Standing Rib Roast

I watched Emerial do one yesterday. It came out very good and I want to do one but they are expensive and I do not want to screw it up.

He did not indicate about how long he cooked or what temp. If I were doing it uneducated, I would go low and slow.

I need some advice.

Paul E. Smith
knoxville, TN

Here you go:

http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

Michael, I knew you would know. Thanks as the attached was very informative.

The standing rib roast was very expensive and I did not want to screw it up. I guarantee that I would have if not for this info.

I will cook at medium. It is impossible to please everyting as some want them well, some medium and some rare.

Paul E. Smith
Knoxville, TN

If you cook it to medium the ends will be well done and there will be no rare meat at all.

Paul,

I have used a recipe that was printed in the Sunday edition of the New York Times in the 70's. It was a receipe Craig Claiborne, a Southern Gentleman, used all the time--he said. He got it from an English Chef and cookbook author named Anne something-or-other !! It has worked for me and everyone I have recommended it to for over 30 years.
-Flour the roast lightly
-Then season it any way you prefer
-Put into a 500 degree oven for 5 minutes per pound ---where is my calculator ??
-Then shut the oven off and do not---repeat do not--open the door for 2 hours. The outside is crisp and the meat is cooked medium rare. If someone likes it well done (sinful) a slab of outside meat is usually fine, or throw a chunk in a frying pan and brown for a minute or so.

I had a 4 pound rib roast (2 ribs) for Thanksgiving and it was super !!!!!
Whatever you do enjoy it--Bon Appetit. Go Irish beat those Vols.

quote:

Originally posted by the ancient mariner

Paul,

I have used a recipe that was printed in the Sunday edition of the New York Times in the 70's. It was a receipe Craig Claiborne, a Southern Gentleman, used all the time--he said. He got it from an English Chef and cookbook author named Anne something-or-other !! It has worked for me and everyone I have recommended it to for over 30 years.
-Flour the roast lightly
-Then season it any way you prefer
-Put into a 500 degree oven for 5 minutes per pound ---where is my calculator ??
-Then shut the oven off and do not---repeat do not--open the door for 2 hours. The outside is crisp and the meat is cooked medium rare. If someone likes it well done (sinful) a slab of outside meat is usually fine, or throw a chunk in a frying pan and brown for a minute or so.

I had a 4 pound rib roast (2 ribs) for Thanksgiving and it was super !!!!!
Whatever you do enjoy it--Bon Appetit. Go Irish beat those Vols.

Thanks for the advice. I will try even thoughit is a gamble with my expenseive rib roast.

I did not know the Irish were playing the VOLS. Perhaps in basketball?

Paul E. Smith
Knoxville, TN

Irish vs Vols---maybe it was last year or the year before, whatever. Even if it is Ladies' Soccer the rooting remains the same. I knew the Colslaw (? spelling) girl's High School Principal so I rooted for your women's Basketball teams those years----they sure were good.

Ancient Mariner, interesting recipe as well as is Michael Hoffman's reference. Now, Ancient one, don't you go messing with the Lady Vols. basketball team! I do live in New Mexico, however, I'm a born, raised and educated farm boy from Tennessee. GO VOLS!!!

Paul, If you are going to attempt this have the butcher make it kitchen ready for you. That meens, cap off, beef sliced off the bone, then reassembled together and tied to hold together again. No mystery to cooking this wondefull cut of beef, I didn't read the link above but if you do it at the 500 deg. method {I like} put some water in the bottom of the pan.
It will prevent the dripping grease from smoking up your kitchen and making a mess in the oven. Chow Jim

quote:

Originally posted by Jimeats

Paul, If you are going to attempt this have the butcher make it kitchen ready for you. That meens, cap off, beef sliced off the bone, then reassembled together and tied to hold together again. No mystery to cooking this wondefull cut of beef, I didn't read the link above but if you do it at the 500 deg. method {I like} put some water in the bottom of the pan.
It will prevent the dripping grease from smoking up your kitchen and making a mess in the oven. Chow Jim

I prefer to have the cap on, but cut nearly off. I like to then place sliced onion and several herbs, along some chopped garlic under the cap and then tie it to keep the cap in place over the onions and herbs. I remove the cap, and the onions and herbs, before serving

I’ve told other people about this cooking technique and they always open the door and ruin it. Don’t open the *$%#^ door! I like to soak my roast in Worcestershire and lawry’s salt first.

quote:

Originally posted by Sundancer7

I watched Emerial do one yesterday. It came out very good and I want to do one but they are expensive and I do not want to screw it up.

