Go to the Recipe: Classic Oven-Roasted Standing Rib Roast
For a large holiday dinner, after cooking the roast sous vide, I seared it outside on a baking steel (14" X 16") placed on a propane burner. Plenty of surface area and no grease splatter in the house.
Is it a good idea to dry brine the roast before hand to ensure deep seasoning throughout? I don’t see any recipes recommending that, but I do see you guys recommending that for turkey.
Honestly,. the Spinalis should be removed for a standing rib roast,. and so should the latissimus,.. this is know as a beef rib roast ready (special) with ribs bones cut down.. you will have exactly what these guys are using in this demo....
Hi, Does anybody know why the Ribeye Cap (Spinalis Dorsi) cooks faster then the Ribeye itself (Longissimus Dorsi) and how to prevent it? (look at the last picture from Sam)
48 Day fry aged prime rib was delicious
48 day Dry age prime rib was delicious
Bravo! Thank you for methodically sharing all of these details, turning the once intimidating task of Frenching rib bones into a pleasant preparatory game. I have an AGA cooker and have never been satisfied with their traditional methods advised for cooking rib roast. Your version is a game changer that granted me culinary hero status by friends and family. The AGA's simmering oven is perfect for the task. A new house speciality has officially been incorporated. Happy New Year!
This is such a helpful comment! I'm about to SV a frenched 10 pounder myself and have been nervous about the water time. Thank you!!!
Outstanding results. Beautiful edge-to-edge med-rare with a delicious crust.
you should have pulled that roast from the fridge hours before you were planning on getting in the oven
I did this with a 4-rib (10 pound) standing rib roast. Starting at about 35 degrees and 175 degree oven, the roast was about 80 degrees after 4 hours. I upped it to 200, then 225, then finally 400 to get it to come to 129 in a grand total of about 6 hours. Plan your time and temp!
When I sous vide a 10 lb prime rib, I cooked a seasoned and trimmed roast at 130° in a covered, insulated cooler (to reduce heat and water loss) for 16 hours. When I was about ready to serve I preheated the oven to 550°F, then dried it, applied a little fresh oil (I like avocado oil to avoid burning) and a little fresh seasoning, put it on a rack in a sheet pan, and browned it for 10 minutes. PERFECTION. Ya gotta love sous vide.
I find this method produces a less juicy but probably more "beefy" roast than SV, I think the dry hot air in the oven dries up the meat a bit more than cooking it in its juices like in SV, but concentrates the flavour. It also gives less juices to make a sauce, a lot evaporates in the oven. The SV method they have been showing for rib and chuck roast is my preference. Meat is more juicy and the juices make a hella sauce. However... A lot of my friends prefer the low-oven method, as I said more beefy flavour.
Looking to do this to about a 5lb roast.. how long to sous vide @ temp? also thought about sous cide, then egg wash, herbs and roast at high heat for about 45min-1hr? Thoughts?
Eat it!
If frenching the bones, any suggestions on what to do with the meat removed between the ribs? thx!
If roasting (2) standing roasts at a time in the same oven, does one need to increase cook time?
@Steven Seltzer I can't see why not, especially because of the comment right below yours. My concern would be how to sear that sucker off. If you wanted to crank your oven up as high as it'll go, that might work. If it's somewhat small, or you have a rather large skillet, you could sear it off that way as well.
Can you sous vide a standing rib roast?
I've done rib roasts using sous vide (especially handy when there are guests who's arrival time is difficult to gage), and had amazing results (cook sous vide, then sear in a cast iron skillet then into a HOT oven for 5 min). How would the results of this method differ (besides being faster?).
So I could use little help I have a 4.33# boneless rib roast I am doing for dinner tonight. Would I still cook it for the full 4 hrs or would it be less time since it is a small cut of meat?
I thought I'd try cooking this today as a bit of an experiment, using a 1.2 Kg rib of beef roasted at 100°C. I was aiming for a final internal temperature of around 63°C, but I didn't set aside quite enough time, so I took it out at 58°C after 2.5 hrs and wow was it good. I usually take my meat a little more on the medium side but it was absolutely delectable. I don't think I'm ever going to cook a joint of beef another way again. It was so juicy, so flavoursome, and evenly cooked throughout. It's probably going to take a bit of practice before I'm confident enough with the timings to get all the side dishes ready perfectly in sync with the meat, but I'm definitely going to enjoy myself in the process.
So why not use Safari? it works perfekt for me!
