Oven Rib Roast

[Smoking Piney]

This was the New Year's Eve cook. It was cold, raining, and nasty outside and I was in no mood to wrangle a smoker in it. So, it was off to a tried and trued oven recipe I've cooked several times - Paula Deen's Foolproof Standing Rib Roast.

I used a very light coat of canola oil, and followed with SB SPG and some rosemary from my garden:



Into a 375 degree oven for 1 hour, shut the oven off and DO NOT open the door for 3 hours. Back to 375 for 30 minutes right before serving:





It sliced up nice and I plated it with roasted potatoes and asparagus. It was a great dinner.

[OldUsedParts]

If that isn't a Cuisine Centerfold Plate Pic then I'll eat Pea Salad for lunch ever day in 2021

[Rambo]

Yummy yummy

[bsooner75]

Wow Piney, just wow! That looks awesome.


Now you wonder what made somebody think - you know if I shut the oven off for three hours this will be cooked perfectly?


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[GRailsback]

So do you cook with the same size roast every time?

[Sailor Kenshin]

Fan TAS tic!

[GTR]

So do you cook with the same size roast every time?

That cooking method works with any size. The roast will just be longer in length not in diameter.

[GRailsback]

So do you cook with the same size roast every time?

That cooking method works with any size. The roast will just be longer in length not in diameter.

So meat doesn’t cook according to weight and time with rib roast?

[GTR]

So do you cook with the same size roast every time?

That cooking method works with any size. The roast will just be longer in length not in diameter.

So meat doesn’t cook according to weight and time with rib roast?

I get where you’re coming from. Wife and I have used it on several and comes out the same. If you get down to a 2 bone maybe not. 4 bones plus it’s good.

[strength_and_pow]

I’ve seen a couple of variations of this method. Different temps, X minutes per pound type of thing. I tried it in my apartment oven and monitored roast temp and oven temp with my Thermoworks Smoke. The oven temp dropped off fast, guessing it was a cheap oven with minimal insulation, oven temp was around 150 at the end. Roast temp did hit 134 barely. Meat was edible but not great. Vac bagged the leftovers and used the SV for 12 hours at 134* and the difference was night and day. If someone was wanting to use this method for next Christmas, I’d do a test cook sometime this year prior to well, test. And eat.
OP’s roast looks great, send me a plate please.


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[Smoking Piney]

Thanks, folks!

I was happy with the way it turned out.

GRailsback, I only cook a 3 to 4 bone rib roast - just my wife and I, so wouldn't know if this works for larger roasts, but I suspect it will.

[Norway Joe]

Can't believe I missed this. Despite just having dinner this makes me hungry again.

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