Standing rib roast

[dreadnut]

Mrs. Dread fixed a big ribeye roast last night; it was awesome! Put butter & garlic on top, popped it in the oven at 500 F for 25 minutes, then turned the oven off and let it sit in there for 2 more hours. (Do not open the oven door.) It turned out perfect and rare. Except a cousin said "Oh, that's way too bloody for me - I like my meat well done." I said "There's the microwave, go ahead and get your slice well done in there." And my picky eater bro-in-law didn't even attend the birthday party, he said "I can't eat prime rib; it's too rich for me." What's rich about it? It's just a hunk of beef. Oh well, more for me!

 

[GGJaguar]

Well that just made me hungry!

 

[davismanLV]

This post needs PHOTOS!!! Made me hungry, too!!

 

[Opsimath]

... as I sit here with my ham sandwich and Chex Mix.

 

[Opsimath]

Whose birthday? Was there cake?

 

[dreadnut]

Yeah there was cake. It was Mrs Dread's sister's birthday. It was a Mexican "Tres Leches" (three milks) cake, about 1 lb. per slice.

 

[dreadnut]

 

[F312]

So, it looks like you took the chill off.

Ralph

 

[lungimsam]

There needs to be a drool emoticon.

 

[dreadnut]

looks bookmatched, doesn't it?

 

[davismanLV]

There needs to be a drool emoticon.

 

[Aarfy]

I’m inspired and will be trying this weekend! More soon!

 

[JohnW63]

I use Alton Browns method some times. The last time it was a small one and I cooked it in a large Dutch Oven. I think it's something like 220 until the internal temp hits ( pick your almost doneness temp ) then bring it out to rest while you crank the stove to 550. Once it's there stick the lidless dutch oven back in and let it brown the top for 15 mins. Remove and wait a good 15-20 minutes. Your patience will be rewarded, as Alton says.

I do want mine to be more done than your sample, however. Not past medium these days. The wife and kid get the outside slices because they will be done more than the center cuts.

 

[DrumBob]

I agree with your cousin. The photo of that prime rib is disgusting, I'm sorry to say, and I like beef. It's also very fatty, which grosses me out no end. You wind up throwing away half of it. I'd rather eat a good burger than prime rib any day; very lean and no waste. I will eat steak medium. Burgers well done, brown all the way through.

When I was a kid, my parents used to bust my ass for cutting off every scrap of fat. Years later, after I discovered my cholesterol level was 167, I called my mother and reminded her that I was doing the right thing all along.

 

[fronobulax]

"I can't eat prime rib; it's too rich for me."

I have always liked my beef and medium rare was my choice if I trusted the cook. But I have noted that in my old age eating too much beef in one sitting upsets my system. There may be a correlation with fat content, but I'm not sure. My solution has been to reduce quantity but I can imagine explaining why I refuse a second serving by saying it is "too rich".

 

[dreadnut]

I guess rare isn't for everyone, but I like it just as pictured. I don't eat most of the fat though.

 

[DrumBob]

I guess rare isn't for everyone, but I like it just as pictured. I don't eat most of the fat though.

We all like different foods. I'm glad you don't eat much of the fat. It's a heart attack waiting to happen.