Using bone in rib eye roast – about 3kg – for 5ppl
I’ve salted it and left it in the fridge 4-5 days before cooking
by fennelfrog
In Serious Eats
Using bone in rib eye roast – about 3kg – for 5ppl
I’ve salted it and left it in the fridge 4-5 days before cooking
by fennelfrog
20 Comments
Resting is a myth. https://youtu.be/pYA8H8KaLNg?si=rDaedwuYQlAbwt22
But a little time for carryover cooking and then to cool so as not to overcook during the broil is helpful. But it doesn’t help with juices.
how easy and delicious it is.
It’s easier to cook than you think. Cook low and slow. Get a probe.
A 3kg/6lb roast will have more carryover heat than a smaller roast, plan on 15 degree carryover.
I like to cut off the bones first then tie them back on for roasting. I don’t know if there’s any science behind it. But then they pop right off after cooking which is easy.
Do the lower cooking part earlier- it took far longer than I thought it would, so we ate late. You can cook it to temp and then let it hang out for awhile before searing- way less stressful. Absolutely worth it though.
Super easy. I like to do a herb/garlic/shallot butter rub as opposed to just salt and pepper. I follow the same technique though. I set my oven to 175 since that’s as low as it goes and just pop it in with a thermometer in. What I will say is don’t underestimate how long it will take, it will take a long time.
Nothing really. I’ve been using this recipe at minimum once a year since Feb 10, 2015 and it’s never missed. It’s so easy.
Check your oven temp with a thermometer. Ours was lower than we thought and we ate super late.
Just did this last week. It came out a little more rare than desired especially around the bones (tied on). However this made for perfect sandwiches so really not a big problem. I think I could / should have removed the bones toward the end – or just seared them at high heat on their own.
Oh I like that!
Take it out of the fridge way before you are ready to put it in the oven, 2hrs was not long enough to get mine up to room temp
Test your oven at holding a low temperature.
Mine holds 180F/82°C
It definitely takes longer at that temperature vs 225/107 which I did before.
Modern ovens have cooling fans that mess with the recipe once the oven is turned off. So be sure that you maintain temp.
Make a sauce, any sauce.
No shade towards any prime rib cooking method, but it’s a lot of meat (lol). It’s all one flavor with a slightly salty crust, which is delicious and wonderful, but can absolutely get monotonous during the course of a dinner or while eating leftovers.
I love a horseradish sauce to cut through the richness, a demi glace to give it more oomphf, or a Nam Jim Jaew (aka crying tiger sauce) for intensity and spice for those of us who don’t enjoy horseradish. All are nice options to have and really put a meal over the top.
I’ve got a much smaller 3lb rolled prime rib roast (so no bones). Is this method viable here? I’ve always ended up putting these smaller cuts in the slow cooker but would rather reverse sear.
Go easy on the sear temp if the kitchen lacks proper ventilation.
My only comment is that when cooking at the low temp there will be a particular point where your place will not have a pleasant smell. Eventually goes away after the meat passes that temperature threshold, whatever it is.
Has anyone tried this with individually cut pieces? It’s all I could find at the store and I want to use this technique. Each piece is 1.5kg and I have 3 total for about 6-7 people
Remove the silver skin if it has it. Otherwise, you’ll stink up your house.
Put the thermometer probe a bit deeper/closer to the bone rather than in the very center of the meat. The bone side is a bit more insulated from the and takes a bit longer to cook. I’ve taken out roasts at medium only to find it was more rare than I like towards to bone side.