Rib Roast Report
Merry Christmas! I wanted to report that I tried the low & slow method of cooking a rib roast last night. The roast was 14 lbs. I let the roast get to room temperature then put it in the oven at 200 at 10 AM. I thought it would take about 7 hours. Wrong! At 3 the roast was at 120 so I took it out of the oven and covered it with foil. Dinner was to be at 7 and my original plan was to pull the roast out at 5, turn the oven up and bake the potatoes and corn pudding. Once those were done, remove them from the oven, turn the oven up to 500 and when the oven was preheated, pop the roast back in the oven for 8 minutes to finish the crust.
With the roast up to temperature at 3PM, I was panicking. I held the roast covered with foil. I used an instant read thermometer to keep an eye on the temperature and was amazed that the roast went up to 130 but never cooled below 120. I then followed the timing of my original plan except when I put the roast back in at 500 (remove the foil before put it back in the oven), I left it in for 20 minutes.
Much to my surprise, the roast was perfectly cooked, juicy, tender and hot! It had a nice crust with no gray area, just perfectly medium rare all the way through. Yum!
I usually use the high heat method to cook a rib roast but this method produced a far superior result.