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Standing Rib Roast

jharvjharv Posts: 8
edited November -1 in EggHead Forum
Got a 6 lb (3 ribs) standing rib. Always used the oven in the past. I would like some EGGspert advice on time/temp. Thanks.


  • Old SaltOld Salt Posts: 357
    It's just my wife and I so we bought a 4.25 lb roast.
    Right now it's in the refrigerator oiled and seasoned ready for the Egg on Christmas.
    I'll cook it at 350* indirect over a water pan using Jack Daniels chips for 2 hours or 135* internally.
  • jharv,

    There are a lot of links and advice below. A good portion of today's posts posts have been about prime rib/standing rib roast.

  • Here's my 2 cents:

    Rub it liberally with garlic, pepper, rosemary and salt.
    Set up for indirect with the place setter (legs up) and drip pan.
    Sear it in a hot egg at 425-450 for 20 minutes, then damper down to 350 and continue cooking for about 12-15 minutes per pound. Final internal temperature should be:
    125 rare
    130-135 medium rare
    135-140 medim
    Pull it about 5 degrees BELOW the desired temperature and let in rest a minimum of 30 minutes. The internal temperature will slowly rise that final 5 degrees and the resting does wonders for tenderness.

    You and yours will be in heaven tonight!
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