Prime roast

jwirlwind · December 2007

How bout a survey on searing roast. Who does sear first or reverse. [p]MC Jerry

Hugh Jass · December 2007

Jwirlwind,[p]I do!

Fidel · December 2007

Jwirlwind,[p]I sear at the beginning.

WessB · December 2007

Jwirlwind,
Have done both...no real preference to one or the other...guess it's just what I feel like that day...[p]Wess

Bozzy · December 2007

Jwirlwind,[p]I sear first. I believe that the sear creates a barrier to keep moisture IN the roast. I don't recall, but Alton Brown goes off about the maliard reaction that happens during browning and searing....however that might have nothing to do with the searing keeping the moisture IN the meat.[p]boz.

Unknown · December 2007

Jwirlwind, I sear first, in a roasting mode, rather than on the cooking surface while turning. Easier in MHO and less chance of screwing things up at the end (when I'm apt to be roasted or toasted, too)![p]Rascal

thirdeye · December 2007

Jwirlwind,[p]End sear for me, unless I cook them raised direct which usually doesn't need a sear.[p]~thirdeye~

ChrisC · December 2007

Jwirlwind,[p]
End sear for me - my exper. has been that I get a more uniform med rare for a larger area of the roast. It seems when I sear at the beginning I heat up the outer portion of the meat so that it is already at a higher temp and continues to cook a little ahead. For me that ends up w. an inch of "grayer" or more well done meat.[p]With a quick end sear I get the color and finish that I want without the more finished ring.[p]Sorry if that does not make sense.[p]-ChrisC[p]

Rascal · December 2007

Guess I misplaced my 'handle'. I love prime rib roasts but sometimes get meat that tastes more like NY strip than a rib eye cut. Someone here(?) recently said that the best standing roasts come from the 11-14 ribs? If so, is this because of the meat/fat ratio, or rather the consistancy of that part of the rack. Any butchers out there care to comment?[p]Rascal

BobS · December 2007

ChrisC,
I agree, but also like the end sear, because it is easier to raise the temp than to lower it. [p]I lile to use my Guru and do the initial cook at 225 and then pull at 110 internal; crank the temp with the Guru fan and sear until I get to the desired temp.

Eager Egger · December 2007

ChrisC, Getting ready to put a Prime Rib Roast on at 4pm today and like the idea of just searing the ends. I was thinking of searing the ends on the cast iron grill on the gas range, then putting the roast on the v-rack in the BGE at 325 Degrees. Sound OK?
Mike

ChrisC · December 2007

EagerEgger,[p]Sorry Mike - I was not clear enough - I don't sear the ends of the roast I sear at the end of the cook. I just out a small 3 bone roast on at 3:45.[p]Check out Thirdeyes - Playing with Fire and Smoke website - he explains what I was trying to say MUCH better.[p]Good Luck!!![p]-Chris

Little Steven · December 2007

Jwirlwind,
Got one on now. First time i've tried the reverse sear on prime rib but it's been good on other stuff. Not much of a fat cap on this one.[p]Steve[p]
[p]

SpokaneMan · December 2007

Alton actually blew the "seals in the juices" thing away on his myth buster episode. Searing is all about flavor enhancement and has nothing to do with liquid in the meat.

RU Eggsperienced · December 2007

Jwirlwind,[p]At the end is my vote.[p]<img src= "http://www.biggreeneggsperience.com/Standing Rib Roast/20071123Garys Bday and November 002.JPG">[p]Cheers, JerryD
[ul][li]How I cook Standing Rib Roast[/ul]

jwirlwind · December 2007

Jwirlwind,
I think I will go with the sear first. Reason, While the meat is resting, I want to add the rubb made of garlic and horserasish. Garlic will tend to burn under the sear, so I guess I will go with sear first. Thanks for all the comments. [p]MC Jerry

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