Agreed on the reverse sear, except I do mine at 200 degrees. Having an instant read thermometer is key. About half an hour per lb. Perfect every time.

Thank you to everyone who has taken the time to contribute to this thread! I appreciate each and every one of you!

quote:

Originally posted by ElusivePeon:
Agreed on the reverse sear, except I do mine at 200 degrees. Having an instant read thermometer is key. About half an hour per lb. Perfect every time.

Hopefully, you're referring to the oven at 200F and not the internal temperature

Lots of good suggestions here. Let me add

Cook it rare. For those that don't care for it that way, a minute in the oven fixes that.

Also, let it rest at least 30 minutes. The internal temp will rise but the juices will stabilize and not run away on you.

I'm doing one for Hannukah on my rotisserie. Never done it before, but will simply season and let it turn. Maybe make a gravy from the drippings.

quote:

Originally posted by ShneaSIG:
So I don't have a sous vide machine, and I'd rather not have to go buy one because I'll probably only use it this one time a year.

I have a nice oven, a stove, and I have a gas grill.

So, I think oven roasting and a reverse-sear is going to be the way to go.

If I remember correctly, you are in the St Louis area. If you do decide to go with sous vide, you can borrow my set up. While I’ve not done a rib roast with it, I have no doubt it would be easier than a stove (which I have done... it can be stressful if you’re not watching the temp of the meat).

quote:

Originally posted by zipriderson:
I'm doing one for Hannukah on my rotisserie. Never done it before, but will simply season and let it turn. Maybe make a gravy from the drippings.

Broiler or Grill? I love a rib roast on my grill rotisserie.

First time meeting my in-laws, they handed me a $130 prime roast and said you're making Christmas dinner. Man was I nervous. Luckily they had a very nice grill with a good burner lay out for the spit. Perfect med-rare, was so nervous slicing it, what a relief when I saw the gorgeous, glorious perfect reddish pink slabs falling to the cutting board. I gave myself a mental high five.

I like reverse sear. I’ve done them in my smoker at 225 and didn’t even need a sear. Still medium rare throughout. I haven’t been super happy with souse vide. Even when cooked to 130 I get a gray color that just isn’t right.

Also please don’t leave beer out overnight. Not safe and does nothing to help cook. I realize the “shut the oven off” method won’t work if it’s ice cold. But shutting oven off is also not safe. There is no reason to risk safety when reverse sear works fine.

quote:

Even when cooked to 130 I get a gray color that just isn’t right.

I'm assuming you're talking about the outside? If so, you're still supposed to sear it using your choice of methods. If you're getting gray inside, something else is wrong.

quote:

Originally posted by frayedends:
.... I haven’t been super happy with souse vide. Even when cooked to 130 I get a gray color that just isn’t right.

....

You did something wrong or had something wrong with the meat. I've never had that problem. I've done the sear on a gas and charcoal grill, often combined with painting with blow torch for recesses areas with great success. Gray area is 1/8"-1/4" from outside, inside all even in color.

Dammit, I’m hungry now....

quote:

Originally posted by Erick85:

quote:

Originally posted by ShneaSIG:
So I don't have a sous vide machine, and I'd rather not have to go buy one because I'll probably only use it this one time a year.

I have a nice oven, a stove, and I have a gas grill.

So, I think oven roasting and a reverse-sear is going to be the way to go.

If I remember correctly, you are in the St Louis area. If you do decide to go with sous vide, you can borrow my set up. While I’ve not done a rib roast with it, I have no doubt it would be easier than a stove (which I have done... it can be stressful if you’re not watching the temp of the meat).

That is a very kind offer, Erik. Thank you - I'm leaning towards roasting, still, but I will let you know should I change my mind.

Does your oven/range have a probe thermometer?
I did a big rib roast a few years ago for NYE, it was excellent. Buttered the entire outside, seasoned the shit out of it, blasted on high heat in the oven for about an hour, then dropped it down to a lower heat (i'll have to see if I still have the exacts on temp) but I had my probe thermometer set up so as soon as my internal temp hit the mark, my oven shut off. Awesome crust, rare/midrare internal temp, it was a huge hit.

I do one every New Years Day on the grill for my family.
I go about 250° for as long as it takes. It's usually a bigger cut so I have to start it in the morning.
I have the smoker now and I'm trying to gauge interest from my family to see if they want it smoked this year. I'm also leaning on trying it myself before 2020 to see how it turns out. I'd hate to ruin it and have to grill burgers on New Years Day.

quote:

Originally posted by a1abdj:

quote:

Even when cooked to 130 I get a gray color that just isn’t right.

I'm assuming you're talking about the outside? If so, you're still supposed to sear it using your choice of methods. If you're getting gray inside, something else is wrong.

Not the outside. I’m not a complete idiot (just a partial idiot). More of an issue with thinner steaks. But I’ve seen it on a roast penetrating an inch plus. Same texture as medium rare but not nice and red. I’ve had better luck low and slow in oven or smoker. Maybe I’ve just done roast too long in the bag. I don’t recall as it’s been a while.

quote:

Originally posted by Ryanp225:
Anyone else getting a rib roast this weekend because of this thread?

Right? I was happy with the short ribs in the instapot I had last night. Was.

I've made it this way a few times and it's always amazing.

quote:

Originally posted by Skins2881:

quote:

Originally posted by zipriderson:
I'm doing one for Hannukah on my rotisserie. Never done it before, but will simply season and let it turn. Maybe make a gravy from the drippings.

Broiler or Grill? I love a rib roast on my grill rotisserie.

First time meeting my in-laws, they handed me a $130 prime roast and said you're making Christmas dinner. Man was I nervous. Luckily they had a very nice grill with a good burner lay out for the spit. Perfect med-rare, was so nervous slicing it, what a relief when I saw the gorgeous, glorious perfect reddish pink slabs falling to the cutting board. I gave myself a mental high five.

Reminds me of one of the first times I ever went to my now in laws for dinner and I was tasked with cooking steaks on a gas grill. The supporting post on the grill had rusted and when I flipped the lid open the entire grill steaks and all rolled down the hill. The steaks were covered in an inch of rust and other residue. My wifes' family hated me already because she was dating out of her culture. Mom blamed me for breaking the grill.

quote:

Originally posted by lastmanstanding:
I do one every year. I use a wood fired smoker so this may not apply. Kosher salt and fresh cracked black pepper is all I use for seasoning. I smoke at 225 or less for as long as it takes to get to about 10 degrees from my preferred temp which is about 128 no more than 130.

Just as it's approaching this temp I open the top of the fire box and throw in some oak splits and get some nice leaping flames. I put a grill over the top of flames, remove the rib roast from the smoke chamber and reverse sear it on the open flames. Let rest 20 to 30 minutes and serve.

Damn I can't wait!!

this,

I pull a bit cooler, 118/120 ish,

we like it rare,

temp probe in the center, charcoal smoker,

I use an Adam Perry Lang recipe except I use Chupacabra rub, it has great flavor and makes a nice crust. It is an annual thing for us for big family gatherings and for Mrs Greener's birthday dinner. We have the butcher cut the bone away from the meat and then tie it back on with butcher's twine. It gets the flavor of the bone and when done we cut the twine and remove the bones. I cook in the Big Green Egg smoker at 275 degrees about 3 hours, until internal temp reaches 115 degrees. We take it off the smoker to apply a beef paste glaze then back to the smoker until it reaches 125 degrees internal temp for medium rare. You really have to watch the internal temp for the last phase because it is going to hit the mark very quickly. Let it rest on the cutting board for 20 minutes before carving.