• Dec 2013

Cooking a rib roast

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 as all get out roast.

I roast them uncovered at 275

until the internal temp in the middle of the roast is about 125 (rare).

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.

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.

This am, I 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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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!

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.