I am doing a rib roast this afternoon and using Melinda's 500 degree method. I wanted to use onion, celery, carrots (Mirepoix) for the base. Do you guys think they will survive the temp?

Thanks,

Elchiple

Hi elchiple, sorry to be late...I'm just now seeing your post. Did you use the 500 degree method? Did it work for the mirepiox? My thought is that heat's too high. Have you tried Melinda's "traditional" method for cooking prime rib? You start with the oven at 425 then reduce to 350. It's never failed me.

The veggies were fine, BUT, you are right about the method. I used the 500 degree method and the middle of the 7lb roast was still raw. With guests waiting, I separated the ribs from the roast, flipped the meat and roasted at 350 for 20 minutes and it was fine. Stress and a bit embarrassing but dinner came out great!

In the future no experiments, it's the traditional method for me. Thank you for your response!

I too tried the 500 degree method after a couple of friends told me how well it worked for them. I only had a 5lb roast and it was quite raw - not rare also. We fried up the gas grill as we didn't have any time to put it back in the oven. It was just okay. Next time - the traditional method!

We cooked three 5 1/2-pound rib roasts on Christmas Eve using the traditional method. They were done at the same time (which doesn't always happen) and absolutely delicious.