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Help me iron out the details on standing rib roast

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Home Cooking 19

Help me iron out the details on standing rib roast

Carb Lover | Dec 21, 2005 03:29 AM

As I said in my yorkshire pudding thread, I'm cooking a standing rib roast for the first time. I thought it would be easy peasy to figure out, but of course there's a fair amount of discrepancy online and even in past threads. Let me first lay out my plan and end on some specific questions.

8 adults this year, no kiddies. Will buy a 4-rib roast hopefully w/ ribs 9-12 on the small end. Will rub w/ an herb paste the night before consisting of garlic, rosemary, thyme, S&P, EVOO. Will cover loosely w/ plastic wrap and refrigerate.

Will pull out of fridge 2 hrs. before roasting. Will pre-heat oven to 450F and "sear" for about 20 min. Will lower oven to 325F and continue roasting til internal temp. reaches about 125F for med-rare. Am thinking this will roughly be 15-20 min. per pound. Will get my act together and invest in a digital probe thermometer (I have an instant read.)

Will let rest while I make the yorkshire pudding w/ the fat and the jus w/ the remaining drippings. Will serve w/ jus and horseradish.

Ok, here are my OCD questions:

1. Is it important to have the chine removed?
2. Is 325F too high?
3. Rack or no rack?
4. Ribside down, right?
5. Is 125F truly med-rare? I saw estimates ranging from 115-135. If family likes med-rare and rare, then should I go a little lower?
6. What is the proper way to carve?

Thanks for your help, once again. Please critique and advise away!

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