Two Types of Cooking Methods For A Rib Roast With Superb Results in Convection

Meats cooked in Convection retain more moisture which ensures better flavor and texture and no turning or basting is required. This video demonstrates two options for cooking a beef rib roast in Convection. One method provides tips for traditional roasting the other provides tips for roasting at a Low Temperature with a high heat finish just prior to serving.
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[@dancer4560]

on this new FORNO range I bought it has CONVECTION HIGH BAKE AND CONVECTION LOW BAKE. IT SAID TO TURN IT UP FOR FIRST 10 min for prime rib and then cook it at a lower temp. Should I USE CONVECTION LOW BAKE OR CONVECTION HIGH BAKE? TY. The only setting on convection is convection broil.

[@williamhopper7873]

Everyone who is serious about roasting meat should have a thermometer and cable probe.

[@sallymalec2685]

How do you figure out how long to cook the roast, that is how long per pound?

[@convectionkitchen]

Can you tell me the weight of the PR, if it is bone-in or boneless and what type of oven you have, gas or electric. Also which mode you plan to use and I will give you some guidelines.

[@chiczirjacks8876]

@@convectionkitchen 10# roast, convection, low and slow w/reverse sear

[@convectionkitchen]

@@chiczirjacks8876 it depends on how low you put the temperature.
I normally only cook turkey pieces at a Low temperature, approximately 40 minutes at 200F for breasts and thighs then 400F or on the grill until browned and crisp.
If cooking a whole Turkey at a low temp I wouldn’t go below 300, allow 1.25 hours, check with an instant read it should be in the 150-155 range. Then crank up the heat to 400 for 20-25 mins to finish the cooking.
Using a Convection mode and 350F a 10lb Turkey usually cooks in 1.25 mins
Hope this helps,

[@kidchar3]

Can you give me some rough guidelines please on times for my bone in prime rib. I want to cook it in my convection oven on convection bake mode using the reverse sear slow cook method. My prime rib weighs 5 and a half lbs

[@convectionkitchen]

@@kidchar3 it will depend on several factors, bone-in or boneless, weight and temperature. A 15lb bone-in roast cooked between 180-200F will take almost 5 hours to reach an internal temp of 125F. A 8-9lb boneless roast may take 3 hours cooked at that temp.
For best results use the oven meat probe or a wireless temp probe. Let the meat rest for 20 minutes then finish in a hot oven.