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Started By
Message
Made a 3 boned rib roast and it was
Posted on 12/22/24 at 9:04 pm
Posted on 12/22/24 at 9:04 pm
Perfection..
For those who are looking for a way to cook one proper.
Preheat oven to 550°
While oven is preheating rub roast down with an oil.
Generously put coarse salt, pepper and garlic on roast and pat down
Soften a stick of butter and mix with onion flakes..coat the whole roast with the butter.
Put the roast in the oven...6 min for every lb...6lb roast is 36 min..
Cut off oven and do not open for 1 hour 50 min...
Pull out and carve...
For those who are looking for a way to cook one proper.
Preheat oven to 550°
While oven is preheating rub roast down with an oil.
Generously put coarse salt, pepper and garlic on roast and pat down
Soften a stick of butter and mix with onion flakes..coat the whole roast with the butter.
Put the roast in the oven...6 min for every lb...6lb roast is 36 min..
Cut off oven and do not open for 1 hour 50 min...
Pull out and carve...
9
Posted on 12/23/24 at 8:49 am to bleedsgarnet
Does your oven have a fan?
Posted on 12/23/24 at 8:54 am to bleedsgarnet
No pics no care
Posted on 12/23/24 at 10:42 am to bleedsgarnet
This method seems to be popular, and I am sure it was fine, but I do not like any recipe that starts off that high. I see lots of results with outer band overcooked.
Posted on 12/23/24 at 11:14 am to bleedsgarnet
I did a 4 bone, 11# roast this weekend.
Salted and stuffed with garlic overnight.
Pepper and more salt when I was ready to cook.
250 F until 115F internal.
Pulled and sat for 30 minutes.
Put it back in a 550F until 125F internal.
Pulled and carved, came out great. Going to make a broth with the ribs tomorrow.
Salted and stuffed with garlic overnight.
Pepper and more salt when I was ready to cook.
250 F until 115F internal.
Pulled and sat for 30 minutes.
Put it back in a 550F until 125F internal.
Pulled and carved, came out great. Going to make a broth with the ribs tomorrow.
Posted on 12/23/24 at 11:23 am to AlxTgr
quote:A lot of people dont know what an overcooked rib roast is.
This method seems to be popular, and I am sure it was fine, but I do not like any recipe that starts off that high. I see lots of results with outer band overcooked.
They think this is good, when its clearly over cooked:
The "leave it in the oven" also screws a lot of people with newer ovens. Better quality newer ovens have fans that quickly lower the temps after the cooking cycle is complete.
I am not a huge sous vide fan, but rib roast is perfect for sous vide and a quick sear once at temp.
This post was edited on 12/23/24 at 11:26 am
Posted on 12/23/24 at 11:46 am to BigBinBR
quote:This is what we do.
I am not a huge sous vide fan, but rib roast is perfect for sous vide and a quick sear once at temp.
Posted on 12/23/24 at 9:06 pm to BigBinBR
quote:
They think this is good, when its clearly over cooked:
Overcooked how? Sure, sous vid and sear and it’s more rare throughout. But I swear some of you guys have become 1st world prima donas when it comes to meat looks. Nothing at all wrong with that roast.
Posted on 12/23/24 at 11:20 pm to bleedsgarnet
quote:
mix with onion flakes..
I’m out.
Posted on 12/24/24 at 5:44 am to bleedsgarnet
We don't believe you without pictures
Posted on 12/24/24 at 7:28 am to bleedsgarnet
This post was edited on 12/24/24 at 7:29 am
Posted on 12/24/24 at 9:39 am to bleedsgarnet
The best rib roast recipe I have tried is to take the roast, slice that baby into steaks, then cook a steak 
It's just not a great meal in my opinion, outer cuts are overdone, inner cuts are underdone. The fat doesn't render enough, much prefer a steak.
This is of course solely my opinion.
It's just not a great meal in my opinion, outer cuts are overdone, inner cuts are underdone. The fat doesn't render enough, much prefer a steak.
This is of course solely my opinion.
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