On a relative scale, it's not that cold here in Minneapolis for Christmas: mid-upper 20's today. However, that's still cold enough that putting the reverse sear finish on the prime rib is dicey.
I'm doing the cook on a pellet. I vaguely remember doing the sear on my gas grill next to the pellet last year and it taking forever. The surface of the top and sides that aren't on the flame got cold which probably contributed to the long duration sear.
I see Meathead say that searing under the oven broiler is a fine alternative. I've got one of those new-fangled ovens that requires the door to be closed for the broiler to run. I'm concerned about that cooking the meat more than I want.
Anyone have any suggestions or thoughts on putting the reverse sear on a rib roast in cold weather?
I'm doing the cook on a pellet. I vaguely remember doing the sear on my gas grill next to the pellet last year and it taking forever. The surface of the top and sides that aren't on the flame got cold which probably contributed to the long duration sear.
I see Meathead say that searing under the oven broiler is a fine alternative. I've got one of those new-fangled ovens that requires the door to be closed for the broiler to run. I'm concerned about that cooking the meat more than I want.
Anyone have any suggestions or thoughts on putting the reverse sear on a rib roast in cold weather?
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