[jaye944]

Any help on tweaks ?

So I did a rib roast yesterday, it came out pretty damn good, could have done with a bit more cruchy (bark ?) but the taste and doneness was great. A WEE bit over, but wife wouldnt have eaten it,

So below is the steps I did, pls add your notes of expereince

3lbs rib eye bone in

1> removed from fridge, left un wrapped on counter top 4 hours
2> made a rub (1 tbl Salt/pepper 1tsbl paprika, 1 tsp fresh rosemary/thyme) olive oil and 1 stick of butter)
3> at 4 hour mark, rubbed on rub, pre-heated oven (500deg)
4> put on fat side down roasting tray, sprinkled sea salt in pan and on roast, placed several thyme twigs
5> placed in oven, but roast fell over onto side
6> calculated 3lbs x 5 = 15minutes (but went to 20minutes)
7> at end of time, left oven off and closed for 2 hours
8> took out checked temp (think it was 130 ish
9> covered with foil for 15 minutes
10> temp again was 134 ish
11> made a jus from the drippings

carved

FANTASTIC

[Alfisti]

I am in two minds about the foil. It hurts the crust, may be best to cook and serve. I dunno.

[1MOREMOD]

For added bark don't wrap and just mop, did pork this last weekend on smoker that way. Just need to protect against it getting dried up

[G35POPPEDMYCHERRY]

[KenB925]

I like low and slow for cooking a big piece of meat.

Consider cooking low a slow to an internal temp of 120 ish, pull the roast, crank the heat/broiler (whatever you are using) to put a nice crust on the meat and carry the temp up to a nice medium rare.

Don't do this if you have a sugary rub, it will burn, I would remove the fresh herb sprigs too.

[DSB335d]

I don't let it rest prior to cooking.

Rubs are up to personal taste. I like to put mine in the vita mix to make it basically a powder. It has a positive effect on the texture of the crust.

Usually when you get a rib roast the bones are removed then reattached with butchers twine. I remove them and apply the rub to all sides then reattach the bones with butchers twine.

Cook it fat side up. Low and slow. 225* insert a probe and when it reaches 120*-125* (depends on the size could take several hours) take it out and cover with foil about 10min.

Low and slow doesn't yield a lot of rendered fat but what little there is I add to an Au Jus mix.

If you like a horseradish sauce. I use horseradish, sour cream and some Worcester sauce.

I learned this method about 20yrs ago from a popular mom and pop steakhouse restaurant I worked at in high school.

[DSB335d]

Originally Posted by 1MOREMOD

For added bark don't wrap and just mop, did pork this last weekend on smoker that way. Just need to protect against it getting dried up

Put an aluminum pan next to your meat in your smoker fill it halfway with water. That will help keep it from drying out.

[jaye944]

The foil was at the end at the resting period,
went into the oven un wrapped

Originally Posted by Alfisti

I am in two minds about the foil. It hurts the crust, may be best to cook and serve. I dunno.

[jaye944]

only wrapped at the end, could the last 15 minutes out of the oven lost or effected the bark, that much ?

Originally Posted by 1MOREMOD

For added bark don't wrap and just mop, did pork this last weekend on smoker that way. Just need to protect against it getting dried up

[Drop the hammer]

I start mine at room temp in a stable oven at 195F, cook to internal 130F. Remove and rest covered in foil wrap for 30 mins (during this time I do the sides and gravy). Crank oven to 550F while doing sides, after resting is done, unwrap roast and put back in for 10-12 mins.
Remove and carve. Gives a nice crunchy bark, little if no grey over cooked meat and even pink throughout To the Center.
I use this method as it also keeps it stress free if guests are late or you end up having another round of drinks by the pool and have to delay the searing a bit, there’s no worries of your roast, it’ll be perfect every time.

[Drop the hammer]

Guess that’s called a reverse sear technique.

[1MOREMOD]

Originally Posted by jaye944

only wrapped at the end, could the last 15 minutes out of the oven lost or effected the bark, that much ?

Probably not but oven vs smoker so don't know. Don't use my oven for anything but frozen pizza

[Alfisti]

Originally Posted by jaye944

The foil was at the end at the resting period,
went into the oven un wrapped

Yeah realise that. You take it out though, all nice and crusty, then add foil to help it rest and it makes the crust mushy.

[jaye944]

Oh, didn't know that
so still leave it to rest, uncovered ? or very loosely covered
I kinda hit it tightly wrapped around the tray?

Originally Posted by Alfisti

Yeah realise that. You take it out though, all nice and crusty, then add foil to help it rest and it makes the crust mushy.

[ShopVac]

Originally Posted by 1MOREMOD

Probably not but oven vs smoker so don't know. Don't use my oven for anything but frozen pizza

+1. Except I'll let the wife put her casseroles in there as well. should just start the "no meat in the oven club" now.

OP...did you tie the rib roast first, or did I miss it. Tying helps make it rounder for a more even cook throughout.

I'm all for doing your own crust, but this shit is really good for the crust.

https://www.amazon.com/Borsari-Origi.../dp/B000144GWS

[roastbeef]

are we supposed to imagine what it looks like?

[1MOREMOD]

I even hijacked the turkey right before thanksgiving with no clue how to smoke it and just went for it.

[M_Six]

Originally Posted by G35POPPEDMYCHERRY

Originally Posted by roastbeef

are we supposed to imagine what it looks like?

Seriously. Next time, pics please. I live vicariously through pics of awesome food that other people cook.

[1MOREMOD]

I'm older and also not asian so don't take pictures of everything i eat

[KenB925]

Originally Posted by 1MOREMOD

I'm older and also not asian so don't take pictures of everything i eat

[The Reverend]

Originally Posted by Drop the hammer

I start mine at room temp in a stable oven at 195F, cook to internal 130F. Remove and rest covered in foil wrap for 30 mins (during this time I do the sides and gravy). Crank oven to 550F while doing sides, after resting is done, unwrap roast and put back in for 10-12 mins.
Remove and carve. Gives a nice crunchy bark, little if no grey over cooked meat and even pink throughout To the Center.
I use this method as it also keeps it stress free if guests are late or you end up having another round of drinks by the pool and have to delay the searing a bit, there’s no worries of your roast, it’ll be perfect every time.

I tried this on this past Sunday and WOW! It turned out perfectly. I am now enlightened on the reverse sear, thanks for the "recipe."

[roastbeef]

I'll attach some pics of my recent makings so there isn't complete disappointment in here.

1. my remake of the carl's jr breakfast burger
2. grilled cheese with crab and tomato
3. crab stuffed corn muffins
4. carnitas