Temp and time for a 5.1 lb standing rib roast

wocotiger7

What is your au jus recipe?

Mosca

Darby_Crenshaw said:

How are my roasts getting brown without searing or browning agents?

just low and slow. 225-250. Dry the roast if you can, as long as you can, and the browning is even better

I did mine for years without any additional searing at the end. They are better with the searing, and it only takes a few minutes. But you don't have to do anything at all.

Mosca

wocotiger7 said:

So I need to brown the roast or sear it regardless? Sorry I know stupid question. I've cooked them in the oven before and never concerned myself with this. I am going to put garlic, rosemary, salt, pepper, and olive oil all over this bad boy.  Just trying to make sure I don't mess it up. I'm also making a killer horseradish sauce

I did mine for years without any additional searing at the end. They are better with the searing, and it only takes a few minutes. But you don't have to do anything at all.

wocotiger7

So far so good! Merry Christmas everyone and thank you for all the pointers!

4Runner

Looks like you are off to a good start.  

northGAcock

My that looks like a great start. Looking forward to the finish pics.

wocotiger7

northGAcock

Oh man.....you jamin! Enjoy your Christmas dinner!