[Fire Me Boy!]

Originally Posted by BucEyedPea

Yeah, I'm sweating it this year as well. I do a standing rib roast every year except one. I really needed a second oven to do my popovers. So I bought a oven roaster from Hamilton Beach as an inexpensive solution. I've got more company coming this year. It says it cooks faster. It says it won't brown the surface. It doesn't. I did a trial run on a small roast beef over the weekend and it came out medium well based on their times on a chart. Yikes!


I am thinking of blasting it at 475% the last 20 minutes. Would that be enough? I want some burned bits on bottom of pan too.

I figure take it out at 118°, let it rise to 125 on the counter and then blast it in my oven. Most coming won't it it rare or even medium rare. I'd like to get it to between medium rare and medium.

Awaiting your expert advice on meat.

I made a lobster broth today for a bisque as an appetizer.

I was waiting for someone else to respond since I'm not a rib roast expert.

But what you're doing sounds good. I'd probably consider the broiler instead of the oven. The Cook's Illustrated recipe I'm using has you remove the roast at 120 for rare and rest for 30 minutes (up to 75 minutes).

Then: "Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes."

So that's what I'm planning to do.