Rib Roast

[quacksmoker]

How do you cook yours? I have always done the basic 500 degrees and then turn it down to 200 till finished (R-M/R). I just read a recipe where you cook it at 500 for 5 minutes per lb and then turn off the oven and let it cook for another 2hrs without opening the oven door.

I'm looking to try cooking it a little different this year so if anyone has any tips, I would love to hear.

[Fl0und3rz]

From December 1983 Sunset Magazine

I have had none better, and everyone raves.  The only thing I change is to take roast out when internal thermometer (electronic) reaches 128 F.

Prime Rib

200° for 3 to 4 hours with a coating of rock salt
This slow-roasting technique produces moist, evenly cooked beef. It also adapts for pork

Roasting a big piece of meat intimidates many cooks. The results are sometimes hard to control: outside portions get dry and overcooked, and the rare interior can be difficult to slice thinly.

Salt baking is an easy way to produce moist, succulent meat cooked throughout to a consistent degree of doneness. Meat prepared this way slices especially well, making it ideal for buffets and large dinners during the holidays.

With this technique, you cover the meat with rock salt, then roast it at a low temperature. The salt blanket acts as insulation, so the roast cooks almost as quickly as if done at a higher temperature. It also firms the protein fibers, making it easy to slice even rare meat thinly. The recommended temperature-200° for beef, 225° for pork-is much lower than the 325° traditionally used for roasting. But food technologists at UC Davis consider the lower temperatures safe. provided you use an essentially "sterile" piece of meat (one that has not been boned or rolled). The lower heat cooks the meat more gently: outside edges are not overcooked, and the meat heats evenly from edge to edge. The lower temperature also reduces the evaporation of juices, so meat shrinks less.

This method is especially suited to large cuts of beef or pork, weighing 10 pounds or more. We suggest a whole strip loin roast, standing rib roast, or leg of pork. Order the meat ahead, and be sure it's not boned or rolled. The rock salt is used mostly as a cooking medium. it only flavors the outside. To avoid over salting the juices and interior meat, carefully brush all the salt off the surface of the roast and wash salt off your cutting board before slicing.

Salt-Baked Oven-Size Roasts

1 whole boneless beef top loin (strip) roast (10 to 12 lbs.), also called New York strip; 5- to 7-rib standing rib beef roast (12 to 16 lbs.); or whole leg of pork roast, bone in (12 to 14 lbs.)
12 cloves garlic
2 tablespoons kosher salt, optional
3 tablespoons pepper
1 1/2 tablespoons paprika
1 1/2 tablespoons thyme
12 to 17 pounds rock salt

Trim excess surface fat and any skin off roast, leaving on a layer about 1/4 inch thick. In a food processor or mortar, combine garlic, kosher salt, pepper, paprika, and thyme; process or pound until a paste forms. Rub paste all over meat. Spread a 1/2-inch-thick layer of rock salt in bottom of 12- by l7-inch roasting pan (with rib or leg roasts and larger New York strip roasts, line the pan with 2 lengths of heavy-duty foil extending about 3 inches beyond pan sides to help keep salt up around the roast). Lay roast on top. Pour enough rock sail over top to cover roast by about 1/2 inch.

Bake uncovered in a 200° oven (225° for pork) until a thermometer inserted in thickest part (insert clean, freshly washed thermometer about 30 minutes before end of roasting) reaches 130° for rare beef: temperature may rise 4 to 5 degrees as meat stands. Bake boneless strip loin roast 3 to 4 hours (about 20 minutes a pound): bake a bone-in standing rib roast 4 1/2 to 6 hours (about 23 minutes a pound). For well-done pork, cook until thermometer reaches 160°, 8 to 9 hours (about 40 minutes a pound).

[jrebel]

   Best roast I ever ate was baked in a casket of salt.....LOVED IT!!

[dscubame]

A couple hours over the farberware and not only is the rib excellent the house smells soooooo good.  Good entertainment for the company as it cooks in the open.

[Huntbear]

I like mine smoked ...

[87Ford]

I like mine smoked ...

Me too.  They turn out great in the smoker.

[KNOPHISH]

that recipe where you cook at 500 then turn off the oven & NOT open the door for 2 hours is awesome. I'll be doin mine that way. comes out perfect.

[steen]

Smoke it, the best!!!  It's what's for dinner on Christmas day!!!

[quacksmoker]

Thanks for the tips! I think i'll do the heavy salt with the 500 degree oven and not open the door.

[rasbo]

I used to go high temp then the cooler tempt..Now I put in the roast at 200,when the roast hits 125 I take it out and let it rest 30 mins,it will come up to 135 when resting,Then I put it in a very hot oven to brown..Much better roast...dump fat out of the roasting pan,add a can of beef stock to the roasting pan and add 3 tablespoons of coffee that has been brewed,stir the goodies that are stuck to the bottom of the pan,reduce stock to your liking..PS make sure roast is at room temo before ever putting it in the oven...I also air dry and age my roast for a week in the fridge before cooking

[Bigshooter]

How do you cook yours? I have always done the basic 500 degrees and then turn it down to 200 till finished (R-M/R). I just read a recipe where you cook it at 500 for 5 minutes per lb and then turn off the oven and let it cook for another 2hrs without opening the oven door.

I'm looking to try cooking it a little different this year so if anyone has any tips, I would love to hear.

This is the only way to do it.     You end up with dry edges any other way and possibly a raw middle.