Cooking a standing rib roast?

Prime Rib! The King of the Buffet.

One of the nice things about rib roasts is that they cook more on the ends than they do in the middle, so you get some meat well done, and other meat at medium rare from the same roast. You don't need to cut it in half, but it won't hurt.

For starters, DONT use that oven bag! I don't trust them at all. I mean, if I wanted steamed meat, I'd steam it.

Second, get some Kosher salt and cover that bad boy with it. Liberal is the word of the day. Pepper, too, if you like, but remember that pepper can burn in the oven, and salt pretty much can't.

Now, take your roast out of the fridge (it isn't frozen, is it?) and let it come to ROOM TEMPurature. This could take a couple of hours, and that's okay. After about 2 hours, it's time to start cooking.

PREHEAT your oven to... well, as high as you want. Some people recommend a very high temperature, then turning your heat down. Others suggest browning your roast on a stove, then popping it in the oven. Me? I just set it for 325F and...

Coat your roast in olive oil. Oil allows heat to transfer quickly and easily and will give that browning you were looking for. Now you've got that meat in your shallow roasting pan, (I didn't mention a roasting pan? Sorry. You probably had one ready anyway.) salted, oiled up, room temperature, fat side up- throw it in the oven and forget it...

For about 1.75 hours. Now get out your meat thermometer. The temperature you're looking for is 120-125F for your perfect medium rare rib roast. You wanted a time, of course. Sorry. Differences in your oven, the diameter of your roast, the altitude of your house... any number of things- these can change the cooking time- but NOT the desired temperature. If you don't have a meat thermometer, go get one; they are cheap and easy to use. Place the meat thermometer into the thickest part of the roast and look for that 120-125. When you get it, take the roast out, and don't touch it for another 20 minutes. This will allow the meat to "rest" and the moisture inside the roast to distribute evenly. The meat will also cook just a little bit during this time- but we're counting on that.

Now, your 2 roast idea kinda messes me up, since I have no idea how hot the element of your oven is. That means that the roasts could actually be absorbing heat faster than your oven is producing it, and that changes your cooking time. For that reason, I really must reiterate the importance of a meat thermometer (preferrably a digital instant read type).

Since you're doing 2 roasts, and want one of them more well done, leave that one in the oven for an extra 15-20 minutes, then bring it out, too. Again, at least 15-20 minutes of resting time before you cut into it.

This should help to guide you in your roasting, but I have one more peice of advice:

Do it once before Christmas.

I know, I know. Prime rib isn't cheap. Neither is all the therapy you'll need if you screw up Christmas dinner. Go buy everything you'll need to make a 5lb roast, and try it once for good measure. In the best case scenario, you'll have a terrific dinner. In the worst case scenario, you've ruined dinner, and saved Christmas!

You can always email me at my profile if you need more help.

Merry Christmas,

CORE

Standing Rib Roast Recipe 500 Degrees

Standing rib roasts, or prime rib roasts, are very easy to cook. They are also very difficult to cook them and make them tough.

The rib roast is a very flavorful, very tender cut of meat, so you really don't want to do too much to it. My suggestion would be make up a dry rub for it. Myself, I'd use some kosher salt, pepper, dry mustard, a little chili powder, some basil and perhaps a little onion and garlic powder. Rub it all over the meat and let it sit in the refrigerator for an hour at least for those spices to really meld into the meat.

To cook it, I would NOT use an oven bag. There's no point. You want to collect the juices and greases from the roast too to make an au jus.

Heat your oven to 450° and cook the roast, uncovered, for about 15-20 minutes. Then reduce the heat on your oven to 350°. From there, let the roasts cook about 18 minutes per pound if you want it rare, or 22-23 minutes per pound for medium. Please don't waste a good roast and cook it to a well done state.

For the au jus, take the drippings from the roast and mix in a 1/2 cup of red wine and 1 1/2 cups of beef broth. Season with a little salt & pepper and simmer it until the wine has reduced by half. Strain & degrease the au jus and if necessary.

Hope this helps!

Garlic Prime Rib

Submitted by: CHEN

Rated: 5 out of 5 by 175 members Prep Time: 10 Minutes

Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 40 Minutes

Yields: 15 servings

"Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!"

INGREDIENTS:

1 (10 pound) prime rib roast

10 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons salt

2 teaspoons ground black

pepper

2 teaspoons dried thyme

DIRECTIONS:

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

2. Preheat the oven to 500 degrees F (260 degrees C).

3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.

4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Never tried it, but I would go to www.epicurious.com and search for "standing rib roast" (or just "rib roast"). That is, if you don't have an essential standard-reference cook book like Joy of Cooking or NY Times or Gastronomique.

that is awful big . you will need a meat thermometer . i do mine at 450 for 1/2 hour then turn oven down to 300 cook about 20 minutes a pound until you reach about 140 degrees let stand 15 minutes before you carve it

An oven bag will help when cooking , Temp for medium should be 275 for about 3 hours and for well done 350 for about 3 3/4 hours a good seasoning is emerils essence pat it into the meat and then for a little smoke flavor you can get liquid smoke for it and add a touch of it . Marinading the meat a day or so before hand will give it a good flavor and have hold in the juices better as well. hope this helps Rob