Standing Rib Roast (aka: Prime Rib) newbie

[Mind_your_head]

I made a standing rib roast for Christmas Eve dinner last nite. First time I've ever made one (they were on sale for $5.49/lb., not a bad price I thought for a special occasion).

I did a LOT of reading/research about how to best buy it and cook it. There is a fair amount of conflicting information out there, but this is the method that I chose:

I asked the butcher to cut the roast from the small end - this is closest to the tenderloin rather than the chuck, I read. Then to cut the rib bone section off and tie it back onto the roast (he said many people ask for this).

When I was ready to cook, I brushed the roast with 1/2 stick of melted butter (olive oil would've been okay too I read) then sprinkled a little bit of Lawry's Seasoned Salt, generous course ground black pepper, and fairly generous garlic powder over the whole roast. I placed the buttered and seasoned roast on a rack in a 9x13x2 inch pan.

I then put it into a preheated 500 degree Fahrenheit oven for 20 minutes to brown (There apparently is some debate on whether it is best to 'brown' before or after the main cooking time and also whether to pan-sear or oven brown the roast - I had to make a decision and this is how I chose to do it, but I digress...). After 15 minutes I thought it was 'pretty brown enough' and waffled for the next 5 minutes whether to cut the browning time or not. After waffling and not taking any action to stop the browning, the 20 minutes was up! lol

I turned the oven down to 225 degrees Fahrenheit, opened the oven door, pulled the roast out on it's oven rack and waited a good 10 minutes for the oven to go down to 225 degrees (I could then see the virtue of doing the browning at the end, if it doesn't overly cook the end pieces).

I figured 25 minutes/lb. at 225 degrees Fahrenheit (I did considerably less than that though).....about 15 min./lb. @ 225 degrees (which wasn't quite right)....I was afraid of overcooking it and figured that I could always cook it MORE, but couldn't 'bring it back' from being overcooked.

End result, the roast was perfectly rare/barely medium-rare end-to-end with a nice thin crust over all. It was a little bit TOO RARE and I nuked two slices before I realized what a mistake that was (I NEVER nuke meat, so I really didn't know what I was doing)....I was just caving into pressure from the 'elderly relative' that had to eat before 6:00 pm or SOMETHING TERRIBLE HAPPENS TO THEIR BODY if they don't! :eyes:

The leftovers were superb today. I sliced two slices off of the remaining roast and put the slices in a 8 inch cake pan w/some Au Jus into a 225 degree F oven for 20 minutes or so. It solved my 'too rare' problem (we like it rare, but this was a bit over the top, especially since everyone knew that this was "my first time" doing this) lol!

Bottom line: This wasn't a cooking disaster, but I sure could've "done better". Live and learn/Cook and learn.

Hopefully, what I wrote will be beneficial to someone who might try cooking a standing rib roast for the first time. I can't believe it took me this many years to try doing it. It really was fairly easy once I learned 'what to do'.

-----

Finally, I have a question. The rib section that the butcher cut off and tied back onto the roast..... What do I do with that? There is a fair amount to meat on that piece. The inside portion (tied close to the roast is REALLY rare....raw-ish ALMOST). Any advice suggestions? I really don't come up with anything on "the google".

TIA :hi:

[Vinca]

1. I used to go into a panic about cooking a standing rib roast

because they're so expensive and I've ruined more than one. Then I found this recipe and it's worked perfectly every time. I omit the garlic salt and use the same timing for a 4 1/2 lb. roast.

http://www.recipezaar.com/Thelmas-Standing-Rib-Roast-No-Peek-55918

Thelma's Standing Rib Roast No Peek Recipe #55918

4 hours | 1 min prep

SERVES 6

1 (5 lb) standing rib roast
salt
pepper
garlic salt
At least 3-4 hours before serving, place ROOM TEMPERATURE roast in a shallow pan, fat side up, resting on bones on a rack, sprinkle with salt, pepper and garlic salt.
Place in preheated 375F oven FOR EXACTLY 45 minutes.
Do not add water.
Do not cover.
Do not baste.
Turn oven off.
Leave roast in oven with door closed.
DO NOT OPEN THE OVEN DOOR (my mother-in-law would tape it shut!!!).
Turn oven on again, at 375F for another 45 minutes before serving.
Remove from oven.
Let stand 15 minutes before carving.
Note: For a roast 10-12 pounds,leave in oven 60 minutes at the beginning and 60-90 minutes at the end for medium rare.

