For another Facebook friend in
Florida who wants to know best way to cook standing rib roast to correct
temperature.
The first thing is to make sure that
your oven is calibrated to the correct temperature. The quickest way is with
your oven thermometer in place, turn oven dial to 350
degrees. Give the oven time to reach it's pre-set temp and the oven thermometer
should read close to the 350 degree mark. If not, "tweak" the dial
until you reach the desired temperature. This is just a quick remedy, if you do
a lot of cooking in the oven you may want to have a service technician
calibrate with professional gauges.
Now that we know that the oven is
correct we can turn our attention to making sure we get the meat to the correct
temp. Best investment you can make at this time is a digital instant read thermometer.
A small expense to assure the right readings, and save a lot of money on
over-cooked products.
With the roast in the oven, begin to
check the temps when you are about 45 minutes for the approximate cooking time.
Insert the probe into the center of the meat, away from any bone, allow 30
seconds for the reading to register.
EXAMPLE: You have a 12 pound, 5 rib
roast that you want to cook medium rare (135 degrees). Suggested cooking time
is 2-2 1/2 hours at 325 degrees. After about 90 minutes take your first
reading, this will give you a good idea how the process is going.
For medium rare we are going to take
the roast out of the oven when the internal temperature reads 120 degrees, we
are going for a final reading around 135-140 degrees. The rest of the cooking
will be done with "carry over" cooking which is the heat that is
built up in the roast will continue to raise the temperature while covered with
foil and setting on the counter. This method will raise the internal temp by as
much as 15 degrees, which will give us our medium rare temp of 135 degrees. It
should also be noted that a bone-in roast may raise the temp more due to the
fact that the bone will hold the heat longer.
Now that we have achieved the
correct level of doneness it is time to set down and enjoy this "roast of
Kings".
Thanks for the question, T.W. in
Florida!
Chef Phil
