I've always been a sear it and then cook it kind of guy, but may try the reverse sear this year. Anyone who has done both that can comment if it makes much difference?

I'm now in the reverse sear camp and find it easier to time the meal. I cook to temp and let it rest for up to an hour. The whole roast stays warm. 20 minutes before dinner I hit it with the broiler and from there straight to a cutting board and then the table, no rest. It's hot and gives me time to get sides together. I also think I get a better crust.

Downside is it's all the same level of doneness. Which at my house means someone is unhappy.

FarmerJohn said:

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I'm now in the reverse sear camp and find it easier to time the meal. I cook to temp and let it rest for up to an hour. The whole roast stays warm. 20 minutes before dinner I hit it with the broiler and from there straight to a cutting board and then the table, no rest. It's hot and gives me time to get sides together. I also think I get a better crust.

Downside is it's all the same level of doneness. Which at my house means someone is unhappy.

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Level of doneness doesn't dissuade me. That's what a hot cast iron skillet is for.

I go low and then sear before serving.


I hate the term reverse sear almost as much as air fry. Both are completely inaccurate descriptions

FIDO*98* said:

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I go low and then sear before serving.


I hate the term reverse sear almost as much as air fry. Both are completely inaccurate descriptions

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Thank you Sir. I was going to reverse fry some mashed potatoes in the air searer tomorrow.

Thomas Keller blowtorch technique. Blowtorch to sear fat first, season with salt & pepper, roast at 275 degree, pull 128 degrees.

Check this out OP.. Doesn't get any easier and it's perfection

https://www.allrecipes.com/recipe/221958/chef-johns-perfect-prime-rib/

After

Marcus Brutus said:

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Check this out OP.. Doesn't get any easier and it's perfection

https://www.allrecipes.com/recipe/221958/chef-johns-perfect-prime-rib/

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Been doing it that way for the last 10 years or so .... it's not "reverse seared" but is exceptional none the less. Needs a fancy name in order to catch on with the masses

Double reverse sear

Ag MD 84 said:

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Thomas Keller blowtorch technique. Blowtorch to sear fat first, season with salt & pepper, roast at 275 degree, pull 128 degrees.

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That's how I do mine every year. If you leave off the horseradish whipped cream you're missing out.

Herb rub, salt, pepper, butter on top of a bed of mushrooms and onions. Just popped it in at 275. Will pull at 125 internal to rest then blast at 500 degrees to brown up.

My biggest dilemma is to cook to 145 or pull at 130 and risk a mini revolt and potentially losing control of the process in future years, ensuring a minimum 155 internal. I think I'm going to 145 to minimize the red but miss importantly ensure the peace.

155?! You're cooking prime rib to well done? Whoever wants no pink should stick to turkey and be ineligible to eat prime rib

We do Chef's John's as well. Best prime rib you will ever have!

FarmerJohn said:

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My biggest dilemma is to cook to 145 or pull at 130 and risk a mini revolt and potentially losing control of the process in future years, ensuring a minimum 155 internal. I think I'm going to 145 to minimize the red but miss importantly ensure the peace.

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With Chef John's method, you never have to worry about the temp. It's 5 minutes per pound at 500 degrees, then shut the over off and let it sit for two hours. Doesn't matter if it's 2 lbs or 20 lbs. Perfectly medium rare.

Save money and cook something else instead of a well done rib roast

FarmerJohn said:

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My biggest dilemma is to cook to 145 or pull at 130 and risk a mini revolt and potentially losing control of the process in future years, ensuring a minimum 155 internal. I think I'm going to 145 to minimize the red but miss importantly ensure the peace.

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Pull it at 130 .....anybody objects ro the results hand them a cast iron skillet and a stick of butter

Monywolf said:

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We do Chef's John's as well. Best prime rib you will ever have!

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It's too simple. It will never catch on. Cooking has to be complex, time consuming and labor intensive for it to be any good.

BTW along side the Chef John's will be, heaven forbid.... cranberry salsa ...... cranberry's , crushed pineapple, sugar, chopped sweet onion, chopped jalapeno, chopped cilantro and ,,,,,,, a little cherry jello powder mixed in to thicken it up.

That sounds great!

Cromagnum said:

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Herb rub, salt, pepper, butter on top of a bed of mushrooms and onions. Just popped it in at 275. Will pull at 125 internal to rest then blast at 500 degrees to brown up.

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Finished product. Best one I've made and I am now sold on the sear at the end method.

