Has anyone ever done a rib roast using the low heat method?

Julia Child said that no other method improves on the high heat method. As far as she’s concerned, it’s the best. It’s just as well for me because I only have one oven and I’m going to be needing it for other things besides the rib roast.

So what’s the rest of your menu?

I also heard about cooking roasts on a much lower temperature on a radio show called Food News with Melinda Lee. I told my mom about it, and although she was skeptical, she tried it and said it really did turn out much better and more tender than the old method of cooking it at a higher temp.

Here’s a link to a site that says how to do it here

Just make sure you ultimately check the internal temp (which is described in the article above) of the meat to make sure it’s correct. Put your instant read thermometer into the deepest part of the meat without touching the bone.

You should check out Melinda Lee’s weekend radio show (which can be heard online) and check out her website. She’s very easy to listen too and is super-helpful if you call her on the program. There are all sorts of cooking tips and recipes and resources for cooks. There’s even a whole section on her site about what temps all the different meats need to be cooked to. You can see her site here And she will always e-mail you back if you have a specific question. Have fun.

@marinelife If you first sear the outside then drop the temp it can be some of the best, melt-in-your-mouth roast you’ve ever had.

Uh…what is a rib roast? If we’re just talking about ‘a’ roast, I’ve always cooked it for several hours in the crock pot on low. It’s some of the best food I make.

I shouldn’t do this….mom told me not to pass this on to just anyone….

This is best for prime aged standing rib roasts….

Preheat oven to 375 F
Season meat and put fat side up in pan…DO NOT add anything else….no water no nothin and do not cover either!
Put roast in oven for ONE HOUR!
Turn off heat…go play cards, Fluther, snuggle do whatever for however long you need to…
DO NOT UNDER ANY CIRCUMSTANCE OPEN OVEN DOOR
Regardless of length of time….one hour 2 hours, 3 hours,.... 30–40 minutes before serving turn oven back on to 375 F and cook remaining 30–40 mins.
No matter what size roast, you will have the most amazing Med- Med/well roast you EVER had! YUM!!!

Your mom said not to pass this on to just anyone and you post it here!!

@Dutchess_III You better not tell on me!!

LOL!
You guys have me confused….I’ve never had a roast any other way than slow cooked and falling apart. Can you cook a roast quickly and still have it be any good? Isn’t the meat kind of tough?

@Dutchess_III She/I are (I believe) talking about Rib Roasts as in Prime Rib roasts and I would not spend that kind of money to cook meat to where it is falling apart. Save that for round roast or pot roasts. IMO of course.

These rib roasts are meant to be red or pink in the middles with juices pouring out of the mwhen carved…..gosh I am hungry!!

@wundayatta Baby potatoes mashed with skins on and green beans.

@Dutchess_III Cruiser is correct. Prime Rib Roast, which it would be a crime to cook to death.

@Cruiser Interesting method. Are you saying size does not matter on the cooking time?

@marinelife Yes….this will work for a 5 lb or 15 lb roast. I have done it now dozens of times all size and it is always the same! Do verify how you like it done with a meat thermometer at the 30 min mark of the last firing of the oven.

Oh @Cruiser! I understand. Yes, a prime rib would be more like a steak, me thinks. Yes, I was referring to pot roasts.