Rib Roast

[Drop the hammer]

Good looking eats right there ^^

[King Rudi]

Originally Posted by roastbeef

I'll attach some pics of my recent makings so there isn't complete disappointment in here.

1. my remake of the carl's jr breakfast burger
2. grilled cheese with crab and tomato
3. crab stuffed corn muffins
4. carnitas

[kwality]

Originally Posted by jaye944

Any help on tweaks ?

So I did a rib roast yesterday, it came out pretty damn good, could have done with a bit more cruchy (bark ?) but the taste and doneness was great. A WEE bit over, but wife wouldnt have eaten it,

So below is the steps I did, pls add your notes of expereince

3lbs rib eye bone in

1> removed from fridge, left un wrapped on counter top 4 hours
1> made a rub (1 tbl Salt/pepper 1tsbl paprika, 1 tsp fresh rosemary/thyme) olive oil and 1 stick of butter)
3> at 4 hour mark, rubbed on rub, pre-heated oven (500deg)
4> put on fat side down roasting tray, sprinkled sea salt in pan and on roast, placed several thyme twigs
5> placed in oven, but roast fell over onto side
6> calculated 3lbs x 5 = 15minutes (but went to 20minutes)
7> at end of time, left oven off and closed for 2 hours
8> took out checked temp (think it was 130 ish
9> covered with foil for 15 minutes
10> temp again was 134 ish
11> made a jus from the drippings

carved

FANTASTIC

I would change the order slightly

1) take out the roast and pat dry
2) cut cross hatches in to the fat cap - helps with fat rendering later and getting rub closer to the meat
3) apply rub to the meat and work into the cut fat and leave uncovered and in the roasting rack - at least overnight to 24 hours in the fridge.
4) allow roast to come to room temp for at least an hour before roasting
5) put in probe thermometer and cook low and slow (250 F ) until your preferred
6) rest for at least 30 minutes
7) blast in oven 500-550 for a few minutes to brown
8) call me!

[z3papa]

https://www.foodnetwork.com/recipes/...recipe-1939502

[aus]

I'm assuming OP is talking about a Prime rib. I've been making them for years and just use salt and pepper. I've also stabbed it and stuck cloves of garlic in the middle and it works well too. We have a roasting pad and rack.
All you need is a meat thermometer. We set the oven to 225-250 and cook the prime rib to 122 and take it out. It'll keep cooking to around 128-130 after taking it out. Then it's ready to eat. You should have a nice crispy cap too.
We've done this on 2 ribs up to a whole side of cow. We just got a whole side today at Albertson with the weekly flyer coupon. $205 worth of beef for $85!
.

[bmwv]

https://www.foodnetwork.com/recipes/...recipe-1940448

I just follow this it works great.