On Apr 21, 4:43*pm, Brooklyn1 <Gravesend1> wrote:
> wrote:
> > Or a rib roast. I have a 4.5 pound certified angus bone in rib roast for
> > tomorrow night. Given what it cost me, I'd like it to come out perfect. *I
> > Googled prime rib cooking and came up with too many different ways. High heat,
> > low heat, long time, short time. I don't want to experiment with this. Can
> > anyone point me in the right direction?Of course, I have a feeling I'll get
> > those who think high heat, low heat, long time, short time.
>
> Unless you feel like experimenting just stab your roast with a meat
> thermometer and put it into a 325ºF oven, pull it out when your
> thermometer says it's cooked medium rare... have it rest for 15
> minutes and have at it with a sharp knife. *I don't season rib roast
> with anything other than lots of freshly cracked black pepper and a
> little kosher salt... rub with a little olive oil. *A pricey cut of
> meat is not something to fool around experimenting with... rib roast
> should never be cooked past medium rare... if you like more well done
> go with a cheaper cut (round/chuck) and cook pot roast.

That's good advice. When I used to make it in the restaurant, I'd put
it in the oven (convection oven) at 500F for 1/2 hour. Then lower
heat to 200F for about geez, I forget the exact time, (we're talking
1978 here) maybe 2-3 hours(convection oven time!). Use meat thermo as
suggested. Yorkshire pudding doesn't need that long. When the roast
comes out, crank up the heat accordingly and bake them. I always put
cooking oil into a muffin pan, put it in the oven to get it nice and
hot, then put the batter into the muffin pan. It's not the classic
way to make yorkshire pudding but...
The roast can stand around a couple of hours at least.