Christmas Dinner Standing Rib Roast

[Greydog]

I cooked this 10.7 pound Rib Roast for Christmas Dinner. First one I ever did myself so I got the receipe from the internet. Came out PERFECT!!! Thought I'd show this bad boy off!! ThumbUp

 

[Blondie Gal]

It looks beautiful, and I know from personal experience how hard it is to make 'em come out right! Did you make Yorkshire pudding (puffy bread) with it? All you need with a piece of meat that nice is some mashed potatoes and a whole bunch o' gravy! Congrats!

 

[tis]

I cook a Turkey every year, & every year people fight over who gets the drum sticks. So about 10 months ago I contacted the University of Buffalo about the experiments they were doing on Turkeys & science being what it is today they cloned a Turkey with 8 legs & told me it would be ready for xmas, as it turned out they had figured everything out to the smallest detail, except how to catch it.....

 

[Nana]

That is one great looking roast, Greydog! Yummy

 

[John Luciano]

So share the secrete with us how did you cook it. One person told me 500 deg oven another said 250 deg for a long time .

 

[Greydog]

So share the secrete with us how did you cook it. One person told me 500 deg oven another said 250 deg for a long time .

Pretty simple actually. I set it out of the fridge about 3 hours before cooking to let it come to room temperature. I cut between, and close to, the rib bones and the roast and left a hinge of meat attached so the ribs didn't fall off (This makes it easier to remove the rib bones and slice the roast when it's done) Then rubbed the whole thing down with a thin paste of olive oil, finely chopped garlic and black pepper. The receipe advised against using salt in the rub as it draws moisture out of the meat.

Closed the ribs back to the roast and tied it parallel to the ribs with butchers twine. Pre-heated the oven to 450 and put the roast in a deep baking pan with a rack on the bottom (If you don't use a rack the bottom of the roast will soak up the drippings and get too greasy). Baked, bone side down, at 450 for 20 minutes to sear the outside and then cut it back to 350 and cooked intil the meat thermometer stuck in the center of the roast read 145 degrees (about 2 hours) for a 10.7 lb. roast. Took it out and let it set for 15 minutes before cutting because the meat will continue to cook a little after removed from the oven.

I didn't make any Yorkshire Pudding but the receipe for that was also fairly simple. I think I'll try making that next time!!!

 

[Blondie Gal]

Mmmmmm - Yummmmmmmmmmmm!!!

 

[msocko3]

Pretty simple actually. I set it out of the fridge about 3 hours before cooking to let it come to room temperature. I cut between, and close to, the rib bones and the roast and left a hinge of meat attached so the ribs didn't fall off (This makes it easier to remove the rib bones and slice the roast when it's done) Then rubbed the whole thing down with a thin paste of olive oil, finely chopped garlic and black pepper. The receipe advised against using salt in the rub as it draws moisture out of the meat.

Let it have some salt next time, its kind of an often tossed around thing about the salt pulling moisture with one chef saying don't salt and another saying do salt. If you want to experiment get yourself a nice Ribeye steak and at least 4 or 5 hours before put some Kosher salt and fresh ground pepper on both sides of it and then wrap it up and put it in the fridge until about a half hour before your ready to put it on the grill. I always try to do this when I have time, the seasoning is spot on and requires no salt to be added at the table, never a dry steak.