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Standing rib roast - Updated with pics on page 2
Posted on 12/18/15 at 7:25 am
Posted on 12/18/15 at 7:25 am
I've got about an 8 pound standing rib roast for the wife and I tonight. Yes, just us 
Asparagus will be our side.
I'm thinking of doing a reverse sear using my pit barrel cooker and my normal charcoal grill. My question is, debone and trim the fat? Just debone?
Also, any wine suggestions?
Asparagus will be our side. I'm thinking of doing a reverse sear using my pit barrel cooker and my normal charcoal grill. My question is, debone and trim the fat? Just debone?
Also, any wine suggestions?
This post was edited on 12/21/15 at 8:39 am
5
Posted on 12/18/15 at 7:40 am to BoogaBear
quote:You can trim the fat a little, but my recommendations is to separate the bone and fat as a whole from the roast and then tie it back together for cooking. That way you get the flavor and insulation of the fat and bone but the ease of a trimmed, boneless roast when it comes to carving time. Like this: Cooking Prime Rib
My question is, debone and trim the fat? Just debone?
quote:
Also, any wine suggestions?
2010 Guigal Cotes du Rhone
ETA: The actual cooking process Fred linked it what you should use. The Link I provided was merely to show the whole debone and trim and then tie back together part.
This post was edited on 12/18/15 at 7:46 am
Posted on 12/18/15 at 8:32 am to Fred439
Thanks for posting that, it was a good read.
And this makes me want this tonight.
And this makes me want this tonight.
Posted on 12/18/15 at 9:09 am to Fred439
The only thing wrong is the Temp, I've cooked many Prime ribs and most over 12 lb, don't go to 125. Take it out at 120. It will rise 5-8 degrees just sitting there especially in a warm oven. Myway was one hour in a 375 oven, then turn off oven and let it cook all day, turn oven back on for 30 min, don't ever open the oven,will be 122-123 every time no matter the size.
I'm going to try the 250 oven this year and ATK did one and it was really Brown on the outside with out the last sear but they did it anyway. Important part is the salting of the roast and letting it rest uncovered in. A refridgerator. I've let one sit for three days. Makes a more flavorful and tender roast.
I'm going to try the 250 oven this year and ATK did one and it was really Brown on the outside with out the last sear but they did it anyway. Important part is the salting of the roast and letting it rest uncovered in. A refridgerator. I've let one sit for three days. Makes a more flavorful and tender roast.
Posted on 12/18/15 at 9:24 am to The Last Coco
All that tieing and deboning is a waste of time IMHO, had it many times either way and it makes no difference in carving. Use a electric knife. Biggest thing is put it on a rack on a pan with kosher salt for a couple of days uncovered in a refridgerator .
Posted on 12/18/15 at 9:42 am to BoogaBear
Have done the reverse sear with great results, this year I am planning to smoke it at 210 over pecan till it hits 120, then rest and sear in a hot oven
Posted on 12/18/15 at 9:48 am to BIG Texan
It makes it easier to carve thinner slices and helps people who aren't familiar-of which there are many.
And just hinge it. Don't cut it all the way off.
I have mine ordered from Calandros - 4 bone for a small Christmas dinner. Yorkshire pudding, ay jus, fresh grated horseradish, roasted root vegetables.
A double magnum 2010 Shypoke Charbono Reserve for dinner. A dry gin martini with anchovy and bleu cheese stuffed olives while finishing cooking.
Homemade apple tart with honey and whipped cream for desert. Maybe a touch of vanilla ice cream.
And just hinge it. Don't cut it all the way off.
I have mine ordered from Calandros - 4 bone for a small Christmas dinner. Yorkshire pudding, ay jus, fresh grated horseradish, roasted root vegetables.
A double magnum 2010 Shypoke Charbono Reserve for dinner. A dry gin martini with anchovy and bleu cheese stuffed olives while finishing cooking.
Homemade apple tart with honey and whipped cream for desert. Maybe a touch of vanilla ice cream.
