Cathy Thanks for responding! Just one more question. I have 3 prime rib roast the butcher cut back the bones then tied them. They are all around 5 lbs. each. I know you said the timing needs to be good. Since it's three seperate roast I don't know what to do about the timing. Thanks in advance for your advice.
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ISO: ISO CathyZ from Kauai Prime Rib advice
- Thread starter gailnj
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I did two roasts in one oven once and this is what I found
If the roasts are spaced far away from each other the timing is almost the same as with one roast with a little more time thrown in because more mass in the oven (when you put the roasts in) cools it down more. If the roasts are pushed together so they act as "one", I imagine the timing would be have to be figured for the total mass- in other words, three-five lb roasts set apart would roast by the chart for 32 minutes but I would add 4 minutes to the total so I would roast for 36 minutes. I am assuming the roasts to be 5 lbs each exactly. If they are larger more time must be added.
If you tied them all together and had 15 lbs of roast I would not use this recipe, actually. 12 lbs is the largest roast recommended but I have not tried larger roasts myself. Maybe someone else out there can offer more or other suggestions. This is all just my opinion.
If the roasts are spaced far away from each other the timing is almost the same as with one roast with a little more time thrown in because more mass in the oven (when you put the roasts in) cools it down more. If the roasts are pushed together so they act as "one", I imagine the timing would be have to be figured for the total mass- in other words, three-five lb roasts set apart would roast by the chart for 32 minutes but I would add 4 minutes to the total so I would roast for 36 minutes. I am assuming the roasts to be 5 lbs each exactly. If they are larger more time must be added.
If you tied them all together and had 15 lbs of roast I would not use this recipe, actually. 12 lbs is the largest roast recommended but I have not tried larger roasts myself. Maybe someone else out there can offer more or other suggestions. This is all just my opinion.
I find taking a ribeye out at 125* and allowing it to rest will give a PERFECT
rare to medium rare roast. The temp rises about 10*. Be sure to use an instant read thermometer inserted horizontally into the middle of the meat. In my opinion, 150* is going to be very well done.
rare to medium rare roast. The temp rises about 10*. Be sure to use an instant read thermometer inserted horizontally into the middle of the meat. In my opinion, 150* is going to be very well done.
Well, if pink and juicy is "very well done" then so be it.
My oven does not vary so it comes out to be 145 which is at the rare end of medium rare. 160 would be medium with 170 being medium well. 150 is medium rare.
Since this roasting method means a slow cool-down of the oven and the roast is warm but not hot when it comes out, it is fully-cooked by then. If an oven runs "hot" the meat might be more towards 150. If the oven runs "slow" the meat might be more towards 140.
My oven does not vary so it comes out to be 145 which is at the rare end of medium rare. 160 would be medium with 170 being medium well. 150 is medium rare.
Since this roasting method means a slow cool-down of the oven and the roast is warm but not hot when it comes out, it is fully-cooked by then. If an oven runs "hot" the meat might be more towards 150. If the oven runs "slow" the meat might be more towards 140.
I don't doubt your experience at all but I think saying to cook a
ribeye or tenderloin to 150* and THEN remove it from the oven (or allow it to continue in the oven!) is just not going to work for everyone and I don't believe I have often seen it suggested. I was only acting as a caution, but everyone can certainly take the advice they want. We prefer rare to medium rare, which I consider a little less done than "pink and juicy", I might add.
ribeye or tenderloin to 150* and THEN remove it from the oven (or allow it to continue in the oven!) is just not going to work for everyone and I don't believe I have often seen it suggested. I was only acting as a caution, but everyone can certainly take the advice they want. We prefer rare to medium rare, which I consider a little less done than "pink and juicy", I might add.
Gretchen, you didn't understand what I was saying, I think.
With this recipe, you heat the oven to 500 degrees, roast for a short period of time then TURN OFF THE OVEN and let the roast sit in the oven for two hours. By the time you take it out the oven is cooled way down and the roast is completely cooked- it does not cook longer when it comes out like your roast does when you take it out of your still-heated oven. The internal temperature of the roast when taken out of the cooled oven is the FINISHED temperature. It does not go up another 10 or so degrees.
With this recipe, you heat the oven to 500 degrees, roast for a short period of time then TURN OFF THE OVEN and let the roast sit in the oven for two hours. By the time you take it out the oven is cooled way down and the roast is completely cooked- it does not cook longer when it comes out like your roast does when you take it out of your still-heated oven. The internal temperature of the roast when taken out of the cooled oven is the FINISHED temperature. It does not go up another 10 or so degrees.
No, I did not understand that at all.I think that is much more descriptive. BUT
if someone comes along and reads "cook to 150* and it is perfect"
This is a "whatever" post.
This post had none of the real nitty gritty of your method. I had no idea that you turned off the oven, nor did you post that.
if someone comes along and reads "cook to 150* and it is perfect"
This is a "whatever" post.
This post had none of the real nitty gritty of your method. I had no idea that you turned off the oven, nor did you post that.