Prime Rib w/ Reverse Sear - Time?
I'm doing a boneless prime rib w/reverse sear. 5.5# roast, 6" long, 4.5" thick, trussed, straight from frig to smoker. I plane to pull for sear at 120~125 and then sear. I'm thinking 2.5~3 hrs to hit my target of ~120/125?
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I did one yesterday similar size and it took about 3 hours plus sear time. -
That's pretty rare... from what I've seen with prime rib, going a little higher than you normally would, say for steak, gives you an equivalent doneness. So, while I might take my steaks at 129-132 (sous vide), I might go to 137-139 or so with prime rib.
I don't know, I've not done one, just seems from looking at videos online, the prime rib is so soft, cooking to a slightly higher temp than you think yields more predictable results? Anyone else care to chime in?Comment
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My wife and I were discussing the outcome of our doing a rib roast a couple of days ago. We pulled it at 132 or so (from the regular oven), I think. We agreed we could go higher, she would be happier, and I could live with it. In the SV, 137-139 would worry me about the texture a bit, but let us know what happens! -
A couple days ago I pulled one at 130 (3 hours at 250F), rested an hour, seared on stovetop and served. Everyone thought it was great (except me). Way too gray (overdone) appearing, in spite of it being juicy and tender. I want it to look at least as awesome as it tastes, and I failed! Meant to pull it at 120... got distracted. Need to pay attention better!!!
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