How do I cook a 18lb bone-in standing rib roast?

Question

I have a convection oven, if that will help.

Answer 1

I'm going to keep printing this recipe until someone tries it and agrees that it is the BEST...

1. Set the oven as low as it goes (most likely 200 degrees, but mine goes down to 170)
2. Rub the roast with canola oil (or veg oil)
3. Liberally salt and pepper that roast
4. Put the roast in a glass (or metal) 9x9 dish – preferably glass
5. Cook in the oven until the interior temp reaches 118 degrees (you NEED an instant thermometer – if you don’t have one, you can get one at the grocery store for ~$7). This should take at least an hour depending on the size of the roast (a multi-pound roast could take a few hours)
6. Remove the roast from the oven, and cover (loosely) with foil – think “tent.” This is the resting period, and is important
7. Crank-up the oven to 500 degrees
8. Heat the oven for 15 minutes
9. Pop the roast back-in the oven for ~15 minutes for a crust to form
10. Remove and rest for 10 minutes (or so)
11. Eat

Note: if you have a small roast, and still want it medium-rare, then drop the initial temp to 115 or 112 (for a really small roast), but still to the 500 degree part – the crusty outside is the best part.

Here’s my roast inspiration: http://www.foodnetwork.com/food/recipes/... but all that “terra cotta” pot stuff is a little TOO intense for a roast – it was good for tv, but a little over the top for real-life.

Gravy:
If you want gravy, here’s what you’ll need:

1 can of beef broth
2 tablespoons flour
2 tablespoons butter

When the roast is in the 500 degree part of the process, begin the gravy-making

1. Cook the butter in a saucepan – medium temp
2. When melted, add the flour – make a roux
3. The flour will clump together with the butter – allow it to happen. Then, cook the roux for ~5 minutes until it’s slightly darker than it began
4. When the roast is done at 500, remove the roast to a cutting board and dump the delicious beef juices from the glass dish to the gravy pot (this will be totally awesome – if you have no juices, it’s ok – it will still be good
5. While whisking continually, slowly add the beef broth. As you stir, the flour/butter will thicken the broth. Keep adding broth, a little at a time, until you recognize it as gravy. The flour is a super-strong thickener, and only works when the broth gets warm, so it will get thicker as it warms – be sure to add enough broth (you’ll probably use the whole 15oz can)
6. Check the gravy for seasoning – add salt and pepper as needed

Gravy Variations:

1. If you like mushrooms and onions, you can begin there
2. Slice thin both mushrooms and onions
3. Melt the butter (same amount) and throw-in the onions and mushrooms.
4. Add some salt (1 teaspoon of table salt or 2t of kosher salt). The salt will draw the water out of the mushrooms.
5. Cook the crap out of the onions and mushrooms – until they’re golden brown (that’s the flavor)
6. Then add the flour and proceed as before

Answer 2

Assuming your oven is large enough to accomodate the roast in one piece. Preheat oven to 425 F.
Rub the outside generously with rock salt, course grounded black pepper and any other spice you enjoy. ( thyme, rosemary etc)
Put the roast bones down in the biggest pan that will fit inside the oven.
Roast uncovered for one hour at 425 F. Turn heat down to 200 F and let it smoother for 2 hours. Longer if you like it cooked more than medium.
Pull roast out of oven, let rest for 1/2 hour. Slice and enjoy.

*** Do NOT carve a hot roast as all the juice will run off into the pan or off the cutting board and leave you with a dry piece of meat !!!

Answer 3

18 pound roast?! I think you need to ask Fred Flinstone how to cook that!

Answer 4

slowly. that means low, low heat