2012 Christmas Rib Roast

I oven roasted a 15.5lb, seven bone rib roast for Christmas Day dinner. It was longer than the roasting pan I would normally have used, so I roasted it in doubled up aluminum steamer pans. Roast was rubbed with gravy master than sprinkled with salt, pepper, onion and garlic powders with a little white wine in the bottom of the pan. It was placed in a 350 degree oven, which was eventually lowered to 300 degrees. My rule of thumb is to always pull the roast out of the oven after 2hr 30min, but since it was so large it was left it in until the 3hr mark then left to rest.

The result was a medium roast, the way my wife and I preffer, not a walking away rare piece of meat as my kids would have preffered.

That's a hefty chunk of beef, Joe - how many were you feeding? If you have leftovers I see some great hot beef sandwiches in your future!

Joe Grod wrote:

I oven roasted a 15.5lb, seven bone rib roast for Christmas Day dinner. It was longer than the roasting pan I would normally have used, so I roasted it in doubled up aluminum steamer pans. Roast was rubbed with gravy master than sprinkled with salt, pepper, onion and garlic powders with a little white wine in the bottom of the pan. It was placed in a 350 degree oven, which was eventually lowered to 300 degrees. My rule of thumb is to always pull the roast out of the oven after 2hr 30min, but since it was so large it was left it in until the 3hr mark then left to rest.

The result was a medium roast, the way my wife and I preffer, not a walking away rare piece of meat as my kids would have preffered.

My rule of thumb is : Temperature, not time ... I figure a prime rib is enough an investment to make my guests work around the meat rather than vice versa. I cook to 135F, as I find RARE rib roast to have a "jelly" texture that is disagreeable. Recently, I have been going "low and slow" at 225F and searing at the end with the weed burner.

ScreamingChicken wrote:

That's a hefty chunk of beef, Joe - how many were you feeding? If you have leftovers I see some great hot beef sandwiches in your future!

I was expecting to feed eleven adults, but actually fed only eight. I froze the remainder in separate slices, with a little au-jus in each zip lock bag. My wife works twelve hour night shifts in the hospital and the portions would provide a decent lunch for her. The ribs were frozen separate to use as the base for some beef barley soup.

Joe Grod wrote:

The ribs were frozen separate to use as the base for some beef barley soup.

Sounds good! Soup season's definitely here; I made a big pot about a week ago.

Looks super tasty, I LOVE Prime Rib.

Joe Grod wrote:

ScreamingChicken wrote:

That's a hefty chunk of beef, Joe - how many were you feeding? If you have leftovers I see some great hot beef sandwiches in your future!

I was expecting to feed eleven adults, but actually fed only eight. I froze the remainder in separate slices, with a little au-jus in each zip lock bag. My wife works twelve hour night shifts in the hospital and the portions would provide a decent lunch for her. The ribs were frozen separate to use as the base for some beef barley soup.

Ribs are the first thing I eat in the kitchen while everyone else is being served... I'm usually too full for the slice by the time I get to the table ..

Ribs are the first thing I eat in the kitchen while everyone else is being served... I'm usually too full for the slice by the time I get to the table ..

I also like the ribs and the fatttier top of the rib. As I was carving, I sampled (hey someone has to be the food taster) and ate a rib. I also made the usual family favorites, mashed potatoes, creamed spinach, along with oven roasted root veggies (carrot, parsnip, butternut squash, garlic roasted w olive oil and spices), cucumber salad and biscuits and didn't want to get full too soon.

That's a nice selection of sides, Joe!

Thanks