I did an 8.6# roast sous vide at 133 for something like 15 hours (very forgiving), and then had my boys finish the outside in the oven at high heat.

I'm told it was delicious. I couldn't tell, because the previously mentioned boys gave me the 'rona and I'm still trying to recover my taste and smell. The done-ness seemed perfect though based on texture. If they blind fed me paste and called it chocolate pudding, I wouldn't know.

I want a do-over roast once I can taste again, but my wife says we're eating too much meat.

Over Christmas with my new sous vide (apparently Costco had a promotion last month), I made a #6 boneless roast in 7-hrs. Once complete, hit it hard under the broiler for 15-min to build the crust and melt the fat cap. Others were tasked with making the sides and they weren't ready so, the meat sat in the bath for another hour...no problem. Maintained a 135F temp, and it turned out great, zero fear of over-cooking or, drying. Next time around, I'll use my torch instead of the broiler.

Guga is always entertaining, his sauce is excellent. Gonna try his sous vide potatoes.

I've done this about half-a-dozen times sense seeing this video and it comes out perfect every time.

I don't season like he does. Just Sea salt, pepper, and garlic cloves pushed into slits cut into the roast.

The math is 100% bullet proof. I put a thermometer probe in the middle of the roast and at the end of 2 hours, It's at or within 1 degree of medium rare, every time.

https://www.amazon.com/ThermoP...B154Y8XCYDHJP8K0ATP3


You can't screw it up, just follow the math, don't open the oven door until the time is up.

https://www.youtube.com/watch?v=NUQ49SoteE0

I did an 8# boneless, so here is what I did. Essentially the same as the Alton Brown link above.
1. Dry age as link instructs, if you like.
2. Get meat out at least 60-90 min before cooking
3. Tie roast into loaf with string every 2 in. or so.
4. Coat all sides with oil and lots salt, some pepper.
3. Insert probe into middle of meat from side without fat tail.
5. Heat my gas oven 250 F.
6. Cooked for 3 hours to 120 F.
7. Pulled and tented with foil for 30 min. Temp raised to 129 F.
8. Raise oven temp to 500+ while meat resting. This may take 20 min.
9. Put roast in oven for 15 min.

quote:

Originally posted by Sailor1911:

quote:

Originally posted by MikeGLI:
I did this one a few days ago. 500* for 39 minutes (5 minutes per pound/7.75lbs) then kill the heat and leave in oven for 2 hours. Do NOT open the door. It's pretty much ready to slice once it comes out.

^^^^^ THIS. Works every time. Size of the roast is only relevant to the time cooked at 500. And it's predictable as to what time it will be done.

This is the way do ours as well. It really is fool proof. Comes out medium rare every time.

Jim

First off thanks for all the replies and great advice. I spent several hours reading the replies and links and watching videos. I have an Instant Read Thermometer, but I ordered a ThermoWorks Smoke Remote Thermometer for future cooks. Also looking at new Roasting Pans with Racks, also for next time.

I think because of having to cook at home and then transport it I going to try the Reverse Sear method.

I've got the meat in the fridge covered with salt and pepper and uncovered.

Still not sure about using the oven or my pellet grill. I'm leaning toward the oven because it is only going to be in the mid 40's tomorrow.

Using the 30 minutes per pound at 225 degrees should be about 5 hours for my two 5 pounders. Or less? Open to suggestions.

Pulling off at 118 degrees. Wrapping it in foil and putting in a cooler.

Then taking it up the street and doing the Sear at 500 or so for 8 to 10 minutes before we are ready to eat.

Any further tips or advice ? Thanks again.

Prep- take the roast out the night before. Season with Montreal Steak Seasoning. Wrap with Saran Wrap.
Remove Saran Wrap. Place in a roasting pan.
Roasting at low temp - 225. Meat thermometer in the center. The starting temp should be around 60.
A 5 pound roast should reach 115 in about 2 hr. I think it’s 17 min/pound.
The roast will continue to cook - it will reach 120 by the time you carve.
Perfect roast every time.

Success !! Thanks for all the advice and encouragement. Prime Rib turned out great.

Cooked faster than planned, which I thought might happen given the 2 pieces. Pulled it out at 118, wrapped them in foil, put in a warmed cooler with a warm towel over the top.

Got to the gathering, once everyone arrived (some late as expected) I put them in a 475 oven to Sear for about 10 minutes.

I think they came out great. A nice Medium Rare. Nice bark, good color, some nice end pieces for those who wanted a more cooked slice.



Thanks again.