglv in Home Cooking

Best Standing Rib Roast Recipe

I also have been cooking standing rib roasts for many years for Christmas dinner. I used to use the standard high temp, sear/brown first, followed by 350-375 until medium rare (125 degrees). I also was never happy with the unevenness of the meat (well done on the outside and rare in the middle). Now I use the low and slow approach (saw it first on the Food Channel with Elton Brown). I cook the roast for 5-6 hours at 200-215 degrees until the internal temp is 125 (about 45 minutes per pound). I track the temp carefully with a good electronic meat thermometer. I adjust the oven temp if the internal temp is climbing too fast or slow . When it hits 125, I wrap it in heavy duty aluminum foil to rest until about 50 minutes before dinner (may place it in my oven warming drawer at the lowest setting if its going to be too long). Then I put it back in the oven at 550 degrees for 15-20 minutes to brown it real good. It comes beautiful and is very uniformly medium rare throughout. For medium, I'd use 140 degrees.

Dec 24, 2007
Craiglv in Home Cooking