Like apparently literally everyone this year, I decided to do a standing rib roast for Christmas. Tried to smoke it low and slow, but the temp came up much faster than expected, and it was approaching 120F 4 hours before dinner time!
Took it off the grill and rested it in the microwave (microwaves have excellent insulation btw) for nearly 4 hours. Then, I popped it into a 500F oven for like 10-15 min to do a ghetto reverse sear, and the result is what you see above.
I was genuinely afraid that I'd just made the world's most expensive beef jerky until I cut into it and saw that beautiful, beautiful pinkish red all the way through. It's a Christmas miracle!
by ReluctantRedditor275
23 Comments
*heavy breathing*
I mean you temped and pulled it at 120°. What made you think it was going to be a disaster? 15 mins in an oven isn’t going to dry out a huge piece of meat
Give us your address so we can pick up that spoiled garbage for you. I have a serious craving for chili after seeing your pic.
/s
Had a similar thing happen last year. Timing those things is a bitch, because most of us don’t have enough occasions to practice all that often. Mine also came out pretty damn good after starting and stopping a few times.
We had prime rib for dinner also. My husband has been making one for a few years now with a homemade sauce. Looks pretty tasty. I know ours was!
Looks amazing.
Other than the longer than recommend resting time, this is literally how Kenji says to do a rib roast.
https://www.seriouseats.com/perfect-prime-rib-beef-recipe
Restaurants rest prime rib under heat lamps for hours for serving. Finishing it early is fine. You did great. Looks amazing!
Was it cold though?
What was the internal temp when you served it? I’m curious how much it dropped in the microwave.
I pulled at 129 and it was overdone 😭😭😭
We have an old ish tradition on fermenting yogurt for a lamb soup. We basically boil milk and yogurt then let it set for 12 hours outside. To retain heat we insulate it in blankets.
I had a roast yesterday prepped with guests running an hour and a half late. So just wrapped it in foil and then placed blankets on top to insulate. Took it out at 125 and then seared it for 12 minutes and it came out gorgeous.
Still very warm and hot to the touch after unwrapping with blankets
Not a Xmas miracle. You just took a baby step towards the 24 hour prime rib and now understand that it gets better the longer you allow those enzymes to work.
What makes you call the 500F oven for 10-15 minutes a “ghetto” reverse sear? Isn’t that a super standard reverse sear?
What was the cooking temp of the smoker?
No matter what the thermometer says, it’s always stressful until you carve into it.
Last night I cut the whole length (5.5 pounds) of tenderloin before I rolled one over to see if I was a hero or zero for Christmas dinner.
Thankfully it worked out!
Had a similar situation, we roasted an *8 pound* tenderloin (first time with that cut) and after about 20mins at 450F we dropped it to 350F and used the ovens probe thermometer to track internal temp. It hit 125F after about 25 minutes. I hadn’t even cut the potatoes up yet for mashed potatoes and it was already time to pull it out! Covered it with foil and worked on the rest as fast as possible but it sat for at least about 45mins. That was stressful but it turned out really well and everyone enjoyed it.
Aside from the resting location, this is essentially how Alton Brown says to do a standing rib roast.
That looks absolutely awesome!
Alternative to the microwave is a poor-man’s cambro. A cambro is the insulated container that caterers use to transport food from the kitchen to the destination.
Grab your cooler, yeti-type coolers are especially good for this. Wrap the roast in foil, put down a layer of bath towels straight from the dryer, then your wrapped roast, then more towels and close it up. I do this with ribs all the time. Food stays nearly at temp, without continuing to cook, for 2-4 hours.
Microwaves are in fact not well thermally insulated. I’m not sure why you thought they were. Most are vented outside as well.
Looks amazing, was the fat well rendered as well?
Is that what’s called a Ghetto reverse sear? I did mine in the oven like that with incredible results.
Really nice and a great “save” to boot!