Rib roast

[reelynew]

Merry Christmas.  The Ohana came through once again. 

It was a tough decision as to which method to use for cooking the roast.  I ended-up using the low and slow method last night with the reverse sear for a bone-in roast.  I figured since I hadn't cooked one in such a long time, I might have the least chance at overcooking it.  My oven tends to cool itself down with an internal fan after you turn it off, so I was concerned about losing the built-up heat needed to ensure it cooked. 

I definitely will be deboning my next rib roast.  I could see the difference in how the meat cooked and it was certainly an area which did not absorb as much seasoning.  No complaints from me here.  That was the best roast I had in a very long time. 

I certainly learned a lot from you all and I am looking forward to all the leftovers.

Wish you all the best,

Matt

And Steve, you got a good deal on your roast! 

[MACflyer]

Followed this post, and used some of the tips as well. Roast was a little overdone for my taste, 137F in the middle, but everyone in my family wants to see just a little pink, or no pink, so all enjoyed. Seared it in bacon fat in iron skillet first, elevated the roast in the roasting pan with foil, and added some beef broth for steam as Eugene mentioned. Roast was pretty juicy and relatively tender. Thanks for the tips. Next year it's on the smoker.

[Brewcrafter]

Jurelometer-

Moisture and low oxygen are used in most of your commercially prepared roast beefs that look rare. They use a sous vide method mostly that traps moisture and without oxygen keeps the meat looking super rare but it is actually fully cooked. Sometimes if the meat starts to bleed out, the meat will look pinkish as the blood is saturated at the cut point trying to escape.

Eugene speaks wisdom.  A restaurant chain with which I am vaguely familiar always served (I felt in my biased opinion) some of the best Prime Rib, Tri Tip, Pork Chops and Ribs (In spite of not technically being a "BBQ" restaurant) at a great price point by using specialized ovens (don't ask me what the acronym CVAP stands for; I cannot remember) that were basically computer controlled saunas for lack of a better description.  They allowed meats to be slow cooked and then held at a desired level of doneness for extended periods of time without overcooking or drying out (critical in a service environment where your dinner shift is 6 hours long).  I have never had double bone pork chops that were that tender and moist anywhere else.  Not even on the Royal Polaris (but very very close!) - john

[foakes]

Eugene knows what he is doing, as do others also —-

Thanks everyone!

Save-Mart had a 6.5 lb Bone-On Prime Rib Roast on sale for $75 —- regularly $175, for Christmas.

Seasoned and hand-rubbed it, preheated oven to 500° —- cooked for 20 minutes per pound (130 minutes) at 325° —- let it set for 20 minutes.  Sliced off the bones, sliced the meat into 5/8" slabs.  Excellent recipe.

Now, a little over a week ago, for our Anniversary in Pacific Grove, we had Prime Rib two nights.  Once at the Chart House, and the next night at the Whaling Station, both in Monterey.  They were both terrific (Whaling Station slightly better, IMO).  The bill at the Whaling Station was $180, no dessert, no booze, plus a tip. Ran a little over $200.

But tonight's was much better, thanks to everyone's input.

And some great leftovers!

Best to All on this Christmas night!

Fred