Posted by: Part-Time Audiophile | March 2, 2009

Low and slow rib roast

Ok, so this pretty much goes for any old piece of meat, but the one I had on hand was an itty-bitty rib roast from the local co-op. 1.5lbs! Like I said, itty bitty.

Key step: take it out of the fridge AT LEAST an hour before cooking. Maybe 2. I took mine out of the fridge and popped it right in the pan, and the cooking time was way longer than what it should have been.

Oven on @ 200.

Rib, salted and peppered. Liberally. And I’m mean liberally — coat that sucker with kosher salt and then grind some pepper over it. Let it sit about 5 mins.

Heat a non non-stick pan. Add about a teaspoon of hi-heat oil. Not olive oil, or it’ll smoke. Heat that pan till the oil is shimmering but not discoloring — medium heat on my stove, maybe medium-hi on yours?

Sear. Take that meat in some tongs, and rotate it through the pan. The meat should sizzle in the pan. If it isn’t, remove the meat and let the pan get hotter. 60-90 secs per “side”, and sear each side thoroughly. Yes, the ends too.

Put the seared roast into your roasting pan. Pop it into the oven. Cook it!

If the roast is at room temp when it goes in, you’re looking at about 30 mins per pound. More if it’s colder. A lot more if it’s just out of the fridge. FWIW, my just out of the fridge roast of 1.5lbs took almost 2 hours to get to 128, my preference for this low/slow approach. Note that the meat will still cook off the heat, but since you’re applying the heat so slowly, that increase will not be much nor will it be fast. Also, note that the cooking times will be approximate too — 200 degrees isn’t much, so increases will be slow, which means a nice, fat margin of error for getting the meat out in time.

Take it out of the oven once the internal (taken from the center) temp is 125-130. Again, I prefer 128, myself. I have no idea why. 😉 Then, put it on the cutting board under a loose tent of foil and leave it alone for about 1/3 of the time you actually cooked it. So, in the oven for an hour? Rest 20 mins. No, it won’t be piping hot when you carve it. But it will be juicy! All that ambient heat forced all that juice deep into the roast when you cooked it — cutting it before that juice can redistribute throughout the meat will mean that you’re gonna have some dry exterior meat. And your juicy interior? Once cut, all that’s gonna shoot right out. Whoops. So, let it rest.

If you do this, your rib (or steak or whatever piece of beef you’re cooking) will be unbelievably tender (for the cut) and will be red rim-to-rim, instead of having that deep gray ring around all the delicious red goodness.

Carve and serve. I recommend a sauce. Mushrooms are nice. A side of roasted potatoes and maybe some broccoli?

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