Watcha cookin'?

[bagtagley]

These days that's about $45.

You must have found one on sale.

[riser4]

You must have found one on sale.

I was just assuming basic grocery store beef. Because that's about what Hannaford had based on the price of a four bone rib roast. The picture appears to be two bones. If this is some special grade or breed, that wasn't made clear by the OP.

[skaredshtles]

I have a 52oz one I'm going to reverse sear for Christmas dinner.

I've got a 3-bone 6lb'er "aging" in the fridge downstairs for Xmas. Mmmm... prime rib. Gonna try this method this year and see how it turns out:

https://www.seriouseats.com/perfect-...ib-beef-recipe

[bagtagley]

I was just assuming basic grocery store beef. Because that's about what Hannaford had based on the price of a four bone rib roast. The picture appears to be two bones. If this is some special grade or breed, that wasn't made clear by the OP.

Not sure, just a sarcastic comment on how expensive stuff like that has gotten.

[Thaleia]

I've got a 3-bone 6lb'er "aging" in the fridge downstairs for Xmas. Mmmm... prime rib. Gonna try this method this year and see how it turns out:

https://www.seriouseats.com/perfect-...ib-beef-recipe

Godspeed - that recipe has been on my radar for a few months but I always chicken out. Read the comments - a lot of people have problems with over cooking it due to the vagueness of the recipes timing, and some mention the internal temperature raises more than stated when it's taken out to rest.

I'm doing one for Christmas as well, still haven't decided on the method.

[bagtagley]

I’ve also been tempted by that method, but have the same concerns, and the high heat method has never let me down, so I’ve stuck with it. 500 degree oven for x minutes per pound (I don’t remember offhand), then kill the oven and walk away. Never fails.

Let us know how it turns out, skurd.

[JimmyCarter]

You must have found one on sale.

[The Tortoise]

I've done it before. It came out perfectly.

I like that you let it rest then sear just before it goes to the table. It makes the timing a lot easier.

[bagtagley]

Is there such a thing as too on sale? My cheapskate self would be battling my skeptical self.

I've done it before. It came out perfectly.

I like that you let it rest then sear just before it goes to the table. It makes the timing a lot easier.

That’s definitely an issue with the other method. It also hijacks the oven for a while and you have to remember not to open it.

[riser4]

Reverse sear is the only way to cook beef roasts. And steaks ~2" plus thick. 4 rib prime roast was $25+, Angus $35+ today at Hannaford.

[skaredshtles]

I'll let you blokes know how it goes. I've got a "remote" oven probe as well as an oven-safe therm - both will be going in the roast. Plan on pulling at 120F. If the therms don't agree, I'll use my instant-read therm as the tie-breaker.

Checking the calibration on the stove right now - set at 170F it appears that it's hanging around 167F according to the remote probe. So pretty accurate...

ETA: apparently it takes awhile to get up to temp - it's sitting pretty at 173F according to the remote probe.

[Cruiser]

sous vide > reverse sear

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[riser4]

I'll let you blokes know how it goes. I've got a "remote" oven probe as well as an oven-safe therm - both will be going in the roast. Plan on pulling at 120F. If the therms don't agree, I'll use my instant-read therm as the tie-breaker.

Checking the calibration on the stove right now - set at 170F it appears that it's hanging around 167F according to the remote probe. So pretty accurate...

Butt did you calibrate the probe first?

[riser4]

sous vide > reverse sear

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Sous vide == NERD!!!

[oftpiste]

I got one at that price too in SEA. It's going in the Traeger at 225 for a few hours.

I haven't found a sear necessary with that method.

[JimmyCarter]

Is there such a thing as too on sale? My cheapskate self would be battling my skeptical self.

Will let you know if I get sick or if it turns out to be human flesh or something else. I already had a prime rib at home for Xmas dinner and then saw that price and picked up one of those too. If nothing else I’ll cut it for steaks.

[skaredshtles]

Butt did you calibrate the probe first?

[Powder Ho]

I've got a 3-bone 6lb'er "aging" in the fridge downstairs for Xmas. Mmmm... prime rib. Gonna try this method this year and see how it turns out:

https://www.seriouseats.com/perfect-...ib-beef-recipe

I used that and it worked fine. Pro tip remove the drippings from the pan before the sear.

[skaredshtles]

I used that and it worked fine. Pro tip remove the drippings from the pan before the sear.

[nickwm21]

+4 on the Kenji PR recipe. Done it that way three times, it’s stupid easy, comes out perfect.


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[skaredshtles]

+4 on the Kenji PR recipe. Done it that way three times, it’s stupid easy, comes out perfect.

I'm trying to estimate timing... my bone-in roast is 5.85lbs. Oven temp will be 175F. Any guesses?

[EWG]

I'm trying to estimate timing... my bone-in roast is 5.85lbs. Oven temp will be 175F. Any guesses?

623 hours

[bonewrenched]

Ha totally forgot about holiday roasts. I was just shopping for a big steak! American Wagyu, so it was definitely on the pricier side although I was a bit disappointed with the marbling. And yep it went into the sous vide followed by a hot pan with butter and herbs.

[Powder Ho]

I'm trying to estimate timing... my bone-in roast is 5.85lbs. Oven temp will be 175F. Any guesses?

I usually do a 3-4lb steak/roast at 250F for 35-40 mins/lb to 118F.
I back that up with a meater and it's pretty close.

[Dantheman]

Osso bucco and polenta. Stupid good.