Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Standing rib roast

That sounds Super, T !

Pulling at 135 degrees = over cooked in my house

According to what I read- 135 is rare. How can that possibly be over cooked anywhere.

You're wrong. I'm not saying it wasn't good but 135 isn't rare.

You are correct. After more google fu, I see different temps called out for how done the meat is.The chart I saw had 135 as rare after resting. There must not be a standard ?

The other thing to remember about large cuts of meat is the carry-over cooking you will get. On a standing rib roast that I want to serve between 125-130 I pull it at 115 and it will be right in my preferred range after a 30-40 minute rest. Same hold true for all meat, it's just more dramatic on the larger cuts.

Mike

One of the interesting factors of sous vide cooking is that the meat does not continue to cook after it's removed from the water bath and it does not need to rest after searing. What this means is that it's much easier to hit your desired final temperature.

I agree. I like my Anova sous vide unit, but with beef especially, you have to sear the meat off after the bath or it will look like a slimy battleship gray blob. On a whole rib roast I'm thinking you would get some carry over from searing such a large piece. YMMV. Maybe seared super hot on a drum or Kamado it wouldn't affect it. Don't know, I've never tried it.

Mike

Yum.

Christmas dinner at our place has always been a standing rib roast. You're making my mouth water.

Some ideas:

1) After having a barbequed rib roast at Coopers in Llano, I started working out how to do a texas-style job on a rib roast. They respond very well to 4 hours of fairly warm smoking using red oak in place of mequite, and then cooking to taste in a low oven. Coopers serves it by whacking off a hunk and dunking it in a bucket of au-jus and serving it on butcher paper.

2) I discovered a sauce that goes well with leftover beef roasts: Zip Sauce.
http://allrecipes.com/recipe/48919/kims-zippy-sauce/
Read my review.

BOWHUNR, I have a BGE and it'll put a beautiful sear on a sous vide roast but you must not put the lid down or it'll begin to cook it. I have found the best method for searing after sous vide is an open grill that has a grate that can be lowered or raised as needed. And the hotter the better.

For pieces that'll fit, a charcoal chimney starter is an uber way to put a sear/char on a piece of meat. Just don't turn your back. Lol.

Pulling at 135 is a bit on the warm side for me, but I honestly don't get worked up over temp as long as its somewhere around med rare/med. Rare can be good, but I'd rather eat med well than under cooked beef.

Always cracks me up when somebody is trying to be all hipster cave man eating a really rare steak and chewing the same bite for 5 minutes. Most every steak needs to be cooked somewhat.

I did this last year.....it was just perfect....rave reviews from the family....

Thanks super T. I have four Green Egg's, two larges a small and a mini, but have never tried it with a large piece after a sous vide bath. I might just have to send one for a swim for Christmas this year! Just curious, but unless you have learned something I haven't in the last eight years of cooking on an egg, how do you easily raise and lower the grate with a full rib roast on it? I have a woo ring and and an adjustable rig, but raising and lowering a full roast, especially one over ten pounds is a bitch at high temps.

Mike

Bingo!

Great meat discussion just in time for the Holidays! Christmas Eve I have a Prime Rib to cook, and this has given me some ideas. My BGE will be my tool, and I will go Low and Slow to 110/115 and then rest, The, if necessary, I'll fire up the leaf blower to get things HOT in the BGE and sear as needed. Good eats!!!

BOWHUNR, one of my grills is a so called Santa Maria style it has crank arrangement that allows the grate to be easily raised or lowered even when loaded with meat. Too bad I can't post a photo. You know, one good picture is worth a thousand words.

I'm thinking of doing a sous vide rib as well.

Maybe get a whole one and split it. Half sous vide and half roasted in the oven. Try them side by side. Hmmmm....

That's a lot of beef though! Lol.

I can't take it any more...........Going all in.