• Dec 2013

Cooking a rib roast

Culling info from this December 2012 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.

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. 12 pounder. $120.