Hi! This should now be fixed! Can you let us know if you're still experiencing issues? Thanks so much for your patience as we worked to fix this!
Hi JM, this issue should now be fixed. Apologies for the delay and thanks for letting us know you weren't able to view!
Hi Alex! This should now be fixed! Thanks so much to you and David for your patience!
I have the same problem. I updated my java, but that didn't help the embedded video's at the top of the page.
Hi David! Apologies for the delay in our response! We'd love to help further if possible and will reach out to you via email ASAP.
no response or solution?
chrome on mac osx 10.11.1 i'm not seeing all the videos. frustrating as i need all the help i can get.
Made the rib roast for New years Eve dinner. Three pound 12 ounces. Seasoned with salt, pepper and thyme, seared first, then 4 hours and a bit in the oven. Part way through I coated the roast with oyster sauce and after three hours poured a few ounces of beer on top. Cooked at 200 degrees it was absolutely unreal, one of the best rib roasts I've had. This was great since I has mentioned the method to a food critic and he thought I was nuts. Thanks, Team Chef Steps
Is it 4-5 hours for a 2 rib roast of 4.8 lbs?
I'm using Chrome on Windows 10 and the videos (other than the intro video) are also missing... I'm also bought premium and am logged in.
I concur. In the past the short videos under the steps used to describe frenching the bones would appear, but they no longer do. I am a Premium member. I am using OS X, tested on both Safari and Chrome - Ad Block disabled.
Hi Loucas, do you mind emailing us at info@chefsteps.com so we can help troubleshoot this? Thanks!
Hi there! Do you mind emailing us at info@chefsteps.com so we can help troubleshoot this? Thanks!
In Chrome I can't make the cheftsteps load, but in Safari it works just perfect
Mobile app shows all of the videos. On desktop browser, the videos are missing. What's the deal? Just bought premium and I'm already disappointed. If it helps, I'm on a Mac using Chrome.
Okay, am I the only one who doesn't see the supposedly smaller videos? Using a PC and all I see is one video in the beginning and the rest of it is text. :T
Tried this recipe over the weekend, and it came out perfectly! Way easier than I was expecting. I may have went a tad to heavy on the herb rub, but the flavor was still amazing.
I miss the music and voice commentary as well. I find it very helpful and relaxing to be gudied htrough this process in a visual and audio format. I do like having the full video at the top and the edited smaller videos to go along with each step so you can easy play them over and over as you perform each step but get an intial full journey impression before and after you are start/finish.
I didn't realize this was a new format that y'all are trying out, but as I was going through I was thinking, "THIS IS WHAT I'VE ALWAYS WANTED!!!" Seriously, having the embedded instructional vignettes is the most helpful, awesome format for the recipe. Thanks for all you guys do. It's a treasure trove of inspiration!
I like the format.... good job.. I use room temp softened butter to mix with my herbs first (herbes de provence works great), then spread on, after getting a good crust on the stovetop and letting it cool first. I've also used the 5 min per pound at 500 degs F method where you turn off the oven and don't open it for 2 hrs.. That method works well but really makes a mess in the oven. Yours is my preferred method by far.
I had always used the technique described for preparing prime rib, but just learned the proper technique for frenching (thank you for the excellent videos) and using egg-white wash to help adhere the herbs to the roast - excellent tip. I was, however, getting excited about Sous Vide and applying that technique to preparing prime rib, but you fooled me and used that old-fashioned (do I still have one in my kitchen?) oven!!! Why do you specify oven-roasting over sous vide? My guess is that the herb crust is unusable in Sous Vide.
is like a step by step for dummies, you are very clear in all the procedures, perfect for those like me (starting in this amazing world) thank you guys
I feel that the method i developed for roasting Prime Rib is much better overall. First I puree 2 heads of garlic peeled, rosemay stems removed, olive oil and kosher salt together. Set aside. Then I take a sharp knife and cut unerneath the fat cap and across the top of the roast. The fat cap is now hinged. Pulling back the fat cap and using a sharp knife I then cut vertically down into the meat with the grain creating 2 inch wide incisions but without penetrating the bottom of the roast. Then I proceed to stuff those openings with the pureed garlic rosemary salt mixture. I then liberally season the top of the meat with garlic powder, kosher salt and any remaining garlic rosemary puree I then fold back the fat cap back onto the top of the meat and proceed to tie it. You can then roast it however you like. I roast mine to 120 degrees farenheit.
What is the formula temperature/time for different sizes of roasts
Thanks for the receipt!
Which temperature have I to target for deer meat? 60?
G
