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Rib Roast

Old 12-29-2016, 03:28 PM
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Originally Posted by Marlin009 View Post
How long would you leave a 10# prime rib out?

I'd think 30 minutes would be fine unless you need a few more minutes to get your side dishes ready for plating.

I am not a professional cook so take what I write with a grain of salt (Kosher). I have however cooked a lot of rib roasts and always marveled at all the complexity folks come up with for such a simple process.

The room temperature of the meat prior to cooking facilitates an even cooking and IMO allows you to get that consistent amount of desired "rareness" or "doneness" throughout the roast.

Judicious use of an accurate meat thermometer does the rest.

IMO if you do the above and pull the roast when internal temperature hits 115-120ish, you can't really screw this up.
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Old 12-29-2016, 03:33 PM
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Originally Posted by Mpellet View Post
I'd think 30 minutes would be fine unless you need a few more minutes to get your side dishes ready for plating.

I am not a professional cook so take what I write with a grain of salt (Kosher). I have however cooked a lot of rib roasts and always marveled at all the complexity folks come up with for such a simple process.

The room temperature of the meat prior to cooking facilitates an even cooking and IMO allows you to get that consistent amount of desired "rareness" or "doneness" throughout the roast.

Judicious use of an accurate meat thermometer does the rest.

IMO if you do the above and pull the roast when internal temperature hits 115-120ish, you can't really screw this up.
Agree totally. My friends that have been in food service and FIL that catered and owned a high end restaurant, all thought I was a genius when they first tasted.
I did my best to get them drunk first though.
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Old 12-29-2016, 04:03 PM
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Originally Posted by Mpellet View Post
I'd think 30 minutes would be fine unless you need a few more minutes to get your side dishes ready for plating.

I am not a professional cook so take what I write with a grain of salt (Kosher). I have however cooked a lot of rib roasts and always marveled at all the complexity folks come up with for such a simple process.

The room temperature of the meat prior to cooking facilitates an even cooking and IMO allows you to get that consistent amount of desired "rareness" or "doneness" throughout the roast.

Judicious use of an accurate meat thermometer does the rest.

IMO if you do the above and pull the roast when internal temperature hits 115-120ish, you can't really screw this up.
Take mine with two grains (sea salt).

Ok, no argument there. 30 minutes won't do much I don't think. The one I did for Christmas was out close to an hour. When I put the probes in at the start it was 45 IT, turned out great.
I've read a lot of "room temperature" suggestions over the last few weeks and those are the ones that get my attention. Certainly not something that I'd recommend.

Couldn't agree more about the quality thermometer. Here's a perfect example.

I was using my DigiQ and a new, never used, IGrill 2. The DigiQ had been checked for accuracy and has always worked well. The two agreed at the start but a few hours in they were 10* apart, the DigiQ was higher. I was thinking the new one was screwed up. When I hit 120 on the DigiQ I checked it with my thermapen. Both were dead on. The probes were only two inches apart but the DigiQ was towards the slightly smaller end and that end was towards what I believe is a slightly hotter side of my Primo. I know the outside will heat faster but I was surprised at the difference in the middle of the roast.

Point is - a seemingly small difference in the placement can make a big difference in the end result.
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Old 12-29-2016, 04:58 PM
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Well local HT is out they apparently set a company record selling over $100k of standing rib from 12/20-12/24...that's impressive
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Old 12-29-2016, 05:27 PM
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This was our Christmas dinner. Salt and pepper rub with minced garlic on the top. We roasted it at 325 degrees and pulled it out at 125 internal temp. I let it rest for 10 minutes before I carved it. It was awesome!

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Old 12-29-2016, 05:40 PM
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Well done! Well, not well done, but well done!
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Old 12-29-2016, 06:22 PM
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Originally Posted by Marlin009 View Post
Take mine with two grains (sea salt).

Ok, no argument there. 30 minutes won't do much I don't think. The one I did for Christmas was out close to an hour. When I put the probes in at the start it was 45 IT, turned out great.
I've read a lot of "room temperature" suggestions over the last few weeks and those are the ones that get my attention. Certainly not something that I'd recommend.

Couldn't agree more about the quality thermometer. Here's a perfect example.

