recipe for standing rib roast that involved quick sear and turn oven off for hours?

Question

I got a recipe from this site that involved a quick sear and then turn the oven off for hours and then a quick reheat, but seem to have misplaced it...anyone recognize this?

Answer 1

That's a Paula Dean recipe.


This is fool proof.

Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375°F.
Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up.
Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours.
About 30 to 40 minutes before serving time, turn oven to 375°F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
Cover with foil and let stand for 15 minutes before cutting.
Note: I learned from a chef a trick for satisfying everyone with prime rib. Cook it rare. If anyone wants it done medium, dip their slice in a pot of simmering au jus for 1 minute.
I use this method every Christmas m,y family always makes sure we are not having anything else. Turkey is for Thanksgiving. Lol

Answer 2

Paula Dean Standing Rib Roast

Answer 3

Paula Dean Rib Roast

Answer 4

WHO LOVES YA BABY-BACK? Recipe Courtesy of Alton Brown 2 whole slabs pork baby back ribs Dry Rub: 8 tablespoons light brown sugar, tightly packed 3 tablespoons kosher salt 1 tablespoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon jalapeno seasoning 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon rubbed thyme 1/2 teaspoon onion powder Braising Liquid: 1 cup white wine 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce 1 tablespoon honey 2 cloves garlic, chopped Preheat oven to 250ºF. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2-1/2 hours. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze. *This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same. NOTE (from Mr. G): I've tried several variations of this recipe, and while the ingredients will make a difference in the final flavor of the ribs, the most important thing here is the method. A long cooking time in a relatively low temperature is the key to tender ribs. I've even cooked them with no spices at all, just a little salt and let them cook in their own juices. Most times, I don't even put any kind of barbecue sauce on them at the end, they're that good! Whatever you do, don't boil them before cooking, as many people will suggest. Boiling ribs is like wrenching all the flavor out of them and flushing it down the drain! Sure, they'll be tender, but you might as well eat meatloaf if tender is all you crave.

Answer 5

That recipe sounds like it is full of food poisoning. I never heard of any that would call for a quick sear and then leave set out for hours. That is setting raw meat to sit for hours to collect bacteria. Like leaving out hamburger or chicken that is thawed for hours.