# Let’s cook a rib roast. Please. (help) **URL:** \ **Category:** Cafe Society\ **Created:** [May 6, 2007, 1:14am UTC](https://boards.straightdope.com/t/let-s-cook-a-rib-roast-please-help/402943 "2007-05-06T01:14:07Z")\ **Posts on this page:** 11\ **Page:** 1
**Author:** ![enipla](https://avatars.discourse-cdn.com/v4/letter/e/54ee81/32.png) [@enipla](https://boards.straightdope.com/u/enipla)\ **Post date:** [May 6, 2007, 1:14am UTC](https://boards.straightdope.com/t/let-s-cook-a-rib-roast-please-help/402943/1 "2007-05-06T01:14:07Z")
It’s been a few years since I have done a roast. SoooOK. Cross rib roast boneless 2.4 pounds. Looks to be a very nice cut. It does have the string netting around it. My plan — Leave the string netting on. Bring oven to about 450. Rub roast with cracked pepper. Place in roasting pan that has the double layer so that the juices flow off and are caught under. Braise for 10-15 minutes to ‘seal’ the roast. Remove roast from oven and turn heat to 320. Remove the roasting ‘platform’ from the pan and set the roast in the pan. Drain off some juices. Save for basting/gravey. Surround the roast with quarted small red potatoes and carrots chopped to thumb size. Add chopped onion near the end. Bake at about 320 till done. About 20 minutes per pound. I have meat a meat thermometer so I will be trusting it for ‘doneness’. Does that sound about right? Recommend away. Garlic? Bueller? ---
**Author:** ![robardin](https://avatars.discourse-cdn.com/v4/letter/r/43a26b/32.png) [@robardin](https://boards.straightdope.com/u/robardin)\ **Post date:** [May 6, 2007, 1:21am UTC](https://boards.straightdope.com/t/let-s-cook-a-rib-roast-please-help/402943/2 "2007-05-06T01:21:10Z")
Sounds like you have a pretty good plan. Me, when making a rib roast, I also like to “marinate” the roast for a few hours at room temp with garlic, olive oil, Worcestershire sauce, cracked pepper and fresh rosemary. ---
**Author:** ![NicePete](https://avatars.discourse-cdn.com/v4/letter/n/ee7513/32.png) [@NicePete](https://boards.straightdope.com/u/NicePete)\ **Post date:** [May 6, 2007, 1:59am UTC](https://boards.straightdope.com/t/let-s-cook-a-rib-roast-please-help/402943/3 "2007-05-06T01:59:44Z")
Why are you taking the roast off the rack when you lower the temperature? Seems to me you’ll end up “poaching” the bottom part of the roast because it’ll stay in the juices. ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [May 6, 2007, 6:29am UTC](https://boards.straightdope.com/t/let-s-cook-a-rib-roast-please-help/402943/4 "2007-05-06T06:29:37Z")
[QUOTE=enipla] Braise for 10-15 minutes to ‘seal’ the roast. [/QUOTE] I assume you mean “brown,” not “braise.” Braising means simmering in a small amount of liquid. BTW, the main purpose of browning is to add flavor. It doesn’t seal in the juices. Be careful not to overcook the roast. 130 degrees F is good for medium-rare. Let the roast rest for 15 to 20 minutes before carving to allow the temperature to equalize and the meat to re-absorb the juices - if you carve it as soon as it comes out of the over the roast will appear underdone in the middle and the juices will run all over. I agree with **NicePete** that you shouldn’t let the roast sit in the bottom of the pan. You want to roast the meat, not stew it. ---
**Author:** ![cheeky](https://avatars.discourse-cdn.com/v4/letter/c/34f0e0/32.png) [@cheeky](https://boards.straightdope.com/u/cheeky)\ **Post date:** [May 6, 2007, 7:04am UTC](https://boards.straightdope.com/t/let-s-cook-a-rib-roast-please-help/402943/5 "2007-05-06T07:04:53Z")
Here’s a discussion that might help: > **[Prime Rib Roast](https://forums.egullet.org/topic/96877-prime-rib-roast/)** > > I know there is a lot of discussion on which method is superior, high or low heat.Well here are my results. I started with an 81/2 lb., four rub roast which I left exposed on the top shelf of the frig for six days turning the roast about every day.... I’ve done the high temp to sear and low temp to finish. Didn’t come close to slow cooking over a long, long time. YMMV. In my experience, slow-cooking makes for more tender meat. Cool if you like rare-to medium rare. When I cooked for my in-laws, I just cranked up the heat. They’re well-done folks. Damn shame, too. ---
**Author:** ![enipla](https://avatars.discourse-cdn.com/v4/letter/e/54ee81/32.png) [@enipla](https://boards.straightdope.com/u/enipla)\ **Post date:** [May 6, 2007, 1:31pm UTC](https://boards.straightdope.com/t/let-s-cook-a-rib-roast-please-help/402943/6 "2007-05-06T13:31:59Z")
[QUOTE=NicePete] Why are you taking the roast off the rack when you lower the temperature? Seems to me you’ll end up “poaching” the bottom part of the roast because it’ll stay in the juices. [/QUOTE] Thanks. I’ll leave it on the rack. I just thought that it would give me more room to pile the vegies around it. And I think I’ll go for about 250 in the oven. Sounds like slow and low is the way to go. Thanks. I’ll try to remember to report back. ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [May 6, 2007, 2:00pm UTC](https://boards.straightdope.com/t/let-s-cook-a-rib-roast-please-help/402943/7 "2007-05-06T14:00:04Z")
How the other perfect [suggests](http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17372,00.html?rsrc=search) ---
**Author:** ![salinqmind1](https://avatars.discourse-cdn.com/v4/letter/s/958977/32.png) [@salinqmind1](https://boards.straightdope.com/u/salinqmind1)\ **Post date:** [December 22, 2025, 1:55pm UTC](https://boards.straightdope.com/t/let-s-cook-a-rib-roast-please-help/402943/8 "2025-12-22T13:55:12Z")
Help help help…..I have the cooking instructions down but this thing has 2 ribs on the bottom - it’s about 3” thick, maybe a bit more, a big slab of meat - how do I roast it standing up in a pan so it won’t flop over?? I don’t want to cook it like a big chuck roast, flat in the pan! ---
**Author:** ![ricepad](https://avatars.discourse-cdn.com/v4/letter/r/b38774/32.png) [@ricepad](https://boards.straightdope.com/u/ricepad)\ **Post date:** [December 22, 2025, 11:33pm UTC](https://boards.straightdope.com/t/let-s-cook-a-rib-roast-please-help/402943/9 "2025-12-22T23:33:14Z")
To stabilize the roast, rip off a hank of aluminum foil and shape it as necessary to be a support for the roast to prevent it from tipping. You could crush it into a rope to coil underneath part of the roast, or ball it up and flatten it and use it as a little wedge. ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [December 22, 2025, 11:44pm UTC](https://boards.straightdope.com/t/let-s-cook-a-rib-roast-please-help/402943/10 "2025-12-22T23:44:39Z")
(starts counting down until a sous vide fan steps in, not that it would be _wrong_ but…) ---
**Author:** ![salinqmind1](https://avatars.discourse-cdn.com/v4/letter/s/958977/32.png) [@salinqmind1](https://boards.straightdope.com/u/salinqmind1)\ **Post date:** [December 23, 2025, 4:40pm UTC](https://boards.straightdope.com/t/let-s-cook-a-rib-roast-please-help/402943/11 "2025-12-23T16:40:55Z")
Thanks, I’ll do that, of course that’s logical; I kind of panicked because I never cooked such a thing before and want it to come out the way it should.