Genius Recipes's Notes:
ExpandOne 2- to 4-rib roast of beef, weighing 4½ to 12 pounds Ask a question about this ingredient
Flour Ask a question about this ingredient
Salt & freshly ground black pepper Ask a question about this ingredient
1/2 to 1 cup beef stock or broth (optional, if making pan gravy) Ask a question about this ingredient
Remove the roast from the refrigerator 2 1/2 to 4 hours before cooking.
Ask a question about this stepPreheat the oven to 500 degrees.
Ask a question about this stepPlace the roast in an open, shallow roasting pan, fat side up. Sprinkle with a little flour, and rub the flour into the fat lightly. Season all over with salt and pepper.
Ask a question about this stepPut the roast in the preheated oven and roast according to the roasting chart at the end of the slideshow above, timing the minutes exactly. (This works out to be 15 minutes per rib, or approximately five minutes cooking time per pound of trimmed, ready-to-cook roast.) When cooking time is finished, turn off the oven. Do not open the door at any time.
Ask a question about this stepAllow the roast to remain in the oven until oven is lukewarm, or about two hours. The roast will still have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven.
Ask a question about this stepNote: To make a thin pan gravy, remove excess fat from the meat drippings, leaving any meat pieces in the pan. Stir in 1/2 to 1 cup beef stock or broth. Bring to the boil, scraping the bottom of the pan to loosen the meat pieces. Simmer for one minute and season to taste.
Ask a question about this stepNote: Don't attempt this recipe if your oven isn't well-insulated (that is, if it's extremely hot to the touch when it's in use). Since ovens vary in their insulation, to be safe, you may want to rig up a probe thermometer or other oven-safe thermometer you can read without opening the oven door, and pull the roast out if it reaches the desired degree of doneness early.
Ask a question about this stepWe made this with for Christmas dinner this year. We didn't get in a golf game, but it did make for a relaxing Christmas afternoon! We made Yorkshire pudding as an accompaniment and a gravy with the pan juices (there aren't a ton) and demi glace...
We made this with for Christmas dinner this year. We didn't get in a golf game, but it did make for a relaxing Christmas afternoon! We made Yorkshire pudding as an accompaniment and a gravy with the pan juices (there aren't a ton) and demi glace...
We made this with for Christmas dinner this year. We didn't get in a golf game, but it did make for a relaxing Christmas afternoon! We made Yorkshire pudding as an accompaniment and a gravy with the pan juices (there aren't a ton) and demi glace...
With a bit of trepidation after reading all the comments below, I made this for our New Years Eve dinner
party. Had a 4 rib (8.8lb) roast, cooked for 45 min at 500. Was inspired to purchase a snake wire meat
probe and that is what saved the day (or night) At 1 1/2 hours, checked temp and it read 151 degrees so
took it out and let it rest for 1 1/2hour til serving. It was well done on the ends and wonderfully pink inside
winning raves from everyone including two British guests who certainly know their roast beef.
Also made Waverly's Mom's creamy horseradish sauce and sauteed mushrooms--enjoying the leftovers today!
Sorry all! It said it didn't post the first time so I tried again and low and behold there it is twice!
I am eager to try this.. I know that I have a similar type of recipe with Turkey from Alton Brown (my fav ..sorry all) that I have used for Thanksgiving for years now. I am the official turkey chef now as voted by my whole family LOL. Anyway, I had seen a few comments like I have read here about it being over done there. Alton (or one of the people that check on his comments) mentioned about using the meat probe (wireless or with the 'snake' wire) too, BUT I have noticed a trend in this that has me wondering and coming up with a theory. Sorry if I missed where this has been brought up already :
It seems that most of the people that have said it was overdone have newer, high efficiency, or convection ovens. When this recipe was developed these really didn't exist (or were very uncommon). The convection is meant to cook faster, so that is the obvious problem imho. Yet, the newer and high efficiency ovens are more insulated than the less expensive and much more than the older ones. I think this is what is leading to the over cooking issue! The ovens are holding in more heat. I would almost want to suggest taking a pound off the roast when looking at the chart to accommodate this insulation issue. PLEASE KEEP IN MIND I AM NOT A CHEF OR EXPERT though so do this at your own risk. I do cook all the time and get more than my fair share of compliments, but don't want to mislead anyone. Also, wonder if anyone has tried a coffee rub on this instead of the flour/salt/pepper? I know I have tried on several lesser cuts with huge success on the crust's flavor.
