ronnie_suburban wrote:Gorgeous stuff, Gary!

Here's a great video, shot by my wife, of my "stepdad" taking our Christmas Eve standing rib roast (from Zier's in Wilmette) out of the oven after its final sear. This one was 24 pounds before cooking. I've coached them well over the years but why they used a foil pan is beyond me . . .



=R=

I was nervous just watching that video. But, they didn't need to scrub the pan

Hi,

Does your Step-Dad own a half-sheet pan? If not, then maybe you should give him one. It is not easy to find a pan large enough for a 24-pound roast.

Regards,
Cathy2

Al Ehrhardt wrote:I was nervous just watching that video. But, they didn't need to scrub the pan

Yes, there was plenty of built-in drama! There was a rack between the roast and the pan, so there was some clean-up required but not too much.

Cathy2 wrote:Does your Step-Dad own a half-sheet pan? If not, then maybe you should give him one. It is not easy to find a pan large enough for a 24-pound roast.

They do (several, in fact) but it wasn't long enough to accommodate this roast, which is, I suppose, why they went with the foil pan. I probably would have done the same but would have put something under the pan before removing it from the oven. You can hear my brother suggesting doing just that on the video. Oh well, all's well that ends well. The roast was delicious.

=R=

ronnie_suburban wrote:This one was 24 pounds before cooking.

Wow, monster standing rib roast, a delicious looking, and I'm sure tasting, monster! Mine was about 18/lbs.

From the way you prefaced the video I was sure that beauty was going to end up on the floor, happy to see it made it safely to the counter.

G Wiv wrote:From the way you prefaced the video I was sure that beauty was going to end up on the floor, happy to see it made it safely to the counter.

Standing there watching it, I was sure of that, too. I was stunned to see it land safely on the counter, especially because my 'stepdad'* can be accident-prone from time to time. My wife, always thinking, had the camera rolling. I guess she figured that if it ended up on the floor, she could win $10k on America's Funniest Home Videos!

=R=

* this is the husband of my deceased father's second wife, so I'm not really sure what his official title is to me, though he is a great guy.

Cathy2 wrote:Does your Step-Dad own a half-sheet pan? If not, then maybe you should give him one. It is not easy to find a pan large enough for a 24-pound roast

C2, seemingly a good idea though, with a standing rib roast that large at end of cooking the volcanic hot fat will be right up, or over, the rim of the half sheet pan. A messy and potentially dangerous proposition.

Double foil pan on a half-sheet pan or large dedicated roasting pan seem the way to go for the home.

All is well that ends well but, as I and others have said, we were expecting the worst from that video. (YIKES)

Truthfully, even if that beauty had ended up on the floor, I'd have happily brushed it off and eaten until I burst.

Hi,

My half-pans have a two-inch rim. I used one for a rib roast yesterday. If you do reverse sear, you have very little melted fat to worry about. To have fat for the Yorkshire puddings, I had trim off fat to melt.

I have never used foil roasting trays. I got rid of my deep roasting pans (with lids), because I almost always use a half-pan for roasting.

Regards,
Cathy2

Cathy2 wrote:My half-pans have a two-inch rim.

Typical restaurant half* and full sheet pans have a one inch rim, which is what I have at home, and I'm guessing so does Ronnie_s. Also, as many standing 7-bone standing rib roasts as I've done, and I'm talking hundreds verging on or exceeding 1000, over the years, I've never done reverse sear or Sue-V. Just standard pop it in the smoker or oven.

Upthread the ever-so-nice Evil Ronnie, who has cooked 10 or 50 times more 7-bone standing rib roast than me, put it better than I ever could.

"This is exactly why I will always continue to roast a great piece of meat in the "old school" manner, 350-375F from start to finish, pulling at about 110 for carry over to 120-125. There is nothing in this world that comes close to the crisp, almost burnt fatty crust of a great piece of beef rib roast, seasoned well and cooked at moderately high temperature. To me that salty crispy fat, as well as the contrast between the rare center and more medium fat cap is what cooking prime rib will always be about. Not to mention the lovely pan drippings and generous supply of beef fat for your Yorkshire pudding.


*18-by-13 inches with sides about one inch high

Hi,

I am quite comfortable with reverse sear for the rare times I cook a whole rib roast. I have been happy using it for steaks and thick hamburgers, so why not apply it to the big beast.

Plus it was pleasant getting up at 7:30 am to get it into the oven, then go back to bed for a while knowing it would all turn out well.

I saw on Virtual Weber Bullet where some people were more extreme: cooking their meat at 125 degrees overnight, then a high heat sear.

Regards,
Cathy2

ronnie_suburban wrote:Gorgeous stuff, Gary!

Here's a great video, shot by my wife, of my "stepdad" taking our Christmas Eve standing rib roast (from Zier's in Wilmette) out of the oven after its final sear. This one was 24 pounds before cooking. I've coached them well over the years but why they used a foil pan is beyond me . . .

=R=

Hi,

I know you had this meat dry aged. What was the initial weight of this roast?

Regards,
Cathy2

Nice discussion. I did a small guy--only 3 ribs--in the now-standard Cook's/Kenji forward sear method: sear it off in my carbon-steel pan, poke in the Chef's Alarm, shoot for 118°F in a 250°F oven. Let it rest and come up to 125°F whilst I make the Yorkshire Puds.

