Just got the egg last week (finally!) Planning on an 8 lb. standing rib roast for Tgiving dinner at around 4 pm.
My tried-and-true oven method is a pan sear on all sides before, then slow roast in oven at 200F approx 30 minutes per pound. Since it is such a gentle roasting heat, I pull it at 130F, and rest for 15 min.
So my question for those who have been at this awhile is: how long will it take the egg (a large) to drop from 'sear temp' to 200? What is a minimum sear temp, anyway?
If it's going to take two hours to cool down to 200, then I may just stick with the pan sear on the stovetop first, then pop it in the egg for the low-n-slow.
(However, there is the unspoken and seldom talked-about shame factor in using the stove... not that anyone here would address that in an open forum! Thank you for not openly heckling.)
p.s. The above method is from the Cook's Illustrated 'Best Recipe' book.