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How To Cook A Club Roast (NY Loin)

I have a Prime loin roast vacuum sealed that I plan on opening and cooking in the coming days. My plan is to cook it as I would a prime rib — 230F oven to 125+F internal, let rest, so it comes to above 130F, stable, cool on the outside; crank oven to 550F,  put roast back in for 6 more minutes once oven comes to temperature. 

But... I’ve never actually seen instruction on this. Is cooking this the same way one would cook a prime rib a mistake?  All online instructions suggest cooking at 350F or above. Thoughts welcome. 

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