Preparation is also quite simplistic for an entree with such a grand reputation. In fact, with a couple tools, this dish is easier to prepare than any other special event food (roast duck, turkey). The items you'll need are a roasting pan (usually comes with your oven or you can get a large baking pan and a wire rack to place in it), a probe thermometer (like the Polder model that I use), some kitchen twine, and a pair of tongs.
Latest Articles
Depending on preference, you can dry age the roast for a few days to bring out additional flavor and produce a more buttery texture in the muscle (aging allows the natural enzymes to break down some of protein in the meat). Age the beef up to a week in the refrigerator by leaving it uncovered on a wire rack over a large pan to catch any drippings for at least a day and no more than seven days. When you are ready to cook the beef, trim off any dried pieces after the aging. It is common for a roast to lose about 10% to 15% of its weight during a week of aging.
Take the rib roast out of the refrigerator and let it sit on the counter for a couple hours to raise the roast temperature to near room temperature. To help cook the roast evenly, we'll need to tie the roast. Using kitchen twine, tie the roast parallel to the rib bones at least at each end. I usually tie between each pair of ribs. Heat the roasting pan or a separate pan on the stove until hot with a little oil. Place the roast on the pan and sear for three minutes on each side. Remove from heat and season heavily with salt and pepper. Place on the grill of your roasting pan or on a wire rack. Now stick the probe of your thermometer into the roast so that the probe is approximately in the middle of the roast (and not touching a bone). Position the pan on an oven rack in the lowest position of your preheated 200°F oven. Yes, 200°F. The low heat will evenly cook the roast so that most of the roast will be at the desired temperature. Cooking at a higher temperature will finish the roast faster, but you will probably result in well-done on the outside of the roast that gradually results in a medium-rare interior (if you are trying to cook a medium-rare roast). Roasting at 200°F will result in almost all the meat ending at medium-rare.
Set your thermometer for 130°F for a medium-rare roast (125°F for rare; 145°F for medium; any higher and it's overdone - you might as well be serving a cheaper piece of beef). When the roast is done (about 45 minutes per pound), remove from the oven, set the roast aside, and let it sit to redistribute juices for at least twenty minutes. This is a good time to make a jus from the drippings of the roast.
Pour off any extra grease that's collected in the pan. You can save this to make Yorkshire pudding if you wish. Now deglaze the pan by pouring in 1/2 cup beef broth and bring to a boil. After you've scraped off the bottom of your pan and mixed it into the jus, season with salt and pepper. Simple.
When slicing the roast, first cut the rib bones out and then lie the roast on the cut side to carve large slices off the roast.
When properly roasted, the medium-rare pink is uniform to the edges of the roast, giving the diner the maximum amount of tender, juicy beef per slice.Standing Rib Roast
| Preheat oven to 200°F (95°C) | |||
| 1 loin rib roast, trimmed & tied | sear | season | roast at 200°F (95°C) until 130°F (55°C) |
| salt | |||
| pepper | |||
Jus
| rib roast drippings | deglaze | bring to boil | season |
| 1/2 cup beef broth | |||
| salt | |||
| pepper | |||
Yorkshire pudding
| Preheat oven to 450°F (230°C) | |||||
| 1 cup all purpose flour | whisk | beat | pour mixture into pan | bake 450°F (230°F) 15 min. | bake 350°F (175°F) until golden brown (15 min.) |
| 1/2 tsp. salt | |||||
| 2 large eggs | whisk | ||||
| 1 cup whole milk | |||||
| 13 x 9 in. pan | 10 min. at 450°F | melt | |||
| 1/4 cup rib roast drippings or 4 Tbs. melted unsalted butter | |||||
In my mind, a real engineer is capable of working with whatever is given to him. A good engineer might not do an exact sixteenth decimal place conversion, but a good engineer will know when a precise conversion is necessary and an imprecise one is acceptable. Most engineers are capable of working in whatever unit constraints are provided them and can think in US, metric, or SI. I have conversations with engineers from other countries routinely where we will both use inches, microns, degrees celcius, and pounds in the same conversation.
I happen to live (and cook) in the United States where we use a weird system involving seemlingly random and confusing units. So, I present my recipes with these units because I will be using these units when I cook.
