Thread: Cooking a 3 pound standing rib

Audrey <[email protected]> wrote:

> Long, Long time lurker first time poster here. I have a
> defrosted 3 pound standing rib roast and I'm wondering how long
> and what method I should use in preparing it. I've made much
> larger standing ribs before but never one this small and all the
> recipes I've seen are for at least 6 and usually 8 to 10 pound
> roasts. I could sure use your expert advise.

What kind of rib roast? Beef? Veal? Pork? Lamb/mutton? If it is
beef, how many ribs? Probably two, at most, at that weight. If so, I'd
divide it into individual rib steaks and cook them as such.

If you still want to cook it whole, pat it with a mixture of dried
crushed oregano and thyme, black pepper, a bit of cayenne and paprika,
and salt, and roast in a hot oven (220°C/425°F) for about 30 minutes,
then reduce the temperature to 200°C/400°F und cook for about 30-45
minutes longer, until the inside temperature is 30°C/90°F at most
(anything higher is barbarous). Then let it rest in a warm oven for
30-45 minutes. Resting will let it continue cooking for a bit and the
juices will be well distributed throughout the meat.

Victor

"Audrey" <[email protected]> wrote in news:7E9al.5325$Es4.3780
@nwrddc01.gnilink.net:

> Long, Long time lurker first time poster here. I have a
> defrosted 3 pound standing rib roast and I'm wondering how long
> and what method I should use in preparing it. I've made much
> larger standing ribs before but never one this small and all the
> recipes I've seen are for at least 6 and usually 8 to 10 pound
> roasts. I could sure use your expert advise.
> Audrey
>
>


1 x 3lb prime rib roast recipe, coming up!!

http://www.ehow.com/how_2039223_article-title-url.html



--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin

On Jan 10, 12:51*pm, "Audrey" <fouritchyf...@verizon.net> wrote:
> Long, Long time lurker first time poster here. *I have a
> defrosted 3 pound standing rib roast and I'm wondering how long
> and what method I should use in preparing it. *I've made much
> larger standing ribs before but never one this small and all the
> recipes I've seen are for at least 6 and usually 8 to 10 pound
> roasts. *I could sure use your expert advise.
> Audrey

It's most important to have an accurate meat thermometer. It is also
important to remember to take it out about 8 degrees before your
desired final temperature. The internal temperature of the roast will
continue to rise after you remove it from the oven. OTOH, with a 3 lb
roast, the "heat soak" effect might be less - 5 degrees? Anyway,
you'll soon find out. Good luck!

dsi1 <[email protected]> wrote in news:67652ed2-b258-4ed7-8874-
[email protected]:

> On Jan 10, 12:51*pm, "Audrey" <fouritchyf...@verizon.net> wrote:
>> Long, Long time lurker first time poster here. *I have a
>> defrosted 3 pound standing rib roast and I'm wondering how long
>> and what method I should use in preparing it. *I've made much
>> larger standing ribs before but never one this small and all the
>> recipes I've seen are for at least 6 and usually 8 to 10 pound
>> roasts. *I could sure use your expert advise.
>> Audrey
>
> It's most important to have an accurate meat thermometer. It is also
> important to remember to take it out about 8 degrees before your
> desired final temperature. The internal temperature of the roast will
> continue to rise after you remove it from the oven. OTOH, with a 3 lb
> roast, the "heat soak" effect might be less - 5 degrees? Anyway,
> you'll soon find out. Good luck!
>


I've *never* used a meat thermometer...... and my roasts have always come
out just as we want them. (Med-rare)



