Standing Rib Roast Help Please

[Anne_in_VA]

My local grocery store has a sale on standing rib roasts and I was thinking of getting one for Christmas dinner, but I've never cooked one.  How do you cook it?  How long for medium rare and at what temp?

Thanks for any help.  I don't want to ruin a big hunk of meat like that!

[Shooby]

I stick it in the oven with a meat thermometer until it reaches the temp I want.  Don't over think it.

[mmhmm]

Here ya go:

Standing Rib Roast

[dee27]

www.epicurious.com/recipes/food/views/standing-rib-roast-106702

[Anne_in_VA]

Thanks everyone!  I think I will get one to try for our Christmas donner since it's only going to be DH and I this year.  We may go to his sister's afterwards, but I'm not sure about that.  

[Shooby]

Oh there are a whole bunch of recipes.  Turn off the oven and let it sit blah , blah.  It isnt' that hard.  Just cook it till it's done. Sheesh.

[Tennesseer]

Simple seasoning of salt and pepper.

[milee]

Wait, if it's just going to be you and DH, do you really want to do such a "big hunk of meat"?  Especially if you like your meat medium rare... if you want to reheat it later, it will be past medium rare and not as good.  

If it was just DH and I, I'd just do individual steaks done to medium rare instead rather than cook the whole rib roast and then be stuck eating shoeleather, well done leftovers.  Or if I wanted roast, I'd do a less expensive eye of round roast cooked to medium rare and then eat leftovers cold sliced on sandwiches so they're still medium rare.

[Anne_in_VA]

That's a good idea milee.  I don't know how big a standing rib roast is,so I guess I should take a look.  Maybe get some thick steaks so we can have leftovers.

[mollyanna58]

Dec 12, 2017 13:06:11 GMT -5 Shooby said:

Oh there are a whole bunch of recipes.  Turn off the oven and let it sit blah , blah.  It isnt' that hard.  Just cook it till it's done. Sheesh.

Someone asked for advice on a very mundane subject.  I don't understand the hostility. 

[Shooby]

You have an odd definition of 'hostility" .  I said to cook it to the desired temp.  How do you function in the real world if you view that as "hostile"?  Wowl

[mollyanna58]

Dec 12, 2017 13:57:36 GMT -5 Shooby said:

You have an odd definition of 'hostility" .  I said to cook it to the desired temp.  How do you function in the real world if you view that as "hostile"?  Wowl

"Blah, blah"   "Sheesh"

If you don't find your comments hostile, may I respectfully suggest that you are the one with problems with the real world.

[Shooby]

No, the "problem" is all YOU.   

[dee27]

[thyme4change]

We made a standing rib roast last year. We ate it medium rare the first night, and then used the rest to make some kick ass roast beef sandwiches, some of which we grilled. Those leftovers were awesome!

[MJ2.0]

Dec 12, 2017 15:42:22 GMT -5 dee27 said:

if you stand still and stay quiet, she can't see you.

[dee27]

Dec 12, 2017 17:42:42 GMT -5 MJ2.0 said:

Dec 12, 2017 15:42:22 GMT -5 dee27 said:

if you stand still and stay quiet, she can't see you.

It is beyond exasperating that even a noncontroversial, cooking topic is open to sarcastic remarks.

[weltschmerz]

Dec 12, 2017 14:26:08 GMT -5 Shooby said:

No, the "problem" is all YOU.   

No, you've been insufferable on ALL the boards today. Hostile, argumentative, and insulting.
Seems  like the problem is you, after all.

[The Walk of the Penguin Mich]

Easy......

Make a mire poix of carrots, onions and celery.  Set the roast in the center of this and add a box of beef stock.  Cut slits across the roast and put slivers on garlic in it.  I usually use about 8 cloves in a good sized roast.  I coat with Kitchen Bouquet as it makes it nice and brown, then salt and pepper heavily (it is a lot of meat).  Run your oven up to 500 deg.  When it reaches temp, put a probe in the roast and stick the roast in the oven for 30 min.  At 30 min, turn the temp to 200 deg.  DO NOT OPEN THE OVEN!!!  When the temp reaches 120-125 deg. pull the roast out.  Cover with foil.  The meat will continue to cook another 5-10 deg. out of the oven.

Strain out the veggies from the stock in the bottom of the pan, make a roux and use the drippings to thin.  Season to taste.  Next time I make a roast, I'm going to cut off some of the fat cap to render out some fat for the roux instead of using butter.  I used to grind up the veggies with the stock, but the carrots turned it orange and the gravy tasted more veggie than meat.  This way there is a bit if a veggie flavor, but more meat.

The roast will have a nice crust, and be perfectly med rare from the edge through the center.

[The Walk of the Penguin Mich]

Dec 12, 2017 13:16:47 GMT -5 milee said:

Wait, if it's just going to be you and DH, do you really want to do such a "big hunk of meat"?  Especially if you like your meat medium rare... if you want to reheat it later, it will be past medium rare and not as good.  

