Question on rib roast..

Uncle Vinnie said:

Hi, I'd like to ask some advice on a 3 1/2 lb boneless rib roast...

I cook fairly successfully, a 12lb prime rib by searing the outside first, then cooking it at 200
for 6 hours... (30min p/lb).

Can I apply that same technique to the smaller, boneless rib roast??? I tend to think yes, but
thought I better double check! Thank you!

Hey Unc!

I cooked boneless rib roast for Christmas day 30 min p 500g (same difference!!) came out perfect,
but did not need to sear first.

Uncle Vinnie said:

Hi, I'd like to ask some advice on a 3 1/2 lb boneless rib roast...

I cook fairly successfully, a 12lb prime rib by searing the outside first, then cooking it at 200
for 6 hours... (30min p/lb).

Can I apply that same technique to the smaller, boneless rib roast??? I tend to think yes, but
thought I better double check! Thank you!

We let our 6 lb. roast sit out of the refrigerator for an hour before putting it in the oven. W did
not sear it. It took our 3 hours at 225 degrees (convection) (or 30 min. per pound) to get to an
internal temp. of 130 degrees. We then removed it from the oven to rest for 30 minutes before
slicing. It was medium rare (pink throughout) and delicious.

"Uncle Vinnie" <[email hidden]> wrote in message
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Quoted message said:

Hi, I'd like to ask some advice on a 3 1/2 lb boneless rib roast...

I cook fairly successfully, a 12lb prime rib by searing the outside first, then cooking it at 200
for 6 hours... (30min p/lb).

Can I apply that same technique to the smaller, boneless rib roast??? I tend to think yes, but
thought I better double check! Thank you!

Sure, it you like yours done that way. I happen to like the outside to have a nice bark so we start
out at 450 for 15 minutes. Comes down to personal taste. Ed [email hidden]
pages.cthome.netedhomeOpen ↗

Uncle Vinnie said:

Hi, I'd like to ask some advice on a 3 1/2 lb boneless rib roast...

I cook fairly successfully, a 12lb prime rib by searing the outside first, then cooking it at 200
for 6 hours... (30min p/lb).

Can I apply that same technique to the smaller, boneless rib roast??? I tend to think yes, but
thought I better double check! Thank you!

I think it should work find. I've done that at 250 degrees, and, with browning on the outside first,
the roasted result is wonderful.

I think the optimum temp is 250 degrees (f) according to Cooks Illustrated. They tested all temps
from 200 to 500, and found that 250 delivered the most delicious roast. -- With the caveat that it
won't brown at that temp, and needs to be browned on top of the stove before being put in to roast.