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Standing rip roast christmas dinner

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preslove

preslove

Lifer
***UPDATE*** Ended up staying home for christmas with the gf. I had to order the standing rib roast. I ordered 2 ribs and was told it would be around 4 pounds. It ended up coming out to 5.72 pounds 🙁

I'm going to have a bunch of prime rib left over...

How long would 5.72 pounds take to roast at 200 degrees.

I have fresh rosemary 🙂


Last years post:
My mom bought a standing rib roast for christmas dinner. I'm charged with making it. What are some tips? We have herbs and veggies.
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Update:
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Rubbed it down with salt and left it uncovered over christmas eve. Took it out for a few hours to come to room temp and rubbed it with more salt, pepper and fresh rosemary.

4:15 at 200 degrees until it read 120 internal. Then I took it out and covered it with tin foil, while turning the oven up to 500. After about 20 minutes my oven was ready, I put the roast back in for about 8 minutes.

Had it with a Coppola red blend recommended for prime rib to me by the wine tasting guy at the good liquor store in town.

So, how should I make steak sandwiches? This will be my first left overs situation on a big roast like this.
 
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simply rub it with a mixture of olive oil, salt, pepper, garlic and some rosemary

roast at 200 until the inside reaches desired doneness

if you want a crust on it simply turn the oven to 450 for the last 15 min

take it out let it rest covered for 10 min or so

serve
 
Anubis said:
simply rub it with a mixture of olive oil, salt, pepper, garlic and some rosemary

roast at 200 until the inside reaches desired doneness

if you want a crust on it simply turn the oven to 450 for the last 15 min

take it out let it rest covered for 10 min or so

serve
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This man knows what he talking about. I will add:

Save the drippings. Possibly get some red wine to de-glaze the pan with than make a gravy.

melt butter, add flour to make a roux and slowly brown for a sec then add beef stock to your liking.

Roasts are awesome!
 
KlokWyze said:
This man knows what he talking about. I will add:

Save the drippings. Possibly get some red wine to de-glaze the pan with than make a gravy.

melt butter, add flour to make a roux and slowly brown for a sec then add beef stock to your liking.

Roasts are awesome!
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Unfortunately, a roast done at 200 F will not allow for much rendered juice.

However, More Than Gourmet makes a great demi-glace mix:

http://www.amazon.com/More-Than-Gour...6379007&sr=1-3

which can then be turned into this:

http://www.morethangourmet.com/our-family-recipes/marchand-de-vin-sauce

By the way, advising to "slowly brown for a sec" is not at all a good thing.
 
yea the low and slow method wont have a ton of drippings, sucks if you want to make Yorkshire pudding or a gravy, but the meat comes out great. We normally just serve it as is with some horseradish

if you want a glaze or Jus just google or look at what Howard posted, there are a ton of ways to do it
 
my mom bought everything and I get into town after ten tonight, so whatever she bought is what we're going to use. I'll probably use the slow method. we have a red, but that's for drinking 🙂. Thanks anubis.
 
***UPDATE*** Ended up staying home for christmas with the gf. I had to order the standing rib roast. I ordered 2 ribs and was told it would be around 4 pounds. It ended up coming out to 5.72 pounds 🙁

I'm going to have a bunch of prime rib left over...

How long would 5.72 pounds take to roast at 200 degrees.

I have fresh rosemary 🙂
 
That's not even alternator sized. Cooked a 23 pound roast today. Trimmed down to 16-17 pounds of nice beef. Sliced it really thin for beef on kummelweck sandwiches. It was awesome, and a few pounds of leftovers.

For time, it took slightly under 4 hours at 200F, convection roasting. I got lucky to catch it - was expecting 5 hours.
 
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MTzU5SQ.jpg


Rubbed it down with salt and left it uncovered over christmas eve. Took it out for a few hours to come to room temp and rubbed it with more salt, pepper and fresh rosemary.

4:15 at 200 degrees until it read 120 internal. Then I took it out and covered it with tin foil, while turning the oven up to 500. After about 20 minutes my oven was ready, I put the roast back in for about 8 minutes.

Had it with a Coppola red blend recommended for prime rib to me by the wine tasting guy at the good liquor store in town.

So, how should I make steak sandwiches? This will be my first left overs situation on a big roast like this.
 
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More seriously, slicing the meat thinly would be great for steak sandwiches, or even chopping it into much smaller bits. The thing to avoid, generally, is too-large hunks of meat in your sandwich. I'll make steak sandwiches out of tenderloin chain meat, and with that I literally just chop the shit out of it. With rib roast meat, though, I'd put it on my deli slicer, ideally.
 
preslove said:
V1PJlDx.jpg

MTzU5SQ.jpg


Rubbed it down with salt and left it uncovered over christmas eve. Took it out for a few hours to come to room temp and rubbed it with more salt, pepper and fresh rosemary.

4:15 at 200 degrees until it read 120 internal. Then I took it out and covered it with tin foil, while turning the oven up to 500. After about 20 minutes my oven was ready, I put the roast back in for about 8 minutes.

Had it with a Coppola red blend recommended for prime rib to me by the wine tasting guy at the good liquor store in town.

So, how should I make steak sandwiches? This will be my first left overs situation on a big roast like this.
Click to expand...
Were you checking the temp inside with a remote probe or an instant read?

At low temp roasting the carryover is only about 2-3F tops.
 
I checked with the instant read after resting and it was at about 125.

For left overs I actually made a sauce with beef broth and had it over pasta.
 
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