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How to Cook a Rib Roast in Convection

Convection is the ideal mode for roasting large cuts of meat because meats cooked in Convection retain more moisture which ensures better flavor and texture. This video demonstrates two options for roasting 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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1 Rib roast


Traditional Method

Season the meat with a rub of Kosher salt and your  preferred seasoning at least a day in advance. Cover the roast with a  sheet of wax paper and refrigerate overnight.

Remove the roast at least 2 hours prior to cooking so  that it will cook evenly. Bone-in-roasts can be cooked directly on a  shallow rimmed baking sheet as the meat will not touch the pan. Boneless  roasts should be cooked on a rack in a shallow pan so the heat can  circulate evenly around the meat.


Heat the oven to 425°F in either the Convection Roast or Convection Bake Mode.

Place the meat in the oven, insert the oven probe if  your oven features one. Close the door and program the meat probe to  reach the desired internal temperature, keeping in mind the internal  temperature will continue to rise slightly while the meat is resting.  Then set the timer for 15 minutes. When the set time has elapsed reduce  the oven temperature to 325°F.

Remove the meat when the desired internal temperature has been reached and rest the meat for 15 minutes before carving.

Low Temperature Roast Method

Follow the steps in the first paragraph of the Traditional Method.

Heat the oven to 200°F in the Convection, Convection Roast or Convection Bake Mode.

Place the meat in the oven and insert the probe if your oven features one.

Close the door and program the meat probe to reach  about 5 degrees below the desired internal temperature. The internal  temperature will continue to rise while the meat is resting and also  when the roast goes back in the oven for the high heat sear.

When the desired temperature has been reached, remove the roast from the oven and set it aside to rest for 15 minutes.

Increase the oven temperature to 425°F return the  roast to the oven and cook for approximately 15 minutes until the fat  has rendered and the crust has crisped and browned. Because the meat has  already rested it can be carved immediately after the high heat sear.


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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  

In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe



1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.

Place the ham on a rack in a large roasting pan. 

Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 

Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.

Bake for 2 hours.


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  

Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.

Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.

Serves 12

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