I was using my DigiQ and a new, never used, IGrill 2. The DigiQ had been checked for accuracy and has always worked well. The two agreed at the start but a few hours in they were 10* apart, the DigiQ was higher. I was thinking the new one was screwed up. When I hit 120 on the DigiQ I checked it with my thermapen. Both were dead on. The probes were only two inches apart but the DigiQ was towards the slightly smaller end and that end was towards what I believe is a slightly hotter side of my Primo. I know the outside will heat faster but I was surprised at the difference in the middle of the roast.

Point is - a seemingly small difference in the placement can make a big difference in the end result.

We will agree to disagree. IMO the only way to get a consistent level of doneness throughout a roast is to let it warm to room temperature before roasting. I did a 20lb Rib Roast on Christmas Day, it sat on the counter for 5 hours before hitting the oven, text book rare from end to end. Everyone marveled at how delicious the rib was. No one got sick. Just like the thousands of other times I have allowed assorted beef steaks and roasts to reach room temperature before applying the heat, when striving to achieve a consistent result of doneness that did not include well done.

If your paranoid about refrigeration, that's cool, we can agree to disagree. I am not a professional chef, just stating what I know works for me.

Last edited by Mpellet; 12-29-2016 at 07:25 PM.
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Old 12-29-2016, 07:27 PM
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Originally Posted by Mpellet View Post
We will agree to disagree. IMO the only way to get a consistent level of doneness throughout the roast is to let it warm to room temperature before roasting. I did a 20lber on Christmas Day, it sat on the counter for 5 hours before hitting the oven, text book rare from end to end. Everyone marveled at how delicious it was, no one got sick. Just like the thousands of other times I have prepared a wide assortment of beef roasts and steaks when I was out to achieve a consistent result of doneness that did not include well done.

If your paranoid about refrigeration, that's cool, we can agree to disagree. I am not a professional chef, just stating what I know to work for me.
Big difference between 30 minutes and 5 hours. I'm not paranoid at all.

Agree to disagree.
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Old 12-29-2016, 09:11 PM
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I'll jump in on the agree to disagree wagon. I'm in the take it out of the fridge and throw it on the grill camp. America's Test Kitchen even recommends throwing a steak on the grill while still frozen
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Old 12-30-2016, 04:55 AM
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For everyone concerned about food safety. I happen to have an ag degree, which included a lot of scientific based food production coursework.

You only really have to be concerned about beef once it is ground up. You are perfectly fine for quite a long time as long as you are handling large, muscle tissue cuts. There is a minute risk associated with the bone marrow, however being on the outside of the cut, it is going to easily hit a safe temp early in the cooking process. The inner core of a piece of muscle tissue such as this is about the most sanitary place you can find, and will remain so as long as you don't penetrate it prematurely.

I'm a bit anal, and for cuts that I am going to cook very rare like this, I wait a few minutes before inserting a probe thermometer (leave in type) so that all bacteria on the outer surface can die off, and not be carried on the probe surface further into the meat.
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Old 12-30-2016, 06:27 AM
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Originally Posted by cfarmd View Post
Well local HT is out they apparently set a company record selling over $100k of standing rib from 12/20-12/24...that's impressive
They were backed up at the counter when I went to get mine. Never seen so many pre-placed orders behind the counter.
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Old 12-30-2016, 12:27 PM
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Originally Posted by Boataholic View Post
Wow, Interesting. Never heard of searing after it's rested. Why not just sear right away and then rest?
From what I read, the theory is that if you sear at the end without resting, you'll overshoot the temp. Searing after resting allows the meat to be served right away, with no additional rest. Like I said, I tried it but I wasn't sold on it. I prefer the 500 degree method over everything else.

Just my opinion!
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Old 12-30-2016, 12:47 PM
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Originally Posted by autobaun70 View Post
For everyone concerned about food safety. I happen to have an ag degree, which included a lot of scientific based food production coursework.

You only really have to be concerned about beef once it is ground up. You are perfectly fine for quite a long time as long as you are handling large, muscle tissue cuts. There is a minute risk associated with the bone marrow, however being on the outside of the cut, it is going to easily hit a safe temp early in the cooking process. The inner core of a piece of muscle tissue such as this is about the most sanitary place you can find, and will remain so as long as you don't penetrate it prematurely.