I can't wait to try this though.. with my very old oven I should have no trouble with this. HAPPY NEW YEAR to you all!
I am eager to try this.. I know that I have a similar type of recipe with Turkey from Alton Brown (my fav ..sorry all) that I have used for Thanksgiving for years now. I am the official turkey chef now as voted by my whole family LOL. Anyway, I had seen a few comments like I have read here about it being over done there. Alton (or one of the people that check on his comments) mentioned about using the meat probe (wireless or with the 'snake' wire) too, BUT I have noticed a trend in this that has me wondering and coming up with a theory. Sorry if I missed where this has been brought up already :
It seems that most of the people that have said it was overdone have newer, high efficiency, or convection ovens. When this recipe was developed these really didn't exist (or were very uncommon). The convection is meant to cook faster, so that is the obvious problem imho. Yet, the newer and high efficiency ovens are more insulated than the less expensive and much more than the older ones. I think this is what is leading to the over cooking issue! The ovens are holding in more heat. I would almost want to suggest taking a pound off the roast when looking at the chart to accommodate this insulation issue. PLEASE KEEP IN MIND I AM NOT A CHEF OR EXPERT though so do this at your own risk. I do cook all the time and get more than my fair share of compliments, but don't want to mislead anyone. Also, wonder if anyone has tried a coffee rub on this instead of the flour/salt/pepper? I know I have tried on several lesser cuts with huge success on the crust's flavor.
I can't wait to try this though.. with my very old oven I should have no trouble with this. HAPPY NEW YEAR to you all!
Unlike most, I like my meat medium instead of medium rare. What adjustment should I make to have it cooked medium?
OMG. Have a GE Profile Oven. As soon as I turned off the 500; the Oven began VENTING itself to cool down. Called GE. "Oh the engineers designed it that way cause too many complaints that it stayed hot too long" $ 80 Rib roast ruined.... Trying turning it back on at 200 for 1 hour and see what happens.
I HATE ALL our GE profile appliances from the dishwasher that doesn't, to the "automatic water level" washer that doesn't use enough water to rinse the soap, and thh Fridge that half melts and defrosts the ice through the "through the door" ice dispender every couple weeks... Rant over!
Just tried this. With a $78 roast, four ribs worth. Followed directions to a T. It was a TOTAL bust. Thankfully, I didn't try it for company. Just my husband and myself looking forward to some leftovers for hash.
The meat came out bloody, almost raw and actually cool. Crust never formed into anything of matter either. Looks like I'll be doing a bit of grinding tomorrow and turning it all into meatloaf/hash fixings or maybe even dog food. Major (expensive) bummer. Never again.
I did a 5lb rib roast,by my old method.took roast out of fridge for three hours prior to roasting.pre heated oven to 500 degs.rubbed with salt pepper and garlic did not use floor.put meat on roasting rake over roasting pan.put meat in for 5mins tuned oven down to 350,set timer for 1hr20mins(20mins per lb)for rare140 degrees.so i thought.accidently turn oven off.didnt relize for an hour that the oven was off.I tuned oven back on,reset temp to 350.added 1hr to timer back to original 1hr 20mins.have over cooked meat in the past,so was really nervous,took out at 120 internal temp to allow for resting,temp only went up 5 deg put roast back in for 15mins,then removed let rest 30mins.it came out perfect light red all the through with no blood.will try ann serrans method next year but will check after an hour and a half,hate well done prime rib
I made this last night. After reading all the comments, I was a bit nervous. We live in the back country at 7000. feet, and if I ruined that $120.00 roast, our holiday meal was going to be meatless. However it was delicious....... I looked at my 4 rib roast from the small end of the ribs. It weighted 5.76 lbs. One hour at 500 degrees was going to do serious damage. I use my mother's 1936 "Joy of Cooking' there is a similar recipe in it. You calculate the cooking time, by the pound to including the searing time. You sear the meat at 500 degrees for 20 to 30 minutes the turn the oven down to 300 degrees, I decided to use the best of both recipes. I seared for 30 minutes, then turned the oven off, and waited for 1 1/2 hours. (Total cooking time - 2 hours for my roast)
Glashalfmd- Where do you buy your meat that it costs so much? $260 for a 12# raost? Wow.....
