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Old 10-18-2018, 12:36 PM   #11
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Originally Posted by Andy M. View Post
Here's the "Reverse Sear" method:

ROAST BEEF (REVERSE SEAR METHOD)





This recipe uses a rib eye roast. The process will work with other beef roasts.


1 Ea Rib Roast, 6-7Lbs
2 Tb Kosher Salt
TT Black Pepper


Trim excess fat from the roast leaving a " of fat. Using a sharp knife cut a crosshatch pattern through the fat at 1" intervals.

Rub the salt all over the roast surface. Place the roast on a plate or pan and put it in the refrigerator uncovered for at least 24 hours.

When ready to cook, remove the roast from the refrigerator an allow it to rest at room temperature for an hour.

Preheat the oven to 225F.

Place the roast on a pan with a rack. Insert a thermometer so the tip of the probe is in the center of the main muscle and place it in the oven.

Roast to an internal temperature of 120F for rare/125F for medium rare. Remove the roast when it reaches temperature and tent it with foil. Let it rest for an hour or more.

Bring the oven temperature to 450F and put the roast back in the oven for 5-10 minutes. Remove and carve.

Elapsed Time:
5 Lb roast 3 hours 45 minutes roasting, resting, searing.
7 Lb roast - 4 hours

NOTE: The internal temps I listed above are on the low side. Some would call 125 rare.

Why do you let it rest between the low cook and the sear? And how is 5 -10 minutes enough
"Asking for a friend" who has to cook the christmas prime rib this year
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Old 10-18-2018, 12:41 PM   #12
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5-10 minutes is enough to finish the crust. It seems to work. The crust has already started to form during the slow cook.

Resting before means you don't have to rest after and minimizes added cooking of the interior during the sear.

I've used this method several times on boneless prime ribs and it works to perfection. Worth a try.
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Old 10-18-2018, 12:43 PM   #13
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5-10 minutes is enough to finish the crust. It seems to work. The crust has already started to form during the slow cook.

Resting before means you don't have to rest after and minimizes added cooking of the interior during the sear.

I've used this method several times on boneless prime ribs and it works to perfection. Worth a try.

Thanks, my friend
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Old 10-18-2018, 12:45 PM   #14
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Thanks, my friend
You're welcome.

Another benefit of doing it this way is the flexibility for timing dinner. When all the rest of the food is just about ready, sear the roast, carve and serve.
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Old 10-18-2018, 02:44 PM   #15
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I might try the reverse sear on the Egg this year. We were really pleased the way that rib-eye turned out. Jennyema, you should give the reverse sear method a try on your Egg!
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Old 10-18-2018, 02:55 PM   #16
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You're welcome.

Another benefit of doing it this way is the flexibility for timing dinner. When all the rest of the food is just about ready, sear the roast, carve and serve.
+1. A few years ago, when I was really sick, I had to delay Christmas dinner for at least an hour. I had already started the roast and it was close to temperature when I had to lie down for a while. I finished it and it was perfect. Luckily it was just DH and me for dinner
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Old 12-07-2018, 03:41 AM   #17
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So many solutions for the "perfect prime rib" when KISS always works.

This is NOT rocket science here, it never was, to our fathers and grandfathers and mothers and grandmothers who did this cut of beef a THOUSAND times over.


However, in the NOW, your roasting pan SUCKS!

https://www.seriouseats.com/2014/11/...uicy-meat.html

This also goes for prime rib but, forget about the "baking stone."
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Old 12-07-2018, 05:28 AM   #18
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There are some of us that prefer the flavor of prime rib cooked over charcoal and fruit/nut wood, meat in general for that matter. Also the crust that a reverse sear method provides.
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Old 12-08-2018, 01:25 AM   #19
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Yep, preferences and methods!

IMHO, to me though, "reverse sear' is like pitching your tent AFTER the rain has come down.

Yeah, go low for the interior and THEN sizzle that suckers exterior at the end.

One problem though- when you sear at the END of the roasting cycle, you're just heating up the INTERIOR that much more because it had been heating up slowly, but now, it is influenced by the outside reverse sear temperature, which means the interior temperature of the roast will go up several degrees than you had originally intended.


Long story short: Your medium rare will turn into medium well, because of "reverse sear".

Pitch that tent BEFORE it rains....
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Old 12-08-2018, 01:33 AM   #20
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The people who are suggesting reverse sear in this thread have tried it. They know exactly how it turns out.
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