• Dec 2015
• Dec 2014
• Dec 2013
• Dec 2012 TT

Cooking a rib roast

Dec 2015

Placed order on Dec 19 or so. At Zavotski's. 12-pounder. Bone-in. Not pre-cut. Total cost was $140.00. It was already thawed as usual. Places in frig until time to prep. Finished prep and placed into room-temp oven at 12:25 am on Dec 25. I coated roast with a mix of 10 tablespoons of fresh ground black pepper corns and 2 tablespoons of Dave's kosher salt. I did not coat the underside close to the bones.

For our 2012 and 2013 Christmas day dinners, we cooked a rib roast, which is also known as prime rib. It's expensive, but it's easy to cook, and it's delicious. And since it's for family, it's worthwhile.

Dec 2014

On Fri, Dec 19, 2014, I ordered a 12-pound, bone-in rib roast from Zavotski's. I think the cost will be around $11 per pound. I placed a $20 deposit when I ordered it. I'll pick it up around Noon on Wed, Dec 24.

They offered two options: boneless and bone-in. I don't have notes about which type that we bought last year. I think that it was the bone-in.

The person said to figure 1/2-pound per person for the boneless and 1-pound per person for the bone-in.

DD picked up the bone-in rib roast on Wed morning, Dec 24, and the roast sat in the frig until late Wed night when I prepared it.

I covered the rib roast with olive oil, salt, and pepper.

I used approx 6 to 7 tablespoons of freshly-ground black peppercorns and 1.5 to 2 tablespoons of kosher salt. I would have liked to use more more pepper, but we were running low.

Then at about 11:15 p.m., I placed the rib roast in the cool oven on the fourth rack level from the top.

Procedure:

• Turn oven temp to 200 degrees.
• In five to six hours, internal temp should be 125 to 135 degrees.
• Remove roast from the oven and cover with thick foil.
• Let it rest for 15 to 20 minutes before carving to allow the juices to redistribute in the roast.
• While the roast is resting, the internal temp will continue to rise another 5 to 10 degrees

Actual

• At 8:36 a.m. on Christmas Day, I turned the oven on to 200 degrees. I'll check the temp in four hours. Last year, it was "done" in five hours.
• At 12:10 p.m., I checked the internal temp, and it ranged from 115 to 118 degrees. Since others are not fans of rare, I'll let the roast continue to cook at 200 degrees until about 2:00 p.m. or when temp reaches 135 degrees.
• At 1:15 p.m., I checked the internal temp, and it registered 135 to 140 degrees, so I turned oven off. The roast warmed approx 20 degrees in one hour.The rest of the meal is not ready yet. I left the roast uncovered in the turned-off oven.

NEXT YEAR REMEMBER TO TRY

I forgot about this option again this year because I read these notes on Christmas Eve.

• Another option after the initial low and slow cooking:
  • remove roast from oven when internal temperature reaches 125 degrees.
  • let it rest for 1+ hours.
  • at the end of the resting period, brush roast with duck fat.
  • place roast into a 500-degree oven.
  • cook for 10 minutes to add a crust.
  • remove and serve.

Dec 2013

In December 2013, we bought our rib roast from Zavotski's. I placed the order on Thu, Dec 19, 2013. I picked it up on Tue, Dec 24. We bought a 12-pounder. It cost a $120.

My Procedure

The night before:

• coated the rib roast with olive oil
• mixed in a bowl:
  • 2 tablespoons of sea salt
  • 2 tablespoons of fresh cracked black peppercorns (plus a little more)
• coated the rib roast with the salt and pepper mix
• set rib roast on a pan and placed it into cold oven to rest overnight.

On cooking day:

• turned oven on to 200 degrees
• after five hours, the internal temp ranged between 130 and 135 (the goal temp for rare is 125).
• turned oven off and let roast remain in oven while we finished cooking the rest of the meal. It reached desired temp sooner than expected.
  • I forgot this step: "Remove roast from the oven and cover with thick foil."
• after resting for at least an hour in the turned-off oven, I warmed the roast in the oven for about 10 minutes while warming oven up to 400 degrees to be used for another dish.
• removed roast and sliced thin and served.
• reddish color. probably not considered rare, but still amazingly good.
• the fatty parts were rich and creamy.

Dec 2012 TT

Culling info from this December 2012 Toledo Talk thread.

