Rib roast

My wife got a nice peice of "prime rib" at meijers on special.  It only weighs 2.55lb bone in.  Im just worried about cooking it as I havent had much luck with small rib roasts lately.  I hope having the bone will even the cooking time and not let it cook as fast.  Its only 2 ribs so itll be hard to stand up.  I did one for a couple friends years ago the same size and it came out well.  Im just praying I can pull off a good MR.  Any suggestions like running it in a 500 degree oven and kiliing the heat?

Think of it as a giant rib eye steak and cook it on a grill until it's medium rare .

Im afraid then it would just be a big ribeye and I have a taste for the flavor of a nice roast.  If I had a better grill Id attempt to slow cook it but we only have a tiny weber kettle.
Thanks for the quick reply tho

Thats how I do small( or large rib roasts) brittneal.Cook it at 500 degrees for about 10-15  minutes, than I turn the heat down to about 200.I always use a meat thermometer in it, and cook it till desired doneness( for me thats about 140 degrees) Let it rest a bit out of the oven, and i usually have a nice medium rare to medium roast.I honestly cant tell you how much time at 200-i just peek at the thermometer. Hope this helps...

brittneal


Im afraid then it would just be a big ribeye and I have a taste for the flavor of a nice roast.  If I had a better grill Id attempt to slow cook it but we only have a tiny weber kettle.
Thanks for the quick reply tho

Doing one on  a Weber kettle grill over indirect heat is a great way to do a roast. I always loved to brush it with oil, rub the roast with garlic and herbs and place the meat on a rack to keep it just off the grill itself. With a drip pan under the meat to catch the juices for a gravy, and some soaked hickory chips on the coals, I would always get juicy, tender, absolutely wonderful roasts.

I do 3 rib roasts a bit like Ann.  First I sear the outside on a skillet, then transfer into a 200 degree oven to finish it off.  Lets you have a bit more control on the smaller roasts to keep the oven heat way down.

 There are many techniques, but the high heat and reduce method works fine. Some chefs roast them very slowly to avoid loss of volume. The basic rule for all beef is 20 minutes per lb @350% and you should be alright.
Whenever you roast anything, a good meat thermometer is your friend. You want to pull the roast out at about 125%+/-. Though with the bone you may want to go a little longer. Push your thermometer through the side end-cuts near the bones.
Here is a similar 2.75 lb roast that I pulled out at 120%. It is perfect, but you can see that there could be a little more cooking applied near the bone.


mark

You can stick a toothpick in each side just above the bone to help keep it upright. Roast at 375 till internal is 135 for a nice med rare.

This post belongs in Recpes and Cooking Techniques.

douginvirginia


This post belongs in Recpes and Cooking Techniques.

===When you can't travel across the country for your favorite regional specialty the next best option is to serve it up at home. This is the place to either share or request your favorite regional recipes and cooking techniques. ===

No it doesn't. It belongs right here. I will submit that some things that do show up in the Recipe thread do not belong there either.
Cooking roasts and steaks are not techniques.

mark

Not necessarily! It is a Prime Cut and on Topic. There is nothing in the rules or Topic title that excludes "recipes & cooking techniques" of Prime Cuts from being in this thread or Topic section.   ..... And, there is no reason for this thread to be flaged inappropriate.

MiamiDon

........................
Everyone loves a good steak! Discuss your favorite steak joints, prime rib places and other carnivorous places .
....................

.... "and other carnivorous place" does not include your, your neighbor's or friend's kitchen and/or backyard cookout?  ...  So it is OK to discuss "recipes & cooking techniques" & menus of WELL known "steak joints" but NOT lesser known steak places or self prepared Prime Cuts.  ....... Then rename the section to " Prime Cuts of Famous Steak Joints Only all others in recipes & cooking techniques section"

brittneal is is not off target!

To funny....This has gone from a "How do I cook a small roast" to arguing about which section it belongs in? Give me a break!

KonaErnie


To funny....This has gone from a "How do I cook a small roast" to arguing about which section it belongs in? Give me a break!

It really is ridiculous.  Who cares!?  The poster put it where they thought it should go.

braunsteinm

KonaErnie


To funny....This has gone from a "How do I cook a small roast" to arguing about which section it belongs in? Give me a break!

It really is ridiculous.  Who cares!?  The poster put it where they thought it should go.

I fully agree!  ...... But the real problem is that an ADMIN did not step in an clear the air about the inappropriate flag or if this thread was or was not in the correct forum section at the start.  The Admin's continued silence on this is only aggravating the problem, not only in this thread but other threads TOO.

Cut in half and grill 2 nice bone-in rib eye steaks! 

Before the format change we never had this petty squabbling over a post being put in the wrong section by an honest nistake.  I looked over the topics and I thought I would get the best response here!  This petty niggling is getting old fast!
Thanks for the answers.  I have what I need and could care less if the entire post was deleted!
get a life!
 
