American Cooking: Recipes
A GUIDE TO ROASTING A STANDING RIB ROAST
There are two American methods for cooking a rib roast successfully, and each one has its partisans. The first is the searing method, in which the roast is seared in a 450° oven for 20 to 30 minutes, the oven then turned down to 250° and the roast cooked to the desired degree of doneness. The second is the low-, constant-temperature method, in which the roast is cooked in a 300° to 325° oven. In either of these procedures the following points should be kept in mind.
1. Salt and pepper may be sprinkled over the roast before, during or after the roasting period.
2. It is unnecessary to use a rack for a standing rib roast, since the ribs of the roast form a natural rack. Roast the ribs, fat side up, in a shallow roasting pan a little larger than the roast itself.
3. No water or any other liquid should be added to the roast during the cooking period. Nor should it be covered or basted at any time.
4. For predictable results, a good meat thermometer (preferably a professional cook's thermometer, which begins at 0° rather than 140°) is imperative. How long the beef has been aged, the width of the so-called "eye" (the meaty heart of the rib) and the accuracy of the oven are factors which cause unpredictable variations in cooking times. Insert the meat thermometer so that its tip is directly in the center of the roast. It should not touch bone or rest in fat. The roasting-time chart which follows is at best only an approximate gauge.
TIMETABLES FOR ROASTING A STANDING RIB ROAST
WEIGHT: 6 TO 8 POUNDS
OVEN TEMPERATURE: 300° to 325°
INTERNAL TEMPERATURE WHEN DONE AND COOKINGTIME (MINUTES PER POUND)
130° to 140° (rare) - 20 minutes per pound (120-160)
150°to 160° (medium) - 25 minutes per pound (150-200)
160° to 170° (well done) - 30 minutes per pound (180-240)
Ideally, a standing rib roast (or, for that matter, any other roast) should be allowed to rest outside the oven for at least 10 minutes before carving. Since the meat will continue to cook internally as it stands, remove it from the oven when the meat thermometer reads 10" lower than the temperature you desire. As the roast rests, the surface juices will retreat back into the meat, carving will be easier, and the beef juicier and better textured. To carve, first remove a thin slice of beef from the large end of the roast so that it will stand firmly on this end. Insert a large fork below the top rib and carve slices of beef from the top, separating each slice as you proceed down along the rib bone.
Total Calorie: 5168
Total Protein: 718.352
Total Total_Fat: 254.592
Total Ash: 26.928
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 0.4896
Total Iron: 0.068544
Total Magnesium: 0.5984
Total Phosphorus: 5.7392
Total Potassium: 9.2208
Total Sodium: 2.1488
Total Zinc: 0.270096
Total Copper: 0.002176
Total Manganese: 0.0003808
Total Selenium: 0.0007344
Total Vit_C: 0
Total Thiamin: 0.002176
Total Riboflaven: 0.0053584
Total Niacin: 0.1249296
Total Panto_Acid: 0.020128
Total Vit_B6: 0.0108528
Total Folate_Tot: 0.1632
Total Folic_Acid: 0
Total Food_Folate: 0.1632
Total Folate_DFE: 0.1632
Total CholineTot: 2.3664
Total Vit_B12: 0.094112
Total Vit_A: 0.1088
Total Vit_A_RAE: 0.0272
Total Retinol: 0.0272
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0.003808
Total Vit_D: 0.00272
Total Vit_D_IU: 0.136
Total Vit_K: 0.04352
Total FA_Sat: 0.1020272
Total FA_Mono: 0.1275952
Total FA_Poly: 0.0117232
Total Cholesterol: 2.2848
Breakdown By Ingredients:
6 Pound Boneless Roast
Number of Grams: 2720
Total Moisture: 1737.536
Total Calorie: 5168
Protein: 718.352
Total Fat: 254.592
Total Ash: 26.928
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 489.6
Total Iron: 68.544
Total Magnesium: 598.4
Total Phosphorus: 5739.2
Total Potassium: 9220.8
Total Sodium: 2148.8
Total Zinc: 270.096
Total Copper: 2.176
Total Manganese: 0.3808
Total Seleneium: 734.4
Total Vit_C: 0
Total Thiamin: 2.176
Total Riboflavin: 5.3584
Total Niacin: 124.9296
Total Panto_Acid: 20.128
Total Vit_B6: 10.8528
Total Folate_Tot: 163.2
Total Folic_Acid: 0
Total Food_Folate: 163.2
Total Folate_DFE: 163.2
Total Choline_Tot: 2366.4
Total Vit_B12: 94.112
Total Vit_A_IU: 108.8
Total Vit_A_RAE: 27.2
Total Retinol: 27.2
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 3.808
Total Vit_D: 2.72
Total Vit_D_IU: 136
Total Vit_K: 43.52
Total FA_Sat: 102.0272
Total FA_Mono: 127.5952
Total FA_Poly: 11.7232
Total Cholesterol: 2284.8