OH Yeah! Cant wait to try it. Thanks Happy New Year to you all :)
i only let the 2 rib, dry-aged roast come to room temp for an 1 1/2 hr. it was perfect! went with the 15 min per rib- i forgot to flour it, but it was fabulous anyway-nice and brown, crispy fat cap and juicy pink inside. (be sure the fan is on)
I love the idea of this recipe... and after reading all the comments I will try it this weekend. I am a new member of this site... I cook all the time and each holiday I try a new recipe. I don't know how I was lucky enough to find you but am oh so glad that I did. I love the idea of not having to "baby" the meat while it is cooking.
I made this tonight for dinner for a large crowd. I loved the crust, and loved the simplicity of it. I agree with AJ that the aroma of the crust about an hour after turning off the heat is just amazing. Unfortunately, mine was seriously underdone, and I needed to turn the heat back on - BUT, I spaced on the fact that I should have adjusted for high altitude. We're at 7000 feet above sea level. So my recommendation for high altitude cooking is to add 10 minutes to the blasting stage for a 7 lb roast.
Update on my experience with this method. I made two 12# standing ribs roasts for Christmas using this method. According to the directions, I blasted each roast for an hour prior to the rest period. One of ovens has a convection roast setting and I used this setting on the electric oven. The gas oven just has a normal bake setting.
I was disappointed with the outcome. The roast that was cooked with convection roast was seriously overdone. The roast that was cooked in the gas oven with just the bake setting was slightly better, but still not rare-medium rare.
I had temperature probes in both ovens so I was able to monitor the results without opening the oven door. The problem is that by the time you figure out that the meat is going to be overcooked it is too late to change your plans. I started the roasts at noon and invited my guests for 3:00p.m. I planned to remove the roasts from the oven at 3:30, let them "rest" at room temp for 30 minutes and serve at 4:00p.m.
In hindsight, I would not recommend using a convection/roast or a convection setting. I should have realized that this was just going to accelarate the cooking process. Duh! I should also have monitored the temperature of the meat more closely. As it was rising, I should have just removed it from the oven. This might have saved it.
Update on the method as used for boneless eye of round: it worked! But with some timing adjustments. I roasted 3.5 pounds at 475 degrees F for 7 minutes per pound. (oven was preheated to 500 when roast went in.) After 21 minutes of high temp roasting, I turned the oven off and left roast in for 2 1/2 hours.) Meat was slightly more cooked than medium rare (good for my husband, but I wanted more pink.) Trick is to slice this cheaper cut of meat very, very thinly. Served with au jus from the roast, family loved it.
This recipe worked perfectly for my 6.5 lb roast. I admit it was scary trying this for the first time, but the faith paid off. I will use this method from now on for rib roast.
What really surprised me (very pleasantly) about this recipe was how you could smell the crust about an hour after turning off the heat, and then that beautiful smell just got more and more intense until we took it out of the oven. So, so good. ;o)
I read about this method about a year ago and have been using it for all kinds of roasts and it
works perfectly every time. It will make even the cheapest cut of meat melt in your mouth!
For those who are unsure about their oven, I suggest trying it on a less expensive roast first to
garner some experience.
