brandenpro
Knows what a fatty is.
- Joined
- Aug 18, 2013
- Location
- Salem
I have a 5lb rib roast, trying to figure how long it will take @ 200 on the kettle. Bones are on but I think I will cut them off.
I have a 5lb rib roast, trying to figure how long it will take @ 200 on the kettle. Bones are on but I think I will cut them off.
I have never tried a reverse sear though, I may need to do that on my next.
I wouldn't, unless you like the outer edges of your prime rib overcooked like several I've seen on this thread. Yours looks gorgeous, and doesn't have brown/grey overcooked edges. I sear first (although several took the time to tell me OMG I WOULD NEVER DO THAT, pffft) and ended up with great crust and results like yours. My results are a few pages back in this thread.
SEAR FIRST 4 LYFE!! :rockon:
I feel that's a bit misleading. Ive seen more gradient with sear first then reverse sear. The worst gradiation (?) Comes from attempts to sear in a hot oven, that i couldn't recommend.
When reverse searing i let the roast rest before the searing, its about 30 min.
Why not? Doing my very first prime rib and was planning on doing just that.
Cooking is fine attempts at searing in a 450 oven end up yeilding a band of overcooked meat.
Just not enough umph to get the job done fast enough.
If i had to use only the oven i would pull the roast 10° early let rest 30 min and use the broiler with the door open, rotate a needed.
Cooking is fine attempts at searing in a 450 oven end up yeilding a band of overcooked meat.
Just not enough umph to get the job done fast enough.
If i had to use only the oven i would pull the roast 10° early let rest 30 min and use the broiler with the door open, rotate a needed.
I feel that's a bit misleading. Ive seen more gradient with sear first then reverse sear. The worst gradiation (?) Comes from attempts to sear in a hot oven, that i couldn't recommend.
When reverse searing i let the roast rest before the searing, its about 30 min.
Did something a bit different this year. Costco had Choice NY strip roast for $5.39/lb. I just couldn't pass that up, considering the rib roast was pushing $9/lb. Essentially cooked in the same way, fat-side down at 220*, then let it rest for 45 minutes, while we prepared the other things and did a quick sear. The IT was about 125* when I took it off initially:
It didn't suck.
Did something a bit different this year. Costco had Choice NY strip roast for $5.39/lb. I just couldn't pass that up, considering the rib roast was pushing $9/lb.