All questions

A question about a recipe: Ann Seranne's Rib Roast of Beef

Food52_12-13-11-2956

If we are having a large dinner party and doing 7 ribs, have I calculated correctly that 1 hour & 40 minutes (100 minutes total) with the oven on should be about right or do I need to add more time (since 4 ribs is not double the amount of time of 2 ribs based on the time calculation chart)? Thanks a bunch!

asked by KGpolicy over 2 years ago
6 answers 1304 views
Miglore
Kristen Miglore

Kristen is the Executive Editor of Food52

added over 2 years ago

Actually, you'd probably be better off cutting the roast in half and roasting the halves at the same time, following the chart for 3 and 4 ribs, respectively. You could stick the 3-rib portion in 10-20 minutes after the 4-rib portion (depending on the weight -- just check the chart). Hope that makes sense!

Default-small
added over 2 years ago

Absolutely! Thank you so much Kristen!

Default-small
added 9 months ago

How did your experiment turn out? I didn't think this recipe was suited to a piece of meat over 12 pounds. If you load up the oven with more than that, you just might have a problem. I think that's why Serrane never gave instruction for this method with such a large roast. That's probably why the instructions cut off at 12 pounds. Pieces of meat that are too small or too large (think about it, there obviously has to be a limit somewhere) this method will simply not work.

Default-small
added 9 months ago

And for the same reason, you would not use this method and timing chart to cook a bunch of 8-pound roasts at the same time in the same oven, it just won't work. But the method if used as described, starting with a room temp roast and within the weight range given, for the proper length of time, will give even a novice a beautifully cooked roast, it turns out beautifully browned outside and uniformly pink and juicy all the way through.

Default-small
added 9 months ago

My butcher told me years ago to unwrap meat in your refrigerator and let it "dry out" for a day or two before cooking. I don't know why it helps, but it does.

Default-small
added 9 months ago

Forgot to mention, my 3 ribs at Christmas took 2 hours to get to 125.