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Old 12-22-2013, 06:17 AM   #1
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Standing Rib Roast

Please tell me how you cook yours!!
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Old 12-22-2013, 10:07 AM   #2
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Showtime Rotisserie, 18 minutes per pound, comes out medium rare and juicy as can be. I season it with garlic salt and freshly-ground pepper, and that's all.
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Old 12-22-2013, 12:18 PM   #3
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DH is grilling one right now. Following Bobby Flay's directions.
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Old 12-22-2013, 03:41 PM   #4
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I do it in a rotisserie too.
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Old 12-22-2013, 07:06 PM   #5
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Quote:
Originally Posted by rosethorns View Post
I do it in a rotisserie too.
Me three.
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Old 12-22-2013, 08:21 PM   #6
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Same as Char

Showtime Rotisserie...

I open slots around the fatty areas and stick slim pieces of garlic
in there along with some Montreal seasoning. Rub it with M. and
use the 18 minutes per lb. It's always and forever delicious, med. rare
and juicy....

That is our standard Christmas meal along with either mashed
or baked taters, creamed spinach, carrot/raisin salad, and something
"apple" for dessert.
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Old 12-22-2013, 08:52 PM   #7
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Charski... when you use the rotisseri does it come out with a nice crust on it? my problem is when I make a rib roast in my electric oven I get no crust...so willing to invest in a rotisseri if it does that well and ensures juicy chicken....
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Old 12-23-2013, 08:12 AM   #8
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Oh yes, it has a wonderful crust on it all the way around. In fact, we tend to gnaw on the bones first because they're so crusty good!

Forgot to mention, I rub the roast with a little olive oil before I sprinkle on the seasonings.

I love my Showtime Rotisserie. This is my second one. The first one went a good 10 years, then the plastic handle on one side broke. The oven still worked, but I got a new one and Freecycled the old one. Have had the new one probably 4 or 5 years now. If it broke today, I would RUN and get another one!
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Old 12-23-2013, 09:26 PM   #9
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Charski..well that seals the deal...going to get one during the after Christmas super blow-out sales...did you happen to get yours from target? or did you order yours?
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Old 12-23-2013, 10:09 PM   #10
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This is how I make mine every time, and it's phenomenal.

Remove roast from refrigerator about 2 hours (an hour or two more if it’s a very large roast) before roasting. Pat surface of roast very dry with paper towels-this promotes good caramelization (flavor and color) on the surfaces.

Preheat oven thoroughly (at least 1/2 hour) to 450 degrees.

If desired, stud roast with slivers of fresh garlic, using the sharp tip of a small knife to guide garlic pieces into meat.

Generously season roast with salt and fresh-ground pepper.

Place prepared roast into preheated oven for 20 minutes (30 minutes if roast is very large). Reduce heat to 325 degrees, and continue roasting until desired temperature has been reached. The total roasting time will be about 17 minutes per pound, for medium rare. Check with instant-read thermometer, inserted in the thickest part of meat, not touching bone. Thermometer should read 125 degrees for very rare, 128-132 for medium rare, about 135 for medium, about 140 for well done (which is not recommended as it will be dry).

Remove roast from oven and ALLOW TO STAND for 20-30 minutes before carving. This will complete cooking and allow internal juices to distribute themselves evenly throughout meat, so slices will be juicy.

I use a digital probe thermometer, but the wire doesn't like the extra high temps. So I insert it into the roast after I've reduced the heat. I set ours for 127*, so that by the time I remove it and rest it, it's come up to a perfect medium rare.
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Old 12-24-2013, 05:33 AM   #11
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I'm using my Ron, too.. He does a wonderful job on everything else, why didn't I trust him for a Prime Rib?
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Old 12-24-2013, 05:30 PM   #12
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I made this for the first time ever tonight and it was delicious!! We will definitely be eating this again next year and maybe a few times in between.
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Old 12-25-2013, 10:51 AM   #13
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I rub mine with a cut garlic clove, brush with low-sodium soy sauce and coat with fresh cracked pepper. Bake at 325º 17 minutes tot he pound for medium rare. I serve with a horseradish-sour cream sauce for Lance; I eat mine without the sauce. Thisis what we're having this evening, with mashed cauli and green beans. apple pie for dessert.
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Old 12-25-2013, 03:14 PM   #14
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The Ron Rotisserie was fabulous !! crunchy on the outside and went to
Med rare on the inside.
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