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FTC can intensify the carry over so make sure to let it come back down before you wrap it. I'm doing the same for the most part, except I'm not searing it. In your case, your crust will soften in the foil, so searing makes sense.FearlessTheEggNoob said:I didn't think you were supposed to SV thick cuts of meat like a roast?
Right now I've got this 14.5lb prime rib roast waiting in cryovac for Christmas day. My plan is to open it up tonight or sometime Saturday, rub it with kosher salt, and let it dry out in the fridge for a day. On Sunday, rub it with something simple like Montreal Steak Seasoning and let it come to room temp for an hour or so before throwing it on the XL at 225 with one chunk of post oak. Once at 115-120 internal, I plan to FTC it for the 30min ride to our Christmas gathering, pop it into a 450 oven to sear, then slice n serve.
I want it Med Rare, evenly cooked with some outside sear, and I need it hot when I go to serve 8-10 adults. Does this sound like a good game plan?
Exactly, don't toss it!DMW said:Don't trash it. Bump it to 131* for an hour or so and then pull it and toss it in the fridge like @cazzy said.EggHead_Bubba said:I'm not going to risk it. It's going in the trash. So with that said... I'll buy another one tomorrow and SV it at 131° for 3 hours before searing. Would that be long enough SV to get a thawed 7 lb. prime rib to 131° at the center?