Standing Rib Roast

[EGGARY]

I just saw a video on YouTube on cooking a Standing Rib Roast. The person doing the video said "Math" would be involved. First the Roast would have to be at Room Temperature and longer the Roast stays out the better. He set the oven at 500. Here is where the "Math" comes in. He multiplied the weight of the Roast times 5 and he got the time the Roast would cook at 500. If the Roast weighs 6 pounds, 6 x 5= 30 minutes. Then the oven would be turned off and the Roast would continue to cook for 2 hours. Take out the Roast and let it sit for 20- 30 minutes. The Roast came out Medium Rare.

My question is, can this be done on the KK ? If the KK is at 500 for a period of time, then to shut down the vents, will the temperature come down as well will the Roast cook to Med. Rare in 2 hours ? Or maybe it would be best to have a Thermometer hooked up to monitor the internal Temp to the desired temp.

I do prefer the method that Slu gave. Just curious.

Happy Holiday.

[DennisLinkletter]

Re: Standing Rib Roast

This can absolutely be done in a KK.. but your numbers will not be the same..

That being said I would never put a standing rib roast into anything without a probe.. but I'm a fly by wire guy.

[dub]

Re: Standing Rib Roast

I don't trust anybody's "cooking time X weight" calcs.

While they may be a decent enough loose guideline,

I sure wouldn't tust a rib roast to anything but a

thermometer.

dub(it's don when it's done)

[Carpetride]

Re: Standing Rib Roast

I'm just a believer in cooking to internal temp not time. That being said I have never taken the temp on a regular rack of ribs though

[mguerra]

Re: Standing Rib Roast

Cook it to a defined finish temp. Period.

[EGGARY]

Re: Standing Rib Roast

I am in the same camp with all of you. I always cook to Internal Temp, never by time. That has been drilled into my head.