Prime Rib in the convection microwave

[Daylake]

My DH's favorite is prime rib encased in kosher salt. Of course I have roasted it in the oven but want to adapt to the the microwave/convection oven on our MH. Has anyone cooked a rib roast or prime rib encased in salt in their convection/micro? If so could you please weigh in with your experiences? We don't eat beef often, and this is an expensive cut of beef so I don't know how much experimenting I will be able to do.

Thanks

[palehorse89]

I have never done a prime rib but I have done a lot of other meats even steak and they turn out like they were grilled without the smoke flavor. Is the a button for prime rib on the convection section?

[docj]

When you're using the microwave/convection oven in its convection mode it is just an oven, although a small one. It is no different than using any regular oven; just set the temp and use it. Better ovens may have a convection roast button in addition to convection bake, but there really is little difference. Using a meat thermometer is always the best way to ensure the roast is done the way you want. Buy one of those ones you can stick in and get an instant reading.

For Thanksgiving we made a 16 pound turducken which was the largest and most expensive thing we had ever cooked in it. It turned out great; enjoy your prime rib.

[IMDSailor]

I haven't cook a Prime Rib but I have cooked meat in a Con/Micro. I have found that it does a superior job of cooking. A couple of things I've found. 1. Don't combo cook, just use the convection. I find that cooking meat with microwaves is horrid. 2. The cooking time is less using convection. Baste more frequently, bacause of the air flow in a convection oven it tends to dry up the juice more quickly. Haveing said that, there is less juice escaping from the meat because the outside seers faster locking in more juice, makeing a much better final product. If your oven has a temerature probe use it, it gives you a much better idea of whats going on inside the roast.
Hope this helped a bit.
Enjoy.
PS. What time is supper? oh yeah, and where?
Stewart

[coffeeman]

I've never used Convection oven, however in our regular electric I normally cook @ 245 degrees. Someday I may try my electric smoker w/o smoke not sure I want that smoky flavor.

[ghoststories]

I have a convection oven in our home, haven't had a chance to use the Microwave/Convection oven in the motorhome yet, will have to make point to try it once the weather warms up.

[Sohapi]

I have cooked one in mine and it was wonderful! We loved it, just watch your time as it will roast fairly fast. Enjoy!~

[wrhjr3]

Coffeeman really had it just about right. As a result of an authoritative article in Cooks Illustrated magazine, in which they experimented with many different methods of roasting beef, the bottom line was 250 degrees oven temperature to 130 degrees internal meat temperature. I have a temperature probe in my convection/microwave. I now ALWAYS roast beef with that method. It comes out picture perfect. In fact, I am just now readying to cook a Costco Prime Rib for dinner. You won't believe it! If you have a temperature probe, just set the cook temperature to 130 degrees. Otherwise insert a cooking thermometer into the center of the roast and cook to 125 - 130, take it out and let it stand for 15 minutes. If you miss the mark a little because of oven or thermometer variation, then make a minor adjustment next time. I use the convection/micro feature for chicken all the time - it's fast - but don't usually for beef. By the way - you should start with a roast that's near room temperature. Every roast I've done came out restaurant perfect with that method. A 6-7 pound roast will take about 2.5-3 hours, as I recall. I'm putting mine in in a few minutes and we'll have a late dinner. We had a late lunch. Bon Apatite?

[ExcitedToRv]

As others have shared, think of your convection oven as a small traditional oven.

Also think of the convection oven as your “new oven” and that you need to understand if it is true to temperature (e.g., does the oven temperature run warm/cold, cook something shorter/longer.) Many people share that you should expect to cook something in less time in a convection oven – my personal experience is exactly the opposite, I cook things longer in my convection oven (compared to my gas oven.) Although we have historically only used the convection oven feature in our convection/microwave during the summer (i.e., minimize oven heat within the house during the summer months), but since we plan to full-time RV in the future, we are starting to use the convection oven more regularly to identify any potential differences … other than size, we have not found many differences. Bottom line, after you use your new convection oven for other entrees (and understand better if it runs hotter/colder than your prior oven), you should be pleasantly surprised with your prime rib encased in kosher salt--it should be quite similar to your prior preparation within a traditional oven! Just make sure you have a roasting pan that will fit in the convection oven as well as your convection oven will operate at the desired temperature (i.e., our favorite rib roast recipe starts with preheating the oven to 500F … our convection oven’s max temperature is 450F …)

[Sohapi]

Here is how I did mine in case you are interested.

1 prime rib roast
5-10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 degrees F.
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F, and continue roasting for an additional 60 minutes. The internal temperature of the roast should be at 130 for rare, 145 degrees F for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

[Daylake]

Thanks to all for the great information and the recipe, I will start with some of the recipes in my con/micro cookbook to get a feel for the oven and the temperature variations. I will then graduate to some of my in-home recipes.

[Trudinator]

Never made prime rib in the oven. We always make it in the cast iron dutch oven over the campfire. Much more fun. But we were pretty nervous the first time, since the roast cost about $100!!! (We were feeding 6 people.) We like to stuff it with a few garlic cloves and wrap it in bacon. We've also put one on the rotisserie over the fire and it turned out great as well.