slu Posted April 23, 2012 Report Share Posted April 23, 2012 Re: Small Slow Cooked Standing Rib Roast Susan, In her new book, "All About Roasting", Molly Stevens has a recipe for a 1 hour rosemary rib roast. It's a two rib roast cooked at 450 for 1 hour, maybe 1:20. You might just try this temperature from start to finish whether on the roti or on the grill. BTW, it's a wonderful book to have in the kitchen. http://www.amazon.com/All-About-Roastin ... 039306526X Quote Link to comment Share on other sites More sharing options...
MadMedik Posted April 23, 2012 Report Share Posted April 23, 2012 Re: Small Slow Cooked Standing Rib Roast When I did my Prime Rib roast on the rotiserrie, I used the Thermometer i have had for years for oven use. Simply insert into meat, no wires of course, and then occasionally you can open lid and as the thermometer comes around you can see the meat's Internal Temp. You can still monitor, and not worry about wires...no problems. When i cooked mine, i ran the Pit Temp at about 375 degrees...takes a bit longer, but my thought was to not over cook or dry it out...if that is even possible in a KK Quote Link to comment Share on other sites More sharing options...
Loquitur Posted April 24, 2012 Author Report Share Posted April 24, 2012 Re: Small Slow Cooked Standing Rib Roast Thanks, gentlemen. I just put an order in at Amazon for the roasting book (on sale for $18.00 plus free shipping!!) plus a "leave in" meat thermometer for the roti. I hope the thermometer (OXO) will be OK. It had some bad reviews but I chose it because it starts at 0 deg. The next lowest starting point I saw was 120 deg., and there were only two of those models, and all the rest started at 130 and 140 deg, which is way too high for me. I'm really just looking for a guide since I always have my Thermopen near at hand. My ideal rib roast would be super crispy and charry around the fat cap and bones and exterior generally and bloody rare in the center, which I guess would be deemed "cooked unevenly", as undesirable as that may sound. I can't wait to try it again!!! Susan Quote Link to comment Share on other sites More sharing options...
mk1 Posted April 24, 2012 Report Share Posted April 24, 2012 Re: Small Slow Cooked Standing Rib Roast My ideal rib roast would be super crispy and charry around the fat cap and bones and exterior generally and bloody rare in the center, which I guess would be deemed "cooked unevenly", as undesirable as that may sound. I can't wait to try it again!!! Susan I am with you.... Quote Link to comment Share on other sites More sharing options...
Loquitur Posted April 25, 2012 Author Report Share Posted April 25, 2012 Re: Small Slow Cooked Standing Rib Roast mk1 - you've already got the exterior perfect. Looks like the roti may be the ticket!! Quote Link to comment Share on other sites More sharing options...
Loquitur Posted May 5, 2012 Author Report Share Posted May 5, 2012 Re: Small Slow Cooked Standing Rib Roast In her new book, "All About Roasting", Molly Stevens has a recipe for a 1 hour rosemary rib roast. It's a two rib roast cooked at 450 for 1 hour, maybe 1:20. You might just try this temperature from start to finish whether on the roti or on the grill. BTW, it's a wonderful book to have in the kitchen. http://www.amazon.com/All-About-Roastin ... 039306526X Peter: I received the Molly Stevens roasting book which you recommended. Thanks so much - its a beautiful book, full of valuable cooking information, recipes and photos. I can't believe I could buy a book like this for $18.00!! It's right up my alley for the KK since I don't really do low and slow cooks but a couple of times a year. And that one hour rib roast at high temp you also recommended looks just spectacular!! If I could make that I'd surely be in heaven!! Susan Quote Link to comment Share on other sites More sharing options...
slu Posted May 6, 2012 Report Share Posted May 6, 2012 Re: Small Slow Cooked Standing Rib Roast Susan, enjoy the book. It really is good! I plan on doing every recipe. I did the Tandori Style Chicken and was more than pleased. You'll have fun with it. Peter Quote Link to comment Share on other sites More sharing options...
mguerra Posted May 6, 2012 Report Share Posted May 6, 2012 Re: Small Slow Cooked Standing Rib Roast Amazon reviews all 5 star. Must be good! Ordered it. Quote Link to comment Share on other sites More sharing options...
mk1 Posted May 6, 2012 Report Share Posted May 6, 2012 Re: Small Slow Cooked Standing Rib Roast Me too! Quote Link to comment Share on other sites More sharing options...
slu Posted May 6, 2012 Report Share Posted May 6, 2012 Re: Small Slow Cooked Standing Rib Roast I've purchased five so far as gifts! For what it's worth, her last book, "All About Braising" is quite good as well. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted May 20, 2012 Report Share Posted May 20, 2012 Re: Small Slow Cooked Standing Rib Roast Susan, to get that crispiness of the fat after initially roasting at low temperature try this: Pull the roast at 105. Tent the roast with foil but do not seal (you don't want it to steam). While the roast is resting, bring the KK up to the 500- 550 range. Place the roast back in the KK either on the main grill or in the dome, still using indirect heat, and finish the exterior at this high roasting heat. Your rib roast still looks wonderful! Peter When the Roast is put on to sear at 500-550, at what temp would I want to shoot for ? I like it Medium Rare and the wife like it Medium. If you could answer this post in the next 2 hours it would be really appreciated. I have a Rib Roast on as I am typing this. Thank you. Quote Link to comment Share on other sites More sharing options...
mk1 Posted May 20, 2012 Report Share Posted May 20, 2012 Re: Small Slow Cooked Standing Rib Roast I would say 127-8 final temp Quote Link to comment Share on other sites More sharing options...
mk1 Posted June 17, 2012 Report Share Posted June 17, 2012 Re: Small Slow Cooked Standing Rib Roast This one was cooked slow. 4 bones on the roast, roti at 250-270 dome for about 2.5 hours (rib sat at room temp with rub for 2-3 hours) I heatsoaked for a good 1.5 hours. Used 2 chunks of peach wood. then at 105-10 meat temp I pulled both doors and opened the damper 4-5 turns. I was at 575 in less than 10 minutes then cooked it to 117-121 Internal temp before pulling and resting. I was aiming for and got medium rare. Crust was outstanding.... Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted June 18, 2012 Report Share Posted June 18, 2012 Re: Small Slow Cooked Standing Rib Roast Great roast.. Lotta meat there That was one big cow.. Quote Link to comment Share on other sites More sharing options...
slu Posted June 20, 2012 Report Share Posted June 20, 2012 Re: Small Slow Cooked Standing Rib Roast MK, Was that direct heat at both temperature ranges? Quote Link to comment Share on other sites More sharing options...
mk1 Posted June 20, 2012 Report Share Posted June 20, 2012 Re: Small Slow Cooked Standing Rib Roast It was indirect for the low and direct for the high... I used the drip pan which can easily be pulled out without fuss around the roti. Quote Link to comment Share on other sites More sharing options...
slu Posted June 22, 2012 Report Share Posted June 22, 2012 Re: Small Slow Cooked Standing Rib Roast Thanks MK. It looks wonderful! I haven't used my roti in awhile; I think I'll give it a go. Quote Link to comment Share on other sites More sharing options...
