Standing Rib Roast

RE: Standing Rib Roast (MiamiDon)

Thu, 27 Dec 2007 13:30:09 GMT

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.

RE: Standing Rib Roast (MiamiDon)

Thu, 27 Dec 2007 13:22:46 GMT

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]

RE: Standing Rib Roast (mayor al)

Thu, 27 Dec 2007 11:41:18 GMT

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

RE: Standing Rib Roast (LindaW)

Wed, 26 Dec 2007 07:49:50 GMT

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?

RE: Standing Rib Roast (John A)

Wed, 26 Dec 2007 07:00:20 GMT

Very nice Russ, yes sir.

RE: Standing Rib Roast (Big_g)

Tue, 25 Dec 2007 20:31:06 GMT

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

RE: Standing Rib Roast (will_work_4_bbq)

Tue, 25 Dec 2007 20:30:58 GMT

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

RE: Standing Rib Roast (ann peeples)

Tue, 25 Dec 2007 19:18:22 GMT

Beautiful, Russ!!!

RE: Standing Rib Roast (Russ Jackson)

Tue, 25 Dec 2007 18:33:17 GMT

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

RE: Standing Rib Roast (Russ Jackson)

Tue, 25 Dec 2007 17:12:53 GMT

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

RE: Standing Rib Roast (sizz)

Tue, 25 Dec 2007 15:19:59 GMT

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.

RE: Standing Rib Roast (desertdog)

Tue, 25 Dec 2007 15:10:40 GMT

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!

RE: Standing Rib Roast (Mosca)

Tue, 25 Dec 2007 13:59:50 GMT

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*.

RE: Standing Rib Roast (LindaW)

Tue, 25 Dec 2007 12:52:29 GMT

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!!!!

RE: Standing Rib Roast (seafarer john)

Tue, 25 Dec 2007 12:06:30 GMT

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

RE: Standing Rib Roast (John A)

Mon, 24 Dec 2007 17:11:40 GMT

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

RE: Standing Rib Roast (susanll)

Mon, 24 Dec 2007 10:23:59 GMT

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

RE: Standing Rib Roast (desertdog)

Mon, 24 Dec 2007 10:04:51 GMT

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?

RE: Standing Rib Roast (prius)

Mon, 24 Dec 2007 09:22:12 GMT

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.

RE: Standing Rib Roast (John A)

Mon, 24 Dec 2007 07:41:37 GMT

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

RE: Standing Rib Roast (MiamiDon)

Sun, 23 Dec 2007 21:39:48 GMT

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.

RE: Standing Rib Roast (ann peeples)

Sun, 23 Dec 2007 21:26:57 GMT

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

RE: Standing Rib Roast (boyardee65)

Sun, 23 Dec 2007 21:13:08 GMT

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.

RE: Standing Rib Roast (Sundancer7)

Sun, 23 Dec 2007 16:46:32 GMT

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

RE: Standing Rib Roast (desertdog)

Sun, 23 Dec 2007 16:16:52 GMT

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!

RE: Standing Rib Roast (Michael Hoffman)

Wed, 12 Dec 2007 15:16:47 GMT

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.

RE: Standing Rib Roast (the ancient mariner)

Wed, 12 Dec 2007 15:08:30 GMT

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.

RE: Standing Rib Roast (Mosca)

Wed, 12 Dec 2007 14:27:14 GMT

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.

RE: Standing Rib Roast (Michael Hoffman)

Wed, 12 Dec 2007 13:51:56 GMT

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

RE: Standing Rib Roast (the ancient mariner)

Wed, 12 Dec 2007 13:25:54 GMT

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 ???