The only time of year that I do a standing rib roast recipe is during the Christmas season. For starters, it’s expensive and we don’t really eat much red meat anymore. However, much like the turkey for Thanksgiving, I’ll keep up the rib roast for Christmas.
I usually just season the meat with a ton of salt and then throw in the oven at 350F until done (depends on the size). However, this year I wanted to do something just a wee bit different. One of the things I’ve always wanted to do was to do a slow roast on the meat. Basically you roast a big piece of meat at a low temperature for a longer period of time. It’s supposed to cook the meat about as even as you can from one end to the other, getting rid of medium+ end and medium-rare centers. I like this because there is nothing worse than a good piece of steak that is medium+.
I ended up with a giant rib roast so I started googling cooking times (because even I’m still doing new things in the kitchen) I also didn’t want to have people sitting around waiting for hours because I put the rib roast in the oven too late. This is when I came across Thomas Keller’s recipe for the blowtorch method. I obviously had to make it that way. I had originally just thought I was going to sear it first, but this looked like way more fun. I mean, it’s a blowtorch to a big giant piece of meat. Come on, right?!?!
It’s not very difficult. You take a blowtorch to the meat for maybe 5 minutes. Then you LIBERALLY season with some salt and them maybe herbs, garlic to finish it off. Throw in the oven…. For a 2 bone rib roast you are looking at 2.5 hours of cooking time. I had a 4 bone and had it in for 3.25 hours. Just pull it when your thermometer says 125F.
Low Temperature Standing Rib Roast (Blowtorch Method)
- 1 4-bone, 10 pound rib roast
- At least a 1/4 kosher salt
- 1 tablespoon minced garlic
- 1 tablespoon minced rosemary
- 1 teaspoon minced thyme
- 1 tablespoon olive oil
- 1 blowtorch
- Take the rib roast out of the fridge about an hour before you are ready to put it in the oven.
- While the roast is coming up to room temperature, get your mis en place together. Basically, find your blowtorch, mince some garlic and herbs, take your roasting pan.... Lay everything out.
- After about an hour, turn the oven onto 250F to preheat.
- Place the rib roast in your roasting pan and start torching away. You aren't looking for a total crust. you just want color and the fat will start pulling away. I think it took me about 5 minutes.
- Once you've torched the meat, place in the oven, uncovered for 3:15. Just start checking it at 2:45 or so. Once the temp hits 120F, remove from the oven and let rest for 30 minutes. DOn't cut into it. All the juices will come out ruining your roast.
- After 30 minutes, slice the meat.