What this article suggests you do is sacrilege. If you’re going to spend $60 on a roast, there is only one way to do it.
- Room temperature roast
- Pre-heat oven to 500^F
- Mix room temperature butter, Herb de Provence, a coarse type salt and pepper. A little more salt than the other spices.
- Rib side down in the roaster, spread the butter/spice mixture all over.
- For every pound of roast, keep the heat on for 5 minutes. e.g., 3.5 lbs = 17.5 minutes, 5 lbs = 25 minutes, round the minutes up.
- Add 1 minute for the oven door opening.
- Turn off the oven when the calculated time is up. DO NOT open the door, look at it or anything. Just turn it off.
- In two hours, slice and serve.
Trust me.
This method works like a champ. Infallible.
Chef John, from Foodwishes.com showed this method to me several years ago.
I am with you: cook the whole cow, do it slowly, slice it thick and be prepared for requests for seconds and fights over who gets the rib bones – four ounce servings be damned. Reserve the juices and add on as you serve. Hope there are left overs (often there are not) as sandwiches the next day are just as good. Great excuse to have a crowd over, or visa-a-versa. Personally, I prefer a BBQ rotisserie and throw some onions and carrots in a pan of beer to baste it with, but the end result is identical.
Pfft.
Sous vide at 135 for 6-8 hours, in a 400 degree oven for about 15 minutes to do the outside.
Rest, serve.
Serious Eats Food Lab did a series on the perfect prime rib http://www.seriouseats.com/recipes/2012/12/perfect-prime-rib-with-red-wine-jus-recipe.html
I cook a 5 to 6 bone roast every Christmas (about $125.00+) and it is really perfect every time. Reverse sear is the way to go.
Breaking up a good price rib, however, is insane.
Sheesh … and I already thought the Tommahawk chop was bad enough …
If I were a Muslim … I would throw the author of this article off the roof !
500 degrees, eh.
Just curious, can anybody tell me, off the top of their head, the temperature an oven self cleans at?
Please note: I am NOT commenting on the cooking instructions – I am NOT a cook!
Just curious, that’s all.
This is how I cook a roast. The recipe I have is called “Forgotten” Roast Beef. Excellent results every time, even with cheap pot roasts. The key is leaving the oven door closed after turning the oven off.
Does this create a rare roast or are adjustments needed?
Big Rock Bob, 7-800^F for an extended period of time.
Big Rock Bob,
800 to 1000 degrees Fahrenheit on the clean cycle. Most residential ovens go to 550 in the normal cooking mode these days.
If I want a freakin’ recipe I will go to Epicurious or a food blog.
Maybe its time for Kate to fold up SDA. Its been a good run but this blog has run its course. I hate the links to MSM sites like CTV/Global/CBC because I hate to give them clicks. And between Drudge, Ezra and Sheila Gunn Reid, I can pretty much get everything else. And Captain Capitalism is a drunken a$$hole.
Meanwhile all the other interesting commentors that used to inhabit this site have left leaving mostly old senile cranks.
Bye. I am sure I wont be missed.
“Pre-heat oven to 500^F”
No, no, no, unless you want a grey, overcooked band surrounding the pinkish middle of your roast. Sigivald and DERise have it right — slow-cooked at low temp, then a final burst of high heat to brown the exterior.
$60 for a roast? Must have been prime rib. I cut prime rib roasts into 1 1/2 inch thick steaks.
Using a prime rib roast cut, as a roast, is to my mind like using fillet mignon ground up for burgers.
I put prime rib in my basement freezer chest for about 2 hours to firm the prime rib roast up so it’s semi-stiff and facilitates cutting evenly into thick steaks with no wedgies.
I use inside round for pot roasts and put those in my slow cooker.
Sear the outside for caramelization, smear it with a spice rub or strongly flavoured sauce or both, set it on low, and forget it.
Dinner is ready whenever you are ready to eat.
I bought 3 nice good sized inside round roasts at $20-23 each yesterday at Costco.
AAA beef with lots of nice fat and connective tissue for that full flavor.
Thanks guys, that’s hotter than I thought!
I agree . Slow cook low temperature.
Indeed not. See ya.
I think I have a corn cob removal tool around here somewhere, if you’d like to borrow it. You obviously need it.
I’ll agree with the sous side at 135 F for 8 hours… especially if you are not buying USDA Choice or better meat. The long slow cook will result in truly tender and succulent beef, and you can either do a quick oven sear (as hot as it will run for perhaps 15 minutes), or you can use a torch to do the sear.
My only problem doing it this way is that I have to split the roast into quarters in order to fit my vacuum sealer.
People run down sous-vide cooking because it doesn’t require quite as much cooking skill as other cooking methods. But I’ll take any day a reliable and very predicable cooking method that is resistant to over and under cooking errors. In the end what matters is flavor, texture, and presentation, and with sous-vide it’s pretty easy to nail all three.
In this recipe is the roast pan covered or uncovered?
Uncovered Bob. I’ve been using the off-oven method for years. The outside gets nice and crispy and brown, and the inside cooks to about a medium-rare. As long as you do the math correctly on the weight/time calculation, I don’t think you can go wrong.