How to ..

[mike52]

How to cook standing rib roast in oven ? Like to see what us/ya'll southerners say. Internet has 2000 +ways to cook. Around eight pounds, rib in or out, temp ? standing time ? finish in cooler ? Time to room temp before cooking? Would like to hear what would be good for my first time cooking this nice meat. Thanks

 

[Bucket]

For an oven cook I'd do this:

 

[BMan]

Bucket, have you done this method before?

For the board as a whole, oven cook or smoke?

 

[Bucket]

Bucket, have you done this method before?

For the board as a whole, oven cook or smoke?

I have not - only smoked.

 

[WTM]

the method above will work, but beware when i did it it filled the house with smoke and splattered all over our oven. my wife was bitchin mad.

from then on i cook at 225 until about 125 let it rest and then right before serving ill tent and broil it on high for 10 minutes. takes about 5 hours or so for a full rib.

for prep i always remove the rib bones and reattach with butchers twine. makes it easier in the end. you can dry brine but i dont i just liberalbsalt and pepper and some minced fresh thyme and rosemary.

 

[Pilchard]

225 degree oven until it hits 116 degrees. Tent it and let it rest for 45 mins. Temp will come up to 130-135 degrees.

Bake the other sides during the rest and then broil the roast on high until it has the crust you like.

I salt the roast heavily and leave it uncovered in the fridge for 24 hours before cooking.

I let it sit at room temp for 2 hours before cooking.

I'll start at 225 but if it's cooking faster than I need it to I'll drop the oven to 200.

 

[WTM]

225 degree oven until it hits 116 degrees. Tent it and let it rest for 45 mins. Temp will come up to 130-135 degrees.

Bake the other sides during the rest and then broil the roast on high until it has the crust you like.

I salt the roast heavily and leave it uncovered in the fridge for 24 hours before cooking.

I let it sit at room temp for 2 hours before cooking.

I'll start at 225 but if it's cooking faster than I need it to I'll drop the oven to 200.

ive never had a full rib kncrease more than about 5 degrees though. i guess it varies.

 

[Pilchard]

ive never had a full rib kncrease more than about 5 degrees though. i guess it varies.

I think it depends on the size of the roast.

A small one will rise more than a large one.

I agree that a big one won't come up as much.

 

[BMan]

the method above will work, but beware when i did it it filled the house with smoke and splattered all over our oven. my wife was bitchin mad.

Very true, but it was awesome. 7.5 pound rib roast, 500 degrees for 45 minutes, turned oven off and 2 hours later was perfect.

 

[mike52]

After seeing this and about 1200 more recipes, I coated with Olive oil and salt/pepper/garlic salt. Let stand to about room temperature, put in 500 degree oven for 5 minutes per pound. Came out to 43min and 45 seconds cooking time. Turned heat down to 225 and watched temp gauge in meat to 122 degrees, pulled out, wrapped in foil, placed in cooler with towels as extra insulation. Temp did go up to 142 while it was curing. Took out about 1 hour later, SLICED INTO A PERFECT MED/RARE PRIME RIB. Thanks for all the recipes and answers for cooking .

 

[WTM]

the beat thing about taking it a kittle higher is that for some folks that like their meat ruined, the outside alices will be medium-medium well and the center will be medium rare.

my wife loves prime rib but id rather have a nice grilled ribeye or flat iron:

glad it turned out well.

 

[TAFKAP]

I'm late to the game, but if you want it perfect, you'll need a thermometer you can leave in the meat while it roasts. The couple times I've done a ribeye roast, they've come out delicious. Step one is to season it days in advance, then reverse sear:

1) Multiply your roast's weight by 0.015. Best to operate in grams here for simplicity. This will determine your salt quantity. 6-lb bone in roast comes out like this. (6 lbs. = 2,722g) x 0.015 = 41 grams of salt. Use a kitchen scale and Kosher salt. From here, whatever seasoning you'd like. Lots of pepper for me, a bit of garlic powder, and that should be it. I've also used fresh rosemary sprigs as well. But coat the entire roast with ALL the salt & seasonings, then wrap it tight in Saran wrap and keep it refrigerated for at least a day.
2) After your seasoning time, take the roast out and let it come up to temperature from cold fridge temps. this may take a few hours. Put your thermometer into the center of the roast between a couple rib bones.
3) In a 225° oven, take your roast up to your doneness temperature. I like 126° for a nice medium-rare and bright pink finish. Depending on your audience, you may want to get it to 132°, but I wouldn't go higher than that or it'll be overdone. It should take a good couple hours at this point.
4) Once it reaches your desired temperature, pull from the oven and loosely tent the roast with foil. Let it rest on the countertop for at least 30 mins to an hour, if not a couple hours.
5) Turn the oven as high as it'll go, 550° if possible. Once it's good and hot, put the roast back in and blast it for 7 minutes tops. Meat's already cooked & rested, so all this is doing is getting a nice charred brown crust. It's probably gonna smoke like hell, so I like to do this on a rack over a cookie sheet with a little bit of water in the bottom. Once you pull it, you can slice it as soon as your hands can deal with the heat. Use a thin knife to peel the bones off, then slice to whatever thickness you want.
6) I like to simmer some peppercorns, garlic, and rosemary in a pot with some beef consommé in it for au jus.

**Bonus points for using a smoker at 225° in step #3. I like to roll smoke for about 30 minutes, then continue in the oven as described