He did not indicate about how long he cooked or what temp. If I were doing it uneducated, I would go low and slow.

I need some advice.

Paul E. Smith
knoxville, TN

Here is an Emeril recipe for Standing Rib Roast from 2004...

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29393,00.html


There are five other recipes at the bottom of the web page. I'm still trying to decide how I'm going to do mine.

quote:

Originally posted by the ancient mariner

Paul,

I have used a recipe that was printed in the Sunday edition of the New York Times in the 70's. It was a receipe Craig Claiborne, a Southern Gentleman, used all the time--he said. He got it from an English Chef and cookbook author named Anne something-or-other !! It has worked for me and everyone I have recommended it to for over 30 years.
-Flour the roast lightly
-Then season it any way you prefer
-Put into a 500 degree oven for 5 minutes per pound ---where is my calculator ??
-Then shut the oven off and do not---repeat do not--open the door for 2 hours. The outside is crisp and the meat is cooked medium rare. If someone likes it well done (sinful) a slab of outside meat is usually fine, or throw a chunk in a frying pan and brown for a minute or so.

I had a 4 pound rib roast (2 ribs) for Thanksgiving and it was super !!!!!
Whatever you do enjoy it--Bon Appetit. Go Irish beat those Vols.

I've made a note of this recipe for future use. Sounds like a good one to try.. The last time I made a standing "prime" rib roast, I used my remote thermometer. I had the temp set for rare/medium rare. Came out perfect. of course, you all know the trick is to let it sit for 20 minutes before carving. Oh, I had my butcher cut the rib bones off but tied to the roast during cooking ala, Alton Brown's suggestion.
Thanks, Mariner.

Methods of cooking prime rib were discussed last year at http://www.roadfood.com/forums/topic.asp?TOPIC_ID=14365. IMHO "low and slow" is the only way to go when cooking rib roasts. Cooking them at higher temperatures, like that on Emeril's and Wolfgang Puck's TV shows, ends up with attractive but very mediocre results. ALL the great prime rib restaurants that I know of use "low and slow" methodology in order to get the super tender results on this great piece of beef.

[url='http://www.barbecuebible.com/board/viewtopic.php?t=8753']Here are some rib roast ideas from the "Barbecue Bible!" forums.[/url]

I like to cook rib roasts over briquettes and wood chunks (oak is probably my favorite) in my Weber kettle. Here's a small 2-bone roast that I grilled when the rest of the family was out of town (funny how that happened!):

[URL='http://img373.imageshack.us/my.php?image=005049kp.jpg'][/URL] [URL='http://img373.imageshack.us/my.php?image=009083hi.jpg'][/URL] [URL='http://img373.imageshack.us/my.php?image=011108bp.jpg'][/URL]

Most of the precut/prepackaged roasts I see in the grocery store have been trimmed too close for my liking. I prefer a healthy fat cap that covers the entire top, and I season under the cap and above the bones prior to cooking.

Brad

BTB, in my opinion, is exactly right.

You don't want tro gamble with an expensive roast? Then salt and pepper (I add paprika) to taste, a little water in bottom of pan for gravy, and slow roast at 325 until done to your satisfaction.

This is the time-tested way to produce outstanding roast beef. You can check on it all you want without "ruining" it. It will turn out perfect every time.

