Author Topic: Reverse sear cooking method  (Read 964 times)

Online Ragun Gardener

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Reverse sear cooking method
« on: December 25, 2017, 10:19:02 AM »
I used the reverse sear method on a prime rib which means you cook it on low heat first then blast it in a hot oven to create the outside crust.

Season heavy with
salt
black pepper
garlic powder
Tony's
Cavender's Greek seasoning

Let marinate/dry age in the fridge for 24 hours uncovered on paper towels.
Remove from fridge 5 hours before cooking time to get to room temperature. 5 hours is an estimate depending on how big the roast is.

Set oven to 250, place roast bones side down and cook till inside temperature is 120, about 3 hours for a 7lb roast.
Remove from oven and tent with foil for 30 minutes.

To make a nice crust, set oven to 500 and cook roast for 10-15 minutes depending on how much crust you want.

Remove from oven and let rest uncovered for 10 minutes
Slice and serve with roasted garlic, horseradish and Au Jus.

Maybe too pink for some but I'd rather it be under done for some people than over cooked for real meat eaters. This roast came out perfect, juicy and tender. I had to cook two of these because some people don't like garlic or meat even with the slightest pink inside. The other one came out good too but it just doesn't seem right cooking a prime rib to medium.



Online bigboberta

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Re: Reverse sear cooking method
« Reply #1 on: December 25, 2017, 10:39:12 AM »
That's the way I like it cooked.  Did one about 2 weeks ago in an electric smoker seared it at 450 in the oven.  It was my first time smoking prime rib cooked it to 130 internal temp.  Came out great.  Next time I will do 125 internal with my thermometer, could have been a little rarer.

Bob
« Last Edit: December 25, 2017, 10:43:00 AM by bigboberta »
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Online Double B

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Re: Reverse sear cooking method
« Reply #2 on: December 25, 2017, 10:51:32 AM »
That looks like it is perfectly done. I am not even hungry right now but I can always force some prime rib down. Great job Rob.
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Online Maggie13

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Re: Reverse sear cooking method
« Reply #3 on: December 25, 2017, 12:11:42 PM »
That looks great!


I do mine on the rotisserie.
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Offline MikeM

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Re: Reverse sear cooking method
« Reply #4 on: December 25, 2017, 05:09:32 PM »
That looks perfect to me - pretty pink meat but I don't see any blood.  I cook mine like that figuring that if something isn't done enough I can always throw it in the microwave rather than have shoe leather for everyone.
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Offline Zook

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Re: Reverse sear cooking method
« Reply #5 on: December 25, 2017, 05:36:29 PM »
Awesome work there Rob. I'm going to try this on New Years.

Online Ragun Gardener

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Re: Reverse sear cooking method
« Reply #6 on: December 25, 2017, 06:26:30 PM »
That recipe works, someone on Facebook made it today and she's happy I posted it and this was the 1st time she ever cooked a prime rib.

I saw it works on steaks to but they need to be 2" thick, just use a thermometer to get the temp right.

Offline Zook

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Re: Reverse sear cooking method
« Reply #7 on: December 27, 2017, 05:59:27 PM »
Did the butcher cut the rib bones off and tie them back on or did they just leave them off?

Online Ragun Gardener

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Re: Reverse sear cooking method
« Reply #8 on: December 27, 2017, 06:30:51 PM »
I usually get them cut but it's not cut completely off. If it's cut off it still works fine. I take it apart to season the inside then re-tie it tight so it cooks even.

Offline bobcatgardener

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Re: Reverse sear cooking method
« Reply #9 on: January 01, 2018, 01:51:02 PM »
That looks good Rob. I should you I like it rare. Maybe a little more than that.

A quick storey..
 The cook went in while I was offshore this one time. We have about 20 people on the platform. Boss told me to make a rice and gravy... that was already defrosted.. see where I am going. That makes 1 hell of a rice and gravy. Boss was not happy at a 200 dollars meat and gravy, but ate till he mamas hurting. That ended up being our football Sunday meal for the next year on that place.

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Re: Reverse sear cooking method
« Reply #10 on: January 05, 2018, 05:57:35 PM »
Danny you made a steak gravy with a prime rib? LOL that is insane.

Offline bobcatgardener

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Re: Reverse sear cooking method
« Reply #11 on: January 14, 2018, 08:20:09 AM »
Lol I wasn't paying for it. I tell you what it's a hell of a good gravy and the meat is so good and tender!

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Re: Reverse sear cooking method
« Reply #12 on: January 16, 2018, 04:11:40 PM »
ragun, i am most folks worst nightmare.  i like my meat well.

not barely just up from medium...
not just a hint of pink....

well.  i don't care if it is shoe leather as long as there is no pink.  i usually avoid prime rib for this reason.  your reverse sear gives me hope though. 

my question is...if i cook one to well done...do i need to adjust the resting time before i do the 500 degree part?   

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Re: Reverse sear cooking method
« Reply #13 on: January 16, 2018, 04:33:39 PM »
Cook it on low heat till you reach the temp you like then pull it out to rest. keep in mind the temp will rise a little while resting. Since you don't like rare you should probably cook it to 135(medium rare) and after you crust the outside you should be at 145(medium). Use this chart and you make the call because I would hate to get blamed for ruining a good piece of meat like Danny!! ;D ;D ;D ;D
https://www.certifiedangusbeef.com/kitchen/doneness.php

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Re: Reverse sear cooking method
« Reply #14 on: January 25, 2018, 02:31:30 PM »
so like 170 for me then :)


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Re: Reverse sear cooking method
« Reply #15 on: March 29, 2018, 07:47:37 AM »
so like 170 for me then :)

Chip, go buy old leather boots, remove the soles, and season to taste! LOL
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