cooking times / temps?

victor1

maybe an obvious question (or not?)  i'm interested in doing a rib roast and am a little confused.  I read and see them being done at low temps 225f for long periods of time, or much higher temp and much shorter times. some seared first, some after.  just about everyone claims great results and i believe them.  so,
is this all a matter of trial and error?  individual preference ? one method better than the other ?   thanks in advance.

Cookinbob

I did one at Christmas, read a bunch of methods and chose one.  I would just search the forum, read a few and decide what fits for you.    I did a reverse sear and was really pleased with the results.  Link to the post is here.  http://eggheadforum.com/discussion/1160439/yet-another-prime-rib-reverse-seared-pics-of-course#latest

TexanOfTheNorth

Trial and error? In some ways, yes; hopefully with no significant errors. And, mainly in an effort to find what works for you (i.e. what you like). If you've got something that's edible at the end of a cook then you're on the right track.

Individual preference? Absolutely! And, don't worry if your preference does not match that of others. Your cooking for yourself (I'm including your family in this as well) and not the rest of us.

One method better than the other? Not necessarily. This really ties into the Individual preference question.

IMO, one of the most important things to learn is to have fun and enjoy cooking on your Egg and trying new and different ways of doing things. And, don't forget to share your results with the rest of us.

stemc33

Good question @victor1‌ . @TexanOfTheNorth‌ couldn't have said it better. The great thing about this forum is that it gives you great ideas and starting points. My cooking world has expanded so much since joining the forum.
Have fun and Egg on :-bd

Thatgrimguy

All that really matters is you get the internal temp to the right place. Hot/Fast or low/slow, both works. I like the effect of going slow with a sear to get a good crust.

I should keep better records of cook times. But I rarely have a set meal time. 

fishlessman

matter of preference. with a rib roast i start hotter around 450 and then drop temps as it cooks. if theres alot of fat on the roast searing can be a big mistake ether before or after the roast

jtcBoynton

With a rib roast, I prefer to end up with a uniform doneness from the center to the outside and a nice browned exterior.  You need lower heat to get the uniform doneness and high heat to get the brown exterior.  You really do need to cook it with two different temps. Sear first then finish with low temp or low temp first then sear - both will work. However, I believe that you can get better results from low heat first then finishing with high heat.