Sloooooooow roasted rib roast for Christmas Eve....

[The Tradition]

Mrs. Tradition can't eat anything with seasoning on it (that includes smoke) so I'm taking the advice of the experts at SeriousEats.com and sloooooooow roasting our rib roast in the oven set as looooooow as it'll go.

I dry brined starting on Thursday and after two days exposed in the fridge I wrapped it in cheesecloth (an Alton Brown trick).

The roast is sitting on the counter now coming up to room temperature, and I will slather it with oil and then protect 1/4 of roast with plastic wrap while I season the rest of the roast beast with Kinder's "The Blend" SPG.

Then, into the oven it goes for a looooong time until it reaches 120-ish degrees internal. It will then rest until right before we're ready to eat. At that point, I'll throw it in the oven for a few minutes set as SCREAMING HOT as it will go to develop a nice crust.

Wish me luck!

Roasted and Reverse Seared Prime Rib Recipe

Start low and slow in the oven and finish with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast.

www.seriouseats.com

 

[TJ8869]

Rather than covering 1/4 of it with plastic wrap before seasoning, wouldn’t it be easier to just season it as usual and then trim the outer ring off her portion when it’s time to eat?

 

[The Tradition]

Rather than covering 1/4 of it with plastic wrap before seasoning, wouldn’t it be easier to just season it as usual and then trim the outer ring off her portion when it’s time to eat?

No, because if she sees any seasoning on her slice she'll stab me with a chef's knife.

 

[FSUTribe76]

Mrs. Tradition can't eat anything with seasoning on it (that includes smoke) so I'm taking the advice of the experts at SeriousEats.com and sloooooooow roasting our rib roast in the oven set as looooooow as it'll go.

I dry brined starting on Thursday and after two days exposed in the fridge I wrapped it in cheesecloth (an Alton Brown trick).

The roast is sitting on the counter now coming up to room temperature, and I will slather it with oil and then protect 1/4 of roast with plastic wrap while I season the rest of the roast beast with Kinder's "The Blend" SPG.

Then, into the oven it goes for a looooong time until it reaches 120-ish degrees internal. It will then rest until right before we're ready to eat. At that point, I'll throw it in the oven for a few minutes set as SCREAMING HOT as it will go to develop a nice crust.

Wish me luck!

Roasted and Reverse Seared Prime Rib Recipe

Start low and slow in the oven and finish with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast.

www.seriouseats.com

So whenever I have a big slab of beef like Prime Rib or a big Chuck Roast, I follow a pretty foolproof three step method that always works out.

Step 1: Add big chonk of beef to a 2 or 5 gallon zipped baggie and add about a cup and a half to two cups beef bone broth, a tablespoon or two of Better than Bouillon beef, several Garlic cloves freshly smashed and about a tablespoon or two of black Szechuan peppercorns cracked in two/smashed with a flat frying pan. Then sous vide at 128 degrees for 12 hours or thereabouts.

Step 2: Take the bag out and allow it to come to a rest in the seasoned beef broth until it comes to room temp or about three hours whichever is first. Then take the beef out of the broth and with paper towels dry it while removing all of the garlic and peppercorns from it. When it’s mostly dry but still glistening do all of your dry rubs (I vary mine quite a bit, but one standard combo I do is Lawry’s Seasoned Salt, Kinders Buttery Steakhouse, Montreal Steak Seasoning, celery salt, garlic power, onion powder and freshly ground Tellicherry Peppercorn (Szechuan peppercorn earlier gives a mild numbing heat that’s absorbed into the roast, tellicherry now gives a fruity sharp spicy hit on the surface). I do change up spicing frequently so as not to be bored and that includes what wood I use for smoking. But I always smoke it at 185 kicking it up to 200 only if it’s stalling early and you can replicate this by just baking at 185-195.

Step 3: When the Internal temp hits 122-125, take it out and place in a broiler or back in the smoker when it’s 450+. Sear the outside to get a nice dark, cracking crust. At that heat it should only take a few minutes and the interior should stay under 127-128. Then take it out and rest it at least an hour before slicing.

 

[Hawked]

Sounds good OP. Interesting to hit it with the heat at the very end.

