Size of standing rib roast for 5 people?
linnea56 (zone 5b Chicago)
8 years ago
Featured Answer
Sort by:Oldest
Comments (22)
lindac92
8 years agolaceyvail 6A, WV
8 years agoRelated Discussions
Has anyone cooked prime rib using Auto Roast in their Miele oven?
Comments (25)gma_j, I see now you were referring to setting the probe temperature. I haven't used my Miele probe; I use the speed oven for smaller things, where a probe is less useful. But it really does snap in place with a loud click; so if yours didn't, that could be the problem. Larger things generally go into my E'lux oven; that probe works fine. The speed oven pre-heats quickly, so if something fits its faster to cook it there. Its useful for re-heating (use MasterChef, if you know the weight), as well as stuff like baked potatoes (in combination mode), and for roasting, braising, or convection baking small portions. I've rarely used defrost, or broil (except to finish browning something like ribs). The Miele's manuals leave much to be desired. While we wait for mojavean or someone smart to write a decent Miele speed oven cookbook, a variety of recipes on the Miele site can get you started on some dishes (see link). Here is a link that might be useful: Miele recipies...See MoreStanding rib roast help needed
Comments (14)The best prime rib I've ever had. I added the note after the first time I tried it. Recipe from AnnT My Note: this recipe will result in very rare beef. If you like it less rare reduce the temp of the oven once these instructions have been completed and use a meat thermometer to cook it to your taste. This method produces a brown crust and the best prime rib I've ever had by far. James High Heat cooking Instructions ============================== . General Instructions (for Barbara Kafka's "Roasting A Simple Art") "Different meats and different cuts have different cooking times. That's why there are recipes. I did try to find a universal rule so that I could say as I do for fish, "ten minutes per inch" or for chicken "ten minutes per pound," and then describe the exceptions. It didn't work. Timing is as much a factor of fat content, bone content, and the shape of the roast as a specific kind of meat. The only easy rules are for boneless loin of pork or beef (the shell or strip) and venison and beef fillet. They always cook in the same amount of time since the only way they increase in size is according to their length, which will not influence the cooking time." This is her recipe for a Simple Rib Roast 4 1/2 pound without short ribs Standing rib roast (2 Ribs) or 26 Pound standing rib roast (7 ribs total) 2 to 6 cloves garlic, peeled and slivered Kosher salt to taste Freshly ground black pepper 1/2 to 2 1/2 cups red wine for deglazing 1 recipe for Yorkshire pudding. Roast should be at room temperature, not taken directly from the fridge. Place oven rack on the second level from the bottom. Heat oven to 500°F. Place small roast in a 14 X 12 X2 inch roasting pan. bone side down. The large roast will need an 18 X 13 X 2 inch roasting pan. Snuggle most of the garlic, is using, under the fat and spread remainder under the meat. Season well with salt and pepper. Roast for 45 minutes. With meat in oven, reduce heat to 325° and roast for an additional 3 minutes per pound.( i.e.: 4lb =12minutes, 7lb = 21 minutes, 26 lb =78 minutes) etc..Increase heat to 450°F and roast for another 15 minutes regardless of size. Meat temperature should read 135 on an instant - read thermometer. If you like it more rare, reduce the additional 3 minutes per pound to 2 minutes or for less rare, increase the 3 minutes to 5 minutes. Remove roast from oven. Transfer to a serving platter. Pour or spoon off excess fat, reserving about 1/8 cup to 1/4 cup of fat. Put pan over high heat and add wine. Deglaze pan well scraping with a wooden spoon. Let reduce by half. Pour liquid into a small saucepan and reserve. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Yorkshire Puddings ================== Source: Barbara Kafka 3 large eggs 1/2 teaspoon kosher salt 1 cup all-purpose flour 1 cup cool milk 1/8 cup fat, reserved from roast Put the eggs in a large bowl and beat with electric beater for 1 minute. Add salt. Alternating the flour and the milk, add to the eggs. Beat only until all ingredients are well combined. Cover tightly and refrigerate. Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15 minutes. Yorkshire Pudding for large size roast 9 large eggs 1 tablespoon kosher salt 3 cups all purpose flour 3 cups milk 1/4 cup fat Make same way and pour into larger heated roasting pan. I usually make the smaller recipe and sometimes make the Yorkshires in a muffin tin. I can get 12 large Yorkshires from the small recipe....See MoreOven versus Rotisserie for Rib roast?
