Rolled Rib Roast Suggestions.

[billybek]

Cooking for my parents today. It was my mom's 80th birthday on Thursday so we are hosting a birthday party tonight.
I have a 5 lb. rolled rib roast (I requested standing, but this is what I have) and need some suggestions on how to prepare it.
Here is the problem. While I was growing up, I never realized that meat could be any colour when fully cooked other than an off gray. My parents like their meat cooked. My wife and I don't.
Anyway, any tricks or tips on preparing one of these?
Thanks again to the collective for your input!

[Oh Haha]

No advice but a free bump and "Happy Birthday" to your mother.

[imcarthur]

Just do the usual:

Heat oven to 450
Sear for 15 minutes
Turn temp to 325
130 for rare
135 for med rare
140 for medium
150 for get it out quickly
160 for thinly sliced sandwich meat & little else.

Add potatoes and/or carrots at the start if you wish

Ian

Take it out of the fridge at least 1. To 2 hours before cooking. That will ensure that it cooks evenly. I just put kosher salt, cracked black pepper amd garlic powder. The fat will render and you can baste after 1/2 hour in oven.
I make a variety of sauces for mine.
Also I pull mine out when a meat thermometer reads 125 in center and 130 on outer section. Cover with aluminum ad let rest for 15 minutes. Run knife around bone to remove then lay flat and slice. Made one last night for a client. Sauce was a red wine Demi. Google that recipe.
Hope that helps.

[imcarthur]

As The Chef said, let it stand for 15 minutes. The temp will go up 3-5 degrees or so during this.

Ian

[billybek]

Thanks guys!

[Rusty Heap]

old people don't like seasoned or spicy...............sucks, cuz I do..........

go light, keep it simple.


While they may not like it, they MAY also dare to be different and a change of pace for them and do it on the BBQ indirect heat low and slow..........pull it at 130-140 degrees, for medium rare, medium.....

POST PHOTOS of your meal!

[vash]

much too late for my suggestion..but i would:

heat oven to 350ish. put a cast iron pan in the oven.
pat the meat very dry with paper towel.
wipe it with some oil, and salt and pepper it.
pull out the pan, and get it on a hot stove top. sear the meat on all side until it is very browned.
pop the entire pan and meat into the oven to cook until 122-125, pull it out, tent it with foil and let residual heat take it to 135 or so. while it is resting (20 mins) sprinking some flour in the pan, cook it, add beef broth. season it.

this way you can eat your meat med rare, and for the parents..add slices to the gravy and cook it well done. gravy makes everything better.

[lane912]

Originally Posted by vash

gravy makes everything better.

words to live by...

[billybek]

OK so here is how it went.
I did rinse the roast and patted it dry. I brushed the ends with butter and lightly brushed the whole roast with the remaining butter. I used two cloves of garlic minced and rubbed the whole roast with a small amount of kosher salt, the garlic and fresh ground pepper. I did leave the roast on the counter for about three hours to bring it to room temp. Preheated the oven to 475 (my wife tells me our oven is cooler than the display indicates) and cooked it for 15 minutes. I dropped the temperature to 325 and cooked it for a while until I panicked a bit when the internal temperature was still not registering on the probe (under 100 deg F) and there wasn't much time before my folks were to arrive. So I turned the temperature up to 350 to finish it.
Like I said before, my parents like their meat well done so I did cook it until the internal temperature read 140 deg F. Tented it while we tried a pan style Yorkshire Pudding (didn't work but was still yummy!)
The meat still had enough pink in it to be juicy and flavorful and was done enough to satisfy my parents.... Perfect!
I did cheat a bit on the gravy. I drained off the fat and mixed in 3/4 cup of red wine (Malbec)
and half a cup (should have used more) of the water used to boil the potatos with. Added some ground pepper and used Bisto packaged gravy mix to thicken it.
All in all a very nice evening with some good wine and dessert.
What I would have done different....
I would have tried to get everything finished earlier so my little guy wouldn't have had chocolate cake at 7:30 pm and the following chocolate/sugar high! I think he must have dropped some on the floor as the puppy seemed to be on a sugar high too!
Thanks again for your input.

[JJ 911SC]

Billy

Look like there is longevity in your gene so you'll be driving fo a while. Good that your mon & dad enjoyed the meal. We can only hope that we will be in good shape when we it 80. Did you sister go down for the milestone?

What are you doing up so early?

JJ

[billybek]

Nope. Very busy time of the year for them with the toy store.
Let the puppy out for a squirt. From so many years being on call for work, once I am up there is no more sleep.
Think I will go change the oil in my wife's X-Trail.
Cheers!