re: Standing Rib Roast

I do the traditional 500 degrees to sear then reduce to 325 degrees to roast. Remember carry over cooking, it is actually your friend.

When I do one at my house, I usually have to take it over to my mother's house for the family which is 35 minutes or so away. As soon as it comes out of the oven I double wrap it in foil and then again in a towel and put it in an ice chest. It is usually close to two hours before we actually cut it, but it definitely comes out better this way.

This year, I may try sous vide.

However, I am not going to cook it for the family anymore. Too many of them insist on well done, and complain if they even see meat that isn't. I just can't stand to ruin it like that, even when I do two so that one can be rare.

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folks at Publix didn't do that step for me

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It's standard when it's being sold as a rib roast. I do them every year at Christmas. Using the probe is key. Also, rest it for @ 15 minutes, in a warming box or under foil.

Just picked up a choice whole bone in ribeye roast from my Winn Dixie for $7 a pound. I do this every year this time of year. Albertson's have them for a $1 cheaper per pound, but they only offer select.

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Mine came "twined" like that - Hell, I wonder if the good folks at Publix didn't do that step for me? Haven't gotten it out of the packaging yet - plan to do so in the morning.

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It probably is. I just did one last weekend and all the ones I can recall from Publix are already separated and twined like that.

I used the Meat Church method with Worcestershire Sauce

This process is low but you get a nice bark on the outside without having to sear.

It came out perfect last year.

LINK

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Also allows you to season all sides before reattaching the bones.

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And makes it much easier to slice when serving so you don't have to try and cut between the bones with massive pieces and can cut easier more sensible slices.

Prime Rib (Oven Version)

1 cup of softened butter
7 cloves of minced garlic
2 TBSP Rosemary
2 TBSP Thyme
2 TBSP Salt
1 TBSP Pepper

Mix all these ingredients into a mixing bowl

1 5-7 lb Prime Rib Roast
• Spread contents of mixing bowl all over roast until completely covered
• Place on a rack with a drip pan below
• Bake at 500 degrees for 5 minutes per lb for medium rare.
• Turn off oven and let the roast rest in the oven for 2 hours. (do not open)

Gravy
• Pour drippings into a pot on medium heat
• Add 2 TBSP of flour and whisk
• 2 cups of beef broth and whisk
• Bring to a boil
• Strain gravy into a serving dish and serve


You're Welcome.

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How long does it take a 10 lbs standing rib roast to get from 110 to 130 internal at 500?

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shite I don’t know but he is using a probe. If it’s crusty but not close, you either wrap it and put it back in or wrap outside the oven.

I’m only saying take it out low temp because you can always get a crust and either be spot on or worst case get a crust and then do some things to raise the cook.

Fair enough , I get that.

I also know temperature is temperature , but I find more traditional heat methods render fat way better than sous vide