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Old 03-20-2010, 04:27 PM   #11
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I have used a similar method that was given to me by an old GF. Not sure where she got it but it sure works.

As with Kayelle's, the key is to not open the door so the heat won't escape.

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 03-21-2010, 05:09 AM   #12
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Quote:
Originally Posted by Kayelle View Post
Hi Chopstix.!

I know it sounds unbelievable but it does not matter how long the roast holds in the oven, as long as the door is never opened until it's ready to serve. Hope this helps.
Thanks Kayelle! :-)
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Old 03-21-2010, 08:29 PM   #13
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OK Chopstix........time's up.
We have to know how the roast turned out, and what method you used?
"Enquireing minds, need to know".
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Old 03-22-2010, 03:08 AM   #14
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Hi Kayelle,

Thank you for asking! Am not making the roast until mid-April when we have house guests. Otherwise it would just be the two of us and we won't know what to do with the rest of the cow. :-)

Right now I'm looking at 3 methods: Goodweed's, yours, and Andy's. I have copied and pasted all three methods into my recipe collection.

I was actually thinking that your method would probably yield meat that's uniformly/evenly cooked throughout. I am assuming this given the method. (Correct me if I'm wrong.)

Right now I'm considering either Goodweed's or Andy's method because these would produce meat of varying doneness (rarer going into the center) within the slice which will give more variety in taste and texture as well as solve the problem of cooking to people's preferences.

However, since I can't use my probe meat thermometer in oven temps higher than 400F, I'll probably use Goodweed's method.

:-)
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Old 03-22-2010, 09:20 AM   #15
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One of the disadvantages to Kayelle's and my methods is that you can't use the oven for anything else. No baked potatoes, casseroles, roasted veggies, etc.
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Old 03-22-2010, 10:04 AM   #16
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Hi Andy,

My oven is too small to do more than one practical thing at a time anyway!

C'mon Andy, my curiosity is killing me -- does your method yield varying degrees of doneness within a slice or is it all uniform? :-)
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Old 03-22-2010, 10:06 AM   #17
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There is a rim of greater doneness around the edges. The center is less done.
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Old 03-22-2010, 10:15 AM   #18
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Ok thanks. Good to know that. I should think that Goodweed's method would yield a thicker rim of greater doneness which is what I'm looking for for this event.

Now I know what to expect from each method and can choose which method according to what I want the result to be.
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Old 03-22-2010, 03:29 PM   #19
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Andy is right Chopstix....our method will give you med. rare for the entire roast, which is yet another reason why I like it. Naturally the outside cuts will have all the yummy seasonings, but it too will be med. rare, thus eliminating running out of most people's preference for doneness. Frankly, I think anyone who requests well done prime rib doesn't deserve such a wonderful cut of meat. Give them a dried up well done hamburger patty.
Now I'm so durn hungry for this I may have to invite some company and do it myself. By the way, I like to serve twice baked potatoes. All the work can be done the day before, and the next morning remove them from the fridge to come to room temp. All it takes is heating them up in the oven after you remove the roast, and it's setting for the required amount of time. Everything is then done at once. Good luck with your dinner party!!
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Old 04-08-2010, 10:05 AM   #20
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Help! I have a problem all of a sudden. I ended up buying a 6.2 lb prime rib without the bone (due to limited choices). Since i was planning to use Goodweed's roasting method for a standing rib roast, how should I change the temp/time given that my roast has no bone? I'm planning the dinner for this Saturday. Many thanks in advance!
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