How do you roast a standing rib roast. Have any roasted at 250F from
beginning to end, and if so how long did it take for a bone in three rib
small end roast. In the past I've done the usual high temp. sear and reduced
the temp to 300F. I'd like to have a roast that is rare all the way through
instead of iti being raw in the middle and overdone near the edge.
Do you have any hints. Do you do anything to the cut edge?
Thanks for any advice,

Theron

Theron > wrote:

> How do you roast a standing rib roast. Have any roasted at 250F from
> beginning to end, and if so how long did it take for a bone in three rib
> small end roast. In the past I've done the usual high temp. sear and reduced
> the temp to 300F. I'd like to have a roast that is rare all the way through
> instead of iti being raw in the middle and overdone near the edge.
> Do you have any hints. Do you do anything to the cut edge?
> Thanks for any advice,

just do the high heat (500F for 20 minutes), then followed by 250F
(which is what I've been advocating here for years). Anything above
275F is too high.

I give a 5lb small end roast about 2.5-3 hours. But times vary
considerably.

-sw

On Feb 1, 2:18�pm, "Theron" > wrote:
> How do you roast a standing rib roast. Have any roasted at 250F from
> beginning to end, and if so how long did it take for a bone in three rib
> small end roast. In the past I've done the usual high temp. sear and reduced
> the temp to 300F. I'd like to have a roast that is rare all the way through
> instead of iti being raw in the middle and overdone near the edge.
> Do you have any hints. Do you do anything to the cut edge?
> Thanks for any advice,
>
> Theron

Insert a meat thermometer and cook the same as you would any other
oven roast beef.

Sqwertz > wrote:

> Theron > wrote:
>
>> How do you roast a standing rib roast. Have any roasted at 250F from
>> beginning to end, and if so how long did it take for a bone in three rib
>> small end roast. In the past I've done the usual high temp. sear and reduced
>> the temp to 300F. I'd like to have a roast that is rare all the way through
>> instead of iti being raw in the middle and overdone near the edge.
>> Do you have any hints. Do you do anything to the cut edge?
>> Thanks for any advice,
>
> just do the high heat (500F for 20 minutes), then followed by 250F
> (which is what I've been advocating here for years). Anything above
> 275F is too high.

And season all over with granulated garlic and onion + kosher salt.
It doesn't permeate the outside, but it makes for a tasty crust when
you sear it in a high oven first.

-sw