Standing Rib Roast – Revisit
October 7, 2009 § 2 Comments
The good and bad about having a freezer chest is that it holds a lot of food. Sometimes so much that you lose track of what’s in it. In a recent attempt to clear the “mother lode” freezer, I found a rib roast waaaaaay down at the very bottom of the freezer. I don’t even want to say what the packaged date was on the label but let’s just say that I don’t remember buying it. I think I bought 2 of them at one point, thinking I’d make the second one a couple of weeks later. Oh well.
After some discussion with the Mister, I decided to defrost it, age it and roast it. It looked, and most importantly, smelled fine after defrosting. It was dry aged it for 4 days in the refrigerator. I used pretty much the same recipe as before but it’s been so long since I’ve made one, I forgot how long it took. The main reason is because this recipe uses the meat temperature to gauge how cooked the meat is, not based on time. So of course, my timing was a bit off. My notes on my paper copy of the recipe was a bit outdated too.
So in an effort to help me remember the next time I decide to roast a rib roast, I’ve modified the recipe a bit below.
Total cook time for a 3-bone rib roast was 2 hours 45 minutes to reach an internal temperature of 120 degree, medium rare. This doesn’t include the time to create the crust.
Remove the roast from the refrigerator and stand at room temperature for about 2 hours.
- Preheat the oven to 375 degrees. Rub with canola or olive oil, including the bones.
- Cover the roast with kosher salt.
- Rub with freshly ground pepper to coat the surface.
- Place the roast in a roasting pan with a v-rack enough, bone-side down. Place a probe thermometer into the center of the roast and set for 118 degrees. Be sure the thermometer is exactly in the center of the roast and not touching any bones. Turn the oven down to 300 degrees F and roast until it reaches an internal temperature of 118 degrees. Turn off the oven. DO NOT open the oven door.If you like it rare, take the roast out of the oven at this point and cover with foil. The internal temperature will continue to rise a bit (~5-8 degrees). Skip Step 6. DO NOT remove the thermometer probe. Keeping it in will prevent all the internal juices from running out.
- Set the thermometer to 125 degrees F and let it stand in the oven until the internal temperature reaches 125 degrees. DO NOT remove the roast or open the oven door before it reaches 125 degrees. If you like it a little towards a bit more on the rare side (more pink than not), take it out at 120 degrees. Take the rib roast out and cover with foil. DO NOT remove the thermometer probe to keep internal juices from running out. You can disconnect the probe from the reader.
- Preheat oven 500 degrees. Place the roast uncovered into the oven for about 8-10 minutes to create a nice crust, or until you achieve your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil and let rest for 20 minutes. The temperature will continue to rise a bit after you’ve taken it out (~5-8 degrees).
Here’s the rib roast after resting. Nice salty-peppery crust.
Here is a picture of the first two slices. The meat to the top right is actually the rib portion. I typically like to cut away the ribs and then separate them so folks can have their own rib to gnaw on. As you can see, the meat towards the ends are more towards medium-rare/medium doneness. We prefer our roast on the rarer side but since my timing was off (by about an hour), the roast had to sit until we were ready for dinner before I prepped the crust. By that time, the internal temperature had gone up to about 130 degrees. But it was still pink enough for us and surprisingly juicy and tender. Even the Mister said he was surprised for a roast that’s sat in the deep freeze for so long.
Hope y’all are having a good week.