standing rib roast

Chance

Hey Guys and Gals-

Do any of you have a recipe for a standing rib roast? Enjoyed cooking Mad Max Turkey yesterday so much that I want to give it another effort sometime this weekend.

Thanks!





It was YUMMY!

mad max beyond eggdome

great looking bird. ...and if you like the mad max turkey. .. .here is the link to the mad max prime rib . ..(don't worry about the extra fat-flap, just follow the rest of the recipe and figure about 13-15 minutes per pound at 325 for medium rare) ..

http://www.nakedwhiz.com/madmaxprimerib.htm

enjoy

max

Chance

Mad Max:

Thanks for the recipe, looks delicious! I will post and let you know how it came out. What was the approximate cooking time in total?

Thanks!

vidalia1

I did a Prime Rib Roast yesterday. Here is my post:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=548768&catid=1

It is pretty much the way Max said. I cut the bone away from the meat and put 2 sprigs of fresh rosemary and tied with butcher string. I added DP Raisin' the Steaks and cooked at 350 for 1 hr until 130 internal temp. You can see the pictures in my post.

Jeffersonian

Max, are you certain about that 13-15 minute figure? I did a SRR last New Year's Eve and my digital thermo picked that moment to go belly-up. I cooked for a little over the 15 minute-per-pound figure (it was a 6.5 lb roast) and it was flat-out raw inside when I cut it.

Fidel

15 mins per pound has been pretty accurate on the ones I have cooked.

Jeffersonian

Thanks, Rod. My dome thermo must have been off...I think I was still using my BGE at the time, since swapped for a Tel-Tru.

mad max beyond eggdome

after the initial 500 degrees sear, 15 minutes per pound usually gets me right to 125 internal. .which is nice and medium rare in the center (not purple mind you, but red) ...and after tenting for about 15 minutes the temps usually climb to around 130 - 135 particularly if its a big roast (say 4 bones or more) ... .

Jeffersonian

Thanks, Max. I've seen that 15 min/lb figure so often and in so many places I should have figured my temperature was off. I've learned my lesson and always have a spare digital on hand, not to mention a fail-safe of a good analog in a kitchen drawer. I'm not going to get caught with a still-mooing prime rib again! :P

mad max beyond eggdome

you know, not that many years ago, (certainly when i started cooking), it was all done by time and touch... .

i knew a turkey was done when the juices ran clear and the drumstick moved freely at its joint. ..

i knew chicken was done simply by poking with a skewer to see if the juices ran clear

i knew a steak was done by the way it felt when i pressed it with my finger....

and i knew a prime rib roast was done to my liking purely by time by weight at a specific temperature .. .

i think sometimes we get too caught up in depending on our thermometers ...although they sure do make life easier ....

Jeffersonian

Back when I was a pup chef and not an old dog cook, I knew all that stuff, too. Now I'm lost if my thermometer fails or my internet service goes down.

We never gain something without losing something else, it seems.