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OP UPDATED W PICS Prime Ribeye "Standing Rib" Roast : Critiques/Suggestions
Posted on 12/24/14 at 1:53 pm
Posted on 12/24/14 at 1:53 pm
Have a 7.60 Prime Bone-In Ribeye Roast to cook at my parents on friday night for our Christmas meal. My mother really enjoys them, and believes I make a pretty good one... Hence the request.
They do not have a ceramic grill, so this will be cooked in the oven on a rack similiar to this:
Below is my method, as finally recorded last Christmas. Any suggestions would be appreciated. I considered making a chimmichurri this year, but my parents told me to hold off the seafood cream sauce suggested by other family members. Lets keep this to meat seasoning & method only
-Let rest to room temp 3 hours prior to cooking.
-Season heavily with: Cavendar's, Tony's, Lawrys Lemon Pepper
-Put roast on rack in drip pan & cook uncovered for 15 min per lb at 325 degrees
-Remove & cook uncovered an 45min to hour at 375... Or until center reaches 130 degrees (most if us like rare-medium rare-ish)
-Remove and let rest 30 min before carving/serving
This has been a simple method that has worked in the past. What about cooking a little longer at kower temp and cooking a little shorter at a higher than 375 temp for crust?
Ideas and suggestions welcome. I will be sure and post pics as the meal peogresses friday.
Merry Christmas FDB
SATURDAY MORNING EDIT:
I cooked this one at 250, and it cooked MUCH quicker than the last....not sure why. Both sat out till room temp before cooking....maybe .4/lb makes an hour difference? Shouldnt.
Anywho, 7.6 lb - 3 Bone : Prime Ribeye Roast was brought to room temp, seasoned, added to the rack, and placed in the oven at 250.
(forgot to take pic before i spilled a little seasoning on it....quickly grabbed phone)
Roast sat in oven at 250 until 115 in the center. This took a little over 3 hours. Removed and checked accuracy in other area of the meat, it was accurate.
It was at this point, I made my major faux pas....dad wanted au jus/gravy for his mashed potatoes (i know)... I forgot to deglaze this pan until after the reverse sear. Lets just say the gravy was a little 'bitter' on the dark side
After removing from the oven at 115 degrees....I cranked oven up to 550 degrees....the roast sat out for approx 30 minutes while oven was heating. (i had planned 20, but i was outside cooking when the timer went off, and not one soul decided to tell me).
After the 30 minute rest, roast went back in the oven for 10 minutes at 550 degrees for a semi-reverse sear. It worked well.
The meat rested outside for another 20 min before I cut it. It is a little more cooked in the center than I would prefer, but it worked ok.
This will be my method going forward, but for our temperature - I would bring going the roast to 110, sear for 12-14 minutes...rest and serve. Probably cooking around 205-225. That would get my mother her medium and the rest of us blood thirsties the rare/medium rare.
On a side note, these had my attention while the oven timer was goin off and my family eatin a tray and ignoring the timer...
Thanks for the help and suggestions. I will reverse sear these from now on. Chalk another FDB tip to working like a champ.
They do not have a ceramic grill, so this will be cooked in the oven on a rack similiar to this:
Below is my method, as finally recorded last Christmas. Any suggestions would be appreciated. I considered making a chimmichurri this year, but my parents told me to hold off the seafood cream sauce suggested by other family members. Lets keep this to meat seasoning & method only
-Let rest to room temp 3 hours prior to cooking.
-Season heavily with: Cavendar's, Tony's, Lawrys Lemon Pepper
-Put roast on rack in drip pan & cook uncovered for 15 min per lb at 325 degrees
-Remove & cook uncovered an 45min to hour at 375... Or until center reaches 130 degrees (most if us like rare-medium rare-ish)
-Remove and let rest 30 min before carving/serving
This has been a simple method that has worked in the past. What about cooking a little longer at kower temp and cooking a little shorter at a higher than 375 temp for crust?
Ideas and suggestions welcome. I will be sure and post pics as the meal peogresses friday.
Merry Christmas FDB
SATURDAY MORNING EDIT:
I cooked this one at 250, and it cooked MUCH quicker than the last....not sure why. Both sat out till room temp before cooking....maybe .4/lb makes an hour difference? Shouldnt.
Anywho, 7.6 lb - 3 Bone : Prime Ribeye Roast was brought to room temp, seasoned, added to the rack, and placed in the oven at 250.
(forgot to take pic before i spilled a little seasoning on it....quickly grabbed phone)
Roast sat in oven at 250 until 115 in the center. This took a little over 3 hours. Removed and checked accuracy in other area of the meat, it was accurate.
It was at this point, I made my major faux pas....dad wanted au jus/gravy for his mashed potatoes (i know)... I forgot to deglaze this pan until after the reverse sear. Lets just say the gravy was a little 'bitter' on the dark side
After removing from the oven at 115 degrees....I cranked oven up to 550 degrees....the roast sat out for approx 30 minutes while oven was heating. (i had planned 20, but i was outside cooking when the timer went off, and not one soul decided to tell me).
After the 30 minute rest, roast went back in the oven for 10 minutes at 550 degrees for a semi-reverse sear. It worked well.
The meat rested outside for another 20 min before I cut it. It is a little more cooked in the center than I would prefer, but it worked ok.
This will be my method going forward, but for our temperature - I would bring going the roast to 110, sear for 12-14 minutes...rest and serve. Probably cooking around 205-225. That would get my mother her medium and the rest of us blood thirsties the rare/medium rare.
On a side note, these had my attention while the oven timer was goin off and my family eatin a tray and ignoring the timer...
