Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dry Aged Rib Roast: Cooking options

jono

By jono
in Cooking

 Share

Recommended Posts

jono

jono

Posted
Posted

I have a small (2lb/1 rib) dry aged rib roast. The cooking instructions are for an 8lb roast.

Roast for 45 minutes at 500F

Roast for another 30 at 325F

Roast for another 15-30 at 450F

Remove when internal temp is 125F and stand for 20 minutes.

I'm wondering how to adjust this for the smaller roast? Also, should I use roast or convection roast?

Thanks :)

Link to comment
Share on other sites
rooftop1000

rooftop1000

Posted
Posted

The last time I did one that small I heated the oven to 400 and put a dutch oven on the stove at full blast.

I put the steak in the dutch oven till it was browned enough to release easily and flipped it. I dropped in 1 thinly sliced onion, then the pot went into the hot oven for about 20 min.

At that point I had neither a grill nor thermometer, so....

tracey

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...