Home Cooking 7

Standing Rib Roast- revisted

michaeljc70 | May 5, 201208:04 AM

I've read through the many, many posts on Chowhound (and some elsewhere) on standing rib roasts.

I decided to do mine at 225., starting at room temp. What I am not sure of is:

1) Should I sear it before or after the slow roast (in the oven at 450- I don't think stove top searing is practical for meat this size/shape)?

2) If you sear it after the slow roast, is it beneficial to allow it to rest before the high heat sear in the oven?

I know it needs to rest a substantial amount of time before serving.

One thing that stuck in my mind after reading all those posts was if you high heat sear before the slow roast, how long does it take for the oven to cool to 225, say from 450? My ovens are well insulated and I am a little worried about too much high heat being applied and that ugly ring forming around the roast. I suppose you could just hold the oven door open until the temp drops.

If you do the high heat sear afterwards, it occurs to me that it takes quite a while to get your oven from 225 to 450, and that could be bad for the meat. I do have 2 ovens, but not sure what I will have in the other one when doing this roast.

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