What temp to cook standing rib roast

EagleFan

First time to cook standing rib - Don't desire to screw it up - any suggestions ??

Thatgrimguy

I'd let it air dry in my fridge for at least 24 hours then cook it at about 250 till 125 internal.

jtcBoynton

You will find many suggestions (most all of them are good).  This issue is discussed a lot every year around Christmas time.  If you want to read a lot, search on 'prime rib' or go back to last December's posts.

I prefer to cook on a low temp to get a uniform doneness through the meat, let it rest (to allow for the carryover), then sear the crust with high heat.  Salt is all you need on the meat, although others will add their favorite rub mixtures.  I think the only real way to screw it up is to cook only with high heat (creates a doneness gradient - I prefer uniform doneness) or to overcook it (a remote temp gauge is useful).

lousubcap

As above and here's a good link on cook times depending on the size of the roast:
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  As long as you hit your desired finish temp you will be fine.  FWIW-

WAHOO_EGGER_CVILLE

I did a standing rib roast over 4th of July Weekend.  Check out my post.  It has some pretty detailed instructions.  The standing rib was one of the best I have had.

 http://eggheadforum.com/discussion/1196890/reverse-seared-standing-rib-roast/p1

Thatgrimguy

If you air dry it, you shouldn't need to sear.

nolaegghead

How low can you stabilize your egg?  That temperature.