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Thread: Standing Rib Roast question

  1. #1
    Theron Guest

    Default Standing Rib Roast question

    How do you roast a standing rib roast. Have any roasted at 250F from
    beginning to end, and if so how long did it take for a bone in three rib
    small end roast. In the past I've done the usual high temp. sear and reduced
    the temp to 300F. I'd like to have a roast that is rare all the way through
    instead of iti being raw in the middle and overdone near the edge.
    Do you have any hints. Do you do anything to the cut edge?
    Thanks for any advice,

    Theron



  2. #2
    Sqwertz Guest

    Default Re: Standing Rib Roast question

    Theron <[email protected]> wrote:

    > How do you roast a standing rib roast. Have any roasted at 250F from
    > beginning to end, and if so how long did it take for a bone in three rib
    > small end roast. In the past I've done the usual high temp. sear and reduced
    > the temp to 300F. I'd like to have a roast that is rare all the way through
    > instead of iti being raw in the middle and overdone near the edge.
    > Do you have any hints. Do you do anything to the cut edge?
    > Thanks for any advice,


    just do the high heat (500F for 20 minutes), then followed by 250F
    (which is what I've been advocating here for years). Anything above
    275F is too high.

    I give a 5lb small end roast about 2.5-3 hours. But times vary
    considerably.

    -sw

  3. #3
    Sheldon Guest

    Default Re: Standing Rib Roast question

    On Feb 1, 2:18�pm, "Theron" <oa...@rocketmail.com> wrote:
    > How do you roast a standing rib roast. Have any roasted at 250F from
    > beginning to end, and if so how long did it take for a bone in three rib
    > small end roast. In the past I've done the usual high temp. sear and reduced
    > the temp to 300F. I'd like to have a roast that is rare all the way through
    > instead of iti being raw in the middle and overdone near the edge.
    > Do you have any hints. Do you do anything to the cut edge?
    > Thanks for any advice,
    >
    > Theron


    Insert a meat thermometer and cook the same as you would any other
    oven roast beef.

  4. #4
    Sqwertz Guest

    Default Re: Standing Rib Roast question

    Sqwertz <[email protected]> wrote:

    > Theron <[email protected]> wrote:
    >
    >> How do you roast a standing rib roast. Have any roasted at 250F from
    >> beginning to end, and if so how long did it take for a bone in three rib
    >> small end roast. In the past I've done the usual high temp. sear and reduced
    >> the temp to 300F. I'd like to have a roast that is rare all the way through
    >> instead of iti being raw in the middle and overdone near the edge.
    >> Do you have any hints. Do you do anything to the cut edge?
    >> Thanks for any advice,

    >
    > just do the high heat (500F for 20 minutes), then followed by 250F
    > (which is what I've been advocating here for years). Anything above
    > 275F is too high.


    And season all over with granulated garlic and onion + kosher salt.
    It doesn't permeate the outside, but it makes for a tasty crust when
    you sear it in a high oven first.

    -sw

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