Now scientists on the other hand are a different breed from engineers and will require SI units...
Also if you don't have dripping, use lard. Don't use butter.
I use a 250F oven.
I slice under the layer of fat that is traditional on the outside of the roast and slip slices of garlic clove between the fat and the meat. I also do this with any 'center' fat - pierce between the fat and the meat with a knife and slide in garlic.
Then I make a mix of herbs, cracked pepper, and course grain 'kosher' salt. I roll the meat in this mixture, creating a crust. Then I place it bones down into a baking dish and bake until medium rare.
I have made Yorkshire pudding in individual portions using a 12-portion muffin pan with 1 teaspoon of pan drippings/muffin cup per the Good Housekeeping cookbook recipe.
Great site, Michael!
My high school physics teacher would sometimes throw in problems using English units because he wanted the students to be able to solve problems using any kind of units, so he would probably agree with you here.
He did tell us a funny story of a one student who was against using English units. In protest, the student would convert any English units given to metric, solve the problem, then convert back to English units for the answer. =)
As an engineer one is prepared to work in either system, but that also depends on tool graduation. I always use the KISS principle to work, trying to get good results in a short time. Converting units from a system to another is time consuming, so is better for me to work with raw units, be those celsius, fahrenheit, kelvin or rankine.
This recipee also looks tasty, I'll try to try it before year's end.
keep it up, mike.
KISS: Keep It Simple & Stupid
(I have an enormous piece in my fridge right this minute, just waiting to be cooked and eaten!)
Mr. Cho, Merry Christmas to you and yours!
As an editor, I wish you would use the supercript o with F or C, with a space after the degrees number.
Also, what would help lots of us in uniformizing would be to use Tbsp for tablespoon and tsp for tsp. But this does not hurt one bit your excellent recipes.
Thanks!
Caroline
The cooking time is 3-4hours for the standing rib roast. If I dared to make it the night before, how could I re-heat it without ruining the rare-ness of it (the microwave cooks too well done from the inside out)
Any tips are appreciated - I am a first time S.R.R. cooker!! thanks
Your method specifies a far longer time per pound. How say you to Beard's time/pound? [I have not tried ANY low-heat method, only sear and temp reduce, etc]
Best regards & Happy Solstice: Nick F.
Your method specifies a far longer time per pound. How say you to Beard's time/pound?
My estimate of 45 minutes per pound comes from how long it takes my 200°F oven to bring an eight pound roast to an internal temperature of 130°F. I took the totla time and divided by eight pounds. This has held true for the last two roasts that I prepared. (Usually, I tell my guests to show up at a certain time and that dinner will be done when it's done. I start preparing the final touches of the other dishes when the roast is sitting at 125°F - the last few degrees always seem to take forever.)
The extra ten degrees may account of some of the time discrepancy, but I doubt that it would double the time. I don't know what to say except, in my experience it takes closer to 45 minutes per pound to bring the roast to medium rare. Of course, I've always suspected that the minutes per pound estimate is a really bad hack as it's unlikely that the time it takes to heat a volume of meat is linear and predictable (what if my roast has more surface area than your roast?)... but that means a series of experiments that I cannot afford (both from a time and a money stand point) at this time in my life...
Your site is a total pleasure. Nick F.
PLEASE HELP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I recommend you go to Bed Bath & Beyond or your local home kitchen supply store and buy a probe thermometer like this Polder model. Thrust the probe into the thickest part of the roast (parallel to the direction of how you will slice it in order to minimize the chance of having slices with holes in them later). Program the thermometer to go off before your desired temperature (taking into account carryover temperature during the resting period). With a 250°F oven, I recommend setting the thermometer to 128°F. After the thermometer goes off, pull the roast out (leave the probe in) and tent with aluminum foil and let rest about 30 minutes (the final temperature should peak at just above 130°F - I expect about a three to four degree upswing in temperature when roasting at 250°F).
Now, timing is going to be a bit tricky with a roast that big... My semi-educated guess is that you'll need an additional 4-5 hours after your first roast at 450°F (less time if you left the roast in the oven during the cooling period when the oven temperature is dropping to 250°F.
