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Crusting a rib roast

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  • Mosca
    Charter Member
    • Oct 2014
    • 3780
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    Crusting a rib roast

    I've been doing these since the early '90s, and I've used pretty much every method and made pretty much every mistake there is to make. I'll say that after having done between 50 and 100 rib roasts, I think I got it.

    Here's how I crust them. I do 225*, oven or grill or smoker doesn't matter, to an internal of 130* to 135*. (The reason I do it there is that most of my guests ask for "medium".)

    Then, instead of using the broiler or going to direct, I get out a cast iron skillet, put some oil or fat in it, and take it up to about 400*. You don't want it too hot or the meat will burn.

    Take a pair of carving forks, the two-tined ones, stick one in each end of the roast like it's an ear of corn, and then put the roast in the skillet and roll it around, like that corn is in butter. Do it slowly, watch it, when all the long axis is browned remove one fork and do an end for 10-15 seconds, then do the other end.

    The whole thing will take maybe a minute or two, and it is right in front of your face so you can't mess it up. Easy-Peasy! And you will have a hot skillet for that one guest who has to have well done. 5 seconds a side and that slice is gray as a rock, but still tender inside.
  • boftx
    Founding Member
    • Jul 2014
    • 852
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    #2
    I did a rib roast last night and after smoking it to 120F and letting rest to 130F I put it in a 500F oven for 10 min to make the crust (although just smoking it put quite a bit on it). The took 15min to pre-heat which coincided nicely with the rest time.

    Comment

    • richinlbrg
      Founding Member
      • Jul 2014
      • 1892
      • Leesburg, VA. (Northern, VA)
      • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

      #3
      I have a rib roast in now and was just pondering whether to try a cast iron or broiler since this is an inside cook (#1s day late b'day dinner).

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 7781
        • 1521

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        #4
        Cast iron pans do give superior searing. I've also had pretty good luck with my gasser and its rotisserie. I can achieve about 700-800* by turning the rotisserie element on full blast along with several of the gas burners. Scorching hot, gives great results as well.

        Comment

        • richinlbrg
          Founding Member
          • Jul 2014
          • 1892
          • Leesburg, VA. (Northern, VA)
          • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

          #5
          Well, I took option #3. Had a time issue, so I left the roast in the oven and put it up to 500 and the results were pretty good. The pic does not show any crust, but......

          Click image for larger version

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          Was good for an indoor cook. #1's birthday dinner, and she was happy, happy, happy! All I care about.

          Comment


          • HawkerXP
            HawkerXP commented
            Editing a comment
            Beautiful

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Great Prioritization, an' Happy B-Day, once again, to yer Missus!
        • lonnie mac
          Club Member
          • Jul 2016
          • 1352
          • Bacliff, TX
          • Motovlogging for the freedom of old Hippies...

            https://www.youtube.com/c/LonnieMac

            Home of Brutus Ten!

            http://www.alenuts.com/Alenuts/Alenuts.html

            Pits:

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            RecTec 590

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            Maveric's Most all of em...
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          #6
          I always crust at 500+. Works perfect for me. Looks beautiful!

          Comment

          • JCGrill
            Club Member
            • Mar 2017
            • 1851
            • Minneapolis / St Paul burbs
            • Charcoal - 22" Weber Kettle
              Gas - Saber
              Smoker - Green Mountain Daniel Boone
              Portable - Charbroil Tabletop Propane Grill

            #7
            May give this a try on NYE. Thanks!

            Comment

            • Potkettleblack
              Club Member
              • Jun 2016
              • 1970
              • Beautiful Downtown Berwyn
              • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                Thermometers: Thermapen / iGrill 2 / Fireboard
                For Smoke: Chunks / Pellet Tube / Mo Pouch
                Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                Disqus: Le Chef - (something something something) - it changes

              #8
              Click image for larger version

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              Sous vided at 135, fridged for a week, rethermed at 130, brushed with a whipped egg white, then crusted with Mrs. O'Leary's...

              9/10. I wouldn't fridge for a week, and I'd go straight from the souser to the oven or after a short shock.

              Comment


              • Troutman
                Troutman commented
                Editing a comment
                Lovely looking roast, perfect temp and doneness. Is shocking really necessary when going right to the oven or the grill for a sear?

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Given that the outer margin of a prime rib is the spinalis muscle and that is the best piece, I tend to think you want the least grey on the margin.

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