If not, "experiment" the next time.

quote:

Originally posted by Michael Hoffman

Here you go:

http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

OK, there is a first time for everything - here's my first post. I used this site last month when I cooked a 4 rib (9lbs) and it came out perfect. For me the key was an accurate digital thermometer - I use a probe type that stays in the roast with the unit on the oven. I cooked to 120 and let sit for 20 minutes. Well done on the ends, but the middle was a perfect medium rare. If you like it more to the rare side or it's a smaller roast I would take it out at around 115.
BTW, I've been "lurking" for 2 years. My motorcycle trips center on hitting road food places.

Welcome to Roadfood, Aloysius. It seems you have found a couple of reasons to stick around. Good for you. We always like to hear stories of how folks make use of the information they find here.

Ditto. Welcome aloysius50.

And a hearty welcome to anyone named Aloysius.

Michael Aloysius Patrick Quentin Hoffman

Faith and Begorra Michael Aloysius that is a lovely title ya have, lad !!!!

And may the devil not know your gone
for an hour or so after the great event !!!!
And the wind be ever at your back !!!
It's a little backward but you get the point, I'm sure !

And do you make your latke with Guinness or Harp ???

Not a drop of Irish in the blood at all. My father said he named me after everyone who could have been my father.

Man, mine is completely different, but comes out the same as what I'm reading from everyone else.

I got my recipe from Tanith Tyrr, The Bay Gourmet:[url='http://members.tripod.com/~BayGourmet/primerib.html']The Perfect Prime Rib[/url]. The gist of it is 250* oven for as long as it takes, and a meat thermometer to check for doneness. My only issue is what constitutes rare, or even medium rare; for me, pulling the roast at 120* is impossibly rare, regardless of what people say. 130* is more like it, leaving ends well, center medium-rare, and the inbetween pieces medium. When I pulled it at 120*, I spent the next 15 minutes browning slices under the broiler for people.

([edit] This might be because at the 250*, my roast doesn't get that temperature climb that others have described; I've never gotten as much as 5* change, using a digital thermometer.)

I've been serving a 4 rib roast every Christmas for about 10 years, and I have one tip on serving: People seem to prefer thinner slices instead of "restaurant cuts". Maybe it's because a holiday meal has so many different aspects, and the meat, while delicious, is not as much of a centerpiece, what with many other dishes on the table.

Michael you got your sense of humor from your father (which ever one it was).
I copied your latke recipe for Saturday dinner which I am making for some Jewish people.
Brisket with latkes is part of the menu---is that OK by you ?? Isn't Bijou a place in
N Dakota or someplace ??? And I will not use the food processor that I planned on.
You convinced me.

It's OK with me. I convinced you not to use a food processor?

By the way, the only Bijou I'm familiar with was the Loews Poli Bijou Theater on Church Street in New Haven.

Put this baby (5 rib) in the fridge yesterday, and will be rubbing it down and getting it ready for tomorrow afternoon. Haven't quite decided exactly what method I am going to use yet, there are some great suggestions referrred to above, tough to choose!

DD: Looks like a very expensive nice looking piece of meat. I thought about doing it as this thread indicates for Christmas. I did not a couple of days ago but not nearly that large. I canceled the one for Christmas as most of the family will not be here. Just me and my dog.

Paul E. Smith
knoxville, TN

I will also be making a roast for the Christmas repast and I came to this thread for some advice. Great ideas here. D Dog that is one mighty fine piece of meat there. I have one similar but not as big!
I got mine with the bone in so I will French the bones and then tie.

David O.

Paul, as the company I keep on Christmas is not my choice, I would much rather be sharing a roast with you in Tennessee!

quote:

Originally posted by Sundancer7

I watched Emerial do one yesterday. It came out very good and I want to do one but they are expensive and I do not want to screw it up.

He did not indicate about how long he cooked or what temp. If I were doing it uneducated, I would go low and slow.

I need some advice.

Paul E. Smith
knoxville, TN

I feel your pain.

I bought a VERY EXPENSIVE prime rib roast for christmas, and do not want to screw it up. It is from Allen Bros., and is defrosting as we type.

Best to let a Rib Roast come up to room temperature before cooking, a big one will take up to two hours.

