Searing in the oven?

[rammon3]

Well it's verrrry cold here (NH) and the forecast is for a crappy weekend. I want to cook a 6lb ribeye roast (with Mrs. O's Cow Crust) in the oven. If I cook at 225 and pull it at 115 internal, can crank up the oven to max (550 I think) and return it to sear. Or would using the broiler and rotating be better.

[DWCowles]

Welcome rammon3

[Gooner-que]

That is how Kenji does his prime rib roast, 200F until 115 internal then rest up to an hour, crank oven as high as it will go and blast the roast for 10min to finish the crust.

Wait, I think I'm supposed to say "All Hail JKLA" or something like that. LOL

[EdF]

It works!

[Nate]

Welcome from Indiana.

[rammon3]

Wow, thanks for the quick responses. I've been a member for about a year or so, but have not posted anything. I have learned a lot here and from Meathead's book. I figured with all of the free schooling I've gotten from this website the least I could do was buy the book. I'll let you know how it all comes out. Our local supermarket (it has a reasonable meat counter) is having a helluva sale on large end rib roast right now $5.57/lb. Naturally, If I like the Sunday roast, I'll go back and get some for the freezer.

[MBMorgan]

Personally, I'd probably choose to sear it on all sides real close to the broiler (on high) to minimize the gray band you'll likely get even at 550 ... although, if you've got a convection oven at 550, I might just be tempted to give that a try instead. Either way, it should turn out fine.

[fuzzydaddy]

Welcome rammon3. We'd love to get an intro from you over in the Introduce Yourself channel. Thanks!

[Baker Dan]

Americas Test Kitchen does the sear under the broiler

[rammon3]

Well, the results are in! The roast was a huge success! Mrs. O'Leary's Cow Crust is now the rub of choice for rib roasts. I didn't use the broiler as was suggested, but I think I will next time as my oven wouldn't maintain the higher temp I wanted. All part of the learning process I guess.

[Stevo]

no picture?

[Spinaker]

Yeah!! Send us some pics of this. i love a good prime rib shot!!

[rammon3]

Sorry, It looked and smelled so good, we just dove in LOL. Next time (and there WILL be a next time), I'll post pics.

[Potkettleblack]

That is how Kenji does his prime rib roast, 200F until 115 internal then rest up to an hour, crank oven as high as it will go and blast the roast for 10min to finish the crust.

Wait, I think I'm supposed to say "All Hail JKLA" or something like that. LOL

I'd use the broiler. It has to do with the mechanics of the oven and the broiler. Oven cycles, so if you set for 500, sometimes it's 450, sometimes it's 550. Not what you want for quick blasting. When the broiler is on, the broiler is ON, the whole way.

[Potkettleblack]

Should add that electric oven broilers cycle, so you leave the door open. Gas ones do not, so you leave the door closed. #TheMoreYouKnow.