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How to cook standing rib roast

Discussion in 'Food Talk' started by coffeesnob, Dec 18, 2013.

  1. Dec 18, 2013 at 3:30 PM
    #1
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    I bought a 7 lb standing rib roast for Christmas day. I would like your suggestion for cooking it. A few years ago I tried the method where you place a cloth over it for about a week to age it and it didn;t taste very good so I would like to know how you all do it.
     
  2. Dec 19, 2013 at 7:15 AM
    #2
    aficianado

    aficianado Well-Known Member

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    7lbs? how many ribs is that?

    1st tip: buy a probe thermometer. saves your ass. trouble is, the timing is a bitch for me. hard to pinpoint when anything will be done. so kinda start earlier than you think. you NEED to rest a roast for about 30 mins anyway.

    here is what i do when i want to keep is simple. pull it out of the fridge. salt the crap out of it. it takes a fair amount of salt. first time i did it, i thought i was using too much, and it was still on the bland side. crazy fresh ground pepper as well. let it sit on the counter and get closer to room temp. if you own a cat, put out anti cat countermeasures.

    350 deg oven.. i put the roast in a cast iron pan..bone side down, and just pop it in until i get (i think..i look it up all the time) i get 125 deg internal temps and i pull it out. sitting on the counter, tented by foil..the temps creep up to med rare. 135ish.

    i take the pan juices and make a jus. i can take rare slices and dip it in the hot jus to cook it more for the folks that want a more cooked slice.

    i usually dont want to dick with multiple oven temps to get a more browned exterior. some folks finish the roast in a 500 deg oven to really char the outside.

    tip..if you take a sharp knife and remove the bones first (after cooking). you can slice neat, pretty slices. bones can be separated for gnawing on in the kitchen :)
     
  3. Dec 19, 2013 at 7:16 AM
    #3
    Large

    Large Red

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    Smoke it. I've never smoked anything until I read the thread on here & now I'm hooked.
     
  4. Dec 19, 2013 at 7:37 AM
    #4
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    I think the butcher said 3 bones
     
  5. Dec 19, 2013 at 7:38 AM
    #5
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    I suck at smoking..not gonna risk ruining this baby
     
  6. Dec 19, 2013 at 9:25 AM
    #6
    aficianado

    aficianado Well-Known Member

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    wise. i've smokes one. well, more like grill baked in with a hunk of wood in the coals. it was awesome, but less easy than my oven.

    good luck. 3 bones is an awesome size. with a probe thermometer (with alarm) you cannot go wrong. you could eff up the timing tho.
     
  7. Dec 19, 2013 at 9:29 AM
    #7
    Ham N Egger

    Ham N Egger Well-Known Member

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  8. Dec 19, 2013 at 9:52 AM
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    A3umph

    A3umph Well-Known Member

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  9. Dec 19, 2013 at 10:02 AM
    #9
    oscolivar1

    oscolivar1 Well-Known Member

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    Jus google it and you'll find many ways, but all come very similar in cooking methods. Invest in a nice external thermometer so you can keep track of internal temp. Highly suggest BONE IN!!

    Let it sit out until it reaches room temp, for 3bone in prime rib which is about 7-8lbs let it sit out for 3-4 hours. I slice 6-8 garlic cloves depending on size and cut small openings to add extra flavor inside and i also throw garlic on top. Salt generously, I like sea salt and same with pepper (adding butter/oil is optional). Put it in the oven at 450-500 for 15 min to give it the crust then drop them temp to 325 and wait til the thermometer hits 120. Take out and let it rest for about 30min. Letting it rest will let it continue to cook and raise the temp to around 125-130 (use tent method with foil). Some people take it out around 115 if you really like it more on the rare side.

    Cooking time without ext Thermometer
    (3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
    (4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
    (5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
    (6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
    (7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

    Highly suggest a ext. thermometer, Every oven is different and its alot easier then continuously stabbing the steak every so and so.

    If you have a gas oven here is an alternate method. http://m.youtube.com/watch?v=NUQ49SoteE0

    I haven't used but other people I know have and comes out great.
     
    Last edited: Dec 19, 2013
  10. Dec 20, 2013 at 3:36 PM
    #10
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    I'm getting hungry thx all
     
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