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Every year, no matter what, we still get inundated
with questions about the best way
to prepare a holiday roast.
I'm gonna do a standing rib roast today,
but it's gonna be a very basic roasting method.
Two actually.
That would apply to beef tenderloin or a sirloin roast.
So the process is the same no matter the cut of meat.
So I have a four bone standing rib roast here.
And what you wanna make sure you're doing
anytime you buy a roast is at least keep the sticker
or make sure you write down the actual weight
of whatever you bought.
Because it's always gonna be based
on amount of minutes per pound.
So make sure you know exactly
how many pounds of meat you're dealing with
before you get to cooking.
I'm gonna season this very, very simply
just with basting oil and salt and pepper.
So I give my basting oil a shake.
And I'm just gonna put a couple of tablespoons
over the top here.
Just drizzle it on.
And then I'm gonna brush it on
just so I get a nice, even coating.
And what that's gonna do, number one, obviously,
the basting oil provides good flavor,
but it's also gonna allow the salt and pepper
to stick to the surface.
Which is what we want.
So I'm just gonna brush that.
Get a nice, even coat.
Alright?
And then I'm gonna go ahead and season this very aggressively
with salt and pepper.
Keep in mind, especially for this,
this is a relatively large piece of meat,
so we have a lot of mass that we need to account for
for seasoning.
So I want to season the outside pretty aggressively with salt.
And now I've got fresh cracked pepper, as well.
You know, it's always a matter of taste.
I like a fair amount of pepper.
I like the outside crust to be really, really peppery.
And then by the time you get to the inside of the roast,
it sort of goes away a little bit.
So you get a nice blend of flavors there.
Okay, so two different ways.
I've already got one going.
I had an oven preheated to 275 degrees
and I'm gonna go the whole way at a nice, low,
even temperature on the one that's already going.
And that takes a little bit longer.
You know, 25 to 28 minutes a pound.
This one I'm actually gonna do our high/low method
where I'm gonna put it in a 450 degree oven
for the first 15 minutes.
Then I turn the oven down to 350.
What that does--
That's gonna give us a nice crust on the outside.
Couple of different cooking techniques.
This one's going in at 450.
Alright, so I've got a couple of roasts here.
The one on my left is one that I roasted
at 275 degrees the whole way through.
And that took about a little more
than 25 minutes a pound.
And the one on my right is the one where I used
our high/low technique where I started it out
in a 450 degree oven for the first 15 minutes,
and then I bumped the oven down to 350 to finish the cooking.
And this took about 15 minutes a pound.
And you can see that this one is considerably
darker on the outside.
And that's the whole point behind that high/low technique.
Is you're really gonna get a sear and more of a crust.
If you have somebody in your family
when you're making prime rib
that always asks for that end cut,
you definitely want to go with our high/low technique
because that's gonna give you a little bit
more well done on the outside.
And when you do the slow method,
you're gonna see that you get a little more uniform color
all the way through.
So what I'm gonna do is I'm just gonna cut these right in half
and show you the difference,
what it looks like on the inside.
And I'll start with the slower technique.
Again, the 275 degrees all the way through.
Just go right through with my slicing knife.
Alright.
And I've allowed these to rest.
These are large pieces of meat,
so I let them rest for at least 20 minutes.
We have a nice guide in the magazine where you can see
approximate, sort of suggested resting times.
And it's important to let it rest
because what you really wanna do is you wanna allow
all those juices to sort of absorb themselves
back into the meat, and that way you get
a nice, juicy, tender piece of meat every time.
And what you can see here is we've got that beautiful
sort of medium color all the way through.
For me, I like my prime rib to be medium.
I don't want it overly rare.
I like it--
The flavor's better for me at medium.
But you can see it's nice and sort of rosy
all the way through.
And that's the low and slow.
You don't have the crust development.
And I'll cut this one in half now and show you the difference.
Okay, now you can see here what we've got.
And what people like about this--
You have more of a crust around here.
It's a little darker here.
Then it continues to get darker.
And then you've just got that nice pink center,
whereas here you've got more of a pink
going all the way through the piece of meat.
So it's really up to you what you wanna do.
The high/low method's great.
You get a nice crust on the outside
and it's a little quicker cooking technique.
The slow is probably what you're gonna find more
of what they do in a prime rib house.
So you get that nice color all the way through
and you have less of a well done end cut.
Either way is great.
You're gonna wind up with a successful, delicious
holiday roast no matter what.
Try both if you want to,
and have a great holiday.