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Old 12-31-2011, 04:12 PM   #11
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The boneless tenderloin roast I cooked was only about 2 pounds, but the no peek method worked fine for rare. I wanted it rare enough that I could still fry steaks or slices that were still a nice a pink. Mission accomplished.
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Old 12-31-2011, 05:09 PM   #12
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Originally Posted by Silversage View Post
I did this last year, but my roast was larger - 4 ribs. It was in the oven about 15-20 minutes longer than it was supposed to be, so it may be done more than it should - I don't know how that affected it.

The pic is lousy, but you can see how the roast came out. This was 5 minutes per pound at 500F, then off for 2 hours. My guests were quite late, so mine sat a little longer.

I think Pacanis did this with a smaller roast. Where is he when you need him?????
that roast looks sooo succulent, ss--nice job!!
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Old 12-31-2011, 05:13 PM   #13
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Tried it once, waste of time and money for me. Don't try it unless you are willing to have a rare hunk of inedible meat. All depends on your oven. Some ovens aren't even accurate to their temperature, some lose heat faster than others, etc. Too many variables. You should never have to 'peek' anyway, if you have a thermometer that plugs into the meat and the reading unit sits outside of the oven. The best way is to cook your roast at 200 until its about done temperature wise, and if you want a sear do it AFTER the roast is cooked. It will give you less of a 'brown ring' when you cut the meat.
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Old 12-31-2011, 05:33 PM   #14
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again, why do you say that your roast was rare and inedible? surely it could have been given additional roasting time at that stage, no?
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Old 12-31-2011, 06:50 PM   #15
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Originally Posted by vitauta View Post
that roast looks sooo succulent, ss--nice job!!
It does doesn't it.
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Old 12-31-2011, 09:42 PM   #16
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\.

I've since gone back to the "tried and true" method. For smaller roasts, I set the oven to 200F, and once it gets with 10 degrees of the internal temp I want it, I crank the temp up to 500 to get a little sear on the outside. I know most people do it the other way around, but I like the sear at the end.
I'm with you! I use the Kenji Alt/ Alton Brown Method ONLY. But I like my rib roast to have flavor.
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Old 12-31-2011, 09:53 PM   #17
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I'm with you! I use the Kenji Alt/ Alton Brown Method ONLY. But I like my rib roast to have flavor.
As opposed to... people who like their rib roast to not have flavor?
What a hoot
IMO prime rib is one of the least flavorful ways to cook it anyway. Why do you think people insist of having it with horseradish and Au Jus? Much better to slice it up call it a ribeye and grill it, but then you wouldn't be eating prime rib
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Old 12-31-2011, 10:07 PM   #18
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Here's one I did recently; the traditional way.

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Old 12-31-2011, 11:00 PM   #19
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Rock, remember it must be brought up to room temp. for the No Peek method or it just won't work.

Mine comes out perfect every single time with the exact method in this video.

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Old 12-31-2011, 11:01 PM   #20
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Originally Posted by pacanis View Post
As opposed to... people who like their rib roast to not have flavor?
I like mine rare to medium rare in the middle and a very nicely browned crust on the outside. I like to coat the PR with lots of salt and garlic and anything else that seems suitable for the crust.

And I always have to ask in a restaurant to please bring me real horseradish, not that toned down stuff mixed with sour cream.
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