I just ordered my real USDA prime rib

Not 'choice' bs many try and pass off

$150 bux for a 5 ribber

This will be exactly the second rib roast I've ever done. The first was 5+ years ago, and I don't recall how I did it.

So I just happened to get the America's Test Kitchen "MEAT" book recently in the mail because I didn't send them a card not to send it... that recipe looked solid, and they've never led me astray.

:shrug:

Yep. I'll brown in my cast iron, then cook. I'll do a final crisp under the broiler for a couple minutes.

If I was using my oven for a dry roast method, I would do that. This roaster oven does not cook the same way so I think it makes more sense to do when done. It does not make a crispy outer layer and if a turkey does not make crispy skin. It uses more moisture when it cooks which does leave the interior moister and juicier but doesn't caramelize the exterior—which looks like crap.
Presentation is important to me. You should see my table settings —and I am still not down.

This roaster would just make that browning limp with moisture though. So I think I have to end off doing it. I guess it wouldn't hurt to try it and then broil in the end. Main fear is over cooking to medium well. Ugh!

Prime rib doesn't have to be prime grade, that's a misnomer. A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef.

Prime grade will obviously be better, and I'm jealous. But I'm not about to spend $150 on a rib roast.

Yeah, as I said to someone else, it sucks to destroy an expensive hunk of meat.

I do this roast every year. I am just doing something new and untried method-of-cooking wise.


I almost was gonna do a tenderloin of beef as it cooks faster.

Problem is my pop overs have to be cooked at a different temp than meat. So I could never do at same time. So would make those first and then warm but it tends to dry them out. This way, both come out of the oven at the same time. Much better. Plus I needed more for two extra adults.

No pun intended, but a good primer: http://www.seriouseats.com/2012/12/h...as-dinner.html

Interesting that Rule #9 says "Don't Worry About Browning Until the End".

I just think you'll be over done at those temps....
Personally, its easier to do the high temps 1st and get it perfect...

If its at 125 and then you cook it on 500 for another 20, that seems a bit too much to me....

But you know your own kitchen more than me...I do mine at 500 then lower to 325 and they come out so perfectly.... I used to make them the other way until a butcher told me the fool proof way...take it out at like 115 ...rest it, and it raises to 125

Yup! Plus ruining what would have been a gloria in excelsis dinner.

That's how I have done it in the past. All great tips btw.

If you're worried about timing and presentation, I can see going with browning last....

So that your meat is ready, and you can just brown and serve....

A million ways to skin a cat.

I've always read low and slow with a rib roast, so I'm doing 200 degrees till the meat registers 110, then turn the oven off until it hits 120-125. Pull it out and let it rest for 30 minutes, then under the broiler to crisp.

Absolutely...the lower the better, IMO.

I gotta cook at my sisters house or I'd do it lower also...maybe 250...I never tried it THAT low, but I'd Luke to

I might smoke mine next year