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Standing rib roast rib question -- cooking related

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Atty

Atty

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Back during Christmas the store I work for (Publix) was running a good deal on standing rib roasts. Since I'm too lazy to cook a rib roast I had the meat cutter there cut the roasts into steaks. He also gave me the ribs off the bottom for free, so I have two decent sized slabs of ribs from the bottom of the roasts.

I'm cooking the steaks tomorrow but what can I do with the ribs? Cook them like any other?

Halp. 🙁
 
beef ribs? find a recipe you like that says to cook 'em low and slow in the oven. low and slow = tender. fast and high heat = tough and chewy.
 
if he cut them into steaks you have yourself a bone in ribeye. either use the alton brown pan method or use the alton brown chimney broiler method.

edit: oh the ribs. 225-250 for 8 hours, preferably with some hardwood smoke. give 'em a good rub. if you're lazy smoke for 2 hours and then finish in the oven.
 
Here's what I do with rib roasts:

-Let it sit at room temp for an hour or so.

-Coat it with olive oil or canola oil.

-Rub in a layer of kosher salt. Use a good amount of salt (don't worry, it'll mostly cook off. It prevents the meat from scorching.)

-Rub in some cracked pepper.

-Dab on some Worcestershire sauce (Lea & Perrins is my favorite)

-Place on a roasting pan w/ fat side up. One with a drip pan underneath works best. If you don't have one, bunch up some foil or use a glass baking dish to keep the roast about 1" off the floor of the pan.

-Put your oven on Broil @ 500 degrees. Put the roast in for about 10-15 minutes. This will form a "crust around the roast.

- Lower the temp to 325F, and let it bake for 2-2.5 hours (based on a 10lb roast) or until the internal temp gets to around 125.

- Take the roast out and let it rest for about 20 minutes or so.

You're ready to carve 🙂 The ends should be medium, the middle medium rare. Get some horseradish and start gnawing on that sucker!

If you want to make au jus out of the drippings, remove the roast from the pan, then place the pan on a burner. Add 1/2 cup of red wine (or water) to the pan, and use the liquid to release all the cooked on "bits" on the bottom of the pan. Let the au jus reduce by bringing it to a full boil for 5-10 minutes. You can add some beef base to it if it's not strong enough for you.

I've made this every year for Christmas for the last 5 years, and my guests talk about it all year 'round.
 
You could go a little fancier and use the ribs as is to make a stock, then use that stock for some kick-ass french onion soup.
 
Beef ribs are fatty and probably need 5 - 6 hours at 200 - 225, maybe up to 250 degrees. Baby back ribs, I probably cook them 4 - 5 hours.

About 24 hours before cooking ribs, I will carve them into 2 - 3 ribs sections, and marinate for 24 hours.

Bar-b-q&
 
Last edited:
Texashiker said:
Beef ribs are fatty and probably need 5 - 6 hours at 200 - 225, maybe up to 250 degrees. Baby back ribs, I probably cook them 4 - 5 hours.

About 24 hours before cooking ribs, I will carve them into 2 - 3 ribs sections, and marinate for 24 hours.

DSC03293Small.jpg
Click to expand...

Now THAT is a BBQ pit...my hats off to you sir.
 
Texashiker said:
Beef ribs are fatty and probably need 5 - 6 hours at 200 - 225, maybe up to 250 degrees. Baby back ribs, I probably cook them 4 - 5 hours.

About 24 hours before cooking ribs, I will carve them into 2 - 3 ribs sections, and marinate for 24 hours.

DSC03293Small.jpg
Click to expand...

when's dinner? i'm in west houston
 
I've actually had good results rotisserie cooking prime rib roast, some olive oil and spicing and I put that on the spit and let it cook for a while. Usually cut it down to steaks about 1.5 or 2 inches thick.
 
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