Went to the commissary today to pick up the 5.5 lb standing beef rib roast that I had on order, and was presented with a 5.5 lb boneless beef roast - they had run out! Was going to cook it using a Cooks Illustrated recipe which calls for browning on the stovetop, then slow roasting at 250 rib-side down. Well, there are no ribs!! So, should I put the roast on a rack? Any guess what no ribs will do to the cooking time? Any good ideas? Need help before New Year's Day when I plan to cook it. Thanks!!
Roast Beef Emergency!
- Thread starter john parker
- Start date
should be fine on the rack, but put a drip tray to catch all of those wonderful juices! i would imagine the lack of ribs wouldn't make too much differrecnce if you're cooking by the weight. 5-10mins difference MAYBE
General guide lines
For Rib Roast, I Rub down the roast with Olive oil and season. Place fat side up in roasting pan. Rack in pan also helps. Insert Meat Probe in to center of roast towards one end, about 2 inches in from the end. Pre-heat oven to 450, place Roast in. Cook at high temp for 40 to 60 minutes. This will sear the outside of the roast. Turn off oven, DO NOT OPEN DOOR. Let stand for atleast an hour in oven with it off. 45 to an hour before you are ready to eat turn oven back on to 325-350 and cook roast until probe reads 130-135 medium rare, pull roast out and let sit for 15 minute before cutting. If people like meat a little more done cut their piece and dip in warm pan of Au Jus to finish it off.
Not exact on the times, just guidelines, I do not open the door until ready to pull it out.
Also could check out this Site
For Rib Roast, I Rub down the roast with Olive oil and season. Place fat side up in roasting pan. Rack in pan also helps. Insert Meat Probe in to center of roast towards one end, about 2 inches in from the end. Pre-heat oven to 450, place Roast in. Cook at high temp for 40 to 60 minutes. This will sear the outside of the roast. Turn off oven, DO NOT OPEN DOOR. Let stand for atleast an hour in oven with it off. 45 to an hour before you are ready to eat turn oven back on to 325-350 and cook roast until probe reads 130-135 medium rare, pull roast out and let sit for 15 minute before cutting. If people like meat a little more done cut their piece and dip in warm pan of Au Jus to finish it off.
Not exact on the times, just guidelines, I do not open the door until ready to pull it out.
Also could check out this Site
+1 on this method, the digital probe thermometer is a lifesaver when doing prime rib. Whatever temp. that you decide to pull it out at, will rise by 5-10 degrees during the "resting period" before carving. Loosely tent the roast with foil, and you can realistically let it rest up to 30 minutes before carving. Fifteen minutes would be the minimum resting time.
+1 on this method, the digital probe thermometer is a lifesaver when doing prime rib. Whatever temp. that you decide to pull it out at, will rise by 5-10 degrees during the "resting period" before carving. Loosely tent the roast with foil, and you can realistically let it rest up to 30 minutes before carving. Fifteen minutes would be the minimum resting time.
All of that, I always let a large roast rest 20-30 minutes. The au jus tip is spot on. You have got to get a probe thermometer it's the best investment you could make if you use your oven at all. Boil some water to test for accuracy so as to be certain of your temps.
I had a similar crisis on Christmas. I made pot roast braised in wine in my beloved cast iron dutch oven. The spirit of Julia Child must have been smiling down on me--it came out great.
