Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Wingman on June 20, 2014, 06:47:33 AM
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We had a 4-bone rib roast in the freezer that we bought on sale and it needed to be cooked; too big for my vac-seal bags and it was getting old. It had the bones cut off and tied back on. I would normally rotiss this for about an hour and a half at 350° leaving a roast with varying degrees of doneness with the center being med-rare. But my thought this time was to try to get cover to cover med-rare with a slightly crispy bark. I love the bark from the 350° cook where the maillard reaction has added those scrumptious flavors. But this cook would be done as low as my grill would go which turned out to be about 200-210°. If the MAK had a rotisserie this is where it would be but it doesn’t so onto the gasser. I figured when it was close to the end I would crank the heat to try to crisp it up a bit more. I counted on this cook taking 3-4 hours for a 7.5 lb roast but not so. I was closing in after only 2.5 hr. so instead of cranking the heat to 500°+ I set it to 350° to try to drag it out to dinner time. Removed it at 130° IT and let it rest for 15-20 min. It was going to be an early dinner no matter what. To the proof –
I cut the bones off to make the roast more uniform and to make more bark.
(http://www.deansmiley.com/Files/6-19-14_Roast/bones_off.jpg)
I rubbed it up with a very delicious garlic paste that my wife makes and hit the bones with M-3.
(http://www.deansmiley.com/Files/6-19-14_Roast/Rubbed_up.jpg)
Ready to rest.
(http://www.deansmiley.com/Files/6-19-14_Roast/roast_done.jpg)
Most uniform doneness I’ve gotten.
(http://www.deansmiley.com/Files/6-19-14_Roast/sliced.jpg)
I took an end piece - lots of bark.
(http://www.deansmiley.com/Files/6-19-14_Roast/end_piece.jpg)
A little horseradish sauce and vidalias sautéed in EVOO, splashed with a little balsamic vinegar just before serving. OMG good!
(http://www.deansmiley.com/Files/6-19-14_Roast/ready.jpg)
Next time I will crank the heat at the end but this was a very satisfactory result.
Thanks for looking.
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That middle looks gorgeous!
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Beautiful!
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Perfect!
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Looks good. If you reach your IT early on a slow-cooked prime rib, you can FTC it for 30-90 minutes before the final sear. An added benefit to this is that you can then slice immediately without resting the roast.
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Outstanding cook ;D
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Great looking rib roast, nicely done. ;)
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Looks great!!! I will have the end piece, wife loves rare! Don
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Looks good. If you reach your IT early on a slow-cooked prime rib, you can FTC it for 30-90 minutes before the final sear. An added benefit to this is that you can then slice immediately without resting the roast.
This is good to know for when we are having company. And I probably should have done this even though it was only me and the Mrs. But smelling that thing cook, hey, there was no way I was putting off eating it, if you know what I mean.
Oh yes. And I arose this morning with a happy thought -
(http://www.deansmiley.com/Files/6-19-14_Roast/breakfast.jpg)
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Beautifully done.
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Well done! Both dinner and breakfast!
BD
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Great looking breakfast too. ;)
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Perfect cook---and perfect eggs too. Just the way I like them.
I just didn't see any biscuits!
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You nailed it perfect. Low and slow is the only way for that great looking beef
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I just didn't see any biscuits!
Dieting. Haven't had any bread in 38 days.
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I just didn't see any biscuits!
Dieting. Haven't had any bread in 38 days.
I like that diet, give up bread for rib roast, I'm all in. :P
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That looks OUTSTANDING!!! Nice roast -perfect cook
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Fantastic roast and breakfast!
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Outstanding.
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Perfection on a plate!!!!
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Wing...They are going to have to build a bigger ball park for you - 'cause you knocked that one "outta here"..... ;)
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Wing...They are going to have to build a bigger ball park for you - 'cause you knocked that one "outta here"..... ;)
(http://i717.photobucket.com/albums/ww173/prestonjjrtr/Smileys/2-1.gif) (http://media.photobucket.com/user/prestonjjrtr/media/Smileys/2-1.gif.html)
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Thanks for all the compliments, guys. Every once in awhile you get lucky.
This cook needs tinkering, though. I'm still wanting that full maillard effect outside with a full med-rare inside so there will definitely be a "Rib roast experiment Part 2" as soon as I save up enough money for another roast. I have an idea.
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I'm still wanting that full maillard effect outside with a full med-rare inside
I did one recently that turned out just like that, sous vide for 8 hours at 130F then into a BESER on high for 1 hour. Best standing rib roast I ever cooked, turned a USDA Choice into USDA Prime tenderness.
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Perfect!
X2
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I'm still wanting that full maillard effect outside with a full med-rare inside
I did one recently that turned out just like that, sous vide for 8 hours at 130F then into a BESER on high for 1 hour. Best standing rib roast I ever cooked, turned a USDA Choice into USDA Prime tenderness.
Yeah, I remember your cook and pz's thick steak cook. Both were finished perfectly. The trouble is I don't have an infrared cooker. But I've got a couple of ideas for future experimentation. The nice thing about this cut of meat is that even failed experiments can taste pretty dang good.
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I just didn't see any biscuits!
Dieting. Haven't had any bread in 38 days.
A little sprouted bread like Daves Killer Bread is good in small amts for large nutrition,you wont feel so bad with the vitamin slam sprouted breads give.I do half slices.
The eggs/meat,what an excellent HEALTHY choice IMO,I will do that the next time I want to bring in a larger cal breakfast,actually why not for a dinner?
Great post,thanks!! ;) ;D :P
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I'm still wanting that full maillard effect outside with a full med-rare inside
I did one recently that turned out just like that, sous vide for 8 hours at 130F then into a BESER on high for 1 hour. Best standing rib roast I ever cooked, turned a USDA Choice into USDA Prime tenderness.
YES! Its amazing how cheap cuts turn into prime.
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You nailed it perfect. Low and slow is the only way for that great looking beef
X2!
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Fantastic roast and breakfast!
X2! Loved the runny yolk eggs for breakfast - mmmm that looks good!