--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin

On Jan 10, 1:23*pm, PLucas <PeterLu...@brissie.com> wrote:
> dsi1 <dsi...@hawaiiantel.net> wrote in news:67652ed2-b258-4ed7-8874-
> 6cea9d566...@a29g2000pra.googlegroups.com:
>
>
>
> > On Jan 10, 12:51*pm, "Audrey" <fouritchyf...@verizon.net> wrote:
> >> Long, Long time lurker first time poster here. *I have a
> >> defrosted 3 pound standing rib roast and I'm wondering how long
> >> and what method I should use in preparing it. *I've made much
> >> larger standing ribs before but never one this small and all the
> >> recipes I've seen are for at least 6 and usually 8 to 10 pound
> >> roasts. *I could sure use your expert advise.
> >> Audrey
>
> > It's most important to have an accurate meat thermometer. It is also
> > important to remember to take it out about 8 degrees before your
> > desired final temperature. The internal temperature of the roast will
> > continue to rise after you remove it from the oven. OTOH, with a 3 lb
> > roast, the "heat soak" effect might be less - 5 degrees? Anyway,
> > you'll soon find out. Good luck!
>
> I've *never* used a meat thermometer...... and my roasts have always come
> out just as we want them. (Med-rare)

You're an experienced cook. How does the fact that your roasts come
out just as you like help a person that has never cooked a 3 lb roast
before?

I'm an experienced cook and what I've learned is that I need a
thermometer. Then again, I ain't into meat much. Does this make me a
bad person? :-)

>
> --
> Peter Lucas
> Brisbane
> Australia
>
> Tell me what you eat and I'll tell you who you are.
>
> Jean Anthelme Brillat-Savarin

dsi1 <[email protected]> wrote in
news:[email protected]:

> On Jan 10, 1:23*pm, PLucas <PeterLu...@brissie.com> wrote:
>> dsi1 <dsi...@hawaiiantel.net> wrote in news:67652ed2-b258-4ed7-8874-
>> 6cea9d566...@a29g2000pra.googlegroups.com:
>>
>>
>>
>> > On Jan 10, 12:51*pm, "Audrey" <fouritchyf...@verizon.net> wrote:
>> >> Long, Long time lurker first time poster here. *I have a
>> >> defrosted 3 pound standing rib roast and I'm wondering how long
>> >> and what method I should use in preparing it. *I've made much
>> >> larger standing ribs before but never one this small and all the
>> >> recipes I've seen are for at least 6 and usually 8 to 10 pound
>> >> roasts. *I could sure use your expert advise.
>> >> Audrey
>>
>> > It's most important to have an accurate meat thermometer. It is
>> > also important to remember to take it out about 8 degrees before
>> > your desired final temperature. The internal temperature of the
>> > roast will continue to rise after you remove it from the oven.
>> > OTOH, with a 3 lb roast, the "heat soak" effect might be less - 5
>> > degrees? Anyway, you'll soon find out. Good luck!
>>
>> I've *never* used a meat thermometer...... and my roasts have always
>> come out just as we want them. (Med-rare)
>
> You're an experienced cook. How does the fact that your roasts come
> out just as you like help a person that has never cooked a 3 lb roast
> before?



She has cooked rib roasts before.


It's not brain surgery.



>
> I'm an experienced cook and what I've learned is that I need a
> thermometer.


And what happens when it breaks/the batterries run out?? Do you go
hungry till you get a new one??

Use your clock.......

http://www.australian-beef.com/beef/recipes/roast.html

"Beef roast cuts such as Rib, Rib Eye, Tri Tip, Tenderloin, and
Sirloin...

Suggested Roasting Times per pound (500 grams)




Oven Temp Rare Medium Well Done


390°F (200°C) 15-20 mins 20-25 mins 25-30 mins




> Then again, I ain't into meat much. Does this make me a
> bad person? :-)
>



[SHOCK!!! HORROR!!!] You're *not* into meat much???!!!


See .sig below ;-)


