Keep Ellen Cooking!
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ellen 12/17/06 |
There is a flurry of holiday inquiries about roasting a standing rib roast, sometimes mis-called a prime rib roast. This is a whole art unto itself. Don't use a roaster- use a real oven- the dry-er heat is useful. On the bone cooks better than off, unless you are doing a large rotisserie roast. Be SURE you know the actual weight. You need a meat thermometer. Since you had to take a mortgage to buy the roast, don't skimp on this. The internal temp should be 130- no higher- when it comes out of the ooven unless you like overdone beef. Let it stand at least 30 minutes after it comes out of the oven before slicing. I will try to post an article this week . In the meantime, remember- low and slow cuts shrikage from 25% to less than 10%, makes for more even, tender cooking. I am talking 275-325. |
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bobby 12/17/06 |
how many people will whole standing rib roast (7 ribs) serve? weighing about 18-20lbs. |
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ellen 12/17/06 |
For generous party type servings, bone in, 1 pound raw is for 1 person. So about 20 people. |
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ellen 12/24/06 |
OK, basic cooking: Michele, you can absolutely do this roast in the roaster, although you will not have the crackly outside that a regular or convection oven will make. Use a meat thermometer, it cooks a bit faster than in the regular oven. Pam and Michele, here is the procedure. It works for any size roast up to a full 7 rib 22 pounder. Preheat the oven. Rub on your rub or seasonings. Cook at 250, allowing 10 minutes per pound for the roast, then turn down to 140 and hold at least 4-6 hours-(can hold up to 10). Don't peek/ lift the lid if you can help it during the cooking time, and minimally during the holding time. You will have a beautiful raost that will be medium rare all the way through and shrink less than 10% instead of the 25% that is typical with higher heats. In a regular oven, you can put it in at a preheated 450 for 10 minutes, then turn to 250, for a bit of crackcle on the skin. |
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Carol 04/18/07 |
My mother had a "foolproof" recipe. We had an electric range so I don't know if it applies to gas range. Serves 6. Use 3 rib roast beef (small end without short ribs). Preheat oven to 500. Place roast in shallow open roasting pan. Sprinkle with flour and rub into meat. Season generously with salt and pepper. Place aluminum foil tent loosely over meat. Roast at 500: 8 min. per lb.=rare, 9 min per. lb.=medium. When roasting time up, turn off heat. DO NOT OPEN DOOR. Let stand in oven at least 1 hour. Use packaged gravy mix like French's Au Jus and add pan drippings if there are any. Oven will be heavily splattered and will need cleaning, but resulting meal is well worth it. Enjoy! |