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Standing Rib Roast

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  • Marauderer
    replied
    Originally posted by Pit Boss View Post
    Excellent! She's been readin up on how to cook with them and is reading much the same thing. Cooking at lower than usual temps, being careful when you apply salt, and not using the SS for high heat searing are the most important rules.
    I do searing with mine and they caramelize well. Again not on high. I usually turn the gas on high for 30-60 sec and then down on med hi for a min the med until it is hot. Then add the oil, swish it around and then put in my meat. The meat should sizzle immediately upon hitting the pan. Give it 30 sec and then it moves around and doesn't stick to the pan. Keep your heat on med and with the thickness of the pan it has a lot of heat stored in it flip your meat to the other side and same thing. It never sticks to the pan.

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  • Marauderer
    replied
    Originally posted by Pit Boss View Post
    Ray that's the final temp you want after the sear, not the final temp after the low and slow phase of the cook. I usually take it off the low and slow heat around 115 to 120. Then sear it till I hit 127F. Then I take it off the grill. By the time I serve the roast it will rest up to 130F.
    Uh Dave, I only did low and slow. I didn't reverse sear at the end. If I was going to reverse sear, since I am slow and not to quick, I would take it off at 110 and then seared it to get it to 130ish

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  • Mosca
    replied
    All you need to do for the ladies is run their slices under the broiler for about 45 seconds a side. I've been doing that for years. I tell them that I can get it more done for them, but not less done for everyone else.

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  • David Parrish
    replied
    Originally posted by Ray View Post
    Barry, that looks fantastic! So 127 to 130 is the call on finish temp prior to pulling from the Rec Tec? I think I'll follow that guidance to get those results. Many thanks for capturing the cook.
    Ray that's the final temp you want after the sear, not the final temp after the low and slow phase of the cook. I usually take it off the low and slow heat around 115 to 120. Then sear it till I hit 127F. Then I take it off the grill. By the time I serve the roast it will rest up to 130F.

    Leave a comment:


  • David Parrish
    replied
    Originally posted by Marauderer View Post
    Initial impression, They are great. The D5 is much more sensitive to heat meaning a lower heat provides the same results on the D5 that a higher heat did on the old 3 ply. I am liking the curves on the sides and edges also. Overall I think I made the correct decision. I hope you'll enjoy your and get as much enjoyment out of them that I am.
    Excellent! She's been readin up on how to cook with them and is reading much the same thing. Cooking at lower than usual temps, being careful when you apply salt, and not using the SS for high heat searing are the most important rules.

    Leave a comment:


  • Ray
    replied
    Barry, that looks fantastic! So 127 to 130 is the call on finish temp prior to pulling from the Rec Tec? I think I'll follow that guidance to get those results. Many thanks for capturing the cook.

    Leave a comment:


  • Marauderer
    replied
    Originally posted by Pit Boss View Post
    Oh btw Barry I bought the DW a 10 piece set of All clad d5 cookware for Xmas. How are you liking your so far?
    Initial impression, They are great. The D5 is much more sensitive to heat meaning a lower heat provides the same results on the D5 that a higher heat did on the old 3 ply. I am liking the curves on the sides and edges also. Overall I think I made the correct decision. I hope you'll enjoy your and get as much enjoyment out of them that I am.

    Leave a comment:


  • David Parrish
    replied
    Oh btw Barry I bought the DW a 10 piece set of All clad d5 cookware for Xmas. How are you liking your so far?

    Leave a comment:


  • David Parrish
    replied
    Originally posted by The Burn View Post
    Barry, that's a good lookin' roast. I cooked my like I wanted it and let the step-daughter throw her slices under the broiler. Though to her credit, her taste range is starting to lean pinker
    We fight the good fight against over cooked steak... One steak at a time. Keep it up TB!

    Leave a comment:


  • The Burn
    replied
    Barry, that's a good lookin' roast. I cooked my like I wanted it and let the step-daughter throw her slices under the broiler. Though to her credit, her taste range is starting to lean pinker

    Leave a comment:


  • The Burn
    commented on 's reply
    Shoot for the middle, say Columbia, South Carolina.

  • Marauderer
    replied
    Thanks everyone for the kind words. AR and you guys are why this was a good success.

    Leave a comment:


  • CandySueQ
    replied
    Beautiful! I'm getting enthused. Our family dinner is Sunday! Dry brining tomorrow.

    Leave a comment:


  • Huskee
    replied
    Well executed project my friend! I'm not sure if I should move to GA to live next door to you, or NC to live next to Pit Boss. Maybe you all should just hike it on up to MI.

    Tell the women to eat with their mouths not their eyes. I said that to my mom last week when I had my folks over for steaks. She gave me that mom look, lol. She likes "a little pink, not too much" (medium to med well). She got medium rare. She did say she loved it though. Thankfully my wife is on board with medium rare.
    Last edited by Huskee; December 25, 2014, 09:22 PM.

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  • Jon Solberg
    replied
    Oh my! That look good Sir!

    Leave a comment:

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