--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin

On Jan 10, 2:10*pm, PLucas <PeterLu...@brissie.com> wrote:
> dsi1 <dsi...@hawaiiantel.net> wrote innews:[email protected]:
>
>
>
> > On Jan 10, 1:23*pm, PLucas <PeterLu...@brissie.com> wrote:
> >> dsi1 <dsi...@hawaiiantel.net> wrote in news:67652ed2-b258-4ed7-8874-
> >> 6cea9d566...@a29g2000pra.googlegroups.com:
>
> >> > On Jan 10, 12:51*pm, "Audrey" <fouritchyf...@verizon.net> wrote:
> >> >> Long, Long time lurker first time poster here. *I have a
> >> >> defrosted 3 pound standing rib roast and I'm wondering how long
> >> >> and what method I should use in preparing it. *I've made much
> >> >> larger standing ribs before but never one this small and all the
> >> >> recipes I've seen are for at least 6 and usually 8 to 10 pound
> >> >> roasts. *I could sure use your expert advise.
> >> >> Audrey
>
> >> > It's most important to have an accurate meat thermometer. It is
> >> > also important to remember to take it out about 8 degrees before
> >> > your desired final temperature. The internal temperature of the
> >> > roast will continue to rise after you remove it from the oven.
> >> > OTOH, with a 3 lb roast, the "heat soak" effect might be less - 5
> >> > degrees? Anyway, you'll soon find out. Good luck!
>
> >> I've *never* used a meat thermometer...... and my roasts have always
> >> come out just as we want them. (Med-rare)
>
> > You're an experienced cook. How does the fact that your roasts come
> > out just as you like help a person that has never cooked a 3 lb roast
> > before?
>
> She has cooked rib roasts before.
>
> It's not brain surgery.
>
>
>
> > I'm an experienced cook and what I've learned is that I need a
> > thermometer.
>
> And what happens when it breaks/the batterries run out?? Do you go
> hungry till you get a new one??

We don't need batteries for thermometers where I'm from! You should
check these out - they're great! :-)

>
> Use your clock.......

And what happens when it breaks/the batterries run out?? Do you go
hungry till you get a new one??

>
> http://www.australian-beef.com/beef/recipes/roast.html
>
> "Beef roast cuts such as Rib, Rib Eye, Tri Tip, Tenderloin, and
> Sirloin...
>
> *Suggested Roasting Times per pound (500 grams)
>
> Oven Temp * * * *Rare * * *Medium * * * Well Done
>
> 390°F (200°C) *15-20 mins *20-25 mins * 25-30 mins
>
> > Then again, I ain't into meat much. Does this make me a
> > bad person? :-)
>
> [SHOCK!!! HORROR!!!] You're *not* into meat much???!!!

If I was a young dude in Oz I'd be stuffing meat into my pie hole too.
Meat is not really a big part of my culture where I'm from. Hell, we
dig Spam! :-)

>
> See .sig below ;-)
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> Tell me what you eat and I'll tell you who you are.
>
> Jean Anthelme Brillat-Savarin

Victor Sack <[email protected]> wrote:

> Audrey <[email protected]> wrote:
>
>> Long, Long time lurker first time poster here. I have a
>> defrosted 3 pound standing rib roast and I'm wondering how long
>> and what method I should use in preparing it. I've made much
>> larger standing ribs before but never one this small and all the
>> recipes I've seen are for at least 6 and usually 8 to 10 pound
>> roasts. I could sure use your expert advise.
>
> What kind of rib roast? Beef? Veal? Pork? Lamb/mutton?

It's horse, obviously.

Duh.

Season and sear your *beef* ribs on both sides, then into an oven at
275 until it reaches 130F for med-rare.

-sw

dsi1 <[email protected]> wrote:

> It's most important to have an accurate meat thermometer. It is also
> important to remember to take it out about 8 degrees before your
> desired final temperature. The internal temperature of the roast will
> continue to rise after you remove it from the oven. OTOH, with a 3 lb
> roast, the "heat soak" effect might be less - 5 degrees? Anyway,
> you'll soon find out. Good luck!

That is completely dependant on the size of the meat and the temp at
which you roast it. A roast taken out of a 275F degrees oven will
not rise in temp more than two degrees, 1 if it's 3lbs or less.

-sw

PLucas <[email protected]> wrote:

> Suggested Roasting Times per pound (500 grams)
>
> Oven Temp Rare Medium Well Done
>
> 390°F (200°C) 15-20 mins 20-25 mins 25-30 mins

390F? Never had properly cooked beef, have you.

