Recipies & Cooking
Standing Rib Roast
4/11/12 @ 4:41 PM
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Man, just Google Standing Rib Roast once and you'll get hungry!
Standing Rib Roast
These directions are for standing beef rib roast. For those in question of what we are trying to cook here.
Josh is that with using two pans or just one? I have used EVOO oil or butter like you have mention thus the comment I made about seasoning it the way you like it. I find if you salt to start with and let it sit for a bit it sweats the meat some. Then add your other ingredients and they stick pretty good. Keep in mind that while letting a standing beef rib roast aka prime rib come up or close to room temp takes a couple few hours so this has always worked well for me.
Its amazing how well this method of cooking works and how many use it or have never tried to cook standing beef rib roast For those of you that have not tried to cook one of these roasts in fear of destroying an expensive piece of meat, just follow the directions and I promise you will not be disappointed.
The key here is to let your roast warm up to close to room temp for at least two hours. Also to have a good thermometer. Keep in mind that if you have to turn your oven on to get the roast up to your desired "done" temp, when you rest the roast it will gain some temp. Be careful with this so you do not over shoot your finished temp. Eat well my friends! Vince
Not sure how you will get two large roast in a single oven unless you have enough room to put two pans side by side. Keeping in mind that these are large hunks of meat. Also noticing the original date of this thread maybe this would help others in the future.
Like mentioned in this thread here is the easiest step by step I have found and works great. If you like more well or more rare add or reduce the minutes per pound in step 6 by a minute or two in one direction or the other.
The recipe does mention dutch oven however I just use a roasting pan with a rack. As for the ingredients in step 2 I like to use fresh when possible. There are many ways to season these roasts just do what you like and follow the directions on cooking.
Also always allow you meat to come up to room temp so you get a more even cook. No body likes bloody in the middle and burn on the outside! I always use a digital remote thermometer and suggest you doing the same. Enjoy Vince
Easy Prime Rib
1. Get a prime rib roast at your supermarket. It's usually labeled bone-in ribeye roast.
2. Mix up equal parts of onion salt, seasoned salt, and garlic powder. Approx 1/4 cup total.
3. Pat the salt mixture on both ends and the fat side of the roast. The salt may not stick as well on the fat side. Don't worry about it.
4. Pre-heat oven as high as it will go. Usually 500 degrees but not broil.
5. Stick the roast in a dutch oven preferably on a small rack that will lift it off the bottom. Bone side down (fat side up). Get a meat thermometer and stick it in the middle of the roast.
6. Cook the roast in the oven for 5-6 minutes per pound
and then shut the oven off.
DO NOT OPEN OVEN DOOR FOR TWO HOURS UNDER PENALTY OF DEATH.
7. After two hours take it out and check the temp.
If its 140 degrees it's perfect. If it's cooler, put it back in the oven at 375 degrees until it hits 140 degrees.
8. This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
For a standard home oven
Place seasoned prime rib in a roasting pan. Add a small bit of water to the bottom. I am talking like 1/4 cup
Place into a 350 degree oven for one hour uncovered. At that point turn the oven off. DO NOT OPEN THE OVEN DOOR. Let the roast sit for at least one hour, as much as 4. Again, do not open the oven door unless the house is on fire. LEAVE IT. You will mess this all up if you do.
After you have passed that one hour mark you may start to calculate when you want to serve the rib. Just remember that you want the roast to sit and rest even after this next cooking stage for a minimum of 20 mins out of the oven. The roast will need 30 more mins at 350 degrees when you figure out when you want to serve. So... if you want to serve it immediately. You bake for the first hour, rest for second hour, bake again for another 30, and rest for at least 20 before slicing outside of the oven.
My family learned this recipe from a old polish woman when I was young lad. It has been the ONLY way we have made it since. It comes out perfect every time. I have made over 20 this way personally for guests at home and deer camps over the years.
If you are talking about a 2lb roast, I would only bake it the first part for 30mins initially, then keep with the rest of the directions. Just make sure that when you first put the roast in the oven that it has had ample time to preheat. Don't throw it in right when the buzzer beeps that the oven is at temp. Make sure it is fully warmed up. Give it twenty mins at that temp before you add it.
Just remember, on the chance your oven is cooks cold, which does happen more than you think it does, (get a oven thermometer, they are five bucks and then you know) you can always broil sliced pieces to certain guests liking. Which is a crime if they want it well done. But this will come out Medium rate every time if you just follow these simple instructions.
Just because it's a expensive cut of meat, doesn't mean it takes a lot of precision to cook it. This is as about as easy as any cooking gets. Fool proof.
A standing Rib roast IS BEEF A Crown Roast IS LAMB.
Low and slow for Prime Rib. Bring meat to room temp. Season . Oven at 200 until desired doneness. Meat thermommeter is a must. Pull out of oven 5-8 degrees BEFORE ideal temp is reached. Low and slow gives you perfect pinkness through and through. Higher Temp will give you a roast with varying degrees of doneness from outside ring to center.
don't tell Grandma I'm telling you this recipe, she would kill me. Rub the meat with a small amount of sea salt. Cover it heavy with pepper. Let it stand 4 hours or so till it's at room temp. Put in cold oven in a pan that will collect the juice as it cooks. Turn the oven on to 350deg F for one hour, turn off oven and do not open the door for any reason. Let it sit all day. A hour before you want to eat turn the oven back on to 350deg F. after hour turn oven off insert thermometer and check middle for temp. to be cooked the way you want it to be. It should be medium at this point. 
Lad I have cooked prime rib for up to 17 people dont remember how big the roast was but I do a few each year,always use a meat thermometer,take the roast out to warm to room temp set the oven at 200 ,salt and pepper to taste put your roast in and check arter 6 hrs or so,remove at 125 for rare,let stand for 15 minutes and enjoy.
Lad, Honestly I have never cooked them that big before. Biggest I've done was 10# and that took about 3 1/2 hours if I remember right.
I'm assuming that is will take some time with all that poundage!
I HIGHLY recommend a probe style meat thermometer! That is the only way I will cook them! They cost way to much $$$$$$ to screw them up! Especially two 12 pounders.. That's some jing there!!
I might be wrong Mike but I think he was talking about Prime Rib.
Lad, I take mine out of the fridge at least 4 hours prior to cooking. Lets it all come to a decent room temp. I just cook it at 325 until it reaches a temp of 135 and then pull it and let it rest under aluminum foil for a 1/2 hour. Always worked well for me. Put the thermometer towards the center.
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