Standing Rib Roast

Unknown

Picked-up a 5 lb roast for this evening. Anyone have any tips on doing a standing rib roast?[p]Tar Heel

djm5x9

Tar Heel:[p]I just did a 5.5 lb. two bone rib roast last night. I find that a simple rub of just salt and pepper or Lawry's works well for seasoning. For cooking a rule of thumb is 20 minutes per pound. I seared all sides at about 600º then closed the vents down and let it cook to an internal of about 118º standing on the bones. After removing from the grill I let it rest for five minutes (no more) then serve. During this rest the internal will rise another five to seven degrees. This should give you a nice pink color going from rare and approaching medium.[p]A 5 lb. cut is small so you may want to watch it as the rise from 90º to 118º internal comes and goes quickly. Last night I was not paying close attention and the internal went to 130º. It was quickly pulled and served. A little too done for my likes, as the pink was starting to fade. It was about 135º when served.[p]Not sure how you like your meat served, hope this helps.

Unknown

djm5x9,[p]You da' man. Thanks for the info and Merry Christmas![p]Tar Heel

char buddy

djm5x9,[p]I'm doing a rib roast for the holidays as well. Last fall I read in a magazine that some fancy food scientist calculated that you were better off cooking a roast at a low temp. Then I saw an Alton Brown (Good Eats, Foodtv) show on roasts and he echoed that idea - only he blasted it at the end to get a crust.[p]Thought I'd try a low cook - 250* or so - until the roast hit 118*-120* internal. Then I'm going to take it off, crank up the Egg to 500/700 and put the roast back on for a few minutes until I get a crust.

djm5x9

char buddy:[p]Alton knows more in his big toe about cooking than I will ever know. As one that prefers rare cuts, the sear at the end of the cook presents a problem for me. It is hard to monitor the internal with the sear at the end of the cook. If you elect to do it that way you may want to pull the meat 15º to 20º lower than your desired serving temperature. This will allow for your sear and any rise during a short rest before serving.[p]I look forward to your comments after you do this cook.

The Naked Whiz

djm5x9,
Alton doesn't use a thermometer for the final hot roast. He just puts it in for 15 minutes at 500 degrees. He leaves the probe in to prevent juice leakage, but he doesn't watch the temp. I suppose if you found it getting too done, you could pull it at 115 or 110, but keep the 15 minute 500 degree roast.[p]TNW