Comments (6)We have used the following recipe for years an have never been disappointed. I do not make the whole house seasoning recipe - just enough for the roast that day (about 1/8 cup kosher salt; 1/2 Tablespoon pepper; 1/2 Tablespoon garlic powder). Foolproof Standing Rib Roast Ingredients 1 (5-pound) standing rib roast 1 tablespoon House Seasoning, recipe follows Directions Allow roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. Here is a link that might be useful: Foolproof Standing Rib Roast...See Morehigh heat for rib roast?
Comments (5)Here it is. Ann Home Cookin Chapter: Recipes From Thibeault's Table ======================================= Home Cookin 4.9 Chapter: Recipes From Thibeault's Table High Heat cooking Instructions ============================== . General Instructions (for Barbara Kafka's "Roasting A Simple Art") "Different meats and different cuts have different cooking times. That's why there are recipes. I did try to find a universal rule so that I could say as I do for fish, "ten minutes per inch" or for chicken "ten minutes per pound," and then describe the exceptions. It didn't work. Timing is as much a factor of fat content, bone content, and the shape of the roast as a specific kind of meat. The only easy rules are for boneless loin of pork or beef (the shell or strip) and venison and beef fillet. They always cook in the same amount of time since the only way they increase in size is according to their length, which will not influence the cooking time." This is her recipe for a Simple Rib Roast 4 1/2 pound without short ribs Standing rib roast (2 Ribs) or 26 Pound standing rib roast (7 ribs total) 2 to 6 cloves garlic, peeled and slivered Kosher salt to taste Freshly ground black pepper 1/2 to 2 1/2 cups red wine for deglazing 1 recipe for Yorkshire pudding. Roast should be at room temperature, not taken directly from the fridge. Place oven rack on the second level from the bottom. Heat oven to 500F. Place small roast in a 14 X 12 X2 inch roasting pan. bone side down. The large roast will need an 18 X 13 X 2 inch roasting pan. Snuggle most of the garlic, is using, under the fat and spread remainder under the meat. Season well with salt and pepper. Roast for 45 minutes. With meat in oven, reduce heat to 325° and roast for an additional 3 minutes per pound.( i.e.: 4lb =12minutes, 7lb = 21 minutes, 26 lb =78 minutes) etc..Increase heat to 450°F and roast for another 15 minutes regardless of size. Meat temperature should read 135 on an instant - read thermometer. If you like it more rare, reduce the additional 3 minutes per pound to 2 minutes or for less rare, increase the 3 minutes to 5 minutes. Remove roast from oven. Transfer to a serving platter. Pour or spoon off excess fat, reserving about 1/8 cup to 1/4 cup of fat. Put pan over high heat and add wine. Deglaze pan well scraping with a wooden spoon. Let reduce by half. Pour liquid into a small saucepan and reserve. For Whole New York Strip Loin, the directions are a little bit different. According to Barbara Kafka's instructions, it doesn't matter what size the New York strip roast is the directions are the same. Roasted New York Strip Loin one 10 pound New York Strip (16 inches) Trussed 1 head of garlic cloves lightly smashed and peeled, optional 3 to 4 springs fresh thyme kosher salt pepper 1 1/2 cup basic beef stock or a combination of beef stock, veal stock or red wine 2 tablespoons basic veal glaze optional. Place oven rack on second level from the top of the oven, or second from the bottom if the fat cover is thick. Heat oven to 500°F. Place strip of beef in an 18 x 12 x 2 inch roasting pan. If using, slip whole cloves of garlic between underside of meat and string. Tuck in the thyme. Slip some more garlic under the string along the top of the meat. Sprinkle the meat on all sides liberally with salt and peper. Put into oven one hour before it will be served. Roast for 40 to 45 minutes. Remove and transfer meat to a platter. Cut off strings. Remove the garlic cloves that are too blackened to use. Pour fat from pan. Put the roasting pan on top of the stove. Add stock or wine and the veal