The Perfect Gift

[CouesWhitetail]

TJ, I don't want to "jack" your thread, but since we are on the topic of cooking up a perfect standing rib roast, and since we have so many people who have done it well, and probably as many who have messed one up, I would love to hear from the fellow CWT members about how to do a perfect rib roast.

 

I've got a nice hunk just waiting to be cooked up, but I don't want to blow it. Here's how I've done it in the past. I sear both ends in a hot skillet with olive oil, to keep the juices inside - just brown on both ends. Then I smear the outside in olive oil and pack on a dry rub of galic, kosher salt and some black pepper. Then i put it in the oven at 350 and watch the internal temp to make sure it doesn't go over 120.

 

I pull it out at 120'ish, put some foil over it and let it stand. Usually this will give a good outer cook with a tasty crust and the inside still hot but not "cooked".

 

Just curious how other prepare a standing rib roast. I've heard others cook it really hot then turn off the heat, and basically let it cool itself.

 

Seems like with this cut you just want enough heat to sear it ouside and let it cool outwardly.

 

So then comes the question of Au Ju, do you heat up beefstock separately or do you use the drippings from the standing roast, or do you combine them?

 

 

here is a "how to" posted by Chef awhile back:

http://forums.coueswhitetail.com/forums/index.php?showtopic=22895

[Snapshot]

O.K.......now I am hungry.