Home Cooking 19

Help me iron out the details on standing rib roast

Carb Lover | Dec 21, 200503:29 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!

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH