# Standing rib roast question **URL:** \ **Category:** Cafe Society\ **Created:** [June 15, 2013, 2:25am UTC](https://boards.straightdope.com/t/standing-rib-roast-question/661039 "2013-06-15T02:25:25Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![DummyGladHands](https://avatars.discourse-cdn.com/v4/letter/d/49beb7/32.png) [@DummyGladHands](https://boards.straightdope.com/u/DummyGladHands)\ **Post date:** [June 15, 2013, 2:25am UTC](https://boards.straightdope.com/t/standing-rib-roast-question/661039/1 "2013-06-15T02:25:25Z")
I picked up a little (2 ribs) bone-in standing rib roast today. He likes his meat cooked. I like mine when it’s just barely stopped breathing. I fail at this every time with a rib roast. So how do I cook this to suit our tastes? And please, no cut it into steaks suggestions. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 15, 2013, 2:46am UTC](https://boards.straightdope.com/t/standing-rib-roast-question/661039/2 "2013-06-15T02:46:53Z")
You want one side well and the other side rare on a standing 2-rib roast without cutting it into steaks? I’m guessing this is pretty much impossible to do, but I’ll watch this space. ---
**Author:** ![Joey\_P](https://avatars.discourse-cdn.com/v4/letter/j/919ad9/32.png) [@Joey\_P](https://boards.straightdope.com/u/Joey_P)\ **Post date:** [June 15, 2013, 3:10am UTC](https://boards.straightdope.com/t/standing-rib-roast-question/661039/3 "2013-06-15T03:10:04Z")
How about just cooking it to the point that you like it, then cutting off a piece and putting the rest back in? OR, what about searing one side\* to get it started and then cooking it. Maybe that side will cook more/faster then the other side. \*Actually, maybe instead of searing it, just sticking it flat on a pan with the heat medium(ish) so it actually starts cooking about halfway in, then cook it normally. In theory one side will be underdone and one side will be over done…right? ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [June 15, 2013, 3:10am UTC](https://boards.straightdope.com/t/standing-rib-roast-question/661039/4 "2013-06-15T03:10:39Z")
Cook it as you normally would until it is done to your taste (only mostly dead) Carve Put the other slice in the microwave. It won’t take long to make it well done :30-2:00 depending on just big the slice is. ---
**Author:** ![Manduck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/manduck/32/256_2.png) [@Manduck](https://boards.straightdope.com/u/Manduck)\ **Post date:** [June 15, 2013, 3:11am UTC](https://boards.straightdope.com/t/standing-rib-roast-question/661039/5 "2013-06-15T03:11:17Z")
Cook it the way you like it. If he complains, hand him an apron 🙂 ---
**Author:** ![DummyGladHands](https://avatars.discourse-cdn.com/v4/letter/d/49beb7/32.png) [@DummyGladHands](https://boards.straightdope.com/u/DummyGladHands)\ **Post date:** [June 15, 2013, 3:12am UTC](https://boards.straightdope.com/t/standing-rib-roast-question/661039/6 "2013-06-15T03:12:33Z")
Well, I was thinking more outside cuts done, and my lovely red middle. But the searing idea has merit I think, if I sear both sides to get them going. I thought I had read something once about putting it in a 500 degree oven for like 1/2 hour to really cook the outer cuts, and leave the middle pink. Rick, typically I do the microwave thing, but I think it really changes the texture. He never complains, but I’d like it to be nice. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [June 15, 2013, 3:16am UTC](https://boards.straightdope.com/t/standing-rib-roast-question/661039/7 "2013-06-15T03:16:39Z")
> [@DummyGladHands](#): > > And please, no cut it into steaks suggestions. Why not? To echo puly, it’s the only way. Just cut it between the bones. Or, you could cook the whole thing and give him the quarter inch on each side. He’ll be hungry and you’ll have leftovers. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 15, 2013, 3:21am UTC](https://boards.straightdope.com/t/standing-rib-roast-question/661039/8 "2013-06-15T03:21:28Z")
> [@Joey\_P](#): > > \*Actually, maybe instead of searing it, just sticking it flat on a pan with the heat medium(ish) so it actually starts cooking about halfway in, then cook it normally. In theory one side will be underdone and one side will be over done…right? That’s what I was just thinking. It will take quite a while to cook through from just one side. A meat thermometer should show when the center begins to change temperature, time to turn it upright and toss it in the oven. It could also be put in the oven one side down on a heavy pan, with the whole exposed part covered with foil. Cook it at 350 for a while, then turn it upright to finish, and raise the temperature for a while to brown it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 15, 2013, 3:29am UTC](https://boards.straightdope.com/t/standing-rib-roast-question/661039/9 "2013-06-15T03:29:25Z")
> [@DummyGladHands](#): > > Well, I was thinking more outside cuts done, and my lovely red middle. But the searing idea has merit I think, if I sear both sides to get them going. I thought I had read something once about putting it in a 500 degree oven for like 1/2 hour to really cook the outer cuts, and leave the middle pink. Oh, if cooking the outside well and the inside rare is acceptable to you, then, yeah, this method would give you the best luck. I just didn’t think you wanted to slice the meat like that. You typically want to go against the grain, which means cutting into the meat from the outside in, not shaving along the outside like a gyros.