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I’ll be over for dinner…

I'm going with 175F for 6 hours, 1 hour rest, then in the broiler for 10 to 15 minutes. Until it's so brown it has an arrest warrant. .

you are pretty good at this. i haven’t done well with roasts yet. i mostly grill, gotta just learn.

I'd go with the more consistent slow roast, especially if kids are going to be eating it. It's a lot easier to break up as opposed to red/purple rare meat.

We're in a similar boat in that we use roasts for fajitas. Generally, if we get 140-145 in the center (medium-rare to medium), this slices up nice and is gobbled down.

I like the reverse sear. Not knocking down the other method, it's just that the reverse sear works for me. I usually carve around the rare / medium rare parts and put them back in the oven for another light reverse sear the next day. It does end up on the medium well side, but it's still good.

Unfortunately I'm eating at my parents place and my mom can't cook. I was asked to, "Bring the salad".

So I spent $75 for the stuff I didn't already have and am going to make a friggin salad bar.

Also: slow roasted, in a tin foil tent most of the time.

You think I should tent it? It's been in for about 2.2 hours so far, uncovered

It's at 175, I don't think the tinfoil will do much for any browning convection at that temp. What says you?

Honestly I don't know. I use one of my uncle's recipe and it calls for that but it's been 15 years since I did that. If you're already going and you've been successful in the past keep on keeping on.

I'd have to dig the recipe up. But that's what I did and it was the bomb.

Tenpoundbass says

I don't think the tinfoil will do much for any browning convection at that temp.

If I recall it was to help keep it moist.

ElYorsh says

It does end up on the medium well side, but it's still good.

You would really have to be trying to screw up a good Prime Rib roast. As just about any cook temp still works except for grossly negligently over cooked.
To the point it a solid well done throughout.

People obsess over cooking Prime rib and technique. But in reality, it's really just presentation preference. Do you want a quasi well 1/4 inch ring around the roast, or a prefect firm pink throughout, or would you prefer it to be red juicy and runny. Still all very good, unless you were trying to hit a mark.

I'll enjoy it anywhere from 120 to 145. Though I would like 125 to 130 best.

"Oh she's a beaute Carl!"

The roast has turned out beautiful. The end caps look brown but the fat is still white. The temp in the center is 122 everywhere. And as much as 135 down deep touching the bone. I'll snap some pics and post them along with the after broiling for 10 to 15 at 500F.

Maga_Chaos_Monkey says

Unfortunately I'm eating at my parents place and my mom can't cook. I was asked to, "Bring the salad".

This is why in the xmas thread I said F xmas. I didn't want to cook anything this year. Massive mistake. Wife is a good cook but I think a busy year and she just mailed it in. We'll see what today brings, but last night was trash but that was other in laws making stuff as well.

She's doing some ham and Swiss Hawaiian rolls, so hard to fuck that up. Monkey bread for the kids, can't fuck that up. For whatever reason I'm in the mood for a burger currently. Smash burger, two patties, cheese some pickled jalapeños and a little mayo. Yes it's 6:40am here, but I just kind of want a burger. Or a gyro. Greeks work everyday, right?

Dry rub then cast iron pan sear all sides than bake til rare. Let it rest before guest get to hungry. 10lbs is a big one.

I made a nice Christmas dinner that we have been enjoying these last three days. Oven roasted turkey breast with an herb rub, candied sweet potatoes using the real deal, not canned spuds. The sauce - butter, maple syrup, brown sugar, vanilla, dash of salt, water. It always takes longer that I estimate to get them really candied, so for four large sweet potatoes, peeled and cut up, really close to two hours with periodic basting at 375. Unfortunatley I delved into canola land with Pepperidge Farm stuffing mix, but dressed it up with sautéed onions, cellerry and added I cup of raisins as we were out of cranberries. Also bought gravy, the least toxic I could find. And made cauliflower in lemon and olive oil, salt and pepper with grated parmesan cheese to top it off. And made a blueberry pie - fresh blueberries, sugar, cinnamon, lemon jiuce and lemon zest, and corn starch to mop up the excess liquid. Also bought toxic pie shells, Marie Callender’s. It’s enough fucking work to make this meal without having to make homemade pastry dough, too.

Speaking of toxic seed oils, I reviewed the major mayonaise brands. The first ingredient in all of them - soybean oil. Even one that promised a healthier olive oil choice had soybean oil. There are minor brands on the shelves, hip to the seed oil concern, that use coconut oil, or oilive oil, and no seed oils. Good to see, but they are about twice the price. Will probably make my own in the future, not that I use it much mayo at all.

Al_Sharpton_for_President says

Speaking of toxic seed oils, I reviewed the major mayonaise brands. The first ingredient in all of them - soybean oil. Even one that promised a healthier olive oil choice had soybean oil.

Hopefully RFK helps to rectify this kinda shit soon. I always have at least a dozen jars of mixed pork, beef or chick stock on hand lately. It was hard as fuck to find the materials to make it in San Diego but San Antonio has so many mexicans that all manner of animal parts are at the grocery here to use so I make a bunch in winter then place in my deep freeze.

Since I was the salad guy this year I did find avacado oil dressings to bring but I really don't like the taste of that. Avacado oil in a vinaigrette instead of Olive oil?

I ate my mom's dry as shit sliced ham and my sisters chunky tasteless mashed potatoes but fortunately my German aunt (who can cook) brought gravy and roasted pork loin done well.