You can also opt to finish the roast early, and then drop your oven to as low of a temperature as you can (mine goes down to 170°F) and keep the roast there to keep warm. When it comes time to serve, pull it out, let it rest for thirty, and serve.
However the Rib Roast of 5KG looms for Boxing Day with some Claret and company. What I am fascinated by is the meat thermometer probe. Unfortunateley Polder can't be had in UK, but I shall have to seek an equivalent? What is the probe wire made of to resist the temperatures of the hot oven as it snakes out, presumably through the door seal?
Probably I won't find a thermometer in time for 26th Dec, but any help on sourcing similar in UK would be a help for next time.
Great fun site!
Iain
(I suggest Donald Russell Direct for UK beef)usual disclaimer
Any equivalent probe thermometer should work. I believe Kitchen Craft and Taylor both make products for sale in the UK.
This one is available from Amazon.co.uk but I'm not sure you'll be able to get it in time for Dec. 25. You may have to go to the old standby of opening the oven door and shoving a thermometer into the roast every half an hour after the first couple hours.
I'm not sure what the probe wires are made of exactly. It looks and feels like the actual wires that conduct electricity are protected by a metal mesh that wraps around an insulator around the wire. The insulating substance is unknown to me. The cable does lead from the probe through the oven door seal to the thermometer unit.
I don't think anyone here would *recommend* pre-cooking your bad-a** standing rib roast, but sometimes one has to make concessions to the world.
I have found that your best bet is to probably cook it, let it rest until cool, and then slice it into the portion sizes you have in mind. Then the next day heat your oven to somewhere between 300oF and 400oF, place your slices between very large leaves of cabbage, then put the cabbage/cow packages into the oven on top of a rack placed within something to catch drippings.
How long? That's the tricky part. Until they are hot. For some reason, though, the cabbage keeps the slices from browning on the outside while they get nice and toasty.[/i]
I was just innocently looking for research notes on the 'perfect' Prime Rib recipe (again) and I googled myself here and got sooo much more...
I am in total awe to witness such a marvelous site as this. I do have the analytical mind (to a fair extreme) surrounded by linear and 'anti-linear' thinking... along with a yearning for visuals, graphs, etc... love the photos and recipe cards.
And, I am LOL ('cuz I soo relate)... the 'engineerist' commentary, criticisms, and especially the temptations for further research and development... I am just baffled by those who forego the research for lack of proper funding? I was always led to believe that I would have had a far wealthier outcome as an engineer (compared to the 'starving' artist route I passed through). I'm wondering what happened... or what else is taking up all that funding that couldn't allow for a few to several prime ribs?
Thanks in metric and all other sorts of measurably huge amounts,
Cat
p.s. If the post is +/- 3:33pm Christmas Eve 'there'... it's 7:33am here... Curious to know where 'you' are... I'm an ex-wife/now better friend of a UK native (about 8 hours forward from us). In fact, he will be sharing the Rib Roast with me later today... and with far more laughs than when we were married.
I'm not an engineer and I don't play one on tv, but I'm married to the daughter of one and hopefully that counts for something.
My question is;
I've read a lot about cooking rib roasts at the traditional 350 method. Has anyone tried the approach of searing at a high temp, then slow cooking at 200-250? This is supposedly the best approach for cooking a roast that is consistently cooked all the way through.
My boneless rib eye is 14lbs.
Any comments/advice greatly appreciated until count-down time; noonish tomorrow.
clayton01746@yahoo.com
I've read a lot about cooking rib roasts at the traditional 350 method, and just read about the slow cooking 200-250 degree method. Given the two methods, what's the best approach for cooking a roast that is consistently cooked all the way through and tender??
My boneless rib eye is 14lbs.[/b:cb2777c9f4]
My question is;
I've read a lot about cooking rib roasts at the traditional 350 method. Has anyone tried the approach of searing at a high temp, then slow cooking at 200-250? This is supposedly the best approach for cooking a roast that is consistently cooked all the way through.
My boneless rib eye is 14lbs.
Any comments/advice greatly appreciated until count-down time; noonish tomorrow.
clayton01746@yahoo.com
Thank You!
Thanks in advance!
Sue
In answer to the last several questions (in random order):
The best recipe I know of for roasting a prime rib is the one detailed in this article - hands down, no competition.