I ruined a $260 rib roast, beautifully dry-aged for me by Dickson's (Manhattan dwellers will feel my pain), by using this recipe. I'm a very experienced cook with a very good and reliable oven, and I certainly know how to cook a rib roast to a perfect rare-to-medium rare. But I thought I'd give this recipe a try, since I've been aware of it for a while, and its arrival on Food52, plus a few enthusiastic comments, led me to feel that its time had come. Well, I followed the recipe to a tee and ended up with 160-degree meat. Ugh. I'm glad this recipe has worked for others, but I must say that it doesn't make great sense, especially for a larger roast: how can blasting anything at 500 for an hour (as I did with a four-rib roast weighing 12lbs) result in anything but a perimeter of overcooked meat? And unless this recipe works truly perfectly every time, for every size roast, the fact that you can't check its temperature along the way (which would have saved my poor meat) poses something of a problem. Anyway, this resulted in dramatically overcooked meat that was a major, and very expensive, disappointment.
Oh, how sad! What you say makes perfect sense, about overcooking the outside of the roast by blasting it for a full hour. I too had a lot (relatively speaking) at stake, and was concerned about my oven being particularly energy-efficient in its insulation, thus overcooking my smaller roast. (When I bake in the evening, if I shut the door immediately once done, the oven is usually still warm in the morning.) Kristen made a good suggestion, which I recommend be included in the instructions, and that is to cut the roast into two pieces. It came up here, in this Hotline question: Initially, it occI think the lesson here is that unless you have an internal probe that can remain in the oven with the door shut, alerting you when the roast reaches the desired temperature, you're better off not using this recipe for larger roasts. But, for the reaso as Kristen suggested in this response on the Hotline, cut the roast in two and http://www.food52.com/hotline/10412-a-question-about-a-recipe-ann-seranne-s-rib-roast-of-beef I followed all of the Hotline questions, and all of the online discussion carefully, including yesterday, as people reported back, in light of the somewhat risky nature of this endeavor. Oh, one other point: some people are lucky enough to have internal probes hooked into the inside of their ovens, which can be set so that you are notified when the cooked item has reached that temperature, without requiring you to open the oven door. I'm fortunate enough to have one. There may be a workaround such as putting a stand-alone probe in the roast and positioning the indicator so it can be read through the oven door (assuming you have a glass pane). The probe still won't help with the overcooking of the outside, though. Thank you so much for letting us know about this. I'm sure I'm not alone in my gratitude that you took the time to share this useful information. ;o)
Glasshalfmd, I'm so sorry to hear this. We've always had success with this recipe, but you're right -- even if it works for most ovens, it's just too much pressure to have an expensive cut of meat that you can't check on. AntoniaJames' suggestion is great -- others may want to use an oven-safe thermometer that you can read without opening the door. Probe thermometers like this one can snake through the oven door and are an inexpensive way to save such a wonderful piece of meat: http://www.amazon.com/Original-Cooking-Thermometer-Timer-ThermoWorks/dp/B0019R4HQQ I hope you can at least use the leftovers in cold roast beef sandwiches, or hashes, tacos, and soups.
Kristen- So nice of you to respond. I own that snaking thermometer (which I never use because it seems to clunky)--and this would have been the right time to use it. Happily, this meat was so flavorful and tender that, amazing to say, it was rather good even well done. Do you know what really made it? The bone marrow gravy from Heston Blumenthal's new book. One thing it did not occur to me to consider--and I'd love your feedback here--is whether dry-ageing may be a factor. Of course the water content is reduced. Any idea if this played a part in the debacle?
Interesting thought -- it could very well be a factor, because of the moisture difference you point out. But since a few others have had the same issue, it's probably more complex than just that. It seems modern ovens have become more efficient than in Seranne's day -- I'll add a note to the recipe to watch the temperature to be safe. Glad yours was still edible!
Great recipe! I cooked a 4-rib 12 pound roast and it was a perfect medium rare. Everyone loved it so I know we will use this technique again.
I used this recipe with a boneless rib (6 minutes per pound, on a rack as Kristen suggested)-- perfect! At one point it occurred to me that I was gambling with an $80 hunk of meat and what would certainly be sure to be a memorable Christmas day food fiasco if it didn't work. But, I obviously am a food 52 believer because in went the meat and out it came, beautiful, perfect, applause worthy. Food52-you guys are fabulous!