I managed to convince everyone we should do a Prime Rib next year, woohoo! (I should be the one to cook it though)

Don't overthink it..besides you aren't going to please everyone because tastes vary too much, from rare to med well.

Maga_Chaos_Monkey says

I managed to convince everyone we should do a Prime Rib next year, woohoo! (I should be the one to cook it though)

I've cooked it over the years. It's a meat that is hard to please everyone regardless of quality. Some people don't want to see medium rare and blood. Some want it well done. Poultry or pork is the easiest if hosting 10+ people. Prime rib not cooked their way pisses people off for whatever reason. Hard to do if just doing one rack. Next thing you know you're looking at $250 in meat if you need to get 2 or more.

Ham is ham. I like it but I'll never say that was awesome. Turkey and chicken though if you brine and season right is amazing. No blood so those weak people don't have to deal with that on the prime rib. We do a mix of ham, turkey or chicken of some variety for xmas.

Homemade creme brûlée seals the deal every year as well. Pain the ass to make but it's awesome if you do it well. Not an arsonist but the torch part is fun.

Maga_Chaos_Monkey says

Hopefully RFK helps to rectify this kinda shit soon.

I'm sure that's on the top of his list

The problem with big holiday meals is that by dinner time, most of the time you are already loaded up with beer and snacks like chips, dip, and niggertoes

komputodo says

The problem with big holiday meals is that by dinner time, most of the time you are already loaded up with beer and snacks like chips, dip, and niggertoes

You're right, but we stopped doing apps. Too much food. If someone brings something it's a side. Frankly I don't want it anyway. I've rarely had any type of food I liked cooked by family. And specifically women. They can't cook. Wife is like a 6 out of 10. MIL and my mom are a 2-3 of 10 as far as cooking.

You'd figure the stereotypes that they'd be better. I haven't had "great" food from a female. Maybe a 5-10% success rate that I even like the food. Dudes that care are just better cooks. That's fact. Most women won't do authentic BBQ. Cooking that gives you a leg up out the gate. Stupid shit like brining. Yet to meet a woman that brines poultry. If I wanted a cardboard box I could just chew on one. My wife won't do it, but she at least requests I do it for her. No problem.

I'm am convinced the low and slow method is far supperior to the reverse sear method for many reasons.

The reverse sear, demands everyone be present after the final phase of the roast. It is fully rested, there is no reheating it, and it needs to be served immediately. This leads to much undo stress, in a family with mostly females. It is impossible to time all of their arrivals. Say dinner is at 6 or 7 everyone shows up at 8. Besides the timing issue, the reverse sear method ends up with concentric rings of every doneness of the Roast. If you like that classic pink from cap to center, this is not for you.

The low and slow method, after the roast has reached 120 to 125 in the center you take it out. The fat cap will be white and hardly no browning to the roast at all. While the roast sat, it did not lose any juices, which was surprising. I expected a ton of juice to run out while it was resting. The wife said she wanted to do dinner by 7 the kids said 8, but everyone didn't even arrive until 9ish. The roast sat out the whole time and I was cool as a cucumber. Usually stressing out by that time. At 8 I took the dinner rolls out of the fridge already formed after the initial rise. When everyone arrived, I put the oven on at 550, and threw the rolls in the toaster oven we have. I put the roast in the oven for 15 minutes while I made the ajus. The roast came out with perfect crunchy brown fat cap, the pan only had rendered beef fat, and zero juices. All of the juices stayed in the roast. It was perfect pink from outside to inside even after the final broiling.

Low and slow better meat, better results, and you can do the final sear when ever no rush.

We sat down to eat at 10:30. That would have been 2 and half hours with he roast got cold, had I planned on my wife's proposed time of estimated arrival. If I was doing the reverse sear.

Tenpoundbass says

This leads to much undo stress, in a family with mostly females. It is impossible to time all of their arrivals. Say dinner is at 6 or 7 everyone shows up at 8.

My life with MIL and 4 SIL's lol. It doesn't fail that at least one is 20-60 minutes late and sometimes more. There's always some BS excuse for being late. They know it and we all know it. Wife is no angel either. My sister lies about event times by 30 minutes now to make sure our family is on time. I think timeliness is a genetic thing. Some are late or early. I'm the exact time arrival guy. Never late and never early.

When hosting though low and slow is the way to do it. Less stress. Summer events I'll do pulled pork. Start at 8-9pm on a Friday and have it ready Saturday around noon depending on party of course. I also don't like winter cooking here in IL. I'm the outdoor guy and wife is indoor. I'll still grill in the winter but we do a pretty even 50/50 split of the cooking.

I do want a pellet grill, but I have I think 6 grills? Enough that I don't know how many. Just too many ways to cook something outside. Some are camping grills. Pressure cookers are underestimated as well. I've made some top notch stuff in the winter with ours meat wise.

The wife pressure cooks all of her soups and stews. To me it's nowhere near the same as just simmering on low for 3 hours.
I can make any cut of meat melt in your mouth with just three hours on low.
My Ropa Vieja braised flank, pulls apart like pulled pork. Often I'll then chop those strands up in tiny nibs and serve them on tortillas rather than keeping it as a stew meat dish. The pressure cooker doesn't develop the flavors like braising on low will do. Often the cut of beef I cook like that, will taste like it was roasted in the oven. Rather than being washed out and watery.