standing rib roast

[newoldglory]

I'm cooking a standing rib roast in the oven. Approx. 4 pounds (I didn't read the label) It's been in the freezer for maybe 4 years and may have defrosted a time or two. I know that beef can get better when aged. What should the internal temp be for rare? I'm at 350 degree and figure that it will take maybe 3 hours to get to the temperature that I need to reach. (160?) I will not eat it tonight so I will need to reheat it tomorrow night or the night after, or later. I won't be able to eat it tonight because I have two Del Monico steaks that Redeye gave me a few years ago that he brought back from the wagon wheel Christians up north that has defrosted again and I WILL NOT give them to the gators. Life is good and better if you have beef for dinner once in a while. I used to take frog legs over to the Dixie Camp and cook them for those folks and eat their hamburgers in trade. They think I am nuts but I thought it was a good trade. :cheers:

 

[GCRedfisher]

115-120 for rare, 125-130 for medium, since you're going to keep and reheat, go with rare, that way it'll keep the tenderness, you can't use too much salt when cooking those things! Enjoy

 

[pipedog]

Thats some funny sh!t Gerald!! And the funny part is some people on her think your just making up a story...I know it's
no B-S...Lol !!

 

[hirise]

i believe the cook time should be 1.5 to 2.0 hrs and if removed at a internal temp of 135 this will give you a medium rare so i think the 115 to 120 is dead on, the cooking time needs adjustment probably to 1 to 1.15 cook time

 

[newoldglory]

Thats some funny sh!t Gerald!! And the funny part is some people on her think your just making up a story...I know it's
no B-S...Lol !!

Kile---you just threw me under the bus. But then, the truth can hurt. :lol: :lol: :lol: It's----oopps, just got an emergency rescue call. Got to go.

 

[newoldglory]

Thats some funny sh!t Gerald!! And the funny part is some people on her think your just making up a story...I know it's
no B-S...Lol !!

Kile---you just threw me under the bus. But then, the truth can hurt. :lol: :lol: :lol: It's----oopps, just got an emergency rescue call. Got to go.

OK, I'm back in the loop. I'll post another thread for the rescue. -- The Del Monico steaks turned out awesome. The standing rib roast was a little over done on the out side but I think the innerds will be great. I think that I need to lower the oven temp as well as the baking time. It seems that I was cooking too fast. As far as the aging---the longer I live, the better I get. (in my mind). :lol: :lol: :lol:

 

[GCRedfisher]

The best way I've found is to set the meat out for 5-6 hrs so it's absolute room temp! Coat it with soft butter with some seasoning mixed in then cover it with kosher salt, a lot of salt. Preheat the oven to 500, yes, 500, put it in and cook for 5min per pound then shut off oven, DO NOT OPEN OVEN, let it sit for 2hrs then take it out, it'll be perfect every time! Enjoy :thumbleft:

 

[terrible ted]

The best way I've found is to set the meat out for 5-6 hrs so it's absolute room temp! Coat it with soft butter with some seasoning mixed in then cover it with kosher salt, a lot of salt. Preheat the oven to 500, yes, 500, put it in and cook for 5min per pound then shut off oven, DO NOT OPEN OVEN, let it sit for 2hrs then take it out, it'll be perfect every time! Enjoy :thumbleft:

My wife the chef said this how it suppose to be done


She made a pork standing rib roast wrapped in bacon for Thanksgiving once it was great

 

[Joe]

Cut the rib bones off and cook seperate. Take prime rib and inject 2 bottles of cajun Creole butter. Depending on size,Deep fry it in peanut oil for 4-5 minutes per pound. Best prime rib you will ever eat!!