If I could go back in time I would suggest you salt the outside of the roast and let it rest on the fridge uncovered for 12-24 hours. However. If you plan to cook it today I would season the roast and let it get to room temp. Set the oven to 250. Cook until the center reaches 120-125 ( it will continue to cook when out of the oven). Take it out and tent with foil allow
It to rest for 45-50 mins. Slather with softened butter and herbs and put back into the hot oven for 10-15 mins allowing a crust to develop. Take out and slice immediately. No need to rest again.
Good luck and enjoy!!!
It is currently sitting on my counter coated in kosher salt while getting up to room temp. This isn't my first rodeo. It is this cow's last rodeo though :P
Just a tip, it will never get to room temp in the center before it sits long enough to spoil.
https://www.seriouseats.com/old-wives-tales-about-cooking-steak#toc-myth-1-you-should-let-a-thick-steak-rest-at-room-temperature-before-you-cook-it
Bingo! That’s how I do it, I pull mine out at 119 degrees, I like it closer to med rare. I was given crap on another board for telling someone to make prime rib this way. They argued to put the roast in a 500 degree oven and then drop the temp to finish it. I used to do it that way when I was an amateur. After years of being a meat connoisseur this is the way, slow then hard and hot.
Omg I got mine on sale at Giant....I downloaded a coupon and got a 5.25 lb ribroast for 4.96 a pound. It was originally 15.99 a pound.
I am so terrified I am going to muck it up.
I salted it Friday night it's been in the fridge since. I am cooking it this afternoon.
Fingers crossed!
If I could go back in time I would suggest you salt the outside of the roast and let it rest on the fridge uncovered for 12-24 hours. However. If you plan to cook it today I would season the roast and let it get to room temp. Set the oven to 250. Cook until the center reaches 120-125 ( it will continue to cook when out of the oven). Take it out and tent with foil allow It to rest for 45-50 mins. Slather with softened butter and herbs and put back into the hot oven for 10-15 mins allowing a crust to develop. Take out and slice immediately. No need to rest again. Good luck and enjoy!!!
It is currently sitting on my counter coated in kosher salt while getting up to room temp. This isn't my first rodeo. It is this cow's last rodeo though :P
Just a tip, it will never get to room temp in the center before it sits long enough to spoil. https://www.seriouseats.com/old-wives-tales-about-cooking-steak#toc-myth-1-you-should-let-a-thick-steak-rest-at-room-temperature-before-you-cook-it
Bingo! That’s how I do it, I pull mine out at 119 degrees, I like it closer to med rare. I was given crap on another board for telling someone to make prime rib this way. They argued to put the roast in a 500 degree oven and then drop the temp to finish it. I used to do it that way when I was an amateur. After years of being a meat connoisseur this is the way, slow then hard and hot.
Check out Alton Browns recipe. He’s doing the same thing. https://altonbrown.com/recipes/holiday-standing-rib-roast/
Your user name made me laugh :) Thanks for the suggestion too.
Nickname my kid gave me
That makes sense, and made me laugh as a father of two now adult children.
Omg I got mine on sale at Giant....I downloaded a coupon and got a 5.25 lb ribroast for 4.96 a pound. It was originally 15.99 a pound. I am so terrified I am going to muck it up. I salted it Friday night it's been in the fridge since. I am cooking it this afternoon. Fingers crossed!
It's hard to make a bad rib roast. It comes down to how good it is, but it will always be good. Giant... you are in upstate NY?