How to Cook a Standing Rib Roast in a Convection Oven

Keep the string on the roast if you wish to cook it with the ribs, which are often severed from the roast by the meat cutter.

Convection ovens cook much faster than conventional ovens. Convection ovens have internal fans that circulate the hot air, speeding up the cooking process without compromising the quality of the food. Use a convection oven to cook your standing rib roast and significantly cut the cooking time. Cook the rib roast to the rare side, pulling it from the oven when the internal temperature reaches 125 degrees F. It continues to cook after being pulled from the oven, and should set for 10 minutes or more before carving.

Things You'll Need

• Meat rack
• Baking pan
• Nonstick vegetable spray
• Paper towel
• Rock salt
• Meat thermometer

Instructions

1. Put a meat rack in a shallow baking pan, large enough to hold the standing rib roast. Spray the pan with nonstick vegetable spray to make the cleanup easier.

2. Rinse the rib roast under cold water and pat dry with a paper towel.

3. Set the roast on the rack, fat side up.

4. Sprinkle rock salt liberally over the roast. Some cooks add herbs or pepper, while other cooks feel the addition of seasonings distracts from the true flavor of a quality standing rib roast, and simply use rock salt.

5. Insert a meat thermometer into the center side of the meat, not touching a bone.

6. Cook at 350 degrees F for about 15 to 10 minutes per pound. Cooking time will vary, depending on the size of the roast, if it has the ribs attached and your desired temperature. Refer to the meat thermometer for doneness.

Tips & Warnings

• Serve the roast with beef au jus or horseradish sauce.

References

• "The New Professional Chef; The Culinary Institute of America; 1996
• "The Fannie Farmer Cookbook "; Marion Cunningham & Jeri Laber; 1979