How To Cook A Standing Prime Rib Roast In A Convection Oven

The meat will be more flavorful if you roast it with the ribs still attached but a boneless roast is definitely easier to carve.

How to cook a standing prime rib roast in a convection oven. Roast an 8 pound beef rib eye at 325 degrees f for 2 hours or until the internal temperature reaches 145 degrees f. Place the roast fat side up into the convection oven set at the highest temperature around 450 f for 15 minutes then lower the temperature to 325 f check and baste it every 1 2 hour. Rule of thumb is 2 people per rib or 2 ribs for 4 people and 4 ribs for 8. Simply recipes it s rather expensive but well worth the money it s sometimes referred to as a standing rib roast because all you have to do is stand the roast on the bones in a pan and bake source.

Remove rib roast from packaging and place in a roasting pan. If you want your roast to come out perfectly measure its doneness with a meat thermometer instead of by the amount of time that it has cooked. Pre heat the oven to 375. Preheat oven to 450º.

Roast your prime rib for one hour and then turn off the heat. Prime rib is the best cut of beef and is often referred to as the king of beef cuts source. Your prime rib will come out brown and crispy on the outside and rare in the middle. Convection oven cooking there are two types of convection ovens.

If you buy a roast with the ribs attached have the butcher remove the the backbone or the roast will be difficult to carve. If not opt for the premium choice cut. Here are the simple steps on how to cook the perfect standing rib roast. The exact time required to cook a specific roast varies depending on the size of the roast the type of meat and whether it s boneless or bone in.

Leave the prime rib in the oven. A boneless rib roast may be called eye of the rib roast or if the ribs are still attached a standing rib roast. Most pot roast recipes call for browning the beef before slow roasting it in the oven but you can skip that step with convection. Check the roast with an internal meat thermometer about 1 2 hour before the estimated end of the roasting time.

Let come to room temperature about 30 minutes. The most common rib roast ordered is a roast with three ribs or a larger small end standing rib roast which has the best flavor of the roasts. Thirty to forty minutes before you re ready to serve turn the oven back on to 375. Generously cover all sides of rib roast with salt and pepper.

Use these guidelines as a starting point but always use the internal temperature. Simply recipes convection ovens cook much faster than conventional ovens because they have fans. First purchase a prime cut of a standing rib roast if possible.