"Kent" <
[email protected]> wrote in message
news:
[email protected]...
> How long, if at all, do you warm up your standing rib roast toward, or to
> room temp. before roasting.
> Do you roast at a constant +- 300F, or do you start high 475F and then
drop
> to
> 300+-F?
> Julia Child does the former. Many, many others do the latter.
> What is your preference?
> Thanks for any thoughts.
> Kent
>
Every Christmas we do a standing rib roast. We're talking expensive beef
here. This year's roast was $150.00 for 4 bones. Aged prime Angus beef.
Worth every penny and a very rare treat.
So cooking it is something I take seriously. I always do it by making a rub
of 1/3 cup kosher salt and 2 large teaspoons of freshly ground black pepper.
Mix it up, and pack it onto the roast completely. You're making a salt
crust basically. Then it goes straight into a 350 degree oven with a
temperature probe in the center of the roast. No need to use a rack, just
straight onto the pan bone side down. Roast until it reaches 125 degrees
for medium rare. It averages 20 minutes a pound but it varies. Then remove
it, cover the roasting pan with aluminum foil to seal in the heat and allow
to rest for 30 minutes. Do not remove the probe at this point. The
internal temperature will climb 5-10 degrees reaching the ideal 135 for
medium rare. This will also ensure you have end pieces that are well done.
Some people simply cannot eat rare beef.
What you'll get is a perfectly cooked, moist and incredibly juicy roast.
Works every time, no muss, no fuss. Easy peasy. But do keep in mind the
single biggest consideration is the cut of beef. We use aged prime but a
good choice cut is pretty nice too. The meat shop preps the roast for us
beforehand. The cut off the ribs, trim the fat and then ties the bones back
on. I've found it works very well this way.
Paul
