I have done the high heat, low heat method for standing rib roasts but never the high heat, turn off the oven method. High heat sears/browns the exterior and then the lower heat roasts the interior, leaving it juicy. I guess the concepts are the same but personally, I'd feel better about lowering to 225 or so instead of turning it off.

The turning it off method sounds like a great recipe for food poisoning.

Don;t waste any good piece of meat by cooking by time and oven temp. You need a thermometer!

More and more recipes are starting off slow and then sear at the end for the high heat. The meat is already cooked and it just gets browned and crisped at the end. By doing it this way, there's no resting time needed of the meat either.

Fine Cooking Rib Roast

I do a lot of searing on my grill and then use the thermometer to get the desired internal temp for roasts.

When I cook a roast, I cook it for an hour at 350 convection roast and then turn off the oven and let it sit for another 30-45 minutes depending on how big it is. We like our meat medium rare and it turns out perfect every time.

Thanks for the responses. I don't think I'd feel comfortable doing the 500 degrees and then shutting off the heat but I'd be ok turning the oven down to a low temp and finish cooking that way.

Couple more questions, would I still braise it if I do the high heat? Also should I season it overnight?

I will be using a leave in thermometer to keep track of doneness.

My neighbor did the "500° and turn the oven" off last Christmas.

The roast was wonderful.

Always, I think how well a roast turns out is partly dependent on the quality of the meat you're cooking. I always found the meats at the chain stores to be tough and flavorless which is when I buy beef, I get it from either Costco or a butcher type set up at our Farmers Market. I don't know if it's a round roast, but Costco has a cut that is similar and is so yummy regardless of how it's cooked. We do eat our meat fairly rare, but we've had it medium rare and even medium before and it was still very good.

luk: the meat is from Costco, it's actually 2 pieces. hmmm...what happened to my other post, I asked if I also sear in the pan if I am doing the 500 sear?

For an eye of the round, I put it in a 450-ish oven for 10 min, then down to 325 for 20 min per pound. I haven't made one in a long time so I hope that is correct info!

I chickened out on the 500 degree/shut off method or even turn down the temp method. I'm just going with 350 in the oven with a thermometer. I wasn't sure if I should pan sear or not so I didn't. I'm sorta going off my moms method. As of this morning I still didn't know what to do. I guess if I had planned ahead I could have tried both methods since I have two pieces of meat. Hoping it comes out ok, fingers crossed ;-)

I've used it a number of times on both leg of lamb and prime rib. Works very well, although I still use a thermometer to keep an eye on internal temps.

If you have an oven that goes down low enough, you can use a low temp of 170 to 200 degrees if that makes you feel more comfortable with the technique.

Why not sear at high heat for a few minutes, then turn down the temp? Eye of the round is a very lean piece of meat so it's important to seal in the juices. Also, be sure to let it sit for 15 min, loosely tented, before cutting into it. My aunt was such an expert at this and I've never made it as well as she. I'm hungry for it now!

Well, after talking about it here yesterday, I decided to run to Costco to pick up a pack for our dinner today. Pulled in just as they were closing and couldn't get in....whaaaa!

I hope it turned out well, it's probably smart that you listened to that inner voice and just stuck with what you felt you knew.

I was a little nervous but the roast(s) came out fine. I used an electric knife to get nice thin slices but I had a hard time trying to hold the piece of meat with a fork and enough strength in my other hand to use my thumb to hold the power button down and slice at the same time. Understand not having just a "ON" button but it made it hard for me.