glaze, if using and bring to a boil, scraping the bottom vigorously with a wooden spoon. Add flavorings, if using, and any juices that hae collected in the platter on which the beef is resting. Let reduce by half. Taste for salt and pepper, pour into a sauceboat and serve. Roasted Whole beef Fillet According to Barbara........"I buy the meat by the inch. It cooks exactly the same way no matter the length as long as it s more than 4 inches long. When ordering, I usually allow about an inch and a quarter per person and an extra half inch for the two end slices. By this rule, six people will require an eight inch piece of fillet. The muscles in a fillet all run lenghtwise so that when it is sliced acrossed the serving it is also tenderized. The fillet is also called the tnederloin, and it is tender. It is a long round muscle that hides behind the bones on which the shell steak and the rib roast reside. T-bone steaks have some of the shell and, on the other side of the bone, a circle of the fillet, or tenderloin. A filet mignon is a slice cut acrossed the whole fillet to make an individual steak. 4 to 5 pound whole beef fillet (about 3 to 3 1/2 inches in diameter, a good 18 inches long) 1 tablespoon unsalted butter at room temperature 1 tablespoon olive oil 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup red wine for deglazing, optional, or 1 recipe semi-perigourdine sauce Place oven rack on second level from bottom. heat oven to 500°F Place fillet in an 18 x 12 x 2 inch roasting pan. Rub fillet with butter and oil. Sprinkle evenly with salt and pepper. roast for 10 mintues. turn. roast 10 mintues more. Transfer fillet to a serving platter. Pour or spoon off excess fat. Put pan on top of the burner. Add the wine or sauce and bring contents to a boil while scraping the bottome of the pan with a wooden spoon. Let reduce by half. Season with salt and pepper....See Morefoodonastump
8 years agolast modified: 8 years agomeyerk9
8 years agofoodonastump
8 years agolindac92
8 years agolinnea56 (zone 5b Chicago)
8 years agolast modified: 8 years agolindac92
8 years agokris_zone6
8 years agolindac92
8 years agograinlady_ks
8 years agocookncarpenter
8 years agolast modified: 8 years agojakkom
8 years agocookncarpenter
8 years agolast modified: 8 years agomeyerk9
8 years agolindac92
8 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
8 years agolinnea56 (zone 5b Chicago)
8 years agolast modified: 8 years agomeyerk9
8 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
8 years agoruthanna_gw
8 years ago
Related Stories
KITCHEN DESIGNKitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces
Learn what went into these cooks’ kitchens — and what comes out of them
Full StoryKITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full StoryHOUZZ CALLHouzz Call: Show Us Your 8-by-5-Foot Bathroom Remodel
Got a standard-size bathroom you recently fixed up? We want to see it!
Full StoryHOLIDAYS5 Anytime Parties to Rev Up Your House All Year
Run with any of these themes for a fun party night at home, even with no official holidays in sight
Full StoryKITCHEN DESIGNNew This Week: 4 Surprising Backsplash and Countertop Pairings
Make your kitchen workspace stand out with colored ceramic tile, back-painted glass, butcher block and more
Full StoryMY HOUZZMy Houzz: Kid-Friendly DIY Charm in Southern California
A family of 5 from Switzerland bring colorful modern style to their updated 1,028-square-foot bungalow
Full StoryGARDENING AND LANDSCAPINGMade in the Shade, the Modern Way
Think beyond the patio umbrella with these 8 ideas for blocking the sun beautifully
Full StoryKITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full StoryINDUSTRIAL STYLE9 Imaginative Ideas for Industrial Rebar in the Garden
Inexpensive and unexpected, steel bar from any big-box hardware store can give your landscape an edgier look
Full StoryENTERTAININGA Place for Everything: Beautiful Ways to Style Your Table
Polish your silver and pull out your china as we look at how tables were laid out traditionally and how they shine now
Full StoryLeading Interior Designers in Columbus, Ohio & Ponte Vedra, Florida
pkramer60