The last few years I've cooked a standing rib roast for Christmas. We don't have it at any other time of year. It usually comes out okay, but over done. Last year I had a 4-bone roast. I took it out of the fridge two hours prior to cooking and let it rest on the counter, cooked it a 500 for 20 minutes, then reduced the cooking temp to 325. I can't remember how long it took total, but I think it was less than two hours. When the meat thermometer read 125, I pulled it from the oven and lightly tented it. I let it rest for 20 minutes while I finished up the sides. By the time I got back to the roast, the internal temp was 146 and still climbing! It tasted okay, but was not nearly as rare as I like it (just very slightly pink and only in the center of the roast, the outer cuts were not pink at all) and the thing still leaked like a sieve when I cut it. We prefer medium rare.
So, I would like a better strategy for cooking this year. Here are my parameters:
Roast: It's a 6-bone-in rib roast and I'm picking it up on Sunday morning.
Time: I make the schedule and we eat the big meal at dinner, anytime from 5 to 6 (we eat when the food is ready). My kids are up at 6:30am, so conceivably I can start cooking or prep at that point.
Equipment: I have a digital meat thermometer, and my oven also has one built in....I typically use both and then stress about which one to trust (they are usually a couple degrees apart). The oven has a bake, convention bake, and a convection roast setting (its a Kenmore Elite brand). I normally just put it on "bake", but I'd really like to use the convection roast setting this time if appropriate (because......because....just because isn't that what this setting is for?!).
Scheduling: I do have other sides that need the oven. I need 30 minutes of oven time to finish the other sides (preferably close to serving time).
Education/Training: I have zero natural cooking ability but can follow directions. I am an engineer, and if directions are vague or ambiguous I get stressed out. Directions like "insert meat probe" are not adequate. Something like " from any direction insert the meat probe into the roast so that the point of the probe is exactly in the center of mass of the roast and no part of the probe is within 1" of any bones in any direction" will work much better for me.
So.....what do you guys recommend? I've googling old posts and I think its generally recommended to go lower temp and sear afterwards?
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