How long do you need to cook a 12, 14, 19.5 lb. rib in a 200°F, 250°F, or X°F conventional or convection oven? I have no idea - sorry. Please see my earlier comment on the difficulty in assessing the exact time of doneness and the reliance on a probe thermometer. You can do what great prime rib restaurants do - cook it early and then keep it warm for in a really low temperature oven (170°F or lower if your oven can do it).
String nettings? If you want to add a spice rub, remove the netting, apply the rub, and then retie between the ribs.
I hope everyone is having a Merry Christmas regardless of how your standing rib roasts came out. :) It's all about being with family, friends, or your community, right? Speaking of which, mine is calling for me to return to them...
Oh, by the way, I'm in the U.S. Pacific Time Zone. I believe the forums default to GMT if you haven't set your time preferences in your profile.
Signed -- The wife of an engineer in Ohio.
I pulled the roast out of the fridge one hour before cooking time. During this time the center temperature barely changed: started at 43 F and after one hour it was 45 F. No surprising, but clearly the phrase "getting it to room temperature" more of a saying that truth.
I first cooked the roast for 10 minutes at 450 F. The temperature increase picked up. After 10 minutes we were at 47F.
I then lowered the oven setting to 250 F and let it roast slowly. Now the center temperature really began heating up and at a relatively constant rate. From 47 F to about about 100 F the rate was about 1.5 min/deg F. After 100 F it begins to slow at bit, but not dramatically. I had an average rate of 1.9 min/F toward the end of the oven time. We pulled it out when the probe hit 125 F after an oven time of 2 hours 41 minutes (10 min at 450 F, 2 hr 30 min at 250 F).
Average cooking times were:
23.1 min/lb to get to a center temperature of 125 F
21.8 min/lb to get to a center temperature of 121 F
The surprising part of this was how much the center temperature increased after we removed the roast from the oven. I had read in one recipe that it would increase 5 F and in another recipe that it would increase 5 to 10 F. We saw an increase of 13F up to 138F. This occurred over a period of 43 minutes.
I was a bit concerned that the 138 F center temperature would push me past our goal of med-rare and squarely into med territory, but 138 F seemed perfect. The meat was evenly pink throughout and plenty tender.
For future reference, I plan to stick with the 450 F / 250 F method and to estimate times using the average cooking rates above plus an allowance of 45 minutes "set up time" after it comes out of the oven.
Happy eating.
Following the recipe detailed above, you should not have much carryover temperature increase. It might increase 1-2 degrees. Carryover temperature increases are caused by having a temperature gradient within the roast causing the interior to continue to rise in temperature while the exterior just begins to cool. The 200°F roasting method has very little difference in temperature from the very center to the semi-center, so not much carryover cooking occurs.
Excellent recipe. We followed the instructions as posted.
8 lb'er and it turned out perfect. I had so many compliments.
Cooking time was about an hour less than calculated using a coventional natural gas oven.
Next time I do this I will grab the data logger from work and instrument the cooking process.
Reheating without cooking the roast further is a difficulty. Slice off the amount of roast that you want to reheat, slip into a Ziploc bag, seal, and drop into hot tap water (about 120-140°F). The water will gently reheat the meat without pushing it into well done status (like a microwave oven would). The amount of time it takes to reheat to eating temperature varies depending on the thickeness of cut and how cold it was when you started to warm it up. Exchange the water even ten minutes or so to keep the water temperature up.
Thanks
Thanks
Yes, remove the bones first by cutting along the inside of the ribs around the rib roast itself. If you have a small roast, you can cut off all the ribs at once, but if your roast is very large, then you may need to cut off thee or four at a time. After the ribs have been removed, you can separate the ribs by splitting them with a sharp knife (just run the knife between the ribs). These are seriously delicious pieces of meat for the more adventurous party members (meaning - guests who don't mind getting their hands dirty).
Once the ribs have been removed, take the roast and start at the cut end, use a long sharp knife and slice the roast. The slices can be thick or thin, but should be cut straight across the roast. (Two ends of your roast came already cut, just follow the same direction of cut and work your way across the roast.)
Pad
Also, if switching to a roasting pan, do you lightly oil the pan first or not?