Just cooked mine yesterday...perfect. Let the meat sit out for 2 hours before cooking. Salt and pepper only. Roast 20 minutes at 450 then turn down to 350 and continue to roast. For medium rare cook to internal temperature of 120...for medium, cook to temperature of 130-135....let rest at least 10 minutes before cutting.

quote:

Originally posted by Sundancer7

DD: Looks like a very expensive nice looking piece of meat. I thought about doing it as this thread indicates for Christmas. I did not a couple of days ago but not nearly that large. I canceled the one for Christmas as most of the family will not be here. Just me and my dog.

Paul E. Smith
knoxville, TN

Paul,

You would always be welcome at my table.



I rubbed that meat down yesterday with a paste made of Olive oil and a combination of spices I had in the pantry, then covered it loosely with Aluminum foil in the fridge.

It is ten pounds, so I will take it out (as John said) about 2 hours before I start. I think I will toss it on a very hot grill for 10 minutes or so to char it up a bit, then put it in the oven at 225 to finish. I bought a digital thermometer so I don't have to keep opening the oven to check the temp. I will pull it at 115 internal and let it rest 20-30 minutes.

I will be making Yorkshire pudding as well as some bacon wrapped scallops, my wife is going to make a quiche for the vegetarians in the crowd. I haven't decided on the green vegetable yet, maybe grilled asparagus. Do I need to do a potato? Au gratin maybe?

We are having rib roast with Yorkies tomorrow, too. I opted out of the potato as the pudding is the starch.

quote:

Originally posted by desertdog

quote:

Originally posted by Sundancer7

DD: Looks like a very expensive nice looking piece of meat. I thought about doing it as this thread indicates for Christmas. I did not a couple of days ago but not nearly that large. I canceled the one for Christmas as most of the family will not be here. Just me and my dog.

Paul E. Smith
knoxville, TN

Paul,

You would always be welcome at my table.



I rubbed that meat down yesterday with a paste made of Olive oil and a combination of spices I had in the pantry, then covered it loosely with Aluminum foil in the fridge.

It is ten pounds, so I will take it out (as John said) about 2 hours before I start. I think I will toss it on a very hot grill for 10 minutes or so to char it up a bit, then put it in the oven at 225 to finish. I bought a digital thermometer so I don't have to keep opening the oven to check the temp. I will pull it at 115 internal and let it rest 20-30 minutes.

I will be making Yorkshire pudding as well as some bacon wrapped scallops, my wife is going to make a quiche for the vegetarians in the crowd. I haven't decided on the green vegetable yet, maybe grilled asparagus. Do I need to do a potato? Au gratin maybe?

DD, I'm going to give these a try:

http://busycooks.about.com/od/sidedishrecipes/r/cpgarlicpotato.htm

We had an 11 lb., four rib, roast beef last night - it was not aged, we have no place around the valley that sells aged beef. We had it sitting n the counter for about 6 hours before it went into the 450 oven- the digital thermometer registered 46 when we put it in the oven.After 20 minutes we lowered the temp to 325 (convection oven) and it was up to 117 in just about 2 1/4 hours. We let it rest for about 40 minutes while the Yorkshire pudding was prepared and baked. The meat was nicely rare, with some well done outside brown for the nine of us to get a taste of, along with a tasty gravy, mashed potatoes, snap peas, composed salad, and dessert. The dessert was poached pears with strawberry/raspberry sauce and whipped cream - excellent!

Merry Xmas to all and cheers, John

need your help....if anyone is checking in today....I have 2 - 4 lb bone in rib roasts that I'm cooking later....need to roast to medium rare...I wanted to get an 8 lb..but the butcher marked this down right in front of me...and I couldn't resist....so...do I keep the 2 roasts separate or push together...I'm leaning towards spacing them..plus should I start at high heat and then roast low...and for how long...I'm going to roast some cippoline onions in the pan as well...and rub some fresh cracked pepper and kosher salt over the roasts...