Have had my own dry brining since Friday. Going with 500 degrees for 20 minutes then 250 degrees until the roast hits 133 or so. Slice it up with homemade horseradish sauce for me.

 

[The Tradition]

Sounds good OP. Interesting to hit it with the heat at the very end.

Have had my own dry brining since Friday. Going with 500 degrees for 20 minutes then 250 degrees until the roast hits 133 or so. Slice it up with homemade horseradish sauce for me.

We did it that way for years before discovering the reverse sear.

 

[Menace Sockeyes]

Mrs. Tradition can't eat anything with seasoning on it (that includes smoke) so I'm taking the advice of the experts at SeriousEats.com and sloooooooow roasting our rib roast in the oven set as looooooow as it'll go.

I dry brined starting on Thursday and after two days exposed in the fridge I wrapped it in cheesecloth (an Alton Brown trick).

The roast is sitting on the counter now coming up to room temperature, and I will slather it with oil and then protect 1/4 of roast with plastic wrap while I season the rest of the roast beast with Kinder's "The Blend" SPG.

Then, into the oven it goes for a looooong time until it reaches 120-ish degrees internal. It will then rest until right before we're ready to eat. At that point, I'll throw it in the oven for a few minutes set as SCREAMING HOT as it will go to develop a nice crust.

Wish me luck!

Roasted and Reverse Seared Prime Rib Recipe

Start low and slow in the oven and finish with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast.

www.seriouseats.com

I’m doing rib racks for the big family Christmas dinner tomorrow. Doing apple wood in the smoker with Cookie’s dry rub, foiled with sparkling cider in the oven, back in smoker for the last hour. First time not doing ribs in my electric smoker, but my egg smoker with coals.

 

[SeaPA]

Mrs. Tradition can't eat anything with seasoning on it (that includes smoke) so I'm taking the advice of the experts at SeriousEats.com and sloooooooow roasting our rib roast in the oven set as looooooow as it'll go.

I dry brined starting on Thursday and after two days exposed in the fridge I wrapped it in cheesecloth (an Alton Brown trick).

The roast is sitting on the counter now coming up to room temperature, and I will slather it with oil and then protect 1/4 of roast with plastic wrap while I season the rest of the roast beast with Kinder's "The Blend" SPG.

Then, into the oven it goes for a looooong time until it reaches 120-ish degrees internal. It will then rest until right before we're ready to eat. At that point, I'll throw it in the oven for a few minutes set as SCREAMING HOT as it will go to develop a nice crust.

Wish me luck!

Roasted and Reverse Seared Prime Rib Recipe

Start low and slow in the oven and finish with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast.

www.seriouseats.com

The lowest setting on an oven is OFF, meaning you roast will be sitting in it at room temperature. It will.never reach 120.

 

[seminoleed]

Trad, you've GOT to stop posting all your cooking stuff. I'll end up eating 10 lbs. of food today just thinking about it.

Or, alternatively, send me directions to Tradition Manor.

 

[goldmom]

I’m doing a turducken right now. Having Christmas Eve dinner and then going to Mass.
Tomorrow we start early at my Son’s house for brunch then move on to my niece who’s doing Prime Rib.
I then waddle to the gym on Tuesday morning 🥴
Merry Christmas everyone! 🎄

 

[ICWestfan]

We always did/do PR at 500 for 30 mins then turn the oven off and let it sit in the oven for 15 per pound.

 

[RollingBallofButcherKnives]

Mrs. Tradition can't eat anything with seasoning on it (that includes smoke) so I'm taking the advice of the experts at SeriousEats.com and sloooooooow roasting our rib roast in the oven set as looooooow as it'll go.

I dry brined starting on Thursday and after two days exposed in the fridge I wrapped it in cheesecloth (an Alton Brown trick).

The roast is sitting on the counter now coming up to room temperature, and I will slather it with oil and then protect 1/4 of roast with plastic wrap while I season the rest of the roast beast with Kinder's "The Blend" SPG.

Then, into the oven it goes for a looooong time until it reaches 120-ish degrees internal. It will then rest until right before we're ready to eat. At that point, I'll throw it in the oven for a few minutes set as SCREAMING HOT as it will go to develop a nice crust.

Wish me luck!

