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Need Help With Boneless Rib Roast

post #1 of 10
Thread Starter 

Hello everyone!

 

This will be my first post here, and I might come back to post some of my own recipes (lifes a bit hectic at the moment, don't have much time to do anything besides work and sleep). But right now, I'm in a bit of a bind and I need some help.

 

About a month ago, we lost my mother to Stage 4 Pancreatic Cancer. This Saturday we are having her memorial service (she wished to be cremated, so no funeral).

 

While we have a lot of family who are bringing things to eat, it has fallen upon me to cook the main dish. We originally had planned on why my dad calls a "steamship roast", which from what I understand, is basically a rear cow leg. We have decided though, that we cannot afford a 50-60 pound cut of beef (which in our area, is about $400).

 

Instead, my dad has decided to go with a 14-15 pound (choice grade) boneless prime rib roast.

 

Now, I have cooked prime rib only once before, which my mom thought was amazing. I made seasoned butter with salt, pepper, garlic powder, onion powder, and HerbsDe Provence. I slathered the roast with this butter overnight, to allow some of the flavor to get into the meat. I then used the "reverse sear" method, cooking the roast as low as possible (170 according to the dial on our oven, which I believe is about 25 degrees higher than the over actually gets based on my experience with it), then removing it, allowing the roast to rest, and heating the oven up to it's highest temperature during the rest period. Then placing the roast back into the oven, to sear the outside.

 

The results were wonderful. Juicy, flavorful, and perfectly medium-rare all the way through.

 

The problem? That roast, was bone-in prime rib (also prime grade, from whole foods. It was only a two rib cut).

 

I have never cooked a boneless prime rib, and am unsure as to the difference in how it should be cooked. I've looked all over, and read some things, but I'm not exactly sure what to expect. My particular issue is the cook time. I would use my leave-in digital thermometer, but I know that doing so can conduct heat into the roast, and cause the interior of the roast to be overcooked (or at least, the parts immediately contacting the thermometer. I'm also concerned about the possibility of the roast drying out, if I poke it with the thermometer every once in a while.

 

I'm basically the chef for our family (except scrambled eggs, I have yet to surpass my father in that arena, which greatly irks me). I inherited my love of food and cooking from my mother, who was a serious gourmand, but at the same time would eat just about anything. I love cooking for others, but I'm also a perfectionist, so I want this roast to be absolutely perfect.

 

Any advice that anyone can share with me, as to how long to cook this roast, or if there is a better method than the reverse sear, will be greatly appreciated.

post #2 of 10

I would brown for 30 minutes at 450F then turn the oven down to 225 for 1 hour, temp it, then adjust your oven temperature up if it's still below 100.  It's really hard to tell because of the starting internal temperature of the meat.  You'll just have to keep checking.

 

You can get away with your method as well but start it early so the inside comes up to temp.  I would have no idea how long this will take. Probably 4 hours?  Hold it, then turn the oven up like you normally would.

post #3 of 10
Thread Starter 
Quote:
Originally Posted by kuan View Post
 

I would brown for 30 minutes at 450F then turn the oven down to 225 for 1 hour, temp it, then adjust your oven temperature up if it's still below 100.  It's really hard to tell because of the starting internal temperature of the meat.  You'll just have to keep checking.

 

You can get away with your method as well but start it early so the inside comes up to temp.  I would have no idea how long this will take. Probably 4 hours?  Hold it, then turn the oven up like you normally would.

I was thinking about low cooking, and then pan searing. That would be difficult though since the only roasting pan I have is "non stick", and I don't have a gas range (annoying electric coils).

post #4 of 10
This is my never fail method for bone in rib roast .
Have no clue if it works for boneless but there are greater minds than mine on CT so maybe one will weigh in.....

This requires no temp probes....
Have the butcher separate the ribs and tie back on ( there is a term for this I am sure) season and bring to room temp (if you dare cross the food police ;-).
Set the oven as high as it will go ( 500 on mine ) and allow enuf time to get a scorching preheat.
Pop into the oven and roast for 5 min per pound...then turn the oven off and leave in for an additional 2 hours.
DO NOT PEEK !!!
You need the carry over heat as it does something or other .... what I do not remember but maybe the smarter people can fill us in on that part as well lol.

This method ( choice will be of very good quality but can no longer be referred to as PRIME) will leave me with a perfectly rare interior.

Sorry about your mom.

mimi
Edited by flipflopgirl - 9/28/16 at 11:18pm
post #5 of 10
Just to add....
Even tho going with the bone on has you paying for ....well..bone, I always go that route because (as I am sure you are perfectly aware) of the extra flavor they bring to the party.
Plus, I am a selfish and greedy cook who wraps up those awesome ribs and hides them in the fridge for later.
If you should happen into the kitchen for a glass of water about mid nite you would most likely come upon me...gnawing away...I may even growl so just slowly back away and return to your room and lock the door lol.

mimi
post #6 of 10

You don't need to worry.

