Sapphireblue
Assistant Cook
- Joined
- Jun 8, 2005
- Messages
- 3
I made my own first standing rib roast, just 2 ribs, a few weeks back. I used a recipe in the Lobel's Prime Cuts cookbook. Summary: let roast come to room temp, poke sliced garlic clove in, rub with thyme/kosher salt/coarse-ground pepper; roast in preheated 350 degree oven. The book had it at 18 minutes per pound, which should have been an hour and a half for my five-pound roast, but it took more like 2, and even then it was on the "cool red" side inside, a bit more rare than I like.
But: it tasted SO good. I decided this would be the entree of choice for the next "I've been elected to cook dinner for all my in-laws" type event... and I have just been informed by my dear husband, one is scheduled for 2 weeks from now. Dinner will be for 7 people. I think 3 ribs would feed us all just fine, but I'm thinking instead of doing 2 roasts of 2 ribs each. My husband really liked the medium-well outermost slices of the first one I did. I think a lot of his family would gravitate in that direction too, but if I'm cooking I deserve some nice warm-red-bloody for myself, don't I?
So, I'm looking for some guidance on the timing of doing 2 roasts, one for a little longer so that it turns out approximately only-slightly-pink-medium at the center, vs. the other one which I want medium-rare in the center. I'm wondering if I start off with just 1 roast in the oven and put in a second later, does that slow down the cook rate for both? Assuming two 5-pound roasts at the same 350 degree temp, what sounds right---my first guess would be, say, 3 hours for the first roast, putting in the second 30 minutes in for a total of 2.5 hours cook time for it?
Sorry this is so long and I hope I'm not asking too much. The last time I cooked for this group, I didn't allow nearly enough prep time (on a dish I knew well, even) so they all had to wait way too long for dinner to be ready after they arrived. Don't wanna do that again.
A couple of other random questions:
How long do I need to let two-rib roasts sit after coming out of the oven? Lobel's cookbook says at least 10 minutes for a 3-rib roast but folks here seem to think much longer.
Will my roasts cook unevenly if they fall over on their side during cooking? I did my first one sitting long-ways in my big roaster pan/rack and it started to fall over a bit in the later cooking; I think for two I'll have to do them sitting crosswise and have no idea if they'll stand nicely for me or not. Does the spacing of the two roasts in the roaster pan next to each other matter?
Thank you so much!
But: it tasted SO good. I decided this would be the entree of choice for the next "I've been elected to cook dinner for all my in-laws" type event... and I have just been informed by my dear husband, one is scheduled for 2 weeks from now. Dinner will be for 7 people. I think 3 ribs would feed us all just fine, but I'm thinking instead of doing 2 roasts of 2 ribs each. My husband really liked the medium-well outermost slices of the first one I did. I think a lot of his family would gravitate in that direction too, but if I'm cooking I deserve some nice warm-red-bloody for myself, don't I?
So, I'm looking for some guidance on the timing of doing 2 roasts, one for a little longer so that it turns out approximately only-slightly-pink-medium at the center, vs. the other one which I want medium-rare in the center. I'm wondering if I start off with just 1 roast in the oven and put in a second later, does that slow down the cook rate for both? Assuming two 5-pound roasts at the same 350 degree temp, what sounds right---my first guess would be, say, 3 hours for the first roast, putting in the second 30 minutes in for a total of 2.5 hours cook time for it?
Sorry this is so long and I hope I'm not asking too much. The last time I cooked for this group, I didn't allow nearly enough prep time (on a dish I knew well, even) so they all had to wait way too long for dinner to be ready after they arrived. Don't wanna do that again.
A couple of other random questions:
How long do I need to let two-rib roasts sit after coming out of the oven? Lobel's cookbook says at least 10 minutes for a 3-rib roast but folks here seem to think much longer.
Will my roasts cook unevenly if they fall over on their side during cooking? I did my first one sitting long-ways in my big roaster pan/rack and it started to fall over a bit in the later cooking; I think for two I'll have to do them sitting crosswise and have no idea if they'll stand nicely for me or not. Does the spacing of the two roasts in the roaster pan next to each other matter?
Thank you so much!