Standing Rib Roast - How do I cook it?

Underdog

So my mom bought a rather small standing rib roast today and neither one of us is entirely sure just how to make the thing. I don't really want to slice it up into steaks, I'd rather roast it as is but I'm having trouble finding cooking temperatures and corresponding times. The roast is just barely 2.6 pounds and no, I do not have a meat thermometer nor can I get one before dinner rolls around. Any suggestions? I'd be looking for medium doneness.

Ruckus

Let the roast warm to room temperature (could take an hour or two depending on how cold it was in the fridge)

Preheat Oven to 400 farenheit

Line a roasting pan with Aluminum foil

Mix
1/3 Cup Flour
1tsp Ground Black Pepper
1tsp Salt
1tsp Paprika
1/2tsp Onion Powder
1/4tsp Garlic Powder
Pinch of Celery Seed

Unwrap your roast and pat down with paper towel to absorb some of it's moisture.
Rub the Roast in the Flour mixture

Stand the Roast, fatty side up, in your tinfoil lined roaster, if it won't stand on it's own (a common problem with smaller roasts) you can use rolled tinfoil structures to keep it up.

Place the roast in your preheated oven. It should take around 20-25 minutes per pound to get it to Medium-Rare, so it'll probably take about an hour to hit medium. For future reference, an instant read Cooking Thermometer is a cook's best friend.

Once the roast has reached desired doneness, remove from oven and place on a plate or cutting board and cover with foil and let rest for at least 15 minutes. This will allow the meat juices that have been working their way out of the meat to get pulled back intot he core, for maximum juicyness.

Carve, Serve.

JoeUser

Underdog wrote: »

So my mom bought a rather small standing rib roast today and neither one of us is entirely sure just how to make the thing. I don't really want to slice it up into steaks, I'd rather roast it as is but I'm having trouble finding cooking temperatures and corresponding times. The roast is just barely 2.6 pounds and no, I do not have a meat thermometer nor can I get one before dinner rolls around. Any suggestions? I'd be looking for medium doneness.

Here's one from Paula Deen

Do you have a roasting pan?

Oh another one at Epicurious that specifies cooking for 16 minutes per pound

Ruckus

Also, wouldn't you know it, Alton Brown has a method as well:

http://www.youtube.com/watch?v=cmfaeWEjGpM

Barrakketh

Ruckus wrote: »

For future reference, an instant read Cooking Thermometer is a cook's best friend.

Since we're talking about roasting something I believe you meant to say a probe thermometer. It really is your best friend since it helps keep you from overcooking meat.

pinenut_canary

Sorry if I'm hijacking the thread, but how do you guys store the leftovers? Do you cut the rest of it into servings or keep it whole? And how do you reheat? I hate it when I get the perfect medium rare, and it's ruined when I have to stick it in the microwave or oven and turn it into a well done or dry piece of meat.

Barrakketh

pinenut_canary wrote: »

Sorry if I'm hijacking the thread, but how do you guys store the leftovers? Do you cut the rest of it into servings or keep it whole? And how do you reheat? I hate it when I get the perfect medium rare, and it's ruined when I have to stick it in the microwave or oven and turn it into a well done or dry piece of meat.

Start off by using a lower power setting on your microwave and be patient with it. On mine when I'm reheating meat (and a lot of other foods) I set mine to 20%. The only thing that ever overheats is the fat around the edges (assuming it wasn't trimmed off), and you can finish it off with whatever setting you're comfortable with.