This was our New Year’s Eve prime rib from last year; that son of a bitch was only 3 ribs but pure awesome. Unfortunately my thermometer died halfway through and I had to wing it so not as much fat cooked off as I would have liked.
I do a really slow roast at like 225 degrees until the temp reads about 130. Then I remove it to set and crank the heat to 500. When the oven reaches temp, toss the roast back in for 10-15 minutes to sear the outside and crisp the fat.
[quote]SmilingPolitely wrote:
This was our New Year’s Eve prime rib from last year; that son of a bitch was only 3 ribs but pure awesome. Unfortunately my thermometer died halfway through and I had to wing it so not as much fat cooked off as I would have liked.
I do a really slow roast at like 225 degrees until the temp reads about 130. Then I remove it to set and crank the heat to 500. When the oven reaches temp, toss the roast back in for 10-15 minutes to sear the outside and crisp the fat.
I placed my order last week with my local butcher for 3 ribs from a locally grown cow. I cannot wait![/quote]
Does anyone else support this late searing argument? I was going to do the high heat first and then drop the heat but that’s only what I’ve read. Your idea sounds good too!
Coat in Rosemary Olive Oil, spread a shit ton of garlic, sea salt, pepper, and a little more rosemary. We then follow the high heat (500) for so long depending on the weight. Followed by turning off the oven and leaving it closed until done (again depending on weight). We aim for medium-rare but the good thing is the ends will be more cooked for those who prefer more done meat. Always awesome. Don’t make the shit complicated when you have a good piece of meat just follow basic seasoning guidelines and then cook that fucker proper.
[quote]SmilingPolitely wrote:
This was our New Year’s Eve prime rib from last year; that son of a bitch was only 3 ribs but pure awesome. Unfortunately my thermometer died halfway through and I had to wing it so not as much fat cooked off as I would have liked.
I do a really slow roast at like 225 degrees until the temp reads about 130. Then I remove it to set and crank the heat to 500. When the oven reaches temp, toss the roast back in for 10-15 minutes to sear the outside and crisp the fat.
I have always heard sear in the beginning to seal in the juices
I placed my order last week with my local butcher for 3 ribs from a locally grown cow. I cannot wait![/quote]
Does anyone else support this late searing argument? I was going to do the high heat first and then drop the heat but that’s only what I’ve read. Your idea sounds good too!
[quote]SmilingPolitely wrote:
This was our New Year’s Eve prime rib from last year; that son of a bitch was only 3 ribs but pure awesome. Unfortunately my thermometer died halfway through and I had to wing it so not as much fat cooked off as I would have liked.
I do a really slow roast at like 225 degrees until the temp reads about 130. Then I remove it to set and crank the heat to 500. When the oven reaches temp, toss the roast back in for 10-15 minutes to sear the outside and crisp the fat.
I have always heard sear in the beginning to seal in the juices
I placed my order last week with my local butcher for 3 ribs from a locally grown cow. I cannot wait![/quote]
Does anyone else support this late searing argument? I was going to do the high heat first and then drop the heat but that’s only what I’ve read. Your idea sounds good too!
So which is it?[/quote]
[/quote
The Alton Brown video gets a little insane and I like mine much more rare, but the science behind searing last is discussed.
It’s a preference, but I have found that the slow roast with sear at the end keeps the meat cooking at the same temperature all the way through. If you sear the outside, that layer is going to continue to cook at a slightly higher level, which is why you get the more well done meat around the outside.
It also makes it a little easier to plate everything at the same time since you have the roast tented for 30 minutes or so. Plenty of time to finish potatoes, veggies, etc and since it already rested you can practically cut and serve straight after the sear.
Then again, I am a huge fan of slow roasting damn near everything. It’s just about the only way to make a perfectly pink venison roast
[quote]coolnatedawg wrote:
Does anyone else support this late searing argument? I was going to do the high heat first and then drop the heat but that’s only what I’ve read. Your idea sounds good too!
So which is it?[/quote]
Yep, sear in the rear. Or, reverse sear.
My uncle is a chef and the steaks first go in the oven, then get finished in the salamander at 1800 degrees.
It makes more sense; bring the steak up nearly to the temperature you want it, then hit the outside with intense heat.
@OP - I always sear my rib rack for a couple of minutes to brown on all sides. This is what chefs will do to make it more tender. A hot a pan or skillet and just brown it quickly. I also used to cook a few brown onions with the roast in the oven and three quaters of the way through I take them out, remove the drippings and scoop off some of the fat, put the onions and drippings into a frying pan and make a gravy with them.
There are a number of different ways of making gravy. I don’t always put onions with my gravy but it goes well with roast beef. With roast beef I often just add a bit of red wine to the drippings and onions, add, a bit of beef stock, thyme, melted butter and reduce it all a bit then add a little flour and bring it to the consistency I want.
The key is always good ingredients and knowing the techniques. When I’ve got the time sometimes I make a real stock and use real stock for my gravy instead of the supermarket stock. Gravy made from real stock is much nicer and it’s really worth the effort of making some good homemade stock. Bon appetit!
I did a 10 pound Wagyu rib roast for a new client/business dinner that I wrote off about 8 years ago. IIRC it was on sale for about $50 a pound at Central Market in Dallas. It was absolutely fantastic; something you should do once just to cross it off your list. For less than $10 bucks a pound at Costco, however, I will stick with regular USDA prime to feed my family and be extremely thankful for such an awesome holiday dinner.
[quote]SexMachine wrote:
There are a number of different ways of making gravy. I don’t always put onions with my gravy but it goes well with roast beef. With roast beef I often just add a bit of red wine to the drippings and onions, add, a bit of beef stock, thyme, melted butter and reduce it all a bit then add a little flour and bring it to the consistency I want.
The key is always good ingredients and knowing the techniques. When I’ve got the time sometimes I make a real stock and use real stock for my gravy instead of the supermarket stock. Gravy made from real stock is much nicer and it’s really worth the effort of making some good homemade stock. Bon appetit![/quote]
I am going to see if I can get the wife to make some gravy like this. Thanks for the tip.
It is with deep shame that I must announce that I am not going to be cooking Prime Rib for Christmas Dinner. We are hosting a family dinner and my GF’s family is notoriously picky. Picky, as in they only really like to eat processed garbage.
So I caved and got a pre-cooked, heavily-salted, nitrite-laden spiral ham with some corn syrup glaze to make for Christmas dinner. How freaking beta of me.
Redemption will be mine when my new rotisserie arrives and the parade of meat begins. Oh yes, it will be mine.
[quote]twojarslave wrote:
So I caved and got a pre-cooked, heavily-salted, nitrite-laden spiral ham with some corn syrup glaze to make for Christmas dinner. How freaking beta of me.
We are likely going to cook tomorrow. Given the head count we are looking at, I am going to cut that bastard in half for tomorrow and then take the other half with us camping next week. I am trying to decide on sides right now; probably something simply like mashed potatoes and asparagus.