BTW, Doggydaddy, thanks for the picture.  Thats close to the size of what I have.  I pray it turns out that nice.  Thanks again.

brittneal


Before the format change we never had this petty squabbling over a post being put in the wrong section by an honest nistake.  I looked over the topics and I thought I would get the best response here!  This petty niggling is getting old fast!
Thanks for the answers.  I have what I need and could care less if the entire post was deleted!
get a life!
 
BTW, Doggydaddy, thanks for the picture.  Thats close to the size of what I have.  I pray it turns out that nice.  Thanks again.

brittneal,   .....  Your were not wrong and had a prefect right to post in this section.  Had you had been wrong, the Admins would have move it for you.  ... They (Admins) didn't! So the flag and comments by others to this effect were uncalled for.

A few months ago I was looking for ways to cook Prime Rib myself.   I had to go other places on the web to find the info.    And, I am still looking for the method or recipe the was used by Steak & Ale in the 70's for their Prime Rib.

doggydaddy





mark

Yummo!!!!

 

Foodbme


Cut in half and grill 2 nice bone-in rib eye steaks! 

Great option! 

I worked at the Steak and Ale in Arvada co in the early 80's.  The prime rib was cooked in a conventional(standard0 oven.  350 degrees for an hour and a half.  Then they kept it on the steam table.  I hated all the corporate nonsense and quit in a week.  One thing they requored was hard soled shoes.  They gave me a week to get some and i never did plus Id never seen so many piddling rules.  It was owned by pepsi then.   They had something I had never seen before.  Rotating potato warmers.  Every hour the oldest batch was thrown out.

brittneal,      

Do you remember anything about the Prime Ribs?  Seasoning or what the Rib was basted with?  Were these "dry aged" roast?

I learned my method while a cook at a small catering company....and the prime rib was never seasoned until I did -at the very end of cooking. Thats what Julia Child taught me!

Ann,
I think you are right.  I believe the seasoning was in the Au Jus Juice and the slice was allowed to lay in the juice a couple of minutes and some poured over before serving.  Maybe a little wine was in the Au Jus...???.

You nailed it on the head, Ed.Never( or rarely) on the roast itself.Always in the juice it rested in.Same with tederloin.

They got the meat thru the local sysco purveror.  It was IBP blue lable.  Thats what most local places used after montfort got into trouble.  before then Montfort had all the Denver rest. sewn up.  I never worked with a different supplier until BAaby Does.  Specailty owned StockAyrds and we had it all shipped in on dry ice.
Ive cooked more lipons than I could count.  The best seaoning if ever found was a liberal coating of seasoned salt, cracked black bepper and garlic powder right before it hits the oven.  Ive cooked and seasoned after but never as good a product in MHO

Thanks for the info.  I always season with salt, garlic power & black pepper before cooking. .... But will have to work out additional seasoning in the Au Jus for the Prime Rib.   Possibly a small amount of worcestershire & wine, just enough for flavor, but not identifiable. and let the cuts rest in the sauce before serving.

annpeeples


I learned my method while a cook at a small catering company....and the prime rib was never seasoned until I did -at the very end of cooking. Thats what Julia Child taught me!

Julia is dead. Long live Julia. I think that things have changed and even if Julia was alive today, she would do it differently. She was dong it that way before Americans discovered blackening seasons and hot sauced chicken wings.

Going back to slow roasting, here is one oven that I have used before. It has a maximum temperature of 350 degrees with 15 - 20 per cent less shrinkage. It is also used as a holding oven to maintain doneness throughout dinner service.
That makes me want to revise my pull temp for the rib as I based that on a real kitchen: a rare rib will reach and hold itself with this oven. A rib at home should reach 130 degrees.

http://www.atlantafixture.com/Detail.aspx?CurrentCategory=0&CurrentPage=2&Mode=Manufacturer&ItemId=412909&LogoLink=Summary.aspx%3fMode%3dManufacturer%26MfgId%3d470%26MfgName%3dCRES-COR&LogoImage=ProductImages%2fLib0000195%2f100x100%2fcrescor.jpg&LogoText=&MfgName=CRES-COR

mark

Edwax.  I will always use Lawry's Aujus mox/  I make a good one on my own but you cant touch theirs for depth of flavor.  it makes any roast a hit but bumps a prime to where it ought to be.  Its worth the couple bux for an envelope.
Again Doggy thanks for the pix.
I had a breathing attack and had to spend the day in ER today.  the roast is in the freezer until Im Primed.
Off the topic but close.  I bought some snow crab at Kroger to go with it.  It was on special for $4.99/lb.  I had it for dinner tonite instead as my wife wont eat it.  Its the crab I hate.  Where it has that fiishy instead of sweet flavor.  I can always tell when the knucle meat is really thin and wont seperate from the cartallidge.  Its usually fishy, darn i was hoping for a good meal too.

Thanks, I was doing a whole rib roast (15+ lbs) about 4 X's a year and everyone loved it.  But I haven't don't one in the last couple of years since the price went thru the roof.   .... I now cook a beef brisket and the group loves it too.