Neil Grant
TVWBB Fan
The 500 degree for 5 min per pound, then oven door closed 2 hours recipe popular on-line seems always written for bone-in prime rib roast. How should that be tweaked for boneless ?
Prime Rib in Oven ?
- Thread starter Neil Grant
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Neil Grant
TVWBB Fan
Thanks Chuck....yes the recipes I found showed 5-6 min bone-in for med rare. You think I'd be good 5 min per lb on a boneless ?
Timothy F. Lewis
TVWBB 1-Star Olympian
Use a thermometer, take to 110 for rare 120 for medium
That beef is too expensive to leave to chance!
That beef is too expensive to leave to chance!
ChuckO
TVWBB 1-Star Olympian
Like Timothy says; check it with a thermometer. At 500 degrees, a lot can go wrong fast. Personally I would be afraid to cook a roast at 500, my comfort level is at 350 degrees (or less) But there's many successful 500 degree cooks out there
Timothy F. Lewis
TVWBB 1-Star Olympian
I’ve done that “blazing hot” at the beginning and don't peek method and it can be very nice little fiddling at all. But, I’d use a thermometer just to be more diligent!
Mark_E
TVWBB Super Fan
I've heard of this method before, and I'm sure it results in a wonderful hunk of beef. And the fact that it's so easy and stress-free is another plus, considering everything else that's going on. But I've never tried it myself.
There is definitely something to this, though. There's something about resting the beef in a heated environment, rather than on a kitchen counter. I've seen Michelin chefs on YT doing the same thing with steak.
I think what most people would regard as the "perfect" prime rib roast would have a nice crust and, upon slicing, would be pink from edge to edge. And it would not have a grey area between the crust and the pink. It would be magazine cover worthy. But that's pretty tricky - to pull that off- especially on a prime rib with the spinalis, aka rib eye cap, because that tends to grey up. But IMO, that's a good thing. I prefer my spinalis muscle to be cooked higher than med rare because of all the fat in it. I think it has better texture, and it tastes better, and that's one of the reasons ribeye steaks are so wonderful. In fact, on a roast, I would sear the heck out of that area. I've even heard that some cooks will remove that cap and cook it as a steak later in the week. That way you can cook it to a higher temp, render some of that fat, crisp it up a bit.
Here is a YT which appears to be similar to the method in the OP. I don't want to hijack the OP's thread, so you can c&p this into YT if you want to see it. See the finishing slice at the end. v=oVF23WRZZlM
I agree with ChuckO, I would normally be wary of cooking at a high temp because "a lot can go wrong fast." But OTOH, if it's a proven method, it's a proven method. I'd still be a little nervous trying a new method like this on Christmas dinner though.
Also, as mentioned, I would definitely use a thermometer. If for no other reason, I think it would be interesting to see what the IT is when the oven is turned off, how the IT rises over the next couple hours in the warm oven, where it ends up. Etc.
Good luck and have fun
There is definitely something to this, though. There's something about resting the beef in a heated environment, rather than on a kitchen counter. I've seen Michelin chefs on YT doing the same thing with steak.
I think what most people would regard as the "perfect" prime rib roast would have a nice crust and, upon slicing, would be pink from edge to edge. And it would not have a grey area between the crust and the pink. It would be magazine cover worthy. But that's pretty tricky - to pull that off- especially on a prime rib with the spinalis, aka rib eye cap, because that tends to grey up. But IMO, that's a good thing. I prefer my spinalis muscle to be cooked higher than med rare because of all the fat in it. I think it has better texture, and it tastes better, and that's one of the reasons ribeye steaks are so wonderful. In fact, on a roast, I would sear the heck out of that area. I've even heard that some cooks will remove that cap and cook it as a steak later in the week. That way you can cook it to a higher temp, render some of that fat, crisp it up a bit.
Here is a YT which appears to be similar to the method in the OP. I don't want to hijack the OP's thread, so you can c&p this into YT if you want to see it. See the finishing slice at the end. v=oVF23WRZZlM
I agree with ChuckO, I would normally be wary of cooking at a high temp because "a lot can go wrong fast." But OTOH, if it's a proven method, it's a proven method. I'd still be a little nervous trying a new method like this on Christmas dinner though.
Also, as mentioned, I would definitely use a thermometer. If for no other reason, I think it would be interesting to see what the IT is when the oven is turned off, how the IT rises over the next couple hours in the warm oven, where it ends up. Etc.
Good luck and have fun