Rib roast


 
L

Lance

TVWBB Super Fan
I will be doing two rib roasts for Christmas. They are about 9 lbs. each and I plan on cooking them at 250 so that I can get an even band of doneness. I think that it will take about 6 hours to cook and I will factor in a 15 minute rest time. Here is my problem. I need to cook the two roasts to a different doneness. Because of family tastes, I will cook one to medium rare/medium and the second to done/well done. I am thinking that I will put the medium rare roast on after putting on the done roast. Does anyone have an idea of how much later I should put the medium rare roast on? I am thinking that I should wait an hour. Does this plan sound like a good plan?
Lance
 
Lance,

Using the well done roast as your timer; run a wired thermo to it. As it approaches 125, you'll know the time it takes to reach that temp (and that will be for your 2nd roast). Continue cooking that roast until well done. With the cooking time you figured out; slide the other roast (med-rare) in at the appropriate time for service. How much longer to reach well done? Probably about 50% of the time it took to get to med-rare. The well done one can rest until the med-rare is ready (and it will still cook a little). That's my .02 and others please chime in if I've missed something. Bring both roasts up to room temp will help the cooking also. I wouldn't want to mess up 2 glorious rib roasts for Christmas
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Paul
 
Paul,
I am not sure if that would work because I have to serve both simultaneously and if it takes too long to get to 125 I may have an issue of getting them done in time to serve. How much carryover heat should I plan for? Will it be 10 degrees?
Lance
 
The hotter your cook temp and the larger your mass of meat will give you longer post smoker/oven cook times. At 250, 10* is probably a fair estimate. I'm of the higher cook temp camp, so I've never done a rib roast at 250. Hopefully someone can chime in with their experience. I know Larry is a fan of lower cook temps with birds, maybe he's done some roasts also...

On edit, check this link: Cooking For Engineers. They recommend 45 mins/lb cooking at 200. Hope that helps.

Paul
 
Room Temperature = 70degrees
Refrigerator = 35 degrees
Medium rare =135 degrees
Well = done 155 degrees

Cook time will be determined by the temperature of the roast when you start. A 6 hour roast started at room temperature will be done a lot sooner that a roast started right out of the refrigerator.

I'd say bring the one to be cooked "well" out of the refrigerator around an hour before the "rare" one. If they are 20 degrees apart when you start they will be 20 degrees apart when you finish (YMWV- your mileage will vary) and they can be done at the same time.
 
Russell,
I tried your approach and it worked pretty well. Everyone loved the meat and some said it was the best they ever had. I think we only had about 4 lbs of meat left after the meal. Thanks for the tip.
Lance
 
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