Our favorite beef recipe (of any kind) ever. Seriously. Ours was 3.8 pounds -- 2 ribs -- roasted for 30 minutes at 475 in my convection oven, then left for exactly 2 hours. Took it out, but did not carve for almost an hour, as I made Yorkshire pudding, needed the oven for some other sides, etc. Made a reduction using pan drippings, minus most of the fat + 3/4 cup Burgundy, reduced by about half. Had twice as much beef as the four of us needed. Made potato rolls which, with some mushrooms sauteed with shallot and fresh herbs (made this afternoon but not served) + the leftover wine reduction and leftover beef, will make quite a satisfying lunch tomorrow. I started all dinner preparations when we returned at 2:30 from hiking/running up Mt. Tam on a spectacular winter day. (Rolls were rising in fridge while we were gone. I made them as soon as we came in, while letting the roast come to room temperature.) ;o)
Made this for Christmas dinner this evening and it was flawless. Wish all recipes were this easy and foolproof! Mine was a 3-rib, 6.87 pound roast (thus smaller than the weight the chart lists for a 3-rib roast)---did 40 mins. at 500 and then left in the oven for another 2 hours, 10 minutes. Took it out, carved it almost immediately, as it had "rested" already in the cooling oven, and the whole thing was a perfect medium-rare. Thanks for resurrecting this timeless classic---I'll use it again and again! My only "beef"? --- the high heat and resulting fat-searing caused a LOT of smoking from my oven during the initial 40-minute cooking time. I recommend turning on your fans and opening a window or two before trying this recipe!
I'm going to try this with eye of round so we'll see how it goes!
So easy and perfectly cooked! I liked that the roast was mostly medium rare, with medium ends for those who like their meat a bit more cooked through. We had this for our family Christmas gathering, along with horseradish-herb sauce, oven-roasted potatoes, balsamic-glazed cipollini onions, Brussels sprouts sauteed with bacon and chestnuts and mixed greens with Roquefort vinaigrette. Not one complaint to be had! Thanks for sharing!
Has anyone tried this on a gas grill? I usually do my turkey this way and it turns out beautifulyy!
I have been making standing rib roast every Christmas eve for 20 years to great success. Decided to try this recipe last night as I found it intriguing. I followed the method to a tee, not opening the oven after turning it off to ensure there was no significant heat loss. Unfortunately, the meat was seriously overcooked! Ovens are significantly different in heat retention abilities, so I would caution those attempting this recipe to try and determine their oven's capability beforehand.
Has anyone done a larger roast using this method? I have a full rib roast - 7 ribs and coming in around 20 pounds. I'm leery of cooking it for 100 minutes at 500 - any thoughts on compensating for the larger roast?
Coffeecat, see our answer on this thread -- we think cutting the roast in half and roasting side-by-side is the way to go: http://www.food52.com/hotline/10412-a-question-about-a-recipe-ann-seranne-s-rib-roast-of-beef
We've got kids and grand kids coming to visit next week and this is on the menu for their visit. It looks perfect for a dinner that will be made in the midst of chaos! Thanks, and a very happy holidays to you and everyone at Food52!!!!!
ljacsf see our answer above -- hope you enjoy the roast!
I am a little confused by the chart with the roasting times. It says weight without the short ribs but it is not clear to me if that is the weight with the "long" ribs shown in the photo, and if so, are we to remove the "short" ones. I don't see anything that looks like the short ribs I braise so happily? Thanks in advance for your help interpreting.
Sorry for the confusion! The chart is referring to the weight of a standing rib roast, including 2-4 attached "primal" ribs (the ones you see in the photo). The "Without Short Ribs" part means that the short ribs of the rack shouldn't be included as well, since the cooking method wouldn't work as well for those. Here's more explanation of the rib situation from Wikipedia: http://en.wikipedia.org/wiki/Standing_rib_roast In practice, I'm not sure how often short ribs are sold along with the primal ribs -- maybe it was more common in Seranne's day.
