Whats the best way to cook a standing rib roast?!


Question: All the responses were great..I like the one that the roast is browned in a skillet first...then I baste often with a mixture of vinegar(tenderizer), olive oil and season salt. Sorry my computer shut down while we were chatting.


Answers: All the responses were great..I like the one that the roast is browned in a skillet first...then I baste often with a mixture of vinegar(tenderizer), olive oil and season salt. Sorry my computer shut down while we were chatting.

Trim roast of excess fat but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. To cook evenly, the roast must not be cold—let it stand at room temperature for about 2 hours.

If your rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 hours before cooking, the longer time for the largest roast (if you don't let the roast come to room temperature, if will take longer to cook your roast).

Pat the rib roast dry with a paper towel or napkin.

Preheat oven to 450°F. Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in a heavy stainless-steel or other metal pan. Select a roasting pan that has sides at least 3-inches deep. (I do not recommend using a nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty juice.) The rib bones are a natural rack; you won’t need a metal one.

Sear the rib roast for 15 minutes at the higher oven temperature (450°F), then turn the oven to the lower temperature (325° F) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.

This helps you to know what to expect when roasting:

Rare
120° to 125°F
center is bright red, pinkish toward the exterior portion

Medium Rare
130° to 135°F
center is very pink, slightly brown toward the exterior portion

Medium
140° to 145°F
center is light pink, outer portion is brown

Medium Well
150° to 155°F
not pink

Well Done
160°F and above
steak is uniformly brown throughout

This recipe is from the Marlene Sorosky cook book Season's Greetings. I have used this recipe for years and it works like a charm. It is for a bone-in roast (or a roast with the bones tied onto the roast).
The timetable for roasting by this method is approximately 15 minutes per rib or 5 minutes per pound of trimmed ready to cook meat. For example, a 3 rib roast, weighing 8 to 9 pounds, will roast for 40 to 45 minutes.

Bring the roast to room temperature. Preheat the oven to 500 degrees. Place the roast in a shallow roasting pan. Sprinkle with a little flour and rub the flour lightly into the fat; this will help seal the juices. Season generously with salt and coarsly cracked black pepper. To protect your oven from spattering fat, place a tent of aluminum foil loosly over the top of the meat. Roast according to the timetable, following the minutes exactly. If you have a timer, set it to remind you. When the cooking time ends, turn off the oven heat, but DO NOT OPEN THE DOOR. Allow the roast to remain in the oven for at least 1 hour and up to 2 hours.
The roast will remain rare inside and retain a crunchy outside with an internal temperature suitable for serving for up to 4 hours.
Since our family prefers medium rare instead of rare. I roast the meat for 20 minutes per rib or 7 minutes per pound.
Enjoy!

First I like to brown the roast in the frying pan, seering it like this keeps the meat juicy even when cooked well done. Preheat oven to 350F and place in roasting pan, add onions and garlic to taste cover the bottom of the pan with half inch of water add pepper and a pinch of salt cover pan and cook until juices run clear, then cook uncovered for extra 10 mins, enjoy. can be broiled fo the 10 mins to finish browning





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources