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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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29-12-2003, 02:20 PM
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Question on rib roast..
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! -- B'Regards, Vinnie 
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29-12-2003, 07:56 PM
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Question on rib roast..
Uncle Vinnie wrote:
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.
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29-12-2003, 08:20 PM
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Question on rib roast..
Uncle Vinnie wrote:
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.
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02-01-2004, 05:22 AM
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Question on rib roast..
"Uncle Vinnie" wrote in message et... 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 http://pages.cthome.net/edhome
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