Prime rib - reverse sear

[Powder Ho]

Got a brand you like? I've been meaning to get one of those.

I've got a Meater plus it works great and it gives a cooking time.

[::: :::]

Having just looked at their site, Thermoworks is having a “get what you wanted” sale, so stuff is still marked down post holiday

[thedude2340]

I am a Bobby flay fanboy along with a few other chefs I follow and all suggest sitting out 20 to 40 min prior to cooking…. They say it provides for a more even cook (not sure about this), but I truly do believe it provides a better crust…


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The pre salt (24 hours if you have the time) and leaving uncovered in the fridge offers the ultimate crust in my experience. The dryer the meats surface, better the crust.

This is all covered (science wise)in the OPs recipe as well

[Cruiser]

I'm sure there's more current tech out there but the Maverick et-732 is a fine tool for Bluetooth remote monitoring of both the grill and meat temps.

[JimmyCarter]

Have an oven probe and a few instant reads, I’m just trying to ballpark it within an hour or so accounting for rest/sear

Ok, about 4 hrs in @ 175 and sitting at 105-110
(7lb roast)

[neufox47]

The pre salt (24 hours if you have the time) and leaving uncovered in the fridge offers the ultimate crust in my experience. The dryer the meats surface, better the crust.

This is all covered (science wise)in the OPs recipe as well

Pre salt 4-5 days ahead and wrap in cheesecloth.

Then let it sit out 2-3 hours before cooking. 40 minutes is fine for a steak but a whole prime rib takes time to come to room temp. This will reduce the temperature gradient giving you a faster and more even cook. For this reason 150 is better than 200 for an oven temp. Sous vide beats reverse seat every time though.

[stalefish3169]

Sounds way better than this.



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[The Tortoise]

Youre right it doesnt really warm up that much, so why the concern of it sitting on the counter then?

Because the surface warms up to room temperature while the middle remains cold.

I presume it's safe for a few hours are room temperature, so probably only a concern for longer warming times.

It's in here:
https://www.seriouseats.com/old-wive...0its%20surface.

[billyk]

I’m more interested in the dry aging doohickies mentioned in the article linked in OP’s post. Any of you dentists have a dry aging fridge?

I did some googling and came across “dry aging bags”, anyone used those?

[nickwm21]

A friend of mine has success with a ghetto dry aging setup…. a mini fridge with a $5 desk fan…


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[LegoSkier]

Reverse sear worked out well.
12lb 5 rib roast.
- Rested for 1.5 hrs to bring up to room temp with the seasoning on it (kosher salt, smoked salt, pepper, fresh rosemary from the garden)
- Into a 250 oven for 4 hours. I went higher because of schedule as we wanted to eat earlier rather than later.
- Pulled it at 130 internal temp. Higher than I would personally want but my crowd was more of the medium side of medium-rare than me.
- Rested for an hour wile I got out for a walk.
- 15 minutes at 530 to crust it up

Pan dripping gravy made with sweet rice flour as we had a couple of gluten-free types at the meal.
Horseradish & sour cream for the old-school father-in law.

Like i said, I would personally have pulled it at 120 for a more rare cook but it was definitely more uniform inside than I have gotten with the old school sear first method.

And that big 2-bone chunk in the pic is the leftovers. Sandwiches anyone?

[PB]

Slow cook reverse sear = raging success.
Wife sez best rib roast ever.
I don't care what every body else says, CS, you have at least one redeeming characteristic.
Started with 5 pounds of grass fed Piedmontese meat; dry aging unnecessary. Served with a 2010 Bartolo Mascarello Barolo.
Followed by traditional watching of Galaxy Quest.
Merry Christmas.

[k2skier112]

I used to do reverse sear. I tried closed door about 3 years ago, it was awesome, plus no fuss for the same results. If you have a clue, one can make an awesome roast either way

Always take it out of the fridge before cooking. I sometimes go 3 hours on large cuts. I've checked internal temps, they barely go up 10-15 degrees, it's all about the crust

Last but not least, always dry brine for 24 hours

[billyk]

A friend of mine has success with a ghetto dry aging setup…. a mini fridge with a $5 desk fan…


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That seems to be the way to go. Here’s an interesting article from Serious Eats on home dry aging:
https://www.seriouseats.com/the-food...g-beef-at-home

[guide]

Having just looked at their site, Thermoworks is having a “get what you wanted” sale, so stuff is still marked down post holiday

If anyone is interested I am selling this: https://www.thermoworks.com/smoke/ for $45. Both probes have been replaced. Also new batteries. I upgraded to Signals with the Billows fan.

[hutash]

It takes 4-6 hours to bring a 10ish lb roast to room temperature. Stick a meat thermometer in the center if you don't believe me. I've done three this season on a Treager all were excellent. My method is start with room temp, smoke 2-3 hours, then cook at 225 for 2-3 hours, then crank to high heat (450ish) for 15-30 minutes, rest covered 15 minutes.

[VTeton]

Reverse sear is the only way to cook Prime rib as well as any other cut of steak…. I am doing a bone-in pork roast and I will be reverse searing it…. Once you reverse sear you will not go back to your old ways…!

It is also key to let your meat sit out for 30 to 45 min to get to room temp before cooking…


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If the cut has any thickness to it 45 mins to come to room temp wont cut it. Try a few hours!

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[ötzi]

I think taking it out of the fridge pretty much only really lowers the temperature of the outside of the cut but that's fine because it's a bit quicker to brown because it's warmer to start while the inside is still cool.

[hutash]

Leave it out long enough and the whole roast will come to room temperature, it just takes a surprisingly long time. My SIL did a prime rib today. He took it out of the frig at 9Am, and the center was at 58F at 1:30 when it went on the grill. House temp all day was about 65F for reference. It was a three bone roast, probably 8z9 lbs, but I didn't get an exact weight.

[Thaleia]

For the pan dripping gravy (and Yorkshire pudding) lovers - the seriouseats recipe mentions that the method doesn't create a lot of drippings so it suggests adding oxtail (iirc) - do you guys do this or have other methods to create more juice.

[thedude2340]

If anyone is interested I am selling this: https://www.thermoworks.com/smoke/ for $45. Both robes have been replaced. Also new batteries. I upgraded to Signals with the Billows fan.

PM’ed

[riser4]

Don't overfill the muffin tins. We had to run the oven cleaning cycle today due to yesterday's Yorkshire pudding aka popovers. We didn't use a baking sheet to catch any drips. It's not Christmas if people aren't yelling and the smoke detector isn't going off. Roast was delicious.

[Hopeless Sinner]

For the pan dripping gravy (and Yorkshire pudding) lovers - the seriouseats recipe mentions that the method doesn't create a lot of drippings so it suggests adding oxtail (iirc) - do you guys do this or have other methods to create more juice.

Get some extra fat from the butcher, have them leave the fat cap extra thick, or buy some more beef ribs to cook w the roast. Sometimes I'll roast the ribs a few days prior to cooking the roast to make a beef stock to make the gravy in advance. I enjoy eating the ribs as much as the roast, anyway.

[Hopeless Sinner]

Don't overfill the muffin tins. We had to run the oven cleaning cycle today due to yesterday's Yorkshire pudding aka popovers. We didn't use a baking sheet to catch any drips. It's not Christmas if people aren't yelling and the smoke detector isn't going off. Roast was delicious.

That's true about the smoke alarms and holidays.


The next time I make Yorkshire pudding I'm going to try cooking it on my gas grill. (fire extinguisher will be standing by)

[The Tortoise]

For extra fat I just cut off some of the fat cap and rendered it in a pan.