re: What's the average price per pound on a standing rib roast?

Bossfloss is about right. First at $7.50 a pound you did not get ripped off although it has been at $6.99 lb lately. Not a big difference. Second I would not smoke it. If you want to low and slow do it but smoke an $18 brisket. 500 degree oven for thirty minutes then lower to 350 until medium rare.

As he said a piece of beef like that needs a couple hours on the counter to come to room temp. And it needs fifteen to thirty minutes to rest after pulling from the oven. Now I do them whole on the gas pit occasionally while sitting outside but then I check and flip a lot more. Not for Christmas though. I only use salt and pepper and now sea salt.

Good luck. You did ok on the money so don't feel like you got jammed. It is just not a cheap piece of meat.

First 30 minutes at 450<fotta disagree with Martini of temp, about 2.5 hours after that, and twenty-thirty rest time. What kind of roasting pan do you have? If with a rack put about a half inch of water in it. Perfect au jus guaranteed. Without a pain in the tuckus.

The horseradish sauce would be good but set it aside from the au jus. Some don't like it.

Go buy a cheap(aluminum) roasting pan at the store, place about three plates upside down in the bottom of it, then put the roast on that stack. Fill with water about a half inch, but not enough to come into contact with roast. The alternative is a real roasting pan with a rack, Wally has some cheap ones.

After you pull it out remove from the pan to a cutting board and cover with foil to rest. Put the roasting pan on the cooktop over pretty good heat and add a little red wine about half cup and scrape the bottom. Then add a little water check for seasoning add a pat or two of butter and whisk in. Pour into a gravy boat for service. Make the horseradish sourcreme sauce and set it next to the roast.

I normally get the butcher to cut the ribs out and truss back on. When I am finished I cut the ribs separately and then carve the roast into slices. This makes it real easy to carve.

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CITWTT

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Martini

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Appreciate the tips. I'm sure I'll have some other question, but thanks so far. Short of lasagna, pizza, porkchops and chicken, I don't do much in the oven. Always preferred the grill/smoker. Just trying not to screw up Christmas dinner.

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Wait a minute, have you actually checked that it is indeed a 12 pounder? You estimated it by how many bones was in it, but is that a close enough estimate?

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Basically by the bones, but also because it is about the same size as the 12 lb. cross rib roast I bought last time. May not be exactly 12 lbs. I'm not gonna do the minutes per lb. method. I've got a wireless gauge the I will center and monitor the temperature that way.

An interesting article

Pull it out at 135-140 and cover and let rest thirty minutes. This will bring it to 145-150 which is medium rare. It will also have a couple slices at the ends that are more cooked for people that like it more well done. Don't let it stay in the oven past 140.

The last one I cooked (prior to last night), I pulled @ 140....let sit 30, cut and served.....we believed it to be over cooked. If your father in law does not want any pink at all, Martini's 140 suggestion is accurate.

Make sure it is cooked on a roasting rack. Dont set it down in a pan without a rack. I would not put oil on it. Dry rub only. Put a drip pan below the rack and you will catch the fat that runs out.

Some may turn their nose up at this, but my dry rub seasoning for the outside makes a really nice crust - Cavendars, Garlic Powder, Paprika, Black Cracked Pepper, Cracked Sea Salt.

I do not serve with a Horseradish or Au Jus.....but you certainly can.......I typically make a spicy shrimp cream sauce with parm cheese/mushrooms on the side. (only because my family likes it)


For MediumRare-Medium Center, you can time about 18 minutes per pound at 325. I cook mine somewhere around 16-17 minutes per pound.....but 130 center is perfect for us. Like mentioned before, 140 would be good for edges with no pink and Medium center. Thats debatable depending on interpretation of Medium vs Medium Rare. Medium Rare to me is still bleeding, but not cool.


Below is a pic of what i use to cook mine:

Okay everyone knows that the CIT is a bit touched. But you are saying your FIL never munched the beaver.