Quote:
Originally posted by baltassoc
A standing rib roast is a bunch of rib-eye steaks not cut up and with the bone still in. You should be able to get one as small as four ribs (about four pounds). You can get smaller, but that's about the smallest you want to get to have it cook like a roast. It's a bit much for two people, but you wouldn't have more than one or two meals worth of leftovers. It would easily feed four, with typical holiday meal accompaniment.
Cooking one is very easy. Start it at 500 for 10 minutes, drop it to 300 (or even 275) for whatever it says in the cookbook (or better yet, put in a remote thermometer and just cook it until done - just don't put in the thermometer until the oven has cooled down to below about 425 - just trust me). Particularly good with roasted root vegetables (see above).
Or you can use this recipe, which flips the order of the really hot and barely hot oven:
http://www.foodnetwork.com/food/reci..._17372,00.html
(The aging works, as does the terra cotta pot, but neither is strictly necessary)
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McGee's book on the science of cooking and personal experience have taught me that if you start high and turn the oven down, the roast will dry out a LOT more than going the other way.
Alton's terra cotta thing is just silly. Yes, it works, but it's not a noticable enough improvement to justify the substantially increased risk of either serious burns or a cracked pot ruingin your roast.
