Standing Rib Roast and Popovers!

Vacation's over, not exactly, kids off from school the rest of the week, but my cooking vacation is over.  I attempted something I never have before, a Standing Rib Roast. and was surprised how great it turned out. and how easy. I think I can do this again. and soon! I made it "unadorned" a la my friend, San! No garlic, no butter, no nothing except for some coarse salt and fresh ground pepper! and I roasted it according to the way my friend, Cindy, does it. High heat, 450° F, for 15 minutes, then lower heat, 325° F, until it's the way you like it. Here they like medium, but I like it medium-rare. So a three rib roast took me a little over two hours and I took it out at about 130° F and it was still pretty rare, which I like. I think it's because I didn't have it at room temperature when I put it in the oven. I sort of forgot!

Made Popovers, too. I've made those before, but as usual I forgot something. Something important. The recipe called for butter. Melted and then in the batter. I wondered why it said "batter will be thin." Mine wasn't. Not at all. I didn't realize about the butter until I saw the fat from the beef and some people use that, and then it was too late, they were already in the oven a good ten minutes. So no butter. The recipe also said not to peek. I did. Twice. So basically I screwed up some of the most important parts and the popovers still came out "popped over" and tasting really fabulous. So maybe I ended up with a low-fat popover? I did use a little butter to grease the pan. Which by the way was NOT a popover pan. I used a nonstick muffin tin. and they were really good. Sometimes I surprise myself.

It was definitely one of those days! but in the end, all's well that end's well. And it did!

Chart for Roasting Prime Rib (Standing Rib Roast)

Source: I got it from Cindy5 NY, who got it from whatscookingamerica.net
Printable Recipe

For a generous serving of standing rib, figure on two people per rib. That means if you plan to serve six you should be able to do so with a three rib roast; eight people, four ribs. Don't even bother with less than a three-rib roast, any less than that is not a roast but rather a thick steak and would be better treated as such.

NOTE: This chart is only a guide. You must rely on an accurate meat thermometer and start taking temperatures half an hour before the end of the estimated roast time.

Rib Count    Approximate Weight    Oven Temperature        Total Estimated Time      Meat Thermometer (for Rare)
2 ribs        4 to 5 pounds           450°/325° F            60 to 70 minutes          120° F
3 ribs        7 to 8.5 pounds        450°/325° F            1 1/2 to 1 3/4 hours      120° F
4 ribs        9 to 10.5 pounds      450°/325° F            1 3/4 to 2 1/4 hours      120° F
5 ribs        11 to 13.5 pounds    450°/325° F            2 1/4 to 2 3/4 hours      120° F
6 ribs        14 to 16 pounds       450°/325° F            3 to 3 1/4 hours            120° F
7 ribs        16 to 18.5 pounds    450°/325° F            3 1/4 to 4 hours            120° F

Beef Roast Cooking Temperatures
Rare	120 to 125 degrees F	center is bright red, pinkish toward the exterior portion
Medium Rare	130 to 135 degrees F	center is very pink, slightly brown toward the exterior portion
Medium	140 to 145 degrees F	center is light pink, outer portion is brown
Medium Well	150 to 155 degrees F	not pink
Well Done	160 degrees F and above	steak is uniformly brown throughout

Bring Prime Rib Roast to room temperature (very important). If your rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator 2 1/2 to 4 hours before cooking, the longer time for the largest roast (if you don't let come to room temperature, if will take longer to cook your roast). Pat the rib roast dry with a towel or napkin.

Preheat oven to 450°F. Smear the cut ends of the roast with softened butter (I usually don't bother - Cindy's notes). Rub with or insert garlic all over. Place the roast (ribs down) on the rack in the roasting pan.

Sear the rib roast for 15 minutes at the higher oven temperature (450°F), then turn the oven to the lower temperature (325° F) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roast pan.

About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature (use a good digital thermometer). Cook until rib roast reaches an internal temperature of 120°F. Remove from oven, cover with aluminum foil, and let sit approximately 20 to 30 minutes. Remember, the roast will continue to cook as it sets. The temperature will rise to 125 to 130° F internal temperature (medium rare).

Popovers

Source: recipe by Ina Garten, Barefoot Contessa (Food Network)

Printable Recipe

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

Preheat the oven to 425 degrees F.

Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

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