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Message
re: Standing Rib Roast
Posted on 12/11/23 at 8:46 pm to Tigers0891
Posted on 12/11/23 at 8:46 pm to Tigers0891
quote:
Most people got it. Dry brine, oven at 200-225.
However I’d say pull it at 100 and let it rest a while. That big of a piece of meat with bones will carry up a lot. Then do your final roast at 500.
What will internal temp get to if you pull it at 100?
1
Posted on 12/12/23 at 4:55 pm to KosmoCramer
shite , wouldn’t be surprised to see it carry to 110 minimum if not higher.
Re: herbs burning. Do a plain butter crust for however long you need to finish it.
While in the oven, add herbs to the leftover butter and smear it on during the final rest.
Another thing is that each persons serving will only have so much herb crust. So you could always forget the herbs there and make an herb sauce. Probably a good idea anyways. A horseradish cream, an herb sauce, maybe off the wall with a chimichurri, give some different options.
Re: herbs burning. Do a plain butter crust for however long you need to finish it.
While in the oven, add herbs to the leftover butter and smear it on during the final rest.
Another thing is that each persons serving will only have so much herb crust. So you could always forget the herbs there and make an herb sauce. Probably a good idea anyways. A horseradish cream, an herb sauce, maybe off the wall with a chimichurri, give some different options.
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