-sw

Victor Sack wrote:

> If you still want to cook it whole, pat it with a mixture of dried
> crushed oregano and thyme, black pepper, a bit of cayenne and paprika,
> and salt, and roast in a hot oven (220°C/425°F) for about 30 minutes,
> then reduce the temperature to 200°C/400°F und cook for about 30-45
> minutes longer, until the inside temperature is 30°C/90°F at most
> (anything higher is barbarous). Then let it rest in a warm oven for
> 30-45 minutes. Resting will let it continue cooking for a bit and the
> juices will be well distributed throughout the meat.
>


Surely not 90 deg. F, Victor. That is below human body temperature!

gloria p

"Audrey" <[email protected]> wrote in message
news:7E9al.5325$[email protected]..
> Long, Long time lurker first time poster here. I have a defrosted 3 pound
> standing rib roast and I'm wondering how long and what method I should use
> in preparing it. I've made much larger standing ribs before but never one
> this small and all the recipes I've seen are for at least 6 and usually 8
> to 10 pound roasts. I could sure use your expert advise.
> Audrey
>
Is this a 1 rib roast, or is it boneless and from the end? We just had a
small 2 rib[ribs 11 and 12] standing rib roast. It weighed just over 5 lb.
I'd slather the cut ends with bacon fat, and roast at a very low temp.
275-300F. I wouldn't do anything to brown the cut ends. Cooks Illustrated
just had an article about charing meat and whether it helps moisture
retention. They say charing or searing doesn't affect the drying out of the
meat.

Thery

On Jan 10, 6:19*pm, dsi1 <dsi...@hawaiiantel.net> wrote:

> If I was a young dude in Oz I'd be stuffing meat into my pie hole
too.
> Meat is not really a big part of my culture where I'm from. Hell, we
> dig Spam! :-)

=====================

Hey! You ARE from Hawaii!
Lynn in Fargo (North Dakota)
switched to SPAM Lite!

On Sat 10 Jan 2009 08:29:59p, Lynn from Fargo told us...

> On Jan 10, 6:19*pm, dsi1 <dsi...@hawaiiantel.net> wrote:
>
> > If I was a young dude in Oz I'd be stuffing meat into my pie hole
> too.
>> Meat is not really a big part of my culture where I'm from. Hell, we
>> dig Spam! :-)
>
> ====================
> Hey! You ARE from Hawaii!
> Lynn in Fargo (North Dakota)
> switched to SPAM Lite!
>

I know a lot of people like Spam, at least occasionally. Me, the very
sight or smell of it makes me want to barf. Odd thing, though, is that I
absolutely love Underwood Devilled Ham. <g>

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 01(I)/10(X)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 1dys 3hrs 26mins
************************************************** **********************
I like work; it fascinates me; I can sit and look at it for hours.
************************************************** **********************

On Jan 10, 3:01*pm, Sqwertz <swe...@cluemail.compost> wrote:
> dsi1 <dsi...@hawaiiantel.net> wrote:
> > It's most important to have an accurate meat thermometer. It is also
> > important to remember to take it out about 8 degrees before your
> > desired final temperature. The internal temperature of the roast will
> > continue to rise after you remove it from the oven. OTOH, with a 3 lb
> > roast, the "heat soak" effect might be less - 5 degrees? Anyway,
> > you'll soon find out. Good luck!
>
> That is completely dependant on the size of the meat and the temp at
> which you roast it. *A roast taken out of a 275F degrees oven will
> not rise in temp more than two degrees, 1 if it's 3lbs or less.
>
> -sw

I think that you are right about this. Too be honest, I have not heard
of cooking a roast at 200 or 275 but it makes a lot of sense to do
this to reduce that temperature increase after removing it out of the
oven. On my next roast, I'll split the difference and set the oven at
250...

