Prime rib - reverse sear

[Core Shot]

I’m going for it tomorrow.

Wish me luck.

$130 of meat and family pride at risk.

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

Bought a prime rib at a vacation spot butcher. Started talking cooking methods. And he said try this.

It makes sense.

I’ve been doing high heat then slow cook.

This method also gives easier timing. Meat can rest a while. Then a quick outside sear, and ready to serve.

Hoping it works. I think it will.

.

[scmartin69]

I’m going for it tomorrow.

Wish me luck.

$130 of meat and family pride at risk.

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

Bought a prime rib at a vacation spot butcher. Started talking cooking methods. And he said try this.

It makes sense.

I’ve been doing high heat then slow cook.

This method also gives easier timing. Meat can rest a while. Then a quick outside sear, and ready to serve.

Hoping it works. I think it will.

.

Either way has been good for us. Despite the anxiety due to cost it's really hard to fuck it up as it's a big hunk o' meat (that's what she said) and won't over cook quickly.

Sent from my SM-G986U using Tapatalk

[wannabe]

I just started using this technique on rib eyes

So far so good, they have turned out super tasty but they also have taken longer to cook than I expected

So be careful with your timing
Give yourself some extra cooking time
Good luck


Sent from my iPhone using TGR Forums

[Thaleia]

Some brave fellows are already doing this in the cooking thread. They been talkin about it for days.

[MakersTeleMark]

Some brave fellows are already doing this in the cooking thread. They been talkin about it for years.

FIFY. It's foolproof if you have a thermometer and a source of low and high heat.

[nickwm21]

This is the way as discussed in other threads


Sent from my iPhone using TGR Forums

[LegoSkier]

Ok. I was debating but I’m in. Going to try this too tomorrow with the 12 pounder sitting in my fridge.

[cinnepa]

Seems to make sense for all roasting.

[undertow2]

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…


Sent from my iPhone using TGR Forums

[The Tortoise]

Pretty sure the sitting to warm method up is a myth. It doesn't really warm up that quickly. And by the time it does it's been sitting on the counter for a few hours.

[Cruiser]

sous vide > reverse sear

Sent from my SM-F926U1 using TGR Forums mobile app

[Vt-Freeheel]

Smoking my hunk of rib today along with a pork butt.

[riser4]

sous vide > reverse sear

Sent from my SM-F926U1 using TGR Forums mobile app

Sous vide == NERDS!!!

[ötzi]

What are people using for the initial temp? The serious eats piece talks about 150 and 250, I could do either at this point, is there a benefit to 150 that's worth me getting off my ass right now for 150 or do I have some time?

[Todd Zander]

Pretty sure the sitting to warm method up is a myth. It doesn't really warm up that quickly. And by the time it does it's been sitting on the counter for a few hours.

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

[JimmyCarter]

What are people using for the initial temp? The serious eats piece talks about 150 and 250, I could do either at this point, is there a benefit to 150 that's worth me getting off my ass right now for 150 or do I have some time?

Just put mine in at 175. Kinda worried it'll be done too early, but the cook times are all over the map.

Sent from my SM-G935P using TGR Forums mobile app

[ötzi]

What are you guessing at for minutes per pound at 175?

[JimmyCarter]

What are you guessing at for minutes per pound at 175?

Guessing at like 45-50 min per pound.
I’ve heard 1hr per pound at 150 and my oven doesn’t go below 175.

[::: :::]

Ask Santa for a Thermoworks Chef Alarm for next year

You’ll still have to predict a time if you want to eat on a schedule, but at least you can pull it when it comes up to temp

[ötzi]

Thanks JC.

Yeah AC I have a good thermometer with an alarm but trying to work on something of a schedule too.

edit: this one: https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1 It's a quarter the price of the Thermoworks but seems very similar and I've had no issues with them except that the LCDs (LEDs?) go out eventually.

[JimmyCarter]

Ask Santa for a Thermoworks Chef Alarm for next year

You’ll still have to predict a time if you want to eat on a schedule, but at least you can pull it when it comes up to temp

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

[::: :::]

You guys are going to have a delicious day!

[undertow2]

Pretty sure the sitting to warm method up is a myth. It doesn't really warm up that quickly. And by the time it does it's been sitting on the counter for a few hours.

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…


Sent from my iPhone using TGR Forums

[dunfree]

Ask Santa for a Thermoworks Chef Alarm for next year

You’ll still have to predict a time if you want to eat on a schedule, but at least you can pull it when it comes up to temp

It’s nerdy but the Bluetooth wireless grill thermometers work nice, especially for longer time cooking.

[ötzi]

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