Thanks for the help and suggestions. I will reverse sear these from now on. Chalk another FDB tip to working like a champ.
This post was edited on 12/27/14 at 8:16 am
Posted on 12/24/14 at 2:15 pm to bossflossjr
Put that fat on the side. I'll pick it up later.
Fwiw, iwhi!
Fwiw, iwhi!
Posted on 12/24/14 at 2:51 pm to arseinclarse
LINK
Here is what i did last year.
Basically
Sear on Grill
Low and slow at 225 till it hits 110
Turn off oven at 110 and let it slowly hit desired temp(I did 125 and it probably hit 135 while resting)
Rest for 30 min then hit fat side with broiler for 6 min
Here is what i did last year.
Basically
Sear on Grill
Low and slow at 225 till it hits 110
Turn off oven at 110 and let it slowly hit desired temp(I did 125 and it probably hit 135 while resting)
Rest for 30 min then hit fat side with broiler for 6 min
This post was edited on 12/24/14 at 2:52 pm
Posted on 12/24/14 at 4:59 pm to barry
15 minutes at 450 and then down to 325 until done to your liking.
If it's bone in no need to place on a rack, the bones will act as a rack.
Get some butter at room temp and smear the sides with it before placing in oven
If it's bone in no need to place on a rack, the bones will act as a rack.
Get some butter at room temp and smear the sides with it before placing in oven
Posted on 12/24/14 at 9:01 pm to bossflossjr
Doing one tomorrow, my process has been very similar but only using salt and pepper and softened butter, put on rack, in oven at 450 for 15 , lower to 350 but I take out at internal temp of 120-125, cooked one just like that for a function a few weeks ago and it came out great, tomorrow I will have a little more time so I think I will do the reverse sear....put seasoned roast in a 200 degree oven Till it hits 125 take out and rest it 30 min then back in a 450 oven for 15 min to sear it, I will report back and let you know how it turned out
Merry Christmas Boss, and tell you Pops I said hello
Merry Christmas Boss, and tell you Pops I said hello
Posted on 12/24/14 at 10:51 pm to bossflossjr
Obviously there are several ways to cook it. I was taught to put your oven to 550. Cook it for 5 minutes a pound. Turn the oven off and let it sit for two hours. Don't open the oven during that two hours. This will produce a red center so if you like yours more well done you may want to add cook time.
Posted on 12/24/14 at 11:19 pm to Tigerpaw123
I will be cooking one tomorrow as well. I generally cokm them similar to the op, but only season with salt and pepper. Has anyone tried reverse sear on one yet?
Posted on 12/25/14 at 1:14 am to Creamer
Prime Rib is the perfect reverse sear cut. Roast that bad boy at 225 or 250 until it hits 115 internal, then crank up the temp as high as it'll go until it hits 120 or 121. Pull it quick then, because the carryover will put you at 125, which IMO, is "prime" prime rib.
Posted on 12/25/14 at 7:27 am to Tigerpaw123
quote:
Tigerpaw123
Thanks! Thought about u last week, just now getting water to some of our holes. Been a rough go at our Jonesville place. Been stuck in Monroe all year. Need to get together again.
Will tell pops hello. He has been wearin out the white perch.
Posted on 12/25/14 at 10:00 am to bossflossjr
I ask the butcher to trim and truss a standing rib roast whenever I buy one. I get the benefit of the bones and fat cap for cooking, and the convenience of cutting the butcher's twine to remove them for easy carving. I can carve into servings that do not have to take the bones into account.
I've become a fanatic about using the reverse sear method of cooking standing rib roasts. Despite having the rib bines to provide elevation, I use a rack to ensure good heat circulation to all surface area. I bake at 275 until the internal temperature reaches about 115. I remove from oven and let rest for about 20 minutes. Meanwhile I increase the oven temperature to the highest temperature possible. Return the roast to the oven for 8-10 minutes to brown the exterior appropriately. Remove from oven, cut the butcher's twine and move roast to cutting board. The meat should have an internal temperature of around 125. Carve and serve.
I've become a fanatic about using the reverse sear method of cooking standing rib roasts. Despite having the rib bines to provide elevation, I use a rack to ensure good heat circulation to all surface area. I bake at 275 until the internal temperature reaches about 115. I remove from oven and let rest for about 20 minutes. Meanwhile I increase the oven temperature to the highest temperature possible. Return the roast to the oven for 8-10 minutes to brown the exterior appropriately. Remove from oven, cut the butcher's twine and move roast to cutting board. The meat should have an internal temperature of around 125. Carve and serve.
Posted on 12/25/14 at 10:08 am to OldHickory
Do you let it rest once it hits 115? Or just go straight into the sear?
Posted on 12/25/14 at 10:34 am to Poodlebrain
That answers my question, thanks.
Posted on 12/25/14 at 12:27 pm to Poodlebrain
Appresh poodle. Highly likely i do that thursday
Posted on 12/25/14 at 5:49 pm to Poodlebrain
What's the approximate time/lb to get it to 115?
Posted on 12/25/14 at 6:18 pm to Creamer
Its 15/lb at 325. Gonna try 250. Gonna estimate 20/lb.
Will post on friday evening
Will post on friday evening
This post was edited on 12/26/14 at 6:37 am
Posted on 12/25/14 at 6:35 pm to bossflossjr
Looks delicious. That seems very close to what I usually do.
Posted on 12/26/14 at 10:21 am to bossflossjr
Did the reverse sear, came out great took about 3 1/2 hours at 205 for a 4 bone 8 lb standing rib roast
This post was edited on 12/26/14 at 10:57 am
Posted on 12/26/14 at 11:36 am to Tigerpaw123
While we were waiting
And after
And after
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