I'm a bit anal, and for cuts that I am going to cook very rare like this, I wait a few minutes before inserting a probe thermometer (leave in type) so that all bacteria on the outer surface can die off, and not be carried on the probe surface further into the meat.
I don't have your education, but I agree totally. I leave steaks out for a minimum of one hour, usually two hours. When I fry turkeys, I leave them out for at least three hours. Even if some bad bacteria got on the surface of the meat, it wouldn't have time to permeate into the muscle. So any "bad stuff" is one the surface of the meat and will be killed in the cooking process. 140* kills pretty much everything that could hurt you; 180* kills everything. Even on a 225* smoker, the surface temperatures will exceed 180* within an hour. For a 10 pound rib roast, I'd set it out for 3-4 hours.
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Old 12-30-2016, 01:53 PM
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Originally Posted by SurfFishLife View Post
I don't have your education, but I agree totally. I leave steaks out for a minimum of one hour, usually two hours. When I fry turkeys, I leave them out for at least three hours. Even if some bad bacteria got on the surface of the meat, it wouldn't have time to permeate into the muscle. So any "bad stuff" is one the surface of the meat and will be killed in the cooking process. 140* kills pretty much everything that could hurt you; 180* kills everything. Even on a 225* smoker, the surface temperatures will exceed 180* within an hour. For a 10 pound rib roast, I'd set it out for 3-4 hours.
Spot on.

I laugh when I read about guys being paranoid about letting meat warm to room temperature before cooking. I can't help but think about all the chicken legs, pork and other unidentified proteins from both the sea and land that I have eaten grilled over charcoal or deep fried on street corners in places like the Philippines, Thailand, Korea etc. Not only was the meat uninspected and unrefrigerated it had sat in a marinade bowl in 90+F heat for hours. Lord only knows how long it was since the dude who slaughtered, skinned and cooked the meat had washed his hands. While I don't endorse that lack of hygiene, I do know that I consumed a lot of those mystery meats with no apparent ill effects aside from the occasional Hershey Squirt which probably had more to do with the mass quantities of local hooch that was swilled as it did with the chicken getaway sticks not going from freezer to fryer.
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Old 12-31-2016, 08:19 PM
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Originally Posted by Mpellet View Post
Spot on.

I laugh when I read about guys being paranoid about letting meat warm to room temperature before cooking. I can't help but think about all the chicken legs, pork and other unidentified proteins from both the sea and land that I have eaten grilled over charcoal or deep fried on street corners in places like the Philippines, Thailand, Korea etc. Not only was the meat uninspected and unrefrigerated it had sat in a marinade bowl in 90+F heat for hours. Lord only knows how long it was since the dude who slaughtered, skinned and cooked the meat had washed his hands. While I don't endorse that lack of hygiene, I do know that I consumed a lot of those mystery meats with no apparent ill effects aside from the occasional Hershey Squirt which probably had more to do with the mass quantities of local hooch that was swilled as it did with the chicken getaway sticks not going from freezer to fryer.
Yeah, the best lamb I've ever eaten was in Morocco. The lamb carcass hangs outside the restaurant with no refrigeration, no covering, nothing. When you order, they carve it off and cook it. Most Americans are germ sissies .
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Old 01-01-2017, 11:24 AM
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My 9 lb roast seasoned with copious pepper a little sea salt and garlic just hit the 500 degree over for a 45 min sear then it's off to sit for 2 hours. Smells awesome after 3 minutes wish me luck!
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Old 01-01-2017, 05:27 PM
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My roast turned out great! Nice medium rare in the middle outside edges were good medium. Roast got to 120 degrees then I let it rest for 30 mins prior to slicing
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Old 01-01-2017, 08:41 PM
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Edge-to-Edge
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Old 01-02-2017, 09:17 AM
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Originally Posted by cape_fisherman View Post
Edge-to-Edge
That's a great picture, beautiful work.......
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Old 01-02-2017, 09:31 AM
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Originally Posted by cape_fisherman View Post
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how did you get your seasoning to stick so uniform? I used melted butter as my "adhesive" and with flipping the roast over a few times to coat it my seasoning layer kept coming off...
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