Gotta cut the ribs off to get good slices

Rib roast in a pellet smoker at 500 then low. Two filets at 225 then under a weak broiler (serious eats). Turned out nice but I wish I had my normal gas oven broiler to really crisp it up.

GAC06 said:

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Gotta cut the ribs off to get good slices

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Yeah, my normal butcher had his B team working when I picked this up. The guy there had no idea wtf I was talking about when I asked for it to be cut and tied. Either way, it came out great and everyone left full and happy. Now I got some badass bones left for making beans when the weather finally cools off again.

Marcus Brutus said:

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Check this out OP.. Doesn't get any easier and it's perfection

https://www.allrecipes.com/recipe/221958/chef-johns-perfect-prime-rib/

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I tried this method today and it didn't work for me unfortunately. I'm guessing my oven just cooled off too quickly? Had a 5 lb prime rib, got the oven up to 500 then put it in for 25 minutes then turned it off and waited 2 hours, but it was nearly raw on the inside. Cool to the touch once i sliced off the first cut, definitely way under rare. Had to sear them in the cast iron before serving.

I've still got half the roast to heat up for lunch tomorrow. Thinking i might sous vide it then sear in the pan.

I think you cook it so many minutes per lb and then turn oven off ?

How many hours did you leave it out on the counter prior to roasting?

Low & slow at 225 to 130, 30 minute rest seared at 650, on the Char-Griller gravity. It was an easy cook everyone loved it.

Thanks for the good advice on cooking in butter. Cooked up part of it when the complaints started. Everyone was happy. I did not make them cook their own. I don't need 20 years of family strife.

Probably not quite long enough. It said to leave it out 4 hours and i may have been around 3. Yeah that is likely the answer.

Good thing you had gloves on. Roast looks great

abileneag09 said:

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Probably not quite long enough. It said to leave it out 4 hours and i may have been around 3. Yeah that is likely the answer.

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I left mine out for 4 and the interior temp had only risen to 59 degrees . Also check your oven accuracy. Our bottom oven is spot on but the top one is about 25 degrees short actual temp vs set temp

Prime rib was great, but the Lobster Mac stole the show. Not just one of the best things I've ever made, it was one of the best things I've ever eaten A sentiment echoed around the table. I didn't get any more pics because I was getting everyone served, but made a roasted garlic & horseradish whipped cream and red wine-demi mushroom sauce to go with the Rib.

Will need this lobster Mac recipe

Salute The Marines said:

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Will need this lobster Mac recipe

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This step can be done a day ahead

6 - 4/5oz lobster tails. This yielded right at a pound of meat. I may do 8 or more if I was serving as a main dish. A pound was plenty to get a good amount of lobster in each serving though.

Bring a pot of heavily salted water to a rolling boil. Thrown in lobster tails and cook for about 3 minutes. You want them slightly undercooked. Drain into a colander and run water over them until slightly cooled. Peel tails and chop meat.

Take 4 of the shells and put into a pot with some sliced onion, peppercorns, 2 bay leaves, 2 oz Brandy, and 4 cups of water. Simmer until about 1 cup of liquid remains. (Easy way to gauge is to add one cup first and observe the level before adding the other 3) Strain and reserve

Refrigerate lobster and stock overnight if making ahead

Mac n cheese

8oz high quality sharp white cheddar, grated
6oz gruyere, grated
8oz tub mascarpone

Preheat oven to 375
Butter a 9x13 casserole dish
Melt about 3 tablespoons of butter and mix into 1/2c homemade breadcrumbs and 1/2c panko

20 oz pasta of your choice. I used Cavatappi (corkscrew).
Bring a stock pot of salted water up to a rolling boil. I start making the cheese sauce a few minutes ahead of the pasta so they time out to be ready together. Cook the pasta just under Al-dente.

1 small onion - extra finely diced. Looking for about 1/2c
3 cloves garlic minced (I was tempted to use roasted garlic, maybe next time)
6 Tbls butter
1 tsp Salt
-Sweat onion and garlic down in butter over med-low heat until tender. You don't want color so take your time.

6 Tbls AP flour
Whisk in and allow to cook for a couple of min whisking constantly

Warm 4 cups half and half
1c Lobster stock

Add about a cup at a time, whisking constantly. Once thickened (it will still be relatively thin) begin whisking in cheese until incorporated. Season with salt, fresh ground white pepper, and a little fresh ground nutmeg

Add cooked pasta to sauce and combine. Fold in lobster. Pour into casserole dish and sprinkle with breadcrumbs. Lightly cover with foil. Bake about 15-20 minutes until sauce is bubbling.