I have a 2.3 lb. Standing Rib Roast that I want to make for New Years Eve Supper for my
Dear Husband and myself.
The butcher cut the bone away from the main muscle and then trussed it all up nicely for me.
I have to say, I myself have never done a Standing Rib Roast
From what I've read on the Internet, there are two schools of thought on a very small rib roast.
1) Sear all sides in a very hot pan, and into a slow (225º) oven until the internal temp reaches 130º, cover and rest for 5 minutes before slicing
2) Cover the roast with foil, place the roast in the bottom 1/3 of the oven set at 325º until internal temp is 120º, rest for 10 minutes with foil still intact; until internal temp reaches 130º.
In the mean time bring the oven to 425º, remove the foil and sear for about 10 minutes, until you have a nice 'crust', rest for 5-10 minutes, slice and serve.
I also do not own a 'leave-in' thermometer, (I own a Thermapen) I suppose I'll need to run out to the market in the AM...
With such a small roast, I'm leaning towards method #1, but I do want a nice, juicy, tender roast as well.
And then there's the timing thing.
I was thinking if I went with what choice #1, it would take about 20-25/pound? Yes?
Whereas with #2, I may get a more tender roast in half the time?
To quote Vinny Barberino,