Should the “Convection Roast” setting be used for a prime rib roast?
Looking to cook a prime rib roast in my new convection oven. I understand that the “Convection Roast” setting alternates between the convection heating element and the broiler, and is designed for cooking meats. Is this the best setting for a Prime Rib Roast, however? Or should we use “Convection Bake?” My husband has a concern that Prime Rib is gentle and the direct heat from the broiler might be undesirable.
Everything on Google just talks about reducing the temperature by 25 °F, nothing talks about which setting to use... Should the “Convection Roast” or “Convection Bake” setting be used for a prime rib roast?
Best Answer
That is quite doable. In fact it is common in restaurants that have a Hobart Convection Oven to do it this way.
The Hobart user manuals describe the procedure well. Here is one example: http://kitchen.manualsonline.com/manuals/mfg/hobart_corp/hgc5x.html?p=19
And here is a recipe from an Australian catering company: https://wursthauskitchen.com.au/recipes-inspiration/2020/9/4/cape-grim-standing-ribeye-roast
EDIT: If you are concerned about heat from the top broiler, one good method to counteract it is to cover the roast with a tent/hood (if the roast is covered in mustard, then first place a sheet of baking paper over the meat, then form a cover using alfoil. the baking paper is to prevent the foil from touching the mustard/meat). The hood can be removed part way through cooking to allow the broiler element to further brown the roast if required.
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Do you use convection roast for prime rib?
"Convect bake uses the convection element for heat and the fan to provide air circulation. Convect roast uses the fan, but in addition to the convection element, it will cycle on the bake and broil elements as needed to control the heat. That's why you might see the browning on top of the roast during roasting.What is the convection roast setting for?
The convection baking setting is best for items that need to rise evenly and bake evenly. The convection roasting setting is best for large pieces of food (or dishes) that need to caramelize or brown while cooking evenly. You can use the convection roasting setting for virtually every time you need to roast a dish.Should I use convection bake or convection roast?
Cook and Remove in 3 1/4 hours; and up to 4 hours for 16 to 18 1/2 lbs. Insert a meat thermometer and remove it when it reaches 110 degrees for rare roast; 115 to 120 degrees for medium rare; and 125 degrees for medium doneness. Allow the cooked rib roast to sit for at least 20 minutes before serving.Should: The Grammar Gameshow Episode 26
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