beef roast

Unknown

What is the best way to cook a roast? I also want a crust on the roast. Do you first sear it at high heat and then let it dwell, or do you first low and slow the beef "followed" by a high sear?
Do the rules apply equally to whether it is a prime rib roast or other kind of roast ie: cross rib ?[p]

KevinH

BobinCA,[p]I think about half the people advocate searing first, then cooking indirect at a lower temp. The other half would do the reverse. Personally, I would roast the beef with an indirect setup until the internal temp was about 120*, then crank up the heat and sear a few minutes on each side to form a crust and finish cooking.[p]Also, keep in mind that a leaner roast should be cooked indirect at a higher temperature to prevent drying it out. A fatty roast should be cooked lower and slower to break it down. I have found that 275 works for a round tip roast or chuck roast and 325-350 for a sirloin tip roast. I'm not sure about a cross rib roast, but I would lean toward a higher temperature. In any case, consider rubbing it with olive oil to seal in moisture, then coat with herbs or other spices. I would think a prime rib roast should be done at the lower end of the range.[p]Good luck, and please post your results.