Thanks to all my RF buddies and I hope everyone has a wonderful holiday filled with peace, love, laughter and great food!!!!

Hi Linda,

Use a meat thermometer, and put them spaced apart in a 250* oven. A 4 lb roast will be done in 1.5-2 hours, I'd think; separated they should take about that time, if you put them together they'll be done in about 4 hours. I'm allowing 4.5 hours for a single 9.4 lb roast. I pull mine at 130*, others will pull at 120*.

I pulled mine at 120* and it was 130* by the time we let it rest (about 40 minutes.) Came out perfect!

We were a total of 17 people, so guests brought wine, appetizers, desserts.

I made the Standing Rib Roast, Yorkshire Pudding, Adobo Potato and Zucchini Au gratin, and bacon wrapped Scallions basted in a butter-lemon-worcestershire sauce.

The meal was a complete success and we spent a wonderful evening with friends and family!

I'm doing a pork 16 rib standing crown roast............. it's in the oven right now.... in 2 hours I'll add the oyster stuffing into the center of the roast .......... Family dinner at 4:00PM .so I'm killing time waiting ...................and reading the instructions for the new boat GPS I found under the tree this morning .... life is good
I'll take some pics of the roast and we'll all see what happens............ Merry Christmas everyone............... Frank C.

I have a 6.5 lb Prime Rib in the oven right now. I rubbed it down prior with 2 heads of roasted garlic in olive oil and a little raw sugar. I mixed the paste with a rub of onion powder,whole cracked pepper,1/2 of a dried poblano ground,dried jalapeno,kosker salt,and some crushed red pepper,all spices from penzeys. 500 degree oven for 15 minutes then to 325 until it reaches 120 degrees then let it sit for 20 minutes or longer the internal temp rose to 133 when I cut it like http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm says. Internal temp is at 93 degrees right now. Will post pics after resting....Russ

I think the pictures tell the story. The crust was excellent. Feed 5 with leftovers for lunch tommorow. .....Merry Christmas Russ

Beautiful, Russ!!!

That is gorgeous, Russ. Makes me wish we had done a rib roast instead of ham for Christmas.

Russ, that looks great and I'll bet it tasted as good as it looks.

Very nice Russ, yes sir.

thanks all....took a bit longer than anticipated...but oh my it was sooooooo good.....served it with garlic buttermilk mashed potatoes that I topped with some shredded cheddar and roasted green beans with crispy bacon....

Served with a 1996 E & J Gallo (their high end premium label) Cabernet.....a dinner to cherish...what is better than sharing a great meal with your loved ones?

Paul,
Why deny the dog some good Beef, just because the rest of the tribe goes elsewhere???

quote:

Originally posted by prius

Just cooked mine yesterday...perfect. Let the meat sit out for 2 hours before cooking. Salt and pepper only. Roast 20 minutes at 450 then turn down to 350 and continue to roast. For medium rare cook to internal temperature of 120...for medium, cook to temperature of 130-135....let rest at least 10 minutes before cutting.

Arrrgh!

The manual for my oven has a table that suggested 140º for RARE! There was even a warning that the FDA does not approve of cooking to so low a temperature!

So my 7-1/2 pound rib roast (an actual Prime grade), came out well done. [sob]

quote:

Originally posted by Russ Jackson

I have a 6.5 lb Prime Rib in the oven right now. I rubbed it down prior with 2 heads of roasted garlic in olive oil and a little raw sugar. I mixed the paste with a rub of onion powder,whole cracked pepper,1/2 of a dried poblano ground,dried jalapeno,kosker salt,and some crushed red pepper,all spices from penzeys. 500 degree oven for 15 minutes then to 325 until it reaches 120 degrees then let it sit for 20 minutes or longer the internal temp rose to 133 when I cut it like http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm says. Internal temp is at 93 degrees right now. Will post pics after resting....Russ

God, I wish I had seen that link before I overcooked my roast.

"To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees."

Yup, that is what did me in. GE must be covering there butts by using the FDA bureaucrats' guidelines.