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Thread: Prime rib - reverse sear
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12-24-2021, 10:02 PM #1
Prime rib - reverse sear
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.
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12-24-2021, 10:15 PM #2Registered User
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12-24-2021, 10:17 PM #3Registered User
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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
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12-24-2021, 10:59 PM #4
Some brave fellows are already doing this in the cooking thread. They been talkin about it for days.
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12-24-2021, 11:14 PM #5
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12-24-2021, 11:32 PM #6
This is the way as discussed in other threads
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12-24-2021, 11:47 PM #7
Ok. I was debating but I’m in. Going to try this too tomorrow with the 12 pounder sitting in my fridge.
"Great barbecue makes you want to slap your granny up the side of her head." - Southern Saying
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12-25-2021, 06:20 AM #8
Seems to make sense for all roasting.
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12-25-2021, 06:32 AM #9Undertow
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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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12-25-2021, 07:41 AM #10Registered User
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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.
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12-25-2021, 07:53 AM #11
sous vide > reverse sear
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Cletus: Duly noted.
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12-25-2021, 07:56 AM #12
Smoking my hunk of rib today along with a pork butt.
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12-25-2021, 08:02 AM #13
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12-25-2021, 08:54 AM #14man of ice
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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?
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12-25-2021, 08:55 AM #15Registered User
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12-25-2021, 08:58 AM #16
Just put mine in at 175. Kinda worried it'll be done too early, but the cook times are all over the map.
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12-25-2021, 09:08 AM #17man of ice
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What are you guessing at for minutes per pound at 175?
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12-25-2021, 09:11 AM #18
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12-25-2021, 09:11 AM #19
Prime rib - reverse sear
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
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12-25-2021, 09:20 AM #20man of ice
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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.
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12-25-2021, 09:25 AM #21
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12-25-2021, 09:39 AM #22
You guys are going to have a delicious day!
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12-25-2021, 09:43 AM #23Undertow
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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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12-25-2021, 09:53 AM #24
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12-25-2021, 09:58 AM #25man of ice
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Got a brand you like? I've been meaning to get one of those.
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