is Cooking Two 5-rib Prime Ribs in ONE oven OK?

No problem,
Just stand the ribs up so there facing each other as if your putting your hands together to pray. Leave some space between the meat itself to allow for heat circulation. also be sure your roasting pan is beef enough to catch the fat as it renders.
Enjoy

Buy a third and you may have additional visitors as well.

...Where do you live? ;) *just kiddin'*


I'd also add that cooking them using a Programmable Thermometer. Cook it to just below your desired doneness and then let it sit for a good ten minutes or so before cutting.


Merry Christmas,

dan

Two points, with respect.
I advice against cooking anything with a probe thermometer inserted because of all the lose of juices. Also, you need to let your standing rib roast sit at least 20 minutes to allow for carry over cooking and for the juices to redistribute.

Parallel is fine. I would not place your roast directly on the rack for a # of reasons.I would add a nice 3/4 #s of mire poix in your roasting pan, this will benefit your Au Jus.

You don't need two roasting pans, just place them in one pan parallel to each other (facing each other).As far as using the rack to cook on, fat not only drips down, but because of the pressure that builds inside a protein will force spattering on your oven walls and oven floor. This fat is very combustible.Is your oven gas by any chance?

I think this type of roast is too marbled/fatty to roast at any great height above the pan. I think you'll have a house full of smoke and an odor that will be with you until Valentine's Day.

Can you use another, larger oven at a nearby location, such as a neighbor's?

Ok.....do you roast a turkey in your oven for Thanksgiving? If yes, what weight and what type of pan?

OK.so your roasting half the weight with your standing rib roasts than you did with your turkey using the same pan.35/40% of your weight will come from the bones, 5#s is not a large roast by any means. You should be fine using the pan you posted. The rack in the pan is fine if you are not planning on making a jus, in-which I recommend a mire poix.

Absolutely cook with the bones,

When your roast is done and rested, remove the bones and slice your roast. Meanwhile hide the bones from everyone so you can BBQ them the next day for the best ribs you have ever eaten.

Be wary of the "20 minutes per pound" idea. Shape & density are much important factors than given credit. Surface to mass ratio should be a consideration. While a " ___ minutes per pound" is a rule of thumb... it is not 100%.

Jim,

Interesting and true. But how do we help the home cook understand this theory. I think that is why the ____minutes per # is what is used.
Easy to understand for a novice.

...alas, the road to perfection is paved with bricks of science....

Don't take it out! Test the temperature with the meat in the oven. You will drop the temperature too frequently. Even better, a "leave in" thermometer works best to avoid multiple punctures of the meat. Multiple punctures means multiple paths of which the juice may freely flow out.

Throwing in my 2 cents: bone-in is always better!!!

Hi Jim,

Even though a seasoned (;)) chef may not prefer to use an in oven meat thermometer, it can be a nice tool for a novice. I've had much better results using the in-oven meat thermometer over the X minutes per pound method.

With an in-oven thermometer there is no need to open the oven to check the temperature. Well, until it's done that is. There's also no need to have multiple holes where the thermomter has gone into the meat. You stick it once before cooking (from the top...on an angle going into the thickest part of the meat) and leave it. If you stick it in before cooking...the outer "crust" will brown and harden around the probe. If you forget and stick the probe in after the roast is good and hot...you have a running well of juice coming out where you just stuck the meat.

This may not be ideal, but it can yield good results which are much better than a overcooked rib roast. I think an in oven thermometer could really aid a novice cooks to have a type of consistancy when cooking meats of various types and sizes in any oven (familiar or not). But...this method is what works for me. I just wanted to convey the idea that it can be a nice tool for the "not so seasoned" cooks, who cook in their homes. If the question was asked by someone who was a bit more seasoned,such as yourself...I wouldn't have answered...nor would any advice I would give be fruitful to them.

Merry Christmas,

dan

I roasted a two-bone rib roast last night using the method in James Beard's cookbook. For a 4-5 pound roast you crank the oven to 500 degrees F for 35 minutes (don't open the oven or you lose heat and therefore time). Then lower the temperature to 325 and finish it for about 30 minutes. Mine took 50 minutes, but I took it out at 140 degrees internal temperature and let it rest, loosely covered, for 20 minutes. It was PERFECTLY medium rare. I had crusted it with a mixture of kosher salt, freshly ground pepper, garlic powder (granules) and an Italian herb mix.

I took the roast off the bones after letting it rest and sliced it that way. The ribs are for me! I crisped them under the broiler a couple of minutes and had a gnaw-fest. YUM! :lips:

By the way, I used an instant-read thermometer after the first 30 minutes at 325 and again after another 20. Before using it I calibrated it using boiling water (it was at least 20 degrees hot before I did this!).

An alternative to using the rack pictured is to cut carrots in half and lay them down in the bottom of the pan with stalks of celery. Use this as your roasting rack and you're killing two birds with one stone.

Dan,
I'm right there with ya'!
Good eating to you and yours this holiday season!:beer:

Quote by gone fishing
>With an in-oven thermometer there is no need to open the oven to check the temperature. Well, until it's done that is. There's also no need to have multiple holes where the thermomter has gone into the meat. You stick it once before cooking (from the top...on an angle going into the thickest part of the meat) and leave it. If you stick it in before cooking...the outer "crust" will brown and harden around the probe. If you forget and stick the probe in after the roast is good and hot...you have a running well of juice coming out where you just stuck the meat.

I am a seasoned Chef and I do use in oven thermometers all of the time. Believe me when you are cooking multiple items and serving three parties at once there is no way one can keep in thier head all that is going on in the ovens as well as dealing with the issues that may arise when cooking banquets for weddings, company parties, dealing with clueless wait staff, etc. In oven therms react exactly as you outlined above. There isn't any blood/juice loss as long as you don't pierce meat that has already been cooked. Piercing it raw then cooking is the way to go if you are using an in oven thermometers. I have had great success with these. I cook until the temp hits 125. Then I pull it out and let it stand for 30 minutes. The carry over cooking tops it to 140. Be sure that the roast isn't in any area that has drafts of air blowing on it as this will cool it down before it hits 140. The result is a perfect med.rare from end to end. I don't really use the so many minutes per pound rule due to the fact that many times the roast tends to overcook due to a plethora of reasons, (altitude vs. sea level, fat/marbling content, size, shape, is your oven "hot" or does it run a little cooler at different temps, hot spots in the oven, are you placing a mirepoix in the pan as this now becomes more of a pseudo pot roast and does cause steam to emanate from the vegetables as the roasting proceeds, etc.)
Any ways I hope all turned out well for you. I had roast goose for Christmas eve. That turned out perfectly roasted and yes I used an in oven thermometer while I did a number of tasks including drinking and being merry. :beer:
Happy Holidays, happy new year, etc.
David