Prime rib - reverse sear

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Originally Posted by thedude2340

PM’ed

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replied

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Originally Posted by guide

If anyone is interested I am selling this: https://www.thermoworks.com/smoke/ for $45. Both probes have been replaced. Also new batteries. I upgraded to Signals with the Billows fan.

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SOLD!!! :)

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Originally Posted by k2skier112

I used to do reverse sear. I tried closed door about 3 years ago, it was awesome, plus no fuss for the same results. If you have a clue, one can make an awesome roast either way

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Finally did the SE method this year, and I tend to agree. There are pluses and minuses with each method, but the end result is pretty similar. I think schedule and timing will drive my decision more than anything next time. That and habit. The wife and weren’t on the same page at all and would have been screwed if we hadn’t had access to a second oven. We also missed Yorkshire pudding this year.

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Originally Posted by bagtagley

Finally did the SE method this year, and I tend to agree. There are pluses and minuses with each method, but the end result is pretty similar. I think schedule and timing will drive my decision more than anything next time. That and habit. The wife and weren’t on the same page at all and would have been screwed if we hadn’t had access to a second oven. We also missed Yorkshire pudding this year.

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Ya, reverse sear messes with oven timing and popovers fir Yorkshire pudding.

Just shy of a minute in.

Leftovers= steak and cheese
Attachment 398527
What do you guys do with whatever is left?

I made Philly cheese steak sandwiches at the ski hill parking lot for lunch. They were delicious.

Steak burritos.

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Originally Posted by JimmyCarter

What do you guys do with whatever is left?

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Yes.

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Originally Posted by MakersTeleMark

Just shy of a minute in.

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Fuckin Matty. Thanks tho.

Re leftovers sandwiches are great, our fave is an open face, grungy Quebec diner style. Get a slice or two of bread, toasted if you wish, add beef, top with about a liter of gravy and throw some steamed peas or corn on one side.

If you have tons of beef and are out of ideas I'd use it for a beef and barley soup. This one is dead simple and really good - https://www.theblackpeppercorn.com/beef-barley-soup/

French dip. Shave that prime rib, pile it on toasted bread with a crunchy crust. Dip it in au jus.

Beef on weck
Shave it, serve with guardinera as a fake Chicago style sammie
pho or other noodle soup

Sorry, beef on weck is always served with gobs of hot horseradish.:biggrin:

It worked well. Big fan.

I like how the timing is easier.

Meat can rest for half hour or more. Can wait an hour and then fire up the final sear.

And no gray around the edges.
I’m a convert. To the church of beef.

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Originally Posted by riser3

French dip. Shave that prime rib, pile it on toasted bread with a crunchy crust. Dip it in au jus.

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Yes
Especially since my wife smoked ours with honeybutter, then clarified the drippins/butter mixture after
That's a jus

Just had a near transcendental experience chewing on a rib bone. 11/10

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Originally Posted by Thaleia

Just had a near transcendental experience chewing on a rib bone. 11/10

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I slow roasted the rib bones the day after Christmas dinner this year
Holeeee fuk
I felt like an African American rib roaster.
Beef ribs don’t fall off the bone normally.
Ribs take time.

Revisiting this thread since I’m slow roasting a chateaubriand
Gonna crisp that piece o meat at 550 soon
House smells like love

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Originally Posted by ötzi

What are people using for the initial temp? The serious eats piece talks about 150 and 250, I could do either at this point, is there a benefit to 150 that's worth me getting off my ass right now for 150 or do I have some time?

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115 120 at most internal temp

Let it sit.

The high sear and the resting will get you to rare or medium rare on the ends

Edit to say oven temp might have been your question. No more than 225
Some say as low as your oven goes. I’ve done 200 and it’s so nice.