Rib roast

[Joel.B]

If you let one go in the oven until 130- it will be past medium by the time it has rested and served. Especially with bone

Salmonella on a prime rib not very common, as a surface dweller gets scorched, wont really exist inside the core unless introduced after slicing ....if there is already salmonella in your kitchen the roast isnt the problem

110 rare, 120 M-rare, 130 is medium...carryover means the meat keeps cooking as it sets, bone-in more-so than boneless. You take them out early to account for the carry over to achieve the perfect internal temp you want. People that want more done can take from the ends or let their cut rest in the aujus for a moment inside a hot oven.


cooking in the oven until 130 will ruin your roast, as it will carry to almost welldone with the bone

[jurelometer]

From a food safety perspective, you need to get a 6.5D lethality of Salmonella in your roast.

You need to hit 130F within the first 5 hours of cooking no matter what you do to prevent toxin formation during cooking.

You need to continue on cooking depending on how you like your roast.

If you want a rare roast, you need to hit a minimum of 130F and hold it at 130F for 112 minutes.

If you want it a bit less, you need a minimum of 136F with a 28 minute hold time at that temperature.

If you want to achieve medium, you need a minimum of 140F with a 12 minute hold time at that temperature.

Using steam (moisture) will allow you to achieve a higher cooking temperature with rare color and flavor characteristics.

Sear your roast first with beef fat or bacon fat in the roasting pan you will be using on top of the stove, being sure to hit all sides nicely. Don't use too much salt as it will kill your gravy.

Assuming you are using a 10-15lb roast, have your over preheated to 400F and put the roast in after searing for 20 minutes uncovered.(use a rack or a aluminum foil snack to elevate the roast in the pan. While in the oven, heat beef stock and pour into the pan after the 20 minutes and cover tightly with foil or a lid. Lower oven to 325-350F and cooking for at least 2-2.5 hours (depending on your oven and check temps halfway) until you reach your desired temps. Once reaching desired temps, lower oven to warm setting and hold for required time.

Take out of oven and rest for 20 minutes. While resting, separate the juices from the fat. Use the fat to brown potatoes, string beans, etc. Use the juice to make gravy or to add to mashed potatoes or on the sauteed string beans with bread crumbs. The juice can be blended with mustard and seasoning and the hot fat can be blended in slowly with a blender to emulsify and make a thicker gravy.

The liquid in the pan will create moist heat that will minimize the oxidation of the iron in the myoglobin. This keeps the meat pinkish.

The meat and other foods that will not be eaten immediately must be cooled from 135F to 70F within 2 hours and 70F to 40F within another 4 hours. If not, trash the food. If you have a large piece of meat to cool, slice into smaller sections to cool in the fridge uncovered. Same with other foods, shallow pans uncovered for rapid cooling.

Enjoy.


Eugene

Thanks Eugene.  Always appreciate getting food safety tips from a pro.

But I am confused about one thing:  on the part starting with " Sear your roast" is just your preferred recipe, and not the only safe method, correct?

When I did my low and slow, I removed the rib bones beforehand, went straight from the fridge to a 260F oven (accurate measurement), and hit 135F in just a bit over 3 hours with a 6 lb roast.

But I could see how some low and slow recipes (175 F) on a large big bone-in roast would be take much  longer than the safe time you listed.  There are also some sellers (e.g., Costco in the USA) that blade tenderize their beef cuts, which I assume further increases the risk with slower cooking.

On oxidation reducing the pinkish hue of the meat after cutting, I read that this at least initially cause the opposite to occur. Exposure to oxygen will cause the undenatured myoglobin in rare meat to take on a more reddish hue after a few minutes. This can make it trickier for folk that use slice-and-peek instead of a thermometer  to determine doneness, as the meat can be less pink when first cut vs. when it is later served at the table.

——————

A couple more unrelated comments on some of the other favorite practices that  that don't appear to hold up to actual testing.  These links are from the amazing ribs website, but there are plenty of other articles on most of these subjects.  The testing suggests that:

1.  Bones don't add significant flavor to the roast.

https://amazingribs.com/technique-and-science/myths/bones-make-meat-better/

2. Resting does not help the meat retain juices, it just makes it harder to manage the target temperature.

https://amazingribs.com/more-technique-and-science/more-cooking-science/science-of-resting-meat/

3.  In blind taste tests, medium/rare to medium wins for tasters with a stated preference for rare (for fattier cuts like ribeye)

(Still looking for the link on this)

4.  Letting refrigerated meat come up to room temperature before roasting. does not result in a more even internal temp, or significantly decrease time. It does give pathogens more time to grow.

https://amazingribs.com/technique-and-science/myths/let-meat-come-to-room-temp/

5.  Most marinade ingredients (besides salt) are made of large molecules that cannot penetrate much past the surface of the meat.  (IMHO, why would you want to flavor a nice ribeye roast anyways?)

https://amazingribs.com/tested-recipes/marinades-and-brinerades/science-of-marinades-and-brinerades/

-J

[jigmaster501]

Joel,

Salmonella is the target organism to destroy in terms of heat penetration. There are still other pathogens that require similar heat treatments not too far off from Salmonella. Campylobacter, E. coli, Yersinia, Staphylococcus aureus and others need sufficient heat and time for destruction.

Post cooking heat rise is dependent on thermal mass of the meat in relation to how much heat was applied to penetrate at a faster or slower rate. Higher temps equal a faster heat rise.

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.

The sear method I described provides flavor and also helps rapidly drop surface pathogen loads. You don't need it if you don't want it, just be sure the surface of the meat gets a wet heat upfront.


Joel,

Lethalities require time at temperature and reaching 130F for a short time will not get the job done. You would need 112 minutes at the very least.

Also, if the temperature does not rise to 130F you have left the meat in the danger zone during cooking, during service and during cooling which would likely get you into toxin formation before reheating.

Steam is your best friend.

Eugene