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Old 12-20-2012, 04:09 PM   #21
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Let us know how it turns out
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Old 12-20-2012, 04:22 PM   #22
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I was hoping someone on this site had some experience with this. I am concerned that reducing the oven time by a third will ruin the roast. I am afraid of trying it for the first time on Christmas!
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Old 12-20-2012, 04:38 PM   #23
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What I'm gathering is that the posters on this thread, all of whom are knowledgeable about cooking, have never heard of this technique and, based on experience, don't recommend using it. It's up to you now to decide what you want to do.
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Old 12-20-2012, 05:48 PM   #24
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Quote:
Originally Posted by grandhill View Post
I was hoping someone on this site had some experience with this. I am concerned that reducing the oven time by a third will ruin the roast. I am afraid of trying it for the first time on Christmas!
I understand your intention grandhill, but do yourself the favor of at least reading and understanding this method I'm posting. I have used it many many times with perfect results each and every time. The roast must be at room temperature to start........

Food Wishes Video Recipes: Perfect Prime Rib of Beef with the Mysterious "Method X"
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Old 12-20-2012, 05:53 PM   #25
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Thanks for posting the link to the method I mentioned above. I've linked it so many times here I get tired of doing it
Every holiday it seems...
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Old 12-20-2012, 06:13 PM   #26
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Originally Posted by pacanis View Post
Thanks for posting the link to the method I mentioned above. I've linked it so many times here I get tired of doing it
Every holiday it seems...
Pac, I just picked up my 9lb. prime rib to do this yet again for Christmas. You and I both agree, this is the best dang way to cook a prime rib ever!
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Old 12-20-2012, 07:03 PM   #27
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I have been using a variation of that method for many years. It was given to me by an old girlfriend. It has the added benefit of accommodating different degrees of doneness.

Standing Rib Roast

1 Ea Standing Rib Roast
TT Salt and Black Pepper
1/4 C Flour

Preheat the oven to 500 F.

Just before putting the roast into the oven, rub it with salt, pepper, and flour.

The timing of the cooking is based upon the number of ribs and the degree of doneness you want. Multiply the number of ribs by 12 minutes for rare, 13 minutes for medium rare, and 14 for medium. For example, if you have a 4 rib roast and want it to be medium rare, you would calculate 4x13=52 minutes.

Place the roast into the 500 F oven and cook it for the prescribed time.


DO NOT OPEN THE OVEN DOOR ONCE YOU PUT IN THE ROAST.

After the calculated cooking time, shut off the oven and don't open the OVEN door.

Leave the roast in the oven for at least and hour and a half (and up to three hours. There will be no change in the degree of doneness). Do not open the oven door during this time.

After the 90-180 minutes, remove the roast and cover it with foil and let it rest for 30 minutes before carving.
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Old 12-20-2012, 07:35 PM   #28
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Thanks for posting that, Andy.
I'm going to give it a try and see if I can eliminate trying to bring the roast up to room temp and get the same results. I'll still use Food Wishes butter and herbs de provence rub though. I love the flavor it gives the outside.
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Old 12-20-2012, 07:42 PM   #29
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This is a sane version of a recipe that omitted the original cooking time and had you just put it in the super hot oven, turn off the heat, and keep the oven door closed overnight.

Advocated for both turkey and beef. Yikes.
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Old 12-20-2012, 10:46 PM   #30
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It's interesting Andy that the recipe I posted, and the one you posted only varied by 2 minutes for my 9 lb, 4 rib roast with the outcome of Med. Rare. There's just nothing better than a perfectly done foolproof prime rib.
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