Re: Cooking prime rib, with turning oven off to cook
>>I still fail to understand why anyone would cook a standing rib roast with any method other than
>>simply measuring the internal temperature.
There are several variables that will affect the finished result that just measuring the temp won't
address. If the meat went in very cold, it will take a longer time for the center to get to temp.
That means that the outside will be more cooked than if the meat were warmer to begin with. If the
meat is cooked at a low temperature, the outside will be less cooked and more moist when the center
is to temp. Cooking the meat at high temp means that the outside will be more cooked and more of the
juices in the center will migrate to the surface and end up evaporating from the surface with the
excess dripping into the pan.
>>There really isn't a need (that I can see) to use esoteric calculations when all you need to do is
>>stick a thermometer in it.
I agree about the esoteric calculations, but not about *just* relying on the thermometer without
taking into account anything else.
> Because the slower methods turn out variably-done meat, from well done on the outsides and edges
> to more rare on the inside.
> The high temp method (500 degree oven, 5 minutes per pound) yields a uniformly medium rare roast
> from about one-quarter inch inside the edges to the center. That's why.
Well, sorta. Slow-cook methods will provide that medium-rare roast as well with rather a greater
yield. Medium-rare is defined as having a browned outside and a cool red center. Medium is brown
outside and warm pink center.
In my restaurants, we roasted in convection and conventional ovens as well as roaster-holders. We
tested a wide variety of temperature combinations beginning with the temp of the meat going in and
fixed as well as varying temperatures during the cook.
We found the best results (pretty much what you describe above) coming from a consistent low temp
roast, varying with the ovens used. We cooked at 220F in the roaster-holders to a center temp of
120F (rare) and switched to 142F to hold and finish over several hours. Conventional ovens were set
to different temps depending on whether we used a 109 (bone-in) or 112 (boneless) rib. We cooked
between 220 and 250 to 120 center. Convections were set to 205.
We tried to let our ribs sit at room temp for 2 hours before cooking, but that wasn't always
possible. Of all the methods we tested, the constant low-temp gave us the best yield; a much higher
ratio of finished to raw material and the least pan juice. Both of those indices mean that more
moisture remains in the meat.