 

Poking a probe into a rib loin isn't going to dry it out.  Also, leaving your probe in while cooking won't leave you with any detrimental effects.  

 

Best of luck with your cook.

post #7 of 10
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post

Just to add....
Even tho going with the bone on has you paying for ....well..bone, I always go that route because (as I am sure you are perfectly aware) of the extra flavor they bring to the party.
Plus, I am a selfish and greedy cook who wraps up those awesome ribs and hides them in the fridge for later.
If you should happen into the kitchen for a glass of water about mid nite you would most likely come upon me...gnawing away...I may even growl so just slowly back away and return to your room and lock the door lol.

mimi

 

I'm the exact same way lol.

 

Quote:
Originally Posted by flipflopgirl View Post

This is my never fail method for bone in rib roast .
Have no clue if it works for boneless but there are greater minds than mine on CT so maybe one will weigh in.....

This requires no temp probes....
Have the butcher separate the ribs and tie back on ( there is a term for this I am sure) season and bring to room temp (if you dare cross the food police ;-).
Set the oven as high as it will go ( 500 on mine ) and allow enuf time to get a scorching preheat.
Pop into the oven and roast for 5 min per pound...then turn the oven off and leave in for an additional 2 hours.
DO NOT PEEK !!!
You need the carry over heat as it does something or other .... what I do not remember but maybe the smarter people can fill us in on that part as well lol.

This method ( choice will be of very good quality but can no longer be referred to as PRIME) will leave me with a perfectly rare interior.

Sorry about your mom.

mimi

I would try this method, if I didn't have such a low opinion of the oven in this house we are renting. I've seen it elsewhere, and most of the chefs showcasing it have said something along the lines of "you need a good oven for this".

 

Not sure what we are going to do now, as my dad has decided to move the memorial to a church up the road, because this wonderful Virginia weather is being so cooperative as usual (need to do something in Virginia? RAIN).

 

I know we're still having food, (definitely no alcohol, sadly). I think I'm still going to buy and cook the roast though. I guess I'll chance using the leave-in thermometer.

post #8 of 10
Thread Starter 

So, just to give everyone a little update:

 

Last weekend went off fairly well. Woke up at 5am and started pre-heating the oven. I had left the roast out all night, covered by aluminum foil. I had also removed a good portion of the fat cap, and smeared every last inch of that bad boy with seasoned butter. 3 sticks unsalted butter, two table spoons of Herbs De Provence, and a tablespoon of this wonderful roasted onion and garlic seasoning mix (Gourmet Collection brand) I got at a local department store.

 

It came out perfect using the reverse sear method. Right before the memorial service, my dad got a church up the road to let us use their facilities because Virginia weather was being as cooperative as usual (which is to say, not at all). This turned out to be a blessing in disguise, because they have a killer kitchen. Full size professional grade sink, and TWO ovens/ranges. One is your typical electric affair, but the other is GAS! I've never gotten to cook with gas before.

 

It worked wonderfully for searing the crap out of the outside of the roast. After about 4-ish hours of slow cooking in my home oven, I wrapped the roast in several layers of aluminum foil and a beach towel, and transferred it up to their electric oven set as low as it could go, just to keep it hot. I preheated their gas oven for probably an hour (because we were waiting for people to arrive still). Once we were ready though, I popped that roast in an amazingly hot oven, and it was seared to perfection in 8 minutes flat. Whilst remaining wonderfully juicy and medium rare on the inside.

 

The Au Jus came out very nice as well. Several people asked me for my recipe, which I gladly gave them.

 

One sad note, I got sick off of someone who attended, and spent the last week barely able to breath, and with almost no sense of taste or smell.

 

Worth it.

post #9 of 10

Sounds like you did mom proud.

:)

Get some rest.

If it is the same bug that has been going round in my area just go ahead and call in sick for the next 8-10 days.

Go see the doc for a bag full of meds...climb into bed...and sleep.

Extra fluids of course.

I highly recommend a shot of good whisky every few hours.

Plus.

If someone offers their help don't be a martyr .

Hand them your list and smile.

 

mimi

post #10 of 10
Thread Starter 

Way ahead of you on the Whiskey (probably too far ahead lol).

 

I'm fine. Called out sick for the day I went to the doctor. It's just a Sinus infection. Taking my anti-biotics and it seems to be clearing up.

 

also overloading myself on Aioili and any other garlic I can to boost my immune system.

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