Question about Paula Deen's Foolproof Rib roast

16 years ago

Hi everyone,

Last year I tried Paula Deen's "Foolproof Standing Rib Roast". It turned out really good, but a bit more cooked than we like it.

If you're familiar with it, it has you roast (any size) at 375 F for 1 hour, turn off oven. Leave roast in oven but don't open door for 2 and 1/2 hours. Then turn oven back on to 375F for 30-40 minutes.

Okay, here's the question: If I want it rarer, should I shorten the first hour it roasts, or should I shorten the time its in an "off" oven, or should I shorten the last 30-40 minutes that the oven is bake on?

I Hope this wasn't too confusing! I did use an internal digital thermometer last year, and at the end of the last 40 minutes, it read 136-140.

Maybe I should just take it out towards the end, when it reads something like 132-134F?

Thanks!

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Comments (9)

lindac
16 years ago
Shorten the last baking time.
Sounds a little gimmicky to me...I would just do a traditional roasting method and rely on the thermometer.
Linda C
kaelkriver
16 years ago
I've used this method many times and it's worked very well for me. I would rely on your themometer during the 2nd roasting, and if you like medium rare, I would remove it when it reads 125 or so.

Kathy
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pris
16 years ago
I don't know. Someone is going to have to explain the purpose of this twice baked roast to me. kaelkriver is right. 125 about gets you a medium rare roast. Is this to reduce loss of juices? That's the only thing I can think of and not sure if it's worth the effort. It takes a lot to screw up a good prime rib. IMO.
User
16 years ago
If you tried that method last year and it wasn't quite right for you I would try a different method this time.

There are some suggestions on this current thread.
cookebook
16 years ago
The first year we did Paula Deen's method it came out perfect. The second year it was too rare yet we did the exact same thing. I'm not sure the reason behind the method but it worked - once anyway.
User
16 years ago
Personnaly I don't think it matter much which "method" you use , the internal temp tells the real story.

I gave up on "methods" as soon as I got my first instant read. Perfect for us is a medium rare 125-130 MAX, let rest 20 minutes and carve.
kaelkriver
16 years ago
I found this method on a recipe card in a speciality grocery store 25 years ago. I can't tell you exactly why it works, but I can tell you why I like it. I preheat my oven and put the roast in. I set the timer for 45 minutes so the oven shuts off. During this 45 minutes I can be gone for as long as I like and finish it off when I get home. It doesn't matter if I'm gone 2 hours or 4.

The trick to remember, as stated on the card is:

DO NOT ADD WATER Â DonÂt Cover Â DonÂt Baste Â DonÂt Open the oven door!

Kathy
catherinet
Original Author
16 years ago
Thanks everyone,
I've tried several different methods, and its just so inconsistent.
I have one of those digital probes. Problem is, seems like when the temp gets to where I want it, it rises so fast after that, and I realize I should have taken it out sooner.......but I was waiting for it to get to the right temp.
I think I'll stick with Paula Deen's method for another year and take it out sooner.
kaelkriver.......your method sounds fairly similar to Paula Deen's. What temp do you roast it at?
One of the negatives of this method is that you can't use the oven for anything else during this time, which is a bummer.
Thanks everyone!
kaelkriver
16 years ago
Catherinet-

I have a convection, so I do the 1st 45 minutes at 350 and finish up at 375. If yours is a regular oven I would use 375. I'm lucky because I have 2 convections - one in my everyday range and one purchased from Montgomery Ward, which is a micro/convection, in 1981. It's still ticking.

Good luck and I would like to know how it turns out.

Question about Paula Deen's Foolproof Rib roast

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lindac

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Question about Paula Deen's Foolproof Rib roast

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