If it was just DH and I, I'd just do individual steaks done to medium rare instead rather than cook the whole rib roast and then be stuck eating shoeleather, well done leftovers.  Or if I wanted roast, I'd do a less expensive eye of round roast cooked to medium rare and then eat leftovers cold sliced on sandwiches so they're still medium rare.

It is very easy to keep meat med rare.  I do a prime rib a couple times/year for 2-3 of us.  All you do is heat jus or gravy up and add beef just before you serve.  It warms the beef up without cooking it, keeping it med rare.

[milee]

We can agree to disagree on this one.  It's probably a personal preference thing, but I find that re-heating beef that was previously medium rare cooks the meat past the point where I like it and also changes the texture to tougher than I like.  Too done for me.  So for beef, I want to eat it hot the day it's cooked (and still medium rare) and after that I want it to be a cut that I don't mind eating cold - like a lean roast beef - so it's still the doneness and texture I prefer.  

There are actually very few places around here where I'll eat the prime rib because most cook the entire roast either just to or past medium rare so when they heat it to serve it, it's no longer medium rare.  

[The Walk of the Penguin Mich]

But you don't reheat the meat.  If you take it out if the cold to get it to room temp and put it in a warm liquid, it doesn't cook it any further.  I still wind up with warmer, med rare beef.  But I put the meat in the liquid VERY briefly.  Try it before you dis it please.  I've done it this way for years.

I hate well done beef.  It is a travesty on my FIL's side that they cook a rib roast to well done, and I almost cry when I watch them do it.  But that side likes it that way.  

[Anne_in_VA]

I even have some kitchen bouquet.  I checked and the store has some smaller roasts, so I think I'll go back tomorrow and get one.  We are not big beef eaters, but I do love prime rib, so I thought this might be good for Christmas.  Thanks for the reheating tip mich.  

[swamp]

I do prime rib every christmas.

I have a roasting pan with a rack, i do a dry roast.   Season with Montreal Steak seasoning.   Put in oven at 450 for 15 minutes to sear the outside, then reduce temp to 350 and roast about 20 minutes per pound. 

[janee]

My Mom was British and we joke that none of us knew that meat was pink or red until we moved out!
Now I love medium-rare--just can't beat it.

[Anne_in_VA]

Dec 13, 2017 9:45:30 GMT -5 deminmaine said:

Dec 12, 2017 19:08:57 GMT -5 The Walk of the Penguin Mich said:

But you don't reheat the meat.  If you take it out if the cold to get it to room temp and put it in a warm liquid, it doesn't cook it any further.  I still wind up with warmer, med rare beef.  But I put the meat in the liquid VERY briefly.  Try it before you dis it please.  I've done it this way for years.

I hate well done beef.  It is a travesty on my FIL's side that they cook a rib roast to well done, and I almost cry when I watch them do it.  But that side likes it that way.  

I worked in a steakhouse for a while when I was in college back in the day.  They served a LOT of "prime rib", which are slabs of boneless rib eye (which is also what a standing rib roast is)

The roasts were cooked at low temp to just past rare earlier in the day, and there was a large chafing pan of HOT au jus set in the counter near the plating station.  The piece was cut from the roast and submerged in the au jus to bring up to temp.  X amount for med rare, longer for medium, throw it in and forget it for well done.  To bring it to temp at med rare was only like 25-30 seconds or so.  Meat transfers heat quite quickly.

There were different submerging times depending on the size cut, but most orders were for Queen/ Medium.  

I am not saying that this is a preferred way to do it- or not, but it worked for them, with fresh cooked beef.  And, it backs up your method.  Just make sure the warm liquid isn't coffee. :~)

Thanks!  I can make it ahead then and make au jus to heat it up in just before serving.   That might work for us too.

[Anne_in_VA]

My mom cooked beef well done too, so I never really acquired a taste for it, although I do love a good steak when dining out.  I can never seem to cook it right at home.  

[The Walk of the Penguin Mich]

If you want to indulge a bit more....try making potatoes this way.  I don't do this regularly, but they are obscenely good to go with a special piece of meat like prime rib.  My MIL raves about these.

www.popsugar.com/food/Tyler-Florence-Mashed-Potatoes-Recipe-42680993

[Anne_in_VA]

OMG mich!  Those sound heavenly!  I have to try them!

[The Walk of the Penguin Mich]

Dec 13, 2017 11:48:25 GMT -5 Anne_in_VA said:

My mom cooked beef well done too, so I never really acquired a taste for it, although I do love a good steak when dining out.  I can never seem to cook it right at home.  

That's why a good meat thermometer is necessary.  We have a Therma pen for the grill, and I have a probe on a wire with an outside monitor for roasts.

Oven temps vary enough that if you try to do weight x time, there is too much risk of error and you don't want to wreck a $60 roast.