[fishnfla]

3. room temp is important

for even cooking

[hippywife]

2. Congrats on your culinary courage.

I don't know that I would undertake something like that for the first time on a holiday. Glad it was a successful experiment for the greater part.

:hi:

[Tangerine LaBamba]

4. Way to go!

That's a pretty courageous project, and it sounds to me like you did a seriously excellent job of it.

Those "early-bird" diners can be intimidating, I know. Wait until you start hearing about what happens to their blood sugar if they're not fed RIGHT THEN! It's rattling, and I completely understand why you caved. You had no choice, but I'm still laughing at your tale.

Well done (can I say that without it being a pun?), Mind_..........

:toast:

[hippywife]

5. I like to take left over beef

and thin slice it, then saute it lightly in a pan with real butter and garlic, thinly sliced onion and some mushrooms, maybe throw in a little splash of Worcestershire. Great sammiches.

Or you could use it for a stroganoff. That would be very yummy, too. :9

[flamin lib]

6. A common mistake is to carve the roast immediately out of the oven.

All too often the rest of the sides are ready to serve and everybody is starving because of the smell of the roast.

The meat has to rest for 15 minutes minimum. when cooking the water in the meat is forced to the center by steam pressure. If you cut into it immediately all that moisture runs out of the meat and it becomes dry. The roast will also look completely raw and almost gelatinous. Letting it rest allows the juices to re-distribute and the roast will develop that hot pink center we all crave in medium rare beef.

The same goes for any large piece of meat or poultry.

[NashVegas]

7. Congrats!

Sounds like you done good.

[flamin lib]

8. Ah, the ribs!

I cut them into individual ribs, season the top (roast side) with S&P and put them under the broiler for a few minutes. Great finger food even if it is a bit messy.

I also make my own beef stock. Roast at very high heat (400 or so) with onions, celery and carrots everything is nicely caramelized then simmer in enough water to cover for a couple of hours. Season to taste, filter and freeze for months.

I do the same with a pork rib roast.

[Mind_your_head]

9. Thanks everyone for the replies

I forgot to put it in my OP, but I did let the roast come to room temp. before I began roasting. I did read that that was an important part of it all.

Also, once I thought it was done cooking (which I mentioned was a little bit too soon I tented it with foil while I used my oven to do the rest of the sides - oven roasted asparagus, bread rolls, and yes, the 'green bean casserole' lol.

I'm glad that you all 'understand' about getting rattled by the relative that HAD TO EAT RIGHT NOW! I'm glad that I'm not the only one on the planet who has such a demanding diner at their table. lol

Also, thanks for the ideas about what to do with the rib part of the roast Flamin lib and Hippywife. Those ideas sound really good and there is way too much nice meat of those ribs to let it go to waste. I'll decide this evening which way I'm gonna go with that - stroganoff or the roasted rib bones.

Thanks again. :hi:

[grasswire]

12. you might want to have a high protein low carb snack at the ready...

....for someone who has to eat "right now." Some cheese cubes and mixed nuts and maybe sliced apple ought to take care of the blood sugar issue. As a diabetic, I know what that feels like. I get kind of sketchy and irritable if I don't have something at hand when the sugar is out of whack. Please don't dismiss the feelings of that person, but be prepared for it.

[Phentex]

10. Do you have a good meat thermometer?

I have one that measures both the oven temp and the meat temp and it has saved me many heartaches. Prior to this, I would follow the recipe exactly and still get over or undercooked meat.

I made a standing rib roast yesterday, too, and coated it with a "paste" of rosemary, olive oil, garlic and peppercorns. To die for.

I'm happy yours turned out well for you!

[live love laugh]

11. I cooked the same thing and I also started at 500 deg. but I did not take the roast out

of the oven when I lowered the temperature. I had a nice crust and browned exterior. The center was medium rare but not too rare.

The one thing I found in common with the conflicting recipes was the admonition NOT to open the oven door. Even after it was done cooking, I didn't open the oven door until all the heat had dissipated.

[NashVegas]

14. I Visited With Friends on Xmas Day

Who didn't bother with the high-temp browning period, but kept it low and slow, and it was still fantastic.

[Tab]

13. Sounds like you made a decent try. One hint: sometimes it's necessary to add a bottle of wine

to the cook.

Then it all seems to magically work out, regardless of what others think.

Even so, it sounds like you did good. Congrats!

[Kali]

15. I can't see a good rib roast needing oil or butter, but beyond that

a good meat thermometer or instant read is a good tool to have on hand - remembering that most roasts will finish up about 10 degrees higher than when you take them out.