What’s the lowest temperature to low slow standing rib roast?

[StrikeBBQ]

Using Kenji’s Serious Eats method. In the past I’ve cooked standing rib roast at 200 convection. Could I safely go lower?

[Greygoose]

Why would you want to ?
200 f is a pretty low temperature for cooking a rib roast

[RolfTaylor]

So today I did my second reverse sear rib roast. Cooked it at 240 until it got to 120 (about 4 hours) and took it out to rest for 20 minutes.

Put the pan roasted veggies back in to brown at 400 for 10 minutes (in retrospect I should have done 20-30 minutes at 350). Roast carry-over cooked to 128 as I did that. Put it in the oven at 500 for 10 minutes. Final temp was 129 and it was evenly cooked through out. The outside slices were a joy being brown on the outside yet nice and pink on the other side.

Searing in the 500 degree oven may be cheating, but worked out well.

Outside wasn't quite what you get at a higher temperature, but the even edge to edge medium rare roast was ample reward.

This is how I will be doing this in the future for sure.

(D'oh Donw is correct. Thanks! I made an edit.

[Donw]

Just a quick thought on your meat temps. Looks like you might be adding a 100 to each one. 120/220 128/228 etc…. Not going to any pink at 229F