This is the way I've always made prime rib.I do, however, slather it with chili sauce, A-1 and Worcestershire before the 500 degree singe in the oven. I take it out 2 hours later, and it's a perfect medium rare. Be sure to let it sit for about half an hour before cutting, though, to let the juices redistribute throughout the meat.
I like your suggestion of the chili/A-1/Worcestershire sauce as the coating. Does the top come out as "crispy" as having a flour coating?
I have made this twice since I read the recipe in Amanda's NY Times book. It's great. Great crust.
This is what we are having for Christmas dinner! Knowing you made it twice already - and it turned out great both times - gives me a sense of calm. Merry, merry!
Well my menu just changed again. Thanks for the article. I was able to copy and paste the chart to my recipe program and Evernote, but not here so here is the chart for anyone that is having trouble finding it:
Number of Ribs Weight Without Short Ribs Roasting Time at 500°
2 4 ½ lbs - 5 lbs 25-30 minutes
3 8-9 lbs 40-45 minutes
4 11-12 lbs 55-60 minutes
Number of Ribs Weight Without Short Ribs Roasting Time at 500°
2 4 ½ lbs 25-30 minutes
3 8-9 lbs 40-45 minutes
4 11-12 lbs 55-60 minutes
Clearly that didn't show up as written on my word document: Roasting temperature is 500°. Weight - 2 ribs = 4-1/2 lbs-25-30 minutes, 3 ribs = 8-9 lbs-40-45 minutes, 4 ribs = 11-12 lbs-55-60 minutes.
May someone can come along and clean up my mess.
Served with a horseradish sauce, potatoes Anna and a great spinach side, this is Freddy's favorite food! Truly genius.
So, would a prime rib roast without the ribs roast for the same time? I cannot buy a roast with ribs in my community without mail order or traveling two-three hours.... Would I adjust the initial roasting time down by five to ten minutes to adjust it not having ribs? Thanks.
i have the same question. Please post answer if you receive one.
This method was designed by Seranne to work for a bone-in roast, and since we haven't tested a boneless version, we'd hate to lead you astray. This is our advice: you'll want to use a roasting rack (the bones act as the rack), and keep the fatty side up as it roasts to baste the meat. Bones conduct heat into the center of a roast, so a boneless roast will actually take longer to cook. You might try 6 minutes per pound at 500 degrees instead of 5 minutes. And if you're nervous, you could try checking the internal temperature midway through the 2-hour wait (opening and closing the oven quickly to keep the heat in!).
I cook a standing rib roast every month or so and would love the roasting time chart for this one also.. I'm always looking for new ways to roast and this one looks pretty darn good!!
Where is the roasting time chart? Looks very tasty. I might just be changing my Christmas day menu. ;o)
I have a question about the recipe "Ann Seranne's Rib Roast of Beef" from Genius Recipes.
I have a question about the recipe "Ann Seranne's Rib Roast of Beef" from Genius Recipes.
I have a question about the recipe "Ann Seranne's Rib Roast of Beef" from Genius Recipes.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
photo 1 of 12
Flour, salt, pepper, and a big hunk of beef -- that's all you need. And an oven.
photo 2 of 12
Sprinkle flour just on the fatty surface of the rib roast.
photo 3 of 12
And rub it around so it sticks.
photo 4 of 12
Then salt it all over.
photo 5 of 12
And pepper it all over.
photo 6 of 12
Nestle it in a sturdy roasting pan (one that's a suitable bed for a long hot nap).
photo 7 of 12
Hit the sauna, roast. How's 500 degrees feel?
photo 8 of 12
A short, speedy roast at 500, followed by a 2-hour comedown in the oven after you turn off the heat, and you get this.
photo 9 of 12
Not too shabby.
photo 10 of 12
Pretty in medium rare.
photo 11 of 12
See that crust? Like gold.
photo 12 of 12
Your roasting chart -- this works out to be 15 minutes per rib, or approximately five minutes per pound of trimmed, ready-to-cook roast.
I cook all roasts like this, 5 min a pound works for me,if it is over 6 lbs. I go ti 6 min per pound . Works every time!