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Unread 12-10-2010, 10:20 AM   #13
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Originally Posted by Gore View Post
I believe their analysis involved weighing roasts during the cook as a measure of juices retained. According to that article (as I remember it) searing beforehand or not searing at all resulted in more loss of juice than searing afterward. In any case, I don't think it is too critical one way or the other. In my opinion it is much more critical to let your roast rest sufficiently before cutting into it! Perhaps someone remembers this article and can repost it, as there will be lots of questions about cooking prime rib in the next couple weeks.
I recently saw a good eats re-run when Alton did a rib roast (in the oven)

And he said in the episode that searing it initially damages the proteins rapidly causing them to release water - making the roast less juicy.

I'm with Gore and the lower temp and getting an even cook throughout, this was a New York Roast I did for about 3 hours at 215

Perfect all the way through
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