Roasted and Reverse Seared Prime Rib Recipe

Start low and slow in the oven and finish with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast.

www.seriouseats.com

 

[The Tradition]

We always did/do PR at 500 for 30 mins then turn the oven off and let it sit in the oven for 15 per pound.

Serious Eats explains why that method is wrong in the link in the OP.

 

[NoleATL]

No, because if she sees any seasoning on her slice she'll stab me with a chef's knife.

Win for Mrs Trad and a win for us?

 

[NoleATL]

two days exposed in the fridge I wrapped it in cheesecloth

So for the 2 days it was wrapped in the cheesecloth? And, yes, I know, there are no stupid question...

 

[The Tradition]

So for the 2 days it was wrapped in the cheesecloth? And, yes, I know, there are no stupid question...

No, it was naked (except for Kosher salt) on Thursday and Friday. Once the exterior was nice and dry, I wrapped it in the cheesecloth to slow (but not completely stop) the drying process.

 

[FAUlty Gator]

Mrs. Tradition can't eat anything with seasoning on it (that includes smoke) so I'm taking the advice of the experts at SeriousEats.com and sloooooooow roasting our rib roast in the oven set as looooooow as it'll go.

I dry brined starting on Thursday and after two days exposed in the fridge I wrapped it in cheesecloth (an Alton Brown trick).

The roast is sitting on the counter now coming up to room temperature, and I will slather it with oil and then protect 1/4 of roast with plastic wrap while I season the rest of the roast beast with Kinder's "The Blend" SPG.

Then, into the oven it goes for a looooong time until it reaches 120-ish degrees internal. It will then rest until right before we're ready to eat. At that point, I'll throw it in the oven for a few minutes set as SCREAMING HOT as it will go to develop a nice crust.

Wish me luck!

Roasted and Reverse Seared Prime Rib Recipe

Start low and slow in the oven and finish with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast.

www.seriouseats.com

Been doing it this way for years now. best method there is, IMO. I jab a bunch of little holes and place garlic bulbs throughout as well as adding fresh rosemary and thyme to the seasoning crust.

I have a 10 pounder for Christmas Dinner. I'll take it out at Midnight and put it in the oven at 7am or so.

 

[Menace Sockeyes]

I’m doing rib racks for the big family Christmas dinner tomorrow. Doing apple wood in the smoker with Cookie’s dry rub, foiled with sparkling cider in the oven, back in smoker for the last hour. First time not doing ribs in my electric smoker, but my egg smoker with coals.

UPDATE: Christmas dinner ribs turned out so good. I gambled and did a couple things differently this time which both worked out. First, I made my own homemade dry rub this time, with a little Slap Yo Mama Cajun seasoning for a slight kick. The other audible I ran was due to not being able to find the second bag of apple wood (as I was running low), and I supplemented by making my own wood chips with derecho wood from a fallen sugar maple limb in my ward. Maple and apple both burn at about the same heat, and they made a really nice smoky flavored bark on the ribs.

 

[The Tradition]

UPDATE: Christmas dinner ribs turned out so good. I gambled and did a couple things differently this time which both worked out. First, I made my own homemade dry rub this time, with a little Slap Yo Mama Cajun seasoning for a slight kick. The other audible I ran was due to not being able to find the second bag of apple wood (as I was running low), and I supplemented by making my own wood chips with derecho wood from a fallen sugar maple limb in my ward. Maple and apple both burn at about the same heat, and they made a really nice smoky flavored bark on the ribs.

Ain't nothing wrong with maple wood!

 

[Fan In Black]

you are good at cooking stuff

 

[ironside1]

I did mine on the Green Egg. First time doing it. They turned out medium instead of medium rare. Next time I will dry brine longer and try the garlic bulbs and rosemary and thyme on the outside. I just used salt and pepper. They still taste great!

 

[TJ8869]

Then sous vide at 128 degrees for 12 hours or thereabouts.

Is that even safe? I thought anything between 40 and 140 was considered danger zone for bacteria growth.

 

[Tenacious E]

Is that even safe? I thought anything between 40 and 140 was considered danger zone for bacteria growth.

That’s not how pasteurization works.

Advanced Food Safety — International Sous Vide Association

www.theisva.org

 

[The Tradition]

That’s not how pasteurization works.

