sylvia3

BTW, the last two recipes(tried and true from Joy of Cooking)are just about the same, but remember to reduce heat right away (I never had smoke issues; maybe make sure your oven is clean?)

John

Did my rib roast last night. Take out of fridge 1 hour before cooking. Rub with a mixture of olive oil, minced garlic, dried thyme and salt and pepper. (let it sit out for an hour after rub) Roast in shallow pan uncovered with oven preheated at 500 degrees for 20 minutes then reduce to 325 degrees. Thermometer should read 145 degrees when done. Remove and let sit for 10 to 15 minutes.
Mine came out just about perfect.
Merry Christmas

kp

A prime quality rib roast roast from the butcher (not most grocery stores)should have a nice layer of fat and good marbeling. The combination of fat and high heat (I start with a 500 degree oven) will cause smoke.

Underhill

I've used this chart and method very successfully:

http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

At the same URL are suggestions for a rib-eye roast.

rb_travelerxATyahoo

To cook a roast?

I'd go to an automotive website if I planned an automobile repair.

I'd go to a medical website if I needed to know how to treat an insect bite.

And I'd go to a cooking forum if I wanted to know how to make Beef Wellington. I'll bet you'd find info on cooking a roast there too.

And I'd never ask Emeril how much the NYC MTA visitor pass cost.

Scarlett

lol, rb, Every time I see one of these threads, I imagine your blood pressure rising.
Wishing you a Happy stress free Holiday!

rb_travelerxATyahoo

Merry Chrismas to you too Scarlett.

And yes, of all off-topic discussion, cooking is the one that clears the arteries the most. Maybe because I know there are EXCELLENT cooking forums available.

Scarlett

Since I have decided to quit cooking, you probably won't be seeing me posting anymore Recipe threads..

bobrad

Good One ..... rb

GoTravel

Don't be ridiculous. Of course I don't dump soup on PRIME RIB!!

How insulting.

Oberon

If you want soupy roasts or great pot roast, this thread will help:

http://p104.ezboard.com/feuropetogof...picID=66.topic

If this prints funny, it is all one line with no spaces.

jetset1

Thanks everyone(except Mr. "Bah-humbug). I have assumed that if a thread doesn't pertain to you, it won't be responded to or critiqued.
This community seems to thrive because we can contribute a variety of experiences, and travel does involve eating, and Alaska DOES have cattle, so do most other states.
I frequently see Best Steakhouse inquiries,and I've answered a few, the Big Island, Vegas, etc., so there "rb", it IS travel related if your feathers are still ruffled.
Happy holidays, and cheers! J.

Suki

This post was interesting to me because I just did a little research into cooking a prime rib roast. Both the author of Cookwise, which takes a very scientific approach to cooking, and Alton Brown recommend a very long,very low temp roast. They both say that a high heat at the beginning of roasting to seal in juices is a fallacy, and both recommend the high heat at the end of roasting when the juices tend to carmelize on the outside.

Anyway, I very successfully roasted a 3-rib primerib at 200 degrees F, to an internal temp of 118, and then raised the temp to 500 for about 10 minutes and an internal temp of 130 degrees. It was rare, the way we like it, and it was rare practically all the way through the meat, not just in the center. Try this method - you'll like it!

BTilke

We make our roasts pretty much as described above.
But the most interesting roasting method we've encountered was a smoked pork roast we had at a New Year's Eve dinner and house party in northern Germany in 2003. The pork was roasted in the front of a fireplace (pretty hot fire) using a 19th century wind up rotisserie. You cranked the handle for a minute or so then the rotisserie turned slowly in front of the fire for about 20 minutes. Repeat until the pork is ready.

jetset1

My roast turned out swell. I now need to do something deserving with the leftovers,lol.
I had to laugh. To appease "the critic" of recipe posters, I posted another one asking where people were when they cooked their best roast on a holiday, and people gave honest answers to my teaser.
Obviously, we have many talented gourmet cooks(and wine experts too), so to let all that go unappreciated would be a shame.
I noticed too, that there are several popular threads re food/wine etc., so live and let live.