Help, I have a roast from the last of my quarter beef, and it is a rib roast. The previous roasts I cooked from this beef were arm,and chuck roasts, and I just put those in the crock pot. How should I do the rib roast, what is simple? I have classes tomorrow and don’t have a lot of time to spend on fancy cooking methods. Can I put it in the crock pot?
A crockpot is great for the roasts that you have mentioned. They are tough but flavorful and require a moist cooking method (braising) to tenderize them. A rib roast is a naturally tender cut of meat. A dry cooking method will give you the best flavor. In addition, since a rib roast is tender to being with you don’t have to cook it to death. You can enjoy it as rare or as well done as you like.
Here two quick prep methods:
Classic prime rib method. Rub roast liberally with cracked black pepper. kosher salt and and a little garlic powder. You can also use a little season salt if you like. Roast uncovered at 250 degrees until roast is just under cooked (To your tastes). Remove from oven and crank that sucker up to 500 or as high at it will go. place roast in heated oven until brown. Let meat rest for 15 minutes on the counter. slice thick and enjoy.
2 Cut thawed roasts into 1 inck thick steaks(delmonicos) and grill to taste over hot charcoal or sear them up in a screaming hot cast iron skillet
Thanks, I’ll try it your way. I had a feeling the crock pot was not the best way to go. Any estimate on how long it should cook at 250? I am terrible about estimating that sort of stuff. I am guessing the roast is about 3 lbs.
Give yourself about 35 minutes a pound for rare. The best thing to do is use and instant read themometer. You can get one at most grocery stores and it will become one your best friends in the kitchen. They cost about 10 bucks.
temp. guide:
130 - 135 rare
135 - 140 med rare
140 -145 medium
145 - 150 medium well
155 - 160 well
Thansk, I’ll give it a go later today. I do have a meat thermometer, I always forget I have it.
gerb has the right idea, but I’ve always done the crusting in a super hot over at the beginning, rather than at the end. And try using three or four cloves of minced fresh garlic instead of garlic powder.
In fact, try this: take about a quarter cup of olive oil, and to it add a couple of teaspoons of kosher salt, a tablespoon of cracked black pepper, the aforementioned three cloves of finely minced garlic, and a couple of teaspoons of chopped fresh rosemary. Mix all those ingredients up in the olive oil very well, and then rub the olive oil/spice mixture all over your rib roast. Put the roast on a roasting pan (or even better, on a roasting rack and place the rack in a roasting pan) and pop it into a 450 degree over for 40-45 minutes. Then turn the heat down to 325, cook it for another 45 minutes and check it with an instant read thermometer. gerb’s temperature guide is spot on. He’s also right about letting the roast sit for 15 minutes after you take it out of the oven before carving it. It will continue to cook while it’s resting, so if you want it medium rare (135 -140 degrees), tale it out of the oven at just below 135 degrees.
A rib roast is one of lifes great pleasures.