Help with roasting a rib roast.

[Rumpus]

I have roasted a rib roast by cooking it 5 minutes per pound at 500 degrees and then turning the oven off. It always comes out the way it should. I have a new oven now since the old one died. This oven has a fan that runs while the oven is on and after I turn it off for a few minutes. I am concerned that if it runs when the oven is off, that it cools the oven too quickly and this method won't work. Does anyone have a similar situation? I am wondering if I should just lower the temperature in the oven and use a meat thermometer.

 

[java]

The fan going makes me think it's a convection oven? Which would cook it faster. I would use a meat thermometer.

 

[The Mystery Machine]

According to this site someone did just that. They lowered it to 225. They did use a meat thermometer and foil somehow. Might be worth reading. Of course the site says Chowhound, so not sure what to make of it.

Hey Diane, thanks for the benchmark information. For the record, here is how mine turned out. 13 lb dry aged rib roast - I took it out of the fridge about 2 hours before roasting time. Rubbed with canola oil, kosher salt and pepper. At roast time, I heated to 500F using convection roast. Cooked roast for about 15 minutes, then dropped the temperature to 225 convection roast and put in the meat thermometer. After a total of 3 hours (high and low heat cooking), the roast was done to a perfect rare-medium rare throughout (thermometer set to 120F). Rested under a foil cover for about 20 minutes in an opened oven (not a lot of counter space!), and carve. My carnivor friends flipped for it! Looks like it is about 12-14min/lb at 225. I look forward to the next roasting adventure!

http://chowhound.chow.com/topics/583473

 

[Rumpus]

The fan going makes me think it's a convection oven? Which would cook it faster. I would use a meat thermometer.

I have a convection oven option but even using convenstional cooking, the fan comes on anyway. Even for the lower oven.

According to this site someone did just that. They lowered it to 225. They did use a meat thermometer and foil somehow. Might be worth reading. Of course the site says Chowhound, so not sure what to make of it.



http://chowhound.chow.com/topics/583473

I may just lower it to 225 and at least I am maintaining the temperature in the oven.

 

[Rumpus]

I didn't know if this was the right place to post this. The cooking board doesn't seem as active as this one.

 

[LuvOrlando]

I have a convection oven where I can turn it on & off with a switch, can you control it? If you can maybe that might help.

PS- I've never made a standing rib roast before, did you stuff yours with something or are you just cooking it alone? There have been a lot of them on TV lately and they look yummy

 

[Rumpus]

I have a convection oven where I can turn it on & off with a switch, can you control it? If you can maybe that might help.

PS- I've never made a standing rib roast before, did you stuff yours with something or are you just cooking it alone? There have been a lot of them on TV lately and they look yummy

Just cooking it alone.

 

[wdwmom2]

I have made a few standing rib roasts and can till you that a good thermometer is essential. You need to know the internal temperature of your roast. Also, even once you remove your roast from the oven it continues to cook. Very important depending on how done you like your meat to be.

This is a great site that I refer to when I have any questions. It even mentions about cooking in a convection oven.

http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

My next prime rib will be for Christmas dinner. I can't wait!! It is the only time of year that I buy this cut of meat.