Notes on Prime Rib Roast

Found this in Fine Cooking...

We’ve all been there. You’re cooking a big, expensive roast for a large family gathering when the doubts begin to set in: Is it done yet? It is undercooked? (Or worse: Is it overcooked?) Well, I’m here to take that worry away with a simple method: Reverse Searing.

When you cook a roast, you typically brown the outside first to develop a deeply flavored crust before finishing it in the oven. Reverse searing is the opposite. You cook the roast slowly in a low oven until it’s just about done, and only then do you sear it in a scalding hot pan or blazing oven. Not only does the reverse sear work, but it works beautifully, keeping the inside of the roast cooked to the same rosy color from the center to the very edge, where a savory, deeply browned crust meets it.

Here’s why it works: Large cuts of meat, such as standing rib roast or even beef tenderloin, cook more evenly at lower temperatures. As the roast nears doneness, the lower heat prevents the meat’s internal temperature from spiking to overdone, which can happen in a blink when roasting with high heat. As an added benefit, searing already-cooked meat takes less time than searing raw meat, and less time searing helps keep that sad gray outer ring of overcooked meat at bay.

With this genius method, you can cook the meat hours ahead of the final sear, allowing you to pull the rest of the meal together without worrying about when the meat will be done.

Good to know…

Temperature Trumps Time

The times given for roasting in the following recipes are a guide and will vary depending on your oven, the size of the roast, and whether you use grain- or grass-fed beef. Use an instant-read thermometer and rely on temperature to gauge doneness.

Sitting Out Is Safe

The USDA, which errs on the conservative side, says it’s OK to leave an almost-cooked roast out at room temperature for up to 2 hours.

Two Ways To Sear

Searing on the stove allows for more control since you can see the browning, but the oven is hands off with less smoke and spattering. The choice is yours.

No Rest Required

If you roasted well ahead of the final sear, you don’t need to let the roast rest before slicing. Go ahead and carve away.


As the time gets closer to that Christmas meal, I need to do a little planning ahead.  I'll add anything I can think of that will help.

More for the Christmas Meal

Looks like it will be a post by post description here, but I found the Ruth's Chris Sweet Potato recipe:

Ruth's Chris Sweet Potato Casserole

Ingredients

CRUST

1/2 cup brown sugar

1/4 cup flour

1/2 cup chopped nuts, lightly roasted in a dry pan (pecans preferred)

1/4 cup butter ( melted)

SWEET POTATO MIXTURE

3 cups mashed sweet potatoes ( can use canned to save time, just drain)

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs ( well beaten)

1/4 cup butter, melted

Directions

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 375°F.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

Pour mixture into buttered baking dish (9"X9")and bake for 25-30 minutes.

Remove from oven and sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 10 additional minutes. Allow to set at least 15 minutes before serving.

I also found a different way of doing the Roast this year.  Instead of starting high 500°F then going low until the roast is done, I'm starting low (200°F) then boosting to 500°F for the last 10 min.  I'll see how it goes this time...see update below.

Dry-Aged Standing Rib Roast with Sage Jus

Ingredients

1 (4-bone-in) standing rib roast, preferably from the loin end

Rub:

1 Tbsp Lawry’s Season Salt

1 Tbsp horseradish

1 Tbsp freshly ground black pepper

1 Tbsp minced garlic

1 Tbsp fresh rosemary, chopped
1 Tbsp Olive Oil

Jus:

1 cup water

1 cup red wine

4 fresh sage leaves

Directions

Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days.

Remove the roast from the refrigerator and let sit for at least 2 hours to come up to room temperature. While roast is coming up to temp, combine all ingredients for Rub in a separate bowl.  Completely cover the roast with Rub.  Remember to rub the bones as well.

Preheat oven to 250°F.  Place the roast in a roasting pan.  Place a probe thermometer into the center of the roast and set for 115°F.  Turn the oven down to 225°F and roast until internal temperature is achieved (around 30 min./lb. of roast).

If you have a convection oven, use Convection Roast at 225°F and the crust will be perfect and you won't have to blast it at the end.

Remove the roast and turn oven up to 500°F.  Cover with heavy-duty foil. Allow the roast to rest until an internal temperature of 125°F is reached.  Place the roast back into the preheated 500°F oven for about 10 minutes or until you've achieved your desired crust.  Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve (at least 15 min).

Degrease the juices in the roasting pan.  Use grease for Yorkshire Pudding (see recipe).  Place the pan over low heat and deglaze with 1 cup of water.  Add the wine and reduce by half.  Roll the sage leaves in between your fingers to release the flavors and aroma.  Add to the sauce and cook for 1 minute.  Strain and serve on the side.

Should be a pretty tasty meal!