Costco rib roast

wellsy37

Team,

I would LOVE some advice..... I purchased a 9.5 lbs rib roast from Costco and it says start at 500 for 25 min... then bring it down to 250 to finish it off ... this is all in the oven.... obviously this is not going in the oven because I am talking with you masters. What I read on here is start at 250 until certain temp... THEN bring it up to 500 to finish her off.

I understand the purpose of both ways..... but what are your thoughts and why?

Also we have a variety of meat lovers.... my wife and I love it when she still moo's.... a couple other people prefer medium rare.... and then everyone else likes shoe leather (Medium and above)..... how to I attempt to keep everyone happy? (sending them to Outback is not an option )

Meaning what temp SHOULD I take it off?

Thanks to all and a Merry Holiday and Happy New Year!!!!!!!

Will post pics of the lovely slab of beef!

wellsy

SmokeyPitt

I would take it off to the most rare liking.  It sounds like you and your wife like it on the rare side of medium rare, so I would suggest 120 or so.  You can always slice and cook the other pieces further.   A great way to do this is to have au jus or beef broth simmering on the stove and give the slices a quick bath to remove the pink.  See this link for more details:

http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html

Hi54putty

SmokeyPitt said:

I would take it off to the most rare liking.  It sounds like you and your wife like it on the rare side of medium rare, so I would suggest 120 or so.  You can always slice and cook the other pieces further.   A great way to do this is to have au jus or beef broth simmering on the stove and give the slices a quick bath to remove the pink.  See this link for more details:

http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html

This is great advice for serving at different temps. I would only add that I like to cook at low temp first (maybe take off at 115) and then sear quickly at the end. Good luck. 

r8rs4lf

Cook it at a higher temp like 325*-350* until120* in the center. Apparently by doing that it cooks the ends more. I usually do 250* till 120* and it's the same medium rare almost all the way through. Of course the fool proof way would be to cook it as suggested above. Only thing is when the roast is done, it's not really done since you have to cook other pieces more.

rosem

I just did one on Sunday and it turned out great.

I set it out at room temp for 3 hours then threw it on the egg at 200 for a little over 4 hours until the center of the thickest part reached 120. The other end which was thinner got up to 130. This worked out perfectly as we had medium rare and medium in the same roast. When serving I just sliced from the proper end when they told me their preference.

Anyway the roast was done early so I put it in a cooler for 3 hours. When it was ready to serve I got the egg back up to 500 and let it rip for about 10 minutes. This put a great crust on it. Far better than trying to dear first. The added advantage is you can pull it from the cooler, sear, and have it on the table in less than 30 minutes.

wellsy37

Sear went a bit much.... but only charred fat... no biggie... meat was not as red as I was hoping.

Cooking the end pieces in the beef broth for the shoe leather lovers out there worked perfectly!!!!

tasted very good... a little done for my taste... but only my wife and I enjoy RARE RARE RARE meat

SmokeyPitt

It looks great from here.  Even if it was a little more done than your preference it is still a beautiful looking piece of meat.  I'd hit that all day.  

DieselkW

I have found that low temp for a long time results in a roast that is the same degree of "done-ness" all the way through, a consistent color from cap to bone.

High temperature first will give you a layer of done at the cap and bone, with a center that gets pinker towards the middle.

My Christmas rib roast was 4 hours at 225f, until internal temp is 120f. then taken off to rest, remove plate setter and insert cast iron grill, open vents to 500f.

When the cast iron is up to temp, lay the rested roast on each side for a minute or two to sear those ends and create two medium steaks at each end. If you want to cook off the fat above the cap, now is the time, but you'll warm that cap to medium rare if you're not careful.

I laid it to rest again - then when I sliced the ends off, I put those two steaks back on, rare side down until I seared those ends - that took a few minutes.. but I got two rare steaks out of the middle, and two medium steaks out of the ends. (5lb roast, 4 bones)

Reverse sear is the only way I will make steaks or roasts. Hard to overcook at 225 dome temp - very consistent color top to bottom, makes you look like you know what you're doing.

3GunFlyer

Reverse sear wins it all!

I made a choice rib roast last Christmas and a prime rib roast this Christmas using this method:

http://amazingribs.com/recipes/beef/prime_rib_roast.html

Last year's was TREMENDOUSLY good. This year's blew last year's away and had everyone at the table saying that it was the best prime rib they'd ever had.