Best to let a Rib Roast come up to room temperature before cooking, a big one will take up to two hours.
Paul, as the company I keep on Christmas is not my choice, I would much rather be sharing a roast with you in Tennessee!
I will also be making a roast for the Christmas repast and I came to this thread for some advice. Great ideas here. D Dog that is one mighty fine piece of meat there. I have one similar but not as big!
I got mine with the bone in so I will French the bones and then tie.
DD: Looks like a very expensive nice looking piece of meat. I thought about doing it as this thread indicates for Christmas. I did not a couple of days ago but not nearly that large. I canceled the one for Christmas as most of the family will not be here. Just me and my dog.
Paul E. Smith
Put this baby (5 rib) in the fridge yesterday, and will be rubbing it down and getting it ready for tomorrow afternoon. Haven’t quite decided exactly what method I am going to use yet, there are some great suggestions referrred to above, tough to choose!
It’s OK with me. I convinced you not to use a food processor?
By the way, the only Bijou I’m familiar with was the Loews Poli Bijou Theater on Church Street in New Haven.
the ancient mariner
Michael you got your sense of humor from your father (which ever one it was).
I copied your latke recipe for Saturday dinner which I am making for some Jewish people.
Brisket with latkes is part of the menu—is that OK by you ?? Isn’t Bijou a place in
N Dakota or someplace ??? And I will not use the food processor that I planned on.
You convinced me.
Man, mine is completely different, but comes out the same as what I’m reading from everyone else.
I got my recipe from Tanith Tyrr, The Bay Gourmet:The Perfect Prime Rib. The gist of it is 250* oven for as long as it takes, and a meat thermometer to check for doneness. My only issue is what constitutes rare, or even medium rare; for me, pulling the roast at 120* is impossibly rare, regardless of what people say. 130* is more like it, leaving ends well, center medium-rare, and the inbetween pieces medium. When I pulled it at 120*, I spent the next 15 minutes browning slices under the broiler for people.
( This might be because at the 250*, my roast doesn’t get that temperature climb that others have described; I’ve never gotten as much as 5* change, using a digital thermometer.)
I’ve been serving a 4 rib roast every Christmas for about 10 years, and I have one tip on serving: People seem to prefer thinner slices instead of "restaurant cuts". Maybe it’s because a holiday meal has so many different aspects, and the meat, while delicious, is not as much of a centerpiece, what with many other dishes on the table.
Not a drop of Irish in the blood at all. My father said he named me after everyone who could have been my father.
the ancient mariner
Faith and Begorra Michael Aloysius that is a lovely title ya have, lad !!!!
And may the devil not know your gone
for an hour or so after the great event !!!!
And the wind be ever at your back !!!
It’s a little backward but you get the point, I’m sure !
And do you make your latke with Guinness or Harp ???
And a hearty welcome to anyone named Aloysius.
Michael Aloysius Patrick Quentin Hoffman
Ditto. Welcome aloysius50.
Welcome to Roadfood, Aloysius. It seems you have found a couple of reasons to stick around. Good for you. We always like to hear stories of how folks make use of the information they find here.
OK, there is a first time for everything – here’s my first post. I used this site last month when I cooked a 4 rib (9lbs) and it came out perfect. For me the key was an accurate digital thermometer – I use a probe type that stays in the roast with the unit on the oven. I cooked to 120 and let sit for 20 minutes. Well done on the ends, but the middle was a perfect medium rare. If you like it more to the rare side or it’s a smaller roast I would take it out at around 115.
BTW, I’ve been "lurking" for 2 years. My motorcycle trips center on hitting road food places.
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