OP UPDATED W PICS Prime Ribeye "Standing Rib" Roast : Critiques/Suggestions

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.