Procedure

• On the night before cooking, remove the already-thawed rib roast from the refrigerator.
• Massage extra virgin olive oil into the roast.
• Then apply one or more of the following:
  • douse liberally with granulated garlic
  • fresh cracked black pepper
  • fresh thyme
  • Kosher salt or sea salt
• Place roast on a rack and pop it onto the roasting pan.
• Set the pan into the cold oven before going to bed.
• Allow the thawed roast to warm to room temperature overnight in the cold (turned off) oven. When cooking any meat, it's important that it not be refrigerator cold or it will not cook evenly.
• In the morning, optional: add 2 thick sliced onions, 4 ribs of celery, and a couple cups of beef stock to the pan.
• Cooking low and slow is the best method for getting that restaurant style, juicy roast.
• Roasting temps can either be 275, 250, or 200.
• Cook the roast uncovered until the internal temp is 125 degrees (rare).
• But remember, the center will be at 125 degrees, but the ends will be more done.
• Remove roast from the oven and cover with thick foil.
• Let it rest for 15 to 20 minutes before carving to allow the juices to redistribute in the roast.
• While the roast is resting, the internal temp will continue to rise another 5 to 10 degrees, which is something to keep in mind when cooking to your desired degree of "doneness."

• Another option after the initial low and slow cooking:
  • remove roast from oven when internal temperature reaches 125 degrees.
  • let it rest for 1+ hours.
  • at the end of the resting period, brush roast with duck fat.
  • place roast into a 500-degree oven.
  • cook for 10 minutes to add a crust.
  • remove and serve.

• Timing example:
  • roast placed into 200-degree oven at 8:00 a.m.
  • at 1:45 p.m., internal temp reached 123 degrees.

( guessing that a 12-pounder will take longer than 6 hours to reach 125 degrees.)

Below are comments from the Toledo Talk thread:

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I've tried many of of them but my preference is low and slow. For me, it produces a much more tender roast. I rub them with Kosher salt, fresh ground pepper and garlic. I roast them uncovered at 275 (starting with a roast that is at room temp - I simply remove it from the frig the night before when I go to bed. Stick it in the roasting pan and set the pan in the cold oven overnight) until the internal temp in the middle of the roast is about 125. I like my beef on the rare side, your preferences may differ. Keep in mind the center will be at 125, the ends will be more done. Remove from oven and cover with thick foil. Let it rest for 15 to 20 minutes before carving to allow the juices to redistribute in the roast.

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Foodie, but are you sure it is ok to leave it overnight unrefrigerated?

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Absolutely - as long as you will begin the cooking process in the morning. I typically season my roast when I pull it out of the frig at night also.

If you aren't comfortable putting a non-frozen roast out overnight, then set your frozen roast out overnight. When cooking any meat, it's important that it not be refrigerator cold or it will not cook evenly. I even let poultry sit for a good 20 to 30 minutes so that it loses the frig chill before cooking.

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Low and slow is by far the best method for getting that restaurant style, juicy as all get out roast. Also a big thumbs up for leaving the already-thawed roast out overnight to warm to room temperature. There is almost no chance of contamination from bacteria or anything else as long as you keep a clean house and have no roaming pets.

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I forgot to mention that while the roast is resting, the internal temp will continue to rise another 5 to 10 degrees - something to keep in mind when cooking to your desired degree of doneness.

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Well, my standing rib roast has been liberally seasoned with kosher salt and an awesome freshly ground pepper and is sitting in the fridge. I'll be taking it out of the fridge at 8 am to let it warm up for an hour or so before I pop it into the oven. Hopefully, we'll be chowing down about 4 PM.

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I pulled mine out of the ice filled cooler last night. Massaged some EVOO into it and doused liberally with granulated garlic, fresh cracked black pepper and fresh thyme. Put it on a rack and popped it into the roasting pan. Let it sit in the (turned off) oven overnight.

This am, I added 2 thick sliced onions, 4 ribs of celery and a couple of cups of beef stock to the pan and put it into a 200 degree oven where it's been since about 8 am. Current internal temp is...........123....holy crap, gotta go. More later.

! posted by Foodie on Dec 25, 2012 at 01:43:19 pm

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Ours turned out great, too! I did the 'low and slow' at 250, pulled it out at 125 internal, let it rest for 1+ hours, then put an awesome crust on it at 500 degrees for about ten minutes. It was fabulous!

Right before I put it in for the high heat blast at the end, I brushed the whole shebang with duck fat. And yeah, I could seriously taste the difference, and it was SO good!

#food - #recipe - #blog_jr