Advanced Food Safety — International Sous Vide Association

www.theisva.org

Correct. Killing bugs is a function of both temperature and time.

 

[Fan In Black]

Is that even safe? I thought anything between 40 and 140 was considered danger zone for bacteria growth.

pussification of Merica. You have to condition your guts to kill bacteria.

 

[The Tradition]

you are good at cooking stuff

This was like the easiest cook ever.

Bullet points:

• Take big slab of meat and dust kosher salt all over it.
  
  
• Leave it in the fridge for a couple of days.
  
  
• Put it in the oven as low as it'll go.
  
  
• Take it out when the internal temp is around 125.
  
  
• Rest your meat for at least 30 minutes (that's what she said).
  
  
• Crank up the oven as hot as it'll go.
  
  
• Throw the meat in the inferno.
  
  
• Remove from the oven when the smoke alarm goes off.
  
  
• Slice and eat.

Delicious.

 

[cheeselog8]

This was like the easiest cook ever.

Bullet points:

• Take big slab of meat and dust kosher salt all over it.
  
  
• Leave it in the fridge for a couple of days.
  
  
• Put it in the oven as low as it'll go.
  
  
• Take it out when the internal temp is around 125.
  
  
• Rest your meat for at least 30 minutes (that's what she said).
  
  
• Crank up the oven as hot as it'll go.
  
  
• Throw the meat in the inferno.
  
  
• Remove from the oven when the smoke alarm goes off.
  
  
• Slice and eat.

Delicious.

Pic?

 

[Menace Sockeyes]

pussification of Merica. You have to condition your guts to kill bacteria.

A good helping of Irish whiskey or a simple Busch Lite takes care of that problem.

 

[seminoleed]

This was like the easiest cook ever.

Bullet points:

• Take big slab of meat and dust kosher salt all over it.
  
  
• Leave it in the fridge for a couple of days.
  
  
• Put it in the oven as low as it'll go.
  
  
• Take it out when the internal temp is around 125.
  
  
• Rest your meat for at least 30 minutes (that's what she said).
  
  
• Crank up the oven as hot as it'll go.
  
  
• Throw the meat in the inferno.
  
  
• Remove from the oven when the smoke alarm goes off.
  
  
• Slice and eat.

Delicious.

Where are the pics? You always post pics of these Trad Feasts!

 

[TailgateTom]

We did it that way for years before discovering the reverse sear.

If I have the time I reverse sear nearly all beef that I do. Steaks, burgers, Tri tip…the only thing I won’t is a brisket or a chuck.

 

[The Tradition]

If I have the time I reverse sear nearly all beef that I do. Steaks, burgers, Tri tip…the only thing I won’t is a brisket or a chuck.

For burgers I actually do the opposite. I cook them on the GrillGrates to get those nice cross marks, then put them on the indirect side to finish/melt the cheese. Once they start bleeding out, they're ready.

 

[Finance85]

No, because if she sees any seasoning on her slice she'll stab me with a chef's knife.

Sounds like TJ's advice should work.

 

[TailgateTom]

For burgers I actually do the opposite. I cook them on the GrillGrates to get those nice cross marks, then put them on the indirect side to finish/melt the cheese. Once they start bleeding out, they're ready.

Like to smoke them until they’re around 115° then sear them on flaming hot lump charcoal for about a minute each side. What typically happens is I just straight grill them over lump because I don’t have the time to do it right lol.

 

[Nole Lou]

So, ever since someone posted it on here or warchant, I've been doing the prime rib smoked on the kettle. I'm not a big fan of BBQ beef like brisket, but after trying it, it really doesn't absorb that level of smoke to the point of it being smokey, just a good kiss of smoke.

But I've never been a fan of the ways of achieving the proper sear/crust that I really love at great restaurant prime rib. Truthfully, it wasn't great even working on an oven cook, and it was harder to do with the smoker, or even smoker and searing in the oven.

What I've always been trying to replicate is that black crunchy, salty, herbal flavorful crust from a restaurant, like this:

And rubbing it and searing it, coating it with different things just doesn't quite get there. It usually comes out more like:

Which obviously, still tastes great. But even if the picture in the recipe has an awesome black crust overall, it doesn't usually come out that way. And in pursuit of that, I would continually try to sear it harder and longer trying to get that all-over char. Which means it always ends up overcooked.

