Rib Roast

[SierraBBQGuy]

The wife returned from the store with a Rib roast, was on sale. It’s really a thick cut rib eye steak, about 4 inches thick. Was thinking to SV, before searing on the grill. Looking for advice on time/temp in SV. I have done steak a few times at 132-135, haven’t been totally sold on the texture.

[EdF]

Right temp range, depending on how you like it (assuming med-rare with those temps). Uncut, 6-7 hours for me, maybe a bit lower temp.

Anyway, next time I do it SV, it'll be 6 hours/131. Then sear or very hot in the oven for 10-20 minutes.

Miscellaneous SVQ notes: https://www.evernote.com/l/AKIlTFr77..._MJOc6dUsrYfbw

[SierraBBQGuy]

I’ll be trying it tomorrow, maybe the longer period in SV will improve texture, I was only doing 1-2 hrs previously.

[Frozen Smoke]

I'm not a sv guy but I'd put it in the smoker until it was maybe 7 to 10 degrees below your target temp than either sear on a open flame or a searing hot cast iron pan. Just another option and it would take hours off the prep time.
Good luck whatever you wind up doing!

[EdF]

That also works very well!

[SierraBBQGuy]

That is exactly how I do Tri Tip, and will use on this as well if I don't try the SV.

[hogdog6]

12 hours or more dry brine then135 SV for two or three hours is my go to. For one that thick I’d probably SV for 5 or 6 hours. Then ice bath and sear in a rippin hot CI. Let us know what you end up doing.

[SierraBBQGuy]

Ice bath after the SV? Is that if not serving right away?

[SierraBBQGuy]

Thanks, after I posted this, I read all your (and others) posts on this subject. Not something I’d ever heard of before...it makes total sense.
One question though, is this just like a few minutes in ice bath? Like 3-5 minutes? I realize it’s dependent on how much surface area there is, but I just want to cool off the surface.

[hogdog6]

What Potkettleblack said

[Potkettleblack]

5-10 minutes ahead of a fast sear. 10-20 ahead of a longer sear. all the way down ahead of a smoke.

[SierraBBQGuy]

Following the advice here, SV for 5 hrs @133, Short ice bath and seared over a charcoal chimney. Came out great, this wasn’t the best looking roast, I think we made it the best possible.

[Troutman]

Bingo !!!

[hogdog6]

Looks like turned out great. No gray band. 👍

[HorseDoctor]

What didn't you like about the looks of the roast? Looks great to me, both before and after the cook. I about took a bite outta my screen...

[SierraBBQGuy]

Just the inconsistent marbling, but that’s why is was USDA Choice...not prime. Really very good. I only thing I would do different next time...I seared on the chimney while the flames were shooting out the top, too much. I had to turn about every 15 seconds for just a few minutes. The crust was very thin. If I had waited another 15 minutes, I think a little lower heat/less flame would have allowed me to develop a little better crust. But, it was getting late, already had a few cocktails and we needed to eat! LOL

[Potkettleblack]

It's all about tradeoffs. You could hit it with flames, and let it go a bit further or flip it a few more times. Or, you could sear it a little cooler/longer. Might get some banding, but I've come to the conclusion that, as long as your band isn't the spinalis, you're within your rights.

[EdF]

"Save the spinalis!"