Recipe search - Bone in Ribeye Roast

[Snaquebite]

Got some ideas but....
What have you done? Prep? Cooking method? Rubs?

[Team Sergeant]

Originally Posted by Snaquebite

Got some ideas but....
What have you done? Prep? Cooking method? Rubs?

http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

Two most important points, 1. needs to be room temp before you place it in the oven, 2. you need to plan for carry over cooking and that while resting say 20-30 minutes the temp will raise about 15%.

Have fun!

[Snaquebite]

Thanks TS...pretty much what I had in mind...Learned something about the butter and salting.

[Team Sergeant]

Originally Posted by Snaquebite

Thanks TS...pretty much what I had in mind...Learned something about the butter and salting.

While I believe that the individual that did all the work posting on that website has a great knowledge of what he's talking about the bit about not salting because it draws out moisture is a bit overboard.
I would venture to say 95-99% of chefs will season (salt and pepper) their meats before cooking them, not after. Trust me theirs always enough juices in a good size rib roast to make a great Au Jus afterwards. My advice is to season before you roast.

Think about it, if that were true we would never season our steaks before cooking as they don't have near the juices a rib roast does.

I'll take a 7 rib roast, season it (rub in) with salt, pepper and garlic and allow to sit on my counter (wrapped in plastic wrap) for 4-5 hours. Then start the cooking process taking into account the carry over cooking. I'll pull mine at 120 and it usually gets up to 125-130. I love it rare. It's not rocket science, but if you don't allow it to rest the 30-45 minutes afterwards you might have problems.


And you individuals that enjoy a "well done" piece of beef, this conversation is not for you.

[Snaquebite]

125-130 is the goal. Salting makes sense. Had planned to do a course ground pepper corn and kosher salt rub (2-1). Will probably continue with plan adding the butter advice.

[Team Sergeant]

Originally Posted by Snaquebite

125-130 is the goal. Salting makes sense. Had planned to do a course ground pepper corn and kosher salt rub (2-1). Will probably continue with plan adding the butter advice.

I do a 5:1 kosher salt to "fresh" ground pepper ratio. I have a coffee grinder that has been my "spice grinder" for years.

I also add one teaspoon of granulated garlic to the mix for every one tablespoon of pepper.

[JJ_BPK]

Originally Posted by Snaquebite

125-130 is the goal. Salting makes sense. Had planned to do a course ground pepper corn and kosher salt rub (2-1). Will probably continue with plan adding the butter advice.

I did two 3-rib roast last week, rare..

1)Test the thermometer & oven temp, before cooking. I found my oven was set at 350, but the T said 320. If you cook two roasts, put the thermo in the smaller one
2)Room temp for several hrs,, if frozen, thaw for three days
3)salt, pepper, & garlic powder ONLY
4)braze at 450 to set outside crust, 10-15 minutes
5)cook at 350 until desired temp, My target was 115, ABOUT 15 min per lb, after standing for 30 min internal temp rose(sic) to 125. Center rare, end cuts med.

Most would suggest 1/2 lb per person, but I do 1lb per. I like left-overs and use the bones for short (long) rib stew.

Good Luck..

[PSM]

Originally Posted by Team Sergeant

And you individuals that enjoy a "well done" piece of beef, this conversation is not for you.

My wife and I made a SRR, Yorkshire Pudding, and creamed spinach for Christmas a few years ago at my sister's house in Texas. The roast came out med-rare to rare. My mom wanted well done. I put hers in the microwave for several minutes.

Pat

[x SF med]

snaquebite, if you are doing a standing Rib Roast.... Julia Childs Mastering the Art of French Cooking, Rombauer/ Becker The Joy of Cooking, or Claiborne's New York Times Cookbook all have great ideas... over time, I've hybridized the high heat and low heat methods, depending on the quality of the meat... and I agree with TS, rub, stand to room temp, roast, stand to finish, serve. Well done meat is for heathens, medium Rare is the key, on the low side of medium ... but not blue.

[Streck-Fu]

Originally Posted by Team Sergeant

While I believe that the individual that did all the work posting on that website has a great knowledge of what he's talking about the bit about not salting because it draws out moisture is a bit overboard.
I would venture to say 95-99% of chefs will season (salt and pepper) their meats before cooking them, not after. Trust me theirs always enough juices in a good size rib roast to make a great Au Jus afterwards. My advice is to season before you roast.

Agreed. In my experience, salting the outside of meats only affects the surface of the meat and not the interior tissue. This salting of the surface actually helps form that tasty crust like outer layer. I think it is required for all roasted and grilled beef/bison/pork.

[echoes]

Originally Posted by Snaquebite

Got some ideas but....
What have you done? Prep? Cooking method? Rubs?

No Rub, no nothing but salt and pepper! Tomorrow I am making an 8oz rib eye for 60 people.

Simple is better, so I will be grill marking both sides, then brushing with clarifed butter, and finishing off in the 350 degree oven until done.

Simple is best, and it will retain its natural juices, and remain moist.

JMHO,

Holly

[Team Sergeant]

Originally Posted by echoes

No Rub, no nothing but salt and pepper! Tomorrow I am making an 8oz rib eye for 60 people.

Simple is better, so I will be grill marking both sides, then brushing with clarifed butter, and finishing off in the 350 degree oven until done.

Simple is best, and it will retain its natural juices, and remain moist.

JMHO,

Holly

And this is called "banquet" style of cooking steak....... Catering and Buffet 101