Rib roast

[reelynew]

Calling upon the culinary wizards of this group for some advice.  I'm sure this is going to popular next week.

Been googling this, but thought I'd ask for some first hand knowledge.  I haven't made a standing rib roast in years and decided this would be a good time to change that this coming holiday.  If anyone has a great go to recipe for cooking their bone-in rib roast I'd love to hear it.  I'm going to be roasting 9.3lb in a standard electric oven (no convection heat). 

Cheers and thanks for any input,

Matt

[Crab Pot]

Ted will be chiming in soon.

In the meantime, I'll ask my wife to dig up her oven recipe, which is foolproof, but I prefer BBQ'ing (but don't tell her that).

Steve

[Joel.B]

People used to stand in line and pay good money to eat this::

Fresh garlic, fresh thyme, fresh cracked pepper, good coarse salt , olive oil

Trim up your roast as you see fit. Rub all of the above all over the roast the day before.

Insert your remote thermometer into thickets part and set alarm for 110. Medium rareish


Crank oven to 450, roast at 450 for half hour then turn down to 350 for remainder of time. hour and half or so.

WHen removed temp will continue to rise- do not cut until temp stabilizes. wait 30 minutes.

Carve roast off the rack, slice rack into bones and send them to me...

There will be some nice drippings for aujus and yorkshires if so desired.

There are far more complicated ways to do it

[Swami805]

I love me some Yorkshire pudding!!

[Joel.B]

I love me some Yorkshire pudding!!

Its the best thing to go with a proper Rib.  All that wonderful golden fat- we dont make gravy for a prime so what better use for it is there?   (I also save it for cooking venison with)

[Crab Pot]

Almost forgot to post the recipe of how my wife oven cooks a prime rib.

Spending $270 on a 22-pound prime rib reminded me...

[jurelometer]

An alternate technique:

 I was in the situation last year.  Been quite a while since I had cooked a roast.  Todd (Hardy Boy) recommended the low and slow technique  with a reverse sear finish.   Did some reading, and since I am a sucker for the scientific method, I went for it.  Came out excellent.

Low and slow has the advantage of heating the meat more evenly, so you have less of a chance of having to overcook the outer part to get the inner part to the right temp, and not much of a temperature  climb after you pull it. And you don't need to take it out of the fridge an hour before you roast it, so you don't have to worry about playing beat the food poisoning clock.


It came out excellent!

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/

-J

[CooldadE]

I cook a Prime Rib roast every Christmas. The only cooking method I've ever used is the
"Perfect Prime rib recipe"... I cut the bones off the roast and rub olive oil all over, season liberally with whatever tickles my fancy then tie the rib bone section back on the roast. Pre heat oven to 500 degrees,  place roast rib side down on a rack and cook at 500 degrees for 5 min per pound then turn off oven and set timer for 2 hrs (do not open the oven door till the 2 hrs are up) remove roast and let rest. I Remove the rib bones and hide them for me to eat later. Like the recipe says " Perfect Prime rib" every time...
I pick up my 10 pounder tomorrow morning.

Cool

[quang tran]

Almost forgot to post the recipe of how my wife oven cooks a prime rib.

Spending $270 on a 22-pound prime rib reminded me...

Never cook rib before will try this recipe for Christmas . I never like barbeque sauce what other sauce to eat with ?

[Swami805]

Make some gravy out of the drippings from the roasting pan. Some horseradish is pretty good with it too. Yorkshire pudding is another thing to make with it

[reelynew]

Thanks for all the replies.

It will be just my wife and I this year.  My primal side is craving the bone in, but I'm certainly being tempted by all the advice to debone.  Maybe there will be a sale on boneless ribroast Friday 

[Crab Pot]

Almost forgot to post the recipe of how my wife oven cooks a prime rib.

Spending $270 on a 22-pound prime rib reminded me...

Never cook rib before will try this recipe for Christmas . I never like barbeque sauce what other sauce to eat with ?

I like Garlic Salt myself with crushed pepper.

I know there are other mixed spices like the many Kinders and Montreal mixes, can't go wrong with any of them!

[Brewcrafter]

I was looking through my phone and could not find the photos  .  I will start by saying rib roast is pretty doggone versatile; I have cooked it many ways including the ones listed above (start low and slow finish high, start high then throttle back, smoke it overnight, etc) and all work well, it is pretty hard to goof one up (good thing since it is not a cheap cut of meat) unless you make an error on "doneness" and that is what thermometers are for.  Let me throw out another alternate that I have done twice: deep fry in the turkey fryer.  Plan about 3 mins/#, and remember that it will need a substantial rest period when it comes out of the oil to continue to finish cooking, rise and stabilize.  There are plenty of temperature and time charts available online with more detailed instructions, but it works great and is a fun level of "culinary theater" if having a crowd over. And like frying a turkey, it is relatively fast.  I somewhat lied, I have done this on two occasions but the second time was for a larger group so I did two roasts because it goes quick. - john

[jigmaster501]

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

[MACflyer]

Great info Eugene! Thank you.