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Standing Rib Roast
Posted on 12/27/12 at 2:53 pm
Posted on 12/27/12 at 2:53 pm
I got a gift certificate and decided to splurge on a rib roast. I've never made one before and plan on using this recipe by Paula Deen. Has anyone used this one before? Also, the tastes vary from medium to well done (I know, blasphemy). Is there any way to keep everyone happy?
Recipe courtesy Paula Deen
Foolproof Standing Rib Roast Recipe
Rated 5 stars out of 5
Ingredients
1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows
Directions
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe courtesy Paula Deen
Foolproof Standing Rib Roast Recipe
Rated 5 stars out of 5
Ingredients
1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows
Directions
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
7
Posted on 12/27/12 at 3:01 pm to RedMustang
I did a 7 lb. roast on christmas day on the primo. Used a very basic rub of pepper, kosher salt, granulated garlic and turbinado sugar. I pulled it at 130*. After slicing I put a few pieces back on for the women that wanted it cooked more.
Posted on 12/27/12 at 3:08 pm to RedMustang
Foolproof Rib Roast 
I've done with a splash of Allegro marinade, just a smidgen and it was delish.
I've done with a splash of Allegro marinade, just a smidgen and it was delish.
This post was edited on 12/27/12 at 3:09 pm
Posted on 12/27/12 at 4:23 pm to Tommy Patel
That looks great !!
Posted on 12/27/12 at 5:41 pm to RedMustang
quote:
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
I've done plenty of them on my BGE. Penzy's makes an "English Roast Rub" that is excellent on prime rib. I've also used a rub similar to the one you described. The only difference is that I use a 50/50 mix of white and black pepper.
Posted on 12/28/12 at 2:44 am to Janky
Janky,
I just ordered a Promo XL and should get it in next two weeks. How do you like yours? Take long getting used to using it? Any tips?
I just ordered a Promo XL and should get it in next two weeks. How do you like yours? Take long getting used to using it? Any tips?
Posted on 12/28/12 at 5:45 am to RedMustang
Season the exterior with the aforementioned spices, put into oven set at 425 for 15 minutes. This allows the exterior to carbonize to give it a good crust. The drop the temp to 225 for 2-2.5 hours, then rest for 30.
Posted on 12/28/12 at 6:48 am to LongTime Tiger
quote:
LongTime Tiger
I love it. I probably average 3-4 cooks a week on it. It was not as hard as I thought it would Be to learn. It is extremely user friendly. Good luck.
This post was edited on 12/28/12 at 6:51 am
Posted on 12/28/12 at 8:42 am to RedMustang
I cooked an 8lb standing rib roast for Christmas. I bought it at Calvin's Bocage Market trimmed and trussed. I used the low and slow method of cooking at 200 degrees F for just about 4 hours, the internal temperature was about 123 degrees F. Then I removed it from the oven and tented it for the drive from Baton Rouge to New Orleans. Once we arrived in New Orleans I removed the foil and put the roast into a 500 degree F oven for about 8 minutes to allow the exterior crust to form. The roast was ready to slice and serve immediately upon removal from the oven since it had already rested for over an hour.
The meat was cooked to a nice pink medium rare from the center to about 1/8 inch from the edge where it began to turn greyish brown. I'll never go back to starting with high temperature and going low for cooking quality cuts of meat again. Starting low and finishing high produces a more appealing result, as well as a better tasting result as it conserves more of the meat's natural juices.
The meat was cooked to a nice pink medium rare from the center to about 1/8 inch from the edge where it began to turn greyish brown. I'll never go back to starting with high temperature and going low for cooking quality cuts of meat again. Starting low and finishing high produces a more appealing result, as well as a better tasting result as it conserves more of the meat's natural juices.
Posted on 12/28/12 at 8:47 am to Poodlebrain
quote:
I'll never go back to starting with high temperature and going low for cooking quality cuts of meat again. Starting low and finishing high produces a more appealing result, as well as a better tasting result as it conserves more of the meat's natural juices.
This. This is the reverse sear method I was talking about last week. It works really well on individual steaks too.
Posted on 12/28/12 at 10:14 am to Janky
Tommy that pic looks really good. Is the cut of meat actually called Rib Roast and do you have to get it from the butcher or special order?
Posted on 12/28/12 at 10:17 am to Amblin
You can pretty much get it anywherre they sell ribeyes. You can ask for a rib roast and they will know what you are talking about.
Posted on 12/28/12 at 10:39 am to Tommy Patel
Looks great. I can handle rib roast at medium rather than medium rare if I happen to get more done slice. It's tender, so I don't mind it more cooked than my preference.
Posted on 12/28/12 at 11:55 am to Gris Gris
Did a 6lb roast on the pit for christmas. Very good. Get a good internal thermometer.
Posted on 12/28/12 at 12:40 pm to RedMustang
That cannot be a Paula Deen recipe. There's no butter involved.
Posted on 12/28/12 at 1:40 pm to Degas
quote:
That cannot be a Paula Deen recipe. There's no butter involved.
And it doesnt mention the requisite cup of mynezzz
Posted on 12/28/12 at 1:58 pm to fatboydave
Like her or not, some of her recipes are good. I like butter and mynez.
Posted on 12/28/12 at 3:23 pm to RedMustang
Seriously, don't cook it that way if you like medium rare meat.
Preheat the oven to 150-200(however low your oven gets) and set your meat thermometer(an absolute necessity) to 118.
When the meat gets to 118, take it out of the oven and let it rest for 45 minutes, then preheat the oven to 550(however high your oven goes) and put it in for 8-10 minutes.
The meat will be perfect. Trust me.
Preheat the oven to 150-200(however low your oven gets) and set your meat thermometer(an absolute necessity) to 118.
When the meat gets to 118, take it out of the oven and let it rest for 45 minutes, then preheat the oven to 550(however high your oven goes) and put it in for 8-10 minutes.
The meat will be perfect. Trust me.
Posted on 12/28/12 at 3:26 pm to Poodlebrain
quote:
I cooked an 8lb standing rib roast for Christmas. I bought it at Calvin's Bocage Market trimmed and trussed. I used the low and slow method of cooking at 200 degrees F for just about 4 hours, the internal temperature was about 123 degrees F. Then I removed it from the oven and tented it for the drive from Baton Rouge to New Orleans. Once we arrived in New Orleans I removed the foil and put the roast into a 500 degree F oven for about 8 minutes to allow the exterior crust to form. The roast was ready to slice and serve immediately upon removal from the oven since it had already rested for over an hour.
The meat was cooked to a nice pink medium rare from the center to about 1/8 inch from the edge where it began to turn greyish brown. I'll never go back to starting with high temperature and going low for cooking quality cuts of meat again. Starting low and finishing high produces a more appealing result, as well as a better tasting result as it conserves more of the meat's natural juices.
This.
Which I'm sure you got from my thread. LINK
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