So I've been experimenting a bit over the last several cooks, which is a long term thing since I only make a few rib roasts a year. But I like what I'm getting, and this Christmas was the best yet.

I used a paste I made with a dijon mustard base. Added kosher salt, and pepper, and for seasoning I used an Argentinian Steak rub that I like, mostly spices and herbs. And brown sugar.

Then, I smoked it at about 250-280 to 125. I just took it to the desired temperature, let the smoke and the sugar in the paste do its job and ended up with this:

I would have pulled it about 10 degrees sooner if it was just for me, but this was the happy medium for everyone's tastes. But nonetheless, I got the full blackened crust without having to sear it past my desired doneness.

That outer ring of the meat is about half red, half brown, which is a factor needing to make it medium-ish, but I could have had that crust while being red end to end, which is almost impossible for me with the high temperature searing method in the oven or grill. To sear it black enough, I pretty much always end up cooking that outer ring brown.

I was really happy with how this turned out. The only caveat is that this was a pretty huge rib roast, over ten pounds, so it was smoking for 5+ hours, and that time might have been a factor on getting that crust. If I was doing a smaller roast, it might not have gotten to this crust in say 3 hours. I can try to control that by smoking at as low a temperature possible for a longer time. But I think I'm going to continue with the no-searing attempts and getting that crust without ever exposing it to high temperatures.

 

[The Tradition]

So, ever since someone posted it on here or warchant, I've been doing the prime rib smoked on the kettle. I'm not a big fan of BBQ beef like brisket, but after trying it, it really doesn't absorb that level of smoke to the point of it being smokey, just a good kiss of smoke.

But I've never been a fan of the ways of achieving the proper sear/crust that I really love at great restaurant prime rib. Truthfully, it wasn't great even working on an oven cook, and it was harder to do with the smoker, or even smoker and searing in the oven.

What I've always been trying to replicate is that black crunchy, salty, herbal flavorful crust from a restaurant, like this:

And rubbing it and searing it, coating it with different things just doesn't quite get there. It usually comes out more like:

Which obviously, still tastes great. But even if the picture in the recipe has an awesome black crust overall, it doesn't usually come out that way. And in pursuit of that, I would continually try to sear it harder and longer trying to get that all-over char. Which means it always ends up overcooked.

So I've been experimenting a bit over the last several cooks, which is a long term thing since I only make a few rib roasts a year. But I like what I'm getting, and this Christmas was the best yet.

I used a paste I made with a dijon mustard base. Added kosher salt, and pepper, and for seasoning I used an Argentinian Steak rub that I like, mostly spices and herbs. And brown sugar.

Then, I smoked it at about 250-280 to 125. I just took it to the desired temperature, let the smoke and the sugar in the paste do its job and ended up with this:

I would have pulled it about 10 degrees sooner if it was just for me, but this was the happy medium for everyone's tastes. But nonetheless, I got the full blackened crust without having to sear it past my desired doneness.

That outer ring of the meat is about half red, half brown, which is a factor needing to make it medium-ish, but I could have had that crust while being red end to end, which is almost impossible for me with the high temperature searing method in the oven or grill. To sear it black enough, I pretty much always end up cooking that outer ring brown.

I was really happy with how this turned out. The only caveat is that this was a pretty huge rib roast, over ten pounds, so it was smoking for 5+ hours, and that time might have been a factor on getting that crust. If I was doing a smaller roast, it might not have gotten to this crust in say 3 hours. I can try to control that by smoking at as low a temperature possible for a longer time. But I think I'm going to continue with the no-searing attempts and getting that crust without ever exposing it to high temperatures.

The "black" might just be bark after 5 hours, not the Maillard reaction from the sear.

 

[Nole Lou]

The "black" might just be bark after 5 hours, not the Maillard reaction from the sear.

Yep, that's definitely the case, because I never seared it. To me, it tasted much more like the crust in a restaurant prime rib.

If I do a six pound roast, I'm probably going to have to figure out how to keep the temperature low enough to keep it on there for 5 hours, I don't know if I'll get that bark in like 3 hours or something.