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Prime Rib Reverse Sear vs Slow Roasted at 225 to 275


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2024 Dec 24, 8:18am   98 views  12 comments

by Tenpoundbass   ➕follow (9)   💰tip   ignore  

So for the last ten years or so, I have been a huge fan of reverse sear standing rib roast. But last year I decided to make it low and slow at 250(IIRC).

They both arrived at Med-Rare but with different texture, look and moisture.

The reverse sear roasts, while still very delicious. Always turned out with a varying degree of rareness starting from the middle to more done the further to the outside of the roast. Almost a red rare to med rare steak in the center, with a med rare to medium middle and of course the outside 1/4 to 1/2 inch looks well done. But the texture is chewy like a steak. Last year when I did the slow roasting, it had a the perfect pink throughout, med rare to medium, and the texture was like a roast rather than a med rare steak. Which is what I have always considered quintessential Prime Rib Roast.

What's your preference.

The wife being from Peru, has always had the big Christmas celebration at midnight on Christmas eve. So today is our Christmas feast day.
My brother does a classic Christmas dinner at his house, along with all of the secret Santa, White Elephant and Bingo after dinner. Which is where I'll be tomorrow.

But for now, I'm trying to decide the perfect timing for preparing the roast. So that it will be optimal between 8pm to 9pm which is when everyone arrives and we eat Noche Buena dinner. In Christmas past I keep making it ready by dinner time. Then is disgusted when everyone shows three hours later. The roast is cold, and the dinner rolls are either cold or have over risen waiting on everyone.

I have a ten pound roast to time perfectly. I like making half onion, celery stalks and carrot sticks for the roasting rack. It partakes the perfect aujus.

I might have to take one of these Tanzhong loaves and add some orange zest and raisins and call it Panaton.

Comments 1 - 12 of 12        Search these comments

1   SharkyP   2024 Dec 24, 10:38am  

I’ll be over for dinner…
2   Tenpoundbass   2024 Dec 24, 11:04am  

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. .
3   FortwayeAsFuckJoeBiden   2024 Dec 24, 11:04am  

you are pretty good at this. i haven’t done well with roasts yet. i mostly grill, gotta just learn.
4   stereotomy   2024 Dec 24, 11:17am  

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.
5   ElYorsh   2024 Dec 24, 12:41pm  

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.
6   Maga_Chaos_Monkey   2024 Dec 24, 12:56pm  

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.
7   Maga_Chaos_Monkey   2024 Dec 24, 12:57pm  

Also: slow roasted, in a tin foil tent most of the time.
8   Tenpoundbass   2024 Dec 24, 12:59pm  

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?
9   Maga_Chaos_Monkey   2024 Dec 24, 1:01pm  

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.
10   Maga_Chaos_Monkey   2024 Dec 24, 1:03pm  

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.
11   Tenpoundbass   2024 Dec 24, 1:06pm  

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.
12   Tenpoundbass   2024 Dec 24, 4:20pm  

"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.

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