Saturday, December 29, 2012

Never Ruin a Rib Roast Again - Simple Method

Ok, so this Christmas my wife and I decided to make a Standing Rib Roast for the family.  Normally speaking when I want assurances for cooking an important meal, I turn to Alton Brown for advice.  While his turkey recipe is absolutely spectacular, I was completely baffled by the impracticality of his rib roast recipe. The piece of meat that lay before me looked like it came off the side of Brontosauras not cow like he displayed.  So I needed a plan B.  My wife, an excellent cook in her own right, gave me a recipe for Standing Rib Roast.  I was completely skeptical at the method and thought this is going to take all day to cook.  I couldn't have been more wrong.  So without further adieu, The World's Simplest Rib Roast Recipe Ever. 

Preheat your oven to 200 degrees Farenheit.  Yes I know seems low but believe me you'll thank me later.

Take out Rib Roast let it get acclimated to room temperature.  I don't like putting ice cold meat into a hot environment.  There are differing opinions, but if I can let it get the chill out I will.

Season liberally with Kosher/Sea Salt and fresh ground pepper.  Use a lot of both.  This is a big piece of meat.  Get all sides.

If you have a stovetop set up that will allow you to put your roasting pan on the burners, do that and set them to high.  If not use a pan big enough to accomodate the roast.  Sear all sides of the meat starting with the fat side down.  Get a good sear to get the carmelization of the crust going.  Once the sides are seared, pop it in the oven and let cook until the thickest part of the meat reaches 125-130 degrees Farenheit for rare/medium rare.  I would use an instant read thermometer that has a remote so you can prep the rest of your meal.  My 11+lb roast took slightly less than 4 hours to cook. 

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