Video Recipe: Standing Rib Roast

[phatmattcowboys]

Thermometers!

[cdpiro]

Hey Chef Boyardee...you missed the point and we missed out on the best part. Cut a slice off so we can see what it looks like! Why do you think we watch these videos?

[cdpiro]

Hey Chef Boyardee...you missed the point and we missed out on the best part. Cut a slice off so we can see what it looks like! Why do you think we watch these videos?

[xkoalakingx]

did this come from Good Eats lmao

[pitbull314]

The bones make the meat more flavorful and the fat keeps it moist. Only a jackass would ask to have either removed.

[garybru1]

i love all you recepi tk for post

[keithsnow]

thanks

Keith

[maidmoira]

hi I like my rib roast at room temp before cooking, thenroastt itat 450 for 30 min turn down to 325-350 cook till you get a reading of 115- 125 tent for 20 min.s and sumptious rare,or adjust to med rare

[keithsnow]

good method....

I am eager for a rib roast very soon...

keith

[realfunny7]

@maidmoira way to rare - go 140*

[daytodaylife]

What temperature did you start with??

[teamfat666]

Chances are he started at about 325 - 350 F. I'm guessing that was about a 4 pound roast, took maybe an hour and 15 - 20 minutes or so to get to 115 - 120. Then blast at 500 F for the the nice crust and the next 10 degrees or so. Don't forget that you get about a 5 degree rise after pulling out of the oven and letting it rest

Personally I aim for a final internal temp of about 130, on the rare side of medium rare.

[daytodaylife]

Too late, I already burned it.:(

[9aspengold5]

How about giving us an estimate of the weight versus the time needed to get it to medium.

[funjenfun]

What oven temperture to cook this at initially?

[bademesteren]

"How to calibrate a thermometer" It has very little to do with roasting a rib roast.

[tigereye1964]

Wouldn't it be easier, more exact, to use boiling water as the calibration point? 212 degrees? You wouldn't have to worry about how much ice you're using....

[teamfat666]

Actually the ice is more accurate. The boiling point of water depends on atmospheric pressure, elevation above sea level, mineral content, oxygen content and such. There could be 10 - 15 degree differences.

There are differences in an ice water bath too, but they are on the order of a degree or two, more accurate for this purpose.

[tigereye1964]

I enjoy Alton Brown's rib roast episode I saw on YouTube. He talks about aging the meat for 24hrs to get rid of some of the water weight and condense the meat flavor.

[redgecko1]

Your supposed to cut the roast to see the inside! That's the money shot you Jerk off!!! It probably looks like shit.

[Wivanunu]

I never knew I could calibrate my thermometer....duh! I love your show...you do a great job!

[mskerripa]

wow that looks great :)

[freathinker]

Keith:

I did it your way. Now while no pro, people do like my cooking - this time however, they were asking where I got the roast from...

Thanks so much ( I think lol)

[keithsnow]

doing it last will give you a more even interior temp...instead of having a ring of well done then a small ring of rare....

keith

[freathinker]

Interesting!

I've always seared first at 500 for about 15 mins then lowered the temp.

What's the advantage of searing last?

I'll have to try this!

Thanks!

[sevenbates]

A lot of people might have missed that your instructions for the rib roast were so simple, because you simply don't overthink an expensive cut of beef like this. The quality of the cut, and the aging of the meat are what make this a success.

Keith cranked it up to 500º at the end, to make a tasty exterior. Don't make the mistake of "searing to seal in the juices"! He did this perfectly.

[keithsnow]

thanks!!

Your exactly right...good ingredients dont need much from the cook!!

keith

[xeryph]

Keith, thank you for sharing your wonderful, seasonal recipes with us. This is a great recipe for those family holiday get-togethers.

[keithsnow]

thanks Chef!

Merry Christmas

Keith

[cookingrecipes]

Hey Keith,

Perfect simple prime rib, I also use rosemary, pepper and salt with roasted primerib. I am sure a lot of people will find this video helpful in the coming days. Look for my vegetable soup recipe "vid response".

Chef Brian