Standing Rib Roast 925I use the old Cooks Illustrated method and it works great. My copy says 11-95 so we've been doing it this way quite a while. They say for...
WOW! In my house that would yield Medium-Well beef! Carryover cooking does more than you may realize.
My last standing rib roast (2 weeks ago) sat 3 hours at room temp, then rubbed with olive oil, salt, pepper & fresh thyme. I then put into a preheated 300 degree oven & what the thermometer reads 110 degrees, jack up the oven to 500 a la Alton Brown, then pulled it out when the internal temp reached 115 (I *USED* to follow the "rare - medium - well done" guides on those flat meat thermometers & it ALWAYS was over done for us). I now use a remote thermometer that does not require opening of the oven door.
After removing from oven, I allow it rest for 20-30 minutes before slicing. The result is always perfect (for us carnivores!) - consistent Medium-Rare with a nice crusty outside.
Anyway, that's how it's done at our house. Your mileage or desired doneness may vary.
Van
Oh yeah - I also used to use Craig Claiborne's high-temperature method, which was to preheat the over to 550 degrees & roast for 12 minutes (or so) per rib, for a 3-4 rib roast, then shut the oven OFF without opening the door (EVER) for 2 hours. It worked ok sometimes, but the low & slow method has proven more predictable. And that's important to me when these things can cost $40 - $50 - $60 or more!