In article <7E9al.5325$[email protected]>,
"Audrey" <[email protected]> wrote:

> Long, Long time lurker first time poster here. I have a
> defrosted 3 pound standing rib roast and I'm wondering how long
> and what method I should use in preparing it. I've made much
> larger standing ribs before but never one this small and all the
> recipes I've seen are for at least 6 and usually 8 to 10 pound
> roasts. I could sure use your expert advise.
> Audrey

I did a 3-1/2" rib roast for Christmas dinner, Audrey. I left it at
room temp for 2-3 hours, rubbed it with the stuff that came with it, put
it on a meat rack and roasted it at 400 degrees for 30 minutes to brown
it, then reduced the temp to 325 and figured about 18 minutes a pound, I
think, until it got to whatever the internal temp is for medium (140? I
don't remember). It was on the rare side for color (my son-in-law
doesn't like it looking that red, especially) but dipping a slice into
hot beef broth for maybe a minute took care of the redness without
really cooking the meat any further. It was a smashing success.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

On Jan 10, 5:29*pm, Lynn from Fargo <lynng...@i29.net> wrote:
> On Jan 10, 6:19*pm, dsi1 <dsi...@hawaiiantel.net> wrote:
>
> *> If I was a young dude in Oz I'd be stuffing meat into my pie hole
> too.
>
> > Meat is not really a big part of my culture where I'm from. Hell, we
> > dig Spam! :-)
>
> =====================
>
> Hey! *You ARE from Hawaii!
> Lynn in Fargo (North Dakota)
> switched to SPAM Lite!

You might find this hard to believe but one can order a breakfast from
McDonalds with Spam. Rice too. I know, I can hardly believe it
myself! :-)

dsi1 <[email protected]> wrote in news:a20c2d17-ee21-4d6e-8e16-
[email protected]:

> On Jan 10, 5:29*pm, Lynn from Fargo <lynng...@i29.net> wrote:
>> On Jan 10, 6:19*pm, dsi1 <dsi...@hawaiiantel.net> wrote:
>>
>> *> If I was a young dude in Oz I'd be stuffing meat into my pie hole
>> too.
>>
>> > Meat is not really a big part of my culture where I'm from. Hell,
we
>> > dig Spam! :-)
>>
>> ====================
>>
>> Hey! *You ARE from Hawaii!
>> Lynn in Fargo (North Dakota)
>> switched to SPAM Lite!
>
> You might find this hard to believe but one can order a breakfast from
> McDonalds with Spam. Rice too. I know, I can hardly believe it
> myself! :-)
>



Sorry, but ................ BLECH!!!!!!

I think the last time I was *forced* to eat Spam, was back when I was a
kid still living at home.


I have a Pommy mate who *loves* Spam and chips. He actually won't even
offer me any, because he wants to keep it all for himself!!! (Thank
God!!)



--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin

On Jan 10, 5:36*pm, Wayne Boatwright <wayneboatwri...@geemail.com>
wrote:
> On Sat 10 Jan 2009 08:29:59p, Lynn from Fargo told us...
>
> > On Jan 10, 6:19*pm, dsi1 <dsi...@hawaiiantel.net> wrote:
>
> > > If I was a young dude in Oz I'd be stuffing meat into my pie hole
> > too.
> >> Meat is not really a big part of my culture where I'm from. Hell, we
> >> dig Spam! :-)
>
> > ====================
> > Hey! *You ARE from Hawaii!
> > Lynn in Fargo (North Dakota)
> > switched to SPAM Lite!
>
> I know a lot of people like Spam, at least occasionally. *Me, the very
> sight or smell of it makes me want to barf. *Odd thing, though, is thatI
> absolutely love Underwood Devilled Ham. <g>

Whatever you do, don't read the ingredients listed on the can while
you're eating the Underwood spread!

I'm not a real big fan of Spam - it's healthier that way. The funny
tastes of the folks here is partly because of the relative isolation
and because the canned product was more available after WWII. We also
prefer the fake soy sauce to the real stuff. Aloha shoyu is the most
popular brand.

>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
> * * * * * * * (correct the spelling of "geemail" to reply) * * * * * * *
> ************************************************** **********************
> Date: * * * * * * Saturday, 01(I)/10(X)/09(MMIX)
> ************************************************** **********************
> * * * * * * * *Countdown till Martin Luther King, Jr. Day* * * * * * *
> * * * * * * * * * * * * *1wks 1dys 3hrs 26mins * * * * * * * * * * * * *
> ************************************************** **********************
> * *I like work; it fascinates me; I can sit and look at it for hours.*
> ************************************************** **********************