Or do you brown on the stove in a roasting pan rather than cast iron?
Also, if switching to a roasting pan, do you lightly oil the pan first or not?
Or do you brown on the stove in a roasting pan rather than cast iron?
I usually sear on a different pan than the one I roast on. You can definitely use the same pan, but remember to elevate the roast on a grill so the drippings can fall into the pan (away from the roast).
I do not bother to oil the pan that I am searing on. When you sear the roast, just let it sit for a minute or two on each side. When that side has seared, it will release from the pan easily.
This was one of the first articles I wrote for Cooking For Engineers. Upon rereading it, I think I'm going to have to rewrite parts of it and add more information (and definitely a lot more pictures).
I've only done two roasts at the same time once. That time, the roasts took the same amount of time as when I roast one - about 45 minutes per pound - so about 4-1/2 to 5 hours.
I'd appreciate others who have tried this to comment on their experience.
Your site has come to my rescue. It if perfect for the analytical mind.
We are planning on posting a bouncer (6'2" hockey player/ civil engineer) nearby, but fear his legendary appetite might create a conflict.
I will post our results.
HOT ROAST BEEF - Make a good gravy, get it bubbling hot, slice the meat thin, make a great slice of toast, use tongs to dunk the slices and load them onto the toast. The goal is to get them hot without further cooking.
ROAST BEEF DIP - Make a good au jus, get it bubbling hot, slice the meat thin, slice open a hearty sanwich roll, dunk it and then dress it as desired (we add nothing), use tongs to dunk the roast slices and load them onto the sandwich. As always, the goal is to get the sliced meat hot without further cooking.
Time to take it out of the oven. (ha ha)
Chuck, Manufacturing guy.
ps: I really like the garlic idea. Niuce touch!
That's why I recommend the use of a probe thermometer. That way, I can set it and forget it as I argue / discuss with my friends about the merits of using low heat vs. high heat roasting and start a pool going with the various estimates of when it will be done. If we get carried away, the BEEP BEEP BEEP from the Polder will tell me to come back to reality and pull the roast out of the oven. :)
Your method specifies a far longer time per pound. How say you to Beard's time/pound?
My estimate of 45 minutes per pound comes from how long it takes my 200°F oven to bring an eight pound roast to an internal temperature of 130°F. I took the totla time and divided by eight pounds. This has held true for the last two roasts that I prepared. (Usually, I tell my guests to show up at a certain time and that dinner will be done when it's done. I start preparing the final touches of the other dishes when the roast is sitting at 125°F - the last few degrees always seem to take forever.)
My convection oven at 200°F took 4 hours to roast a 9.5 pound rib roast from 37°F to 130°F, as measured by both a thermocouple (accurate to +/- 0.1°F) and a remote sensor digital oven thermometer (Pyrex professional brand +/- 1°F). Another thermocouple with a 'gas' (open grid) sensor confirms that the thermostat on the convection oven is accurate.
So, I have to go with James Beard (and the New Joy of Cooking) for these times, at least in my convection oven.
Delicious! Thanks for the article and the comments!
The sirloin tip roast (AKA round tip roast, AKA beef knuckle) is cut from the front of the leg, the area from the hip to the knee. It is not associated with the rib.
I'm an engineer and always looking for the "right" way to do things...so this site is very helpful. Last night I did a 3-rib (6-lb) roast on a VT Castings BBQ grill - my first cooking on it! It was for a guests 60th birthday, so I was a bit nervous, but went for it anyway. After letting the roast come to room temp and tying it up, I rubbed-on some olive oil and seared the roast over direct flame for 3-minutes on each side. Then I rubbed it with coarse sea salt, fresh ground pepper and a little paprika. I placed the roast on a rack in a pan over the center of the grill (no cover on the roasting pan of course), shut off the two center burners and left the two outer burners on their lowest settings. An oven thermometer placed on the "floor" of the rack inside the roasting pan measured 200F, and the thermometer on the exterior of the grill hood measured 350F. Now, mind you, the grill thermometer is up high near the end of the hood so it was measuring directly over a burner. At any rate, the meat was done to 130F in exaclty 2.5 hours. At that point I opened the grill lid, placed the cover on the roast pan and let it sit for 30-minutes.
I carved the