Posted on 12/18/15 at 10:00 am to Martini
Here is what I'm thinking process wise. I may just cut the bones completely off, reading it won't make a difference flavor wise on or off. I'd rather have all sides seared than a bone side.
Yesterday I salted and put back in the fridge.
Tonight I will put on the Pit Barrel till it comes to 115.
Pull it off and then sear on another charcoal grill.
Yesterday I salted and put back in the fridge.
Tonight I will put on the Pit Barrel till it comes to 115.
Pull it off and then sear on another charcoal grill.
Posted on 12/18/15 at 10:07 am to BoogaBear
You can also use a torch to sear.
Posted on 12/18/15 at 10:07 am to BoogaBear
You can cut them off if you want but prime is running what about $19-$20 a pound? I'd say next time get them to take them off at the store since they weigh.
I leave them on, sometime I hinge and tie back, sometime not depending on my mood. But either way I always eat them and lucky me my wife and kids don't like them.
I leave them on, sometime I hinge and tie back, sometime not depending on my mood. But either way I always eat them and lucky me my wife and kids don't like them.
Posted on 12/18/15 at 10:14 am to Martini
quote:
but prime is running what about $19-$20 a pound?
Is that what you are finding, I was about to start a thread on prime rib prices, I have looked through the sale papers and have only seen Leblancs advertise a choice one at 9.99, last year Calandros and Alexanders had the prime on sale, so hoping they will do the same next week
Posted on 12/18/15 at 10:26 am to Tigerpaw123
When I ordered it the other day the butcher at Calandros told me that is about what they had been running but he didn't have his prices for this coming week. So I'd say it would be close. Someone might run it on sale. So start the thread.
Posted on 12/18/15 at 10:35 am to Martini
quote:
Standing Rib Roast*
6.99 lb
Publix Premium USDA Choice Beef, Boned and Tied for Easy Carving. Product of U.S.A. *Items shown prepared with additional ingredients, which are not included.
SAVE UP TO 5.00 LB
Posted on 12/18/15 at 12:40 pm to Fred439
quote:Trim and truss is the way to go. It makes preparation and serving much more convenient and less messy.
For God's sake don't debone it or remove the fat.
Posted on 12/18/15 at 1:00 pm to BoogaBear
This post was edited on 9/28/22 at 3:13 pm
Posted on 12/18/15 at 5:03 pm to Papercutninja
quote:
My main question is should I use the convection setting on the oven or the traditional setting? Ive never used it before so I'm a little scared to mess it all up
If you use convection just check it much earlier because they cook faster.
I think many people put way too much thought into the process and that is how a lot of them get overcooked. I don't have any particular way - it just depends on whatever I spin the oven too. If I cook it high 400-450 than I watch it and check earlier than if I cook it at 350. I might go high then lower.
If it were my first time cooking one I would put the oven on 375 and leave it there then just set a timer.
I go about 12-13 minutes per pound and then start checking it with my thermometer. This should be undercooking it but makes you pay attention to it before it overcooks. I pull it when it is 125-130, tent with foil and let rest 20-30 minutes while I cook the Yorkshire pudding. When it is ready the roast is ready and medium rare with just a bit on the ends at medium and that seems to be something for everyone.
Posted on 12/18/15 at 7:41 pm to Martini
quote:
If you use convection just check it much earlier because they cook faster.
I think many people put way too much thought into the process and that is how a lot of them get overcooked. I don't have any particular way - it just depends on whatever I spin the oven too. If I cook it high 400-450 than I watch it and check earlier than if I cook it at 350. I might go high then lower.
If it were my first time cooking one I would put the oven on 375 and leave it there then just set a timer.
I go about 12-13 minutes per pound and then start checking it with my thermometer
Just use a probe thermometer and skip all this. It's basically set it and forget it.
Posted on 12/18/15 at 7:48 pm to KosmoCramer
Nah. I've tried that twice and for whatever reason my hundred dollar hunk of beef was Overcooked. Might be the thermometer but I'm more hands on anyway. Especially if I have a table full of guests.
Posted on 12/18/15 at 7:59 pm to Martini
You should upgrade your thermo. A good probe is the only way to go IMO.
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