While I appreciate the fact that you pros (yeah, I'm talking about yinz, Ronnie and Gary! : ) do it at the higher temp, I *always* succeed with this method, so the method ain't broke, eh?

Did the thing with stew meat, onions, tomato paste carmelized at 400°F in order to make the jus. Works like a champ. My wife, BIL, and I ate a dozen generous puds in the course of din. [burp]. Love 'em!

Happiest o' New Years, folks! Always always a pleasure to be in your company!

Geo

Is there a good way to re-heat rib roast? Initially cooked exactly to my desired specification, it seems like any significant reheating is going to ruin it. But eaten cold, the cap will be largely unpalatable. I can separate the eye from the cap and serve the eye cold (or at room temp) but is there anything that can revive the cap? Maybe a quick sear or broil? I'd rather not relegate this leftover roast to yet another hash.

Thanks,

=R=

ronnie_suburban wrote:Is there a good way to re-heat rib roast? Initially cooked exactly to my desired specification, it seems like any significant reheating is going to ruin it. But eaten cold, the cap will be largely unpalatable. I can separate the eye from the cap and serve the eye cold (or at room temp) but is there anything that can revive the cap? Maybe a quick sear or broil? I'd rather not relegate this leftover roast to yet another hash.

Thanks,

=R=

Sous vide? Would only need to be in there long enough to bring the temperature back up, so shouldn't change the texture of the meat much, might want to re-sear afterward

Smassey wrote:

ronnie_suburban wrote:Is there a good way to re-heat rib roast? Initially cooked exactly to my desired specification, it seems like any significant reheating is going to ruin it. But eaten cold, the cap will be largely unpalatable. I can separate the eye from the cap and serve the eye cold (or at room temp) but is there anything that can revive the cap? Maybe a quick sear or broil? I'd rather not relegate this leftover roast to yet another hash.

Thanks,

=R=

Sous vide? Would only need to be in there long enough to bring the temperature back up, so shouldn't change the texture of the meat much, might want to re-sear afterward

Interesting. Would you go with slices/slabs or the whole remaining hunk?

=R=

ronnie_suburban wrote:Is there a good way to re-heat rib roast?

Assuming its one large hunk, heat in a medium-low oven covered to your original internal target cooking temp then sizzle/crisp in a hot cast iron pan.

If you want to make sandwiches with the cold rare eye, do so and then saute the cap in gentle butter/oil increasing the heat to crisp when its heated through. With all that fat the collar/cap/spinalis dorsi* is not going to dry out.

Third alternative, bring to my house I'll take it off your hands. No worry for you, good eats for me.

* I used spinalis dorsi for the same reason Dr Harrold Leacher uses quid pro quo in Loaded Weapon 1 ----> Link

ronnie_suburban wrote:

Smassey wrote:

ronnie_suburban wrote:Is there a good way to re-heat rib roast? Initially cooked exactly to my desired specification, it seems like any significant reheating is going to ruin it. But eaten cold, the cap will be largely unpalatable. I can separate the eye from the cap and serve the eye cold (or at room temp) but is there anything that can revive the cap? Maybe a quick sear or broil? I'd rather not relegate this leftover roast to yet another hash.

Thanks,

=R=

Sous vide? Would only need to be in there long enough to bring the temperature back up, so shouldn't change the texture of the meat much, might want to re-sear afterward

Interesting. Would you go with slices/slabs or the whole remaining hunk?

=R=

My initial thought was to keep it whole. I did a very cursory search, and it sounds like ChefSteps recommends cooking it for the full time you would if starting raw, but at a few degrees lower than your original temperature, and yes, sear again.
https://www.chefsteps.com/activities/sous-vide-a-simple-and-stress-free-way-to-reheat-almost-anything
Then I saw Gary's response and thought, "Just do what he says!"

Smassey wrote:My initial thought was to keep it whole. I did a very cursory search, and it sounds like ChefSteps recommends cooking it for the full time you would if starting raw, but at a few degrees lower than your original temperature, and yes, sear again.
https://www.chefsteps.com/activities/sous-vide-a-simple-and-stress-free-way-to-reheat-almost-anything
Then I saw Gary's response and thought, "Just do what he says!"

LOL - Gary is definitely a quality source. I actually think both approaches sound worthwhile but since the sous vide option requires a lot of time, I probably doesn't make sense this time around. I could see trying it in the future, though.

=R=

“Is there a good way to re-heat rib roast?”

Unfortunately no.
You just can’t repeal the Laws of Physics and reheat so that it matches your original.
I reheat the cap and/or the eye until warm or eat the eye sliced In a sandwich cold.
Many times if you rest and carve for a group by the time a slice is plated and the diner is ready to eat, the temperature is warm anyway.
If you insist on a hot temperature, you will end up with a well done piece of meat.
But if a high quality roast, that’s not all together a bad thing!-Richard

Question for the group here. If I pick up a roast on Saturday, will it still be good to cook up on Christmas day (Friday).

I'm thinking it'll be just fine if I store it uncovered on a rack in the fridge, but haven't stored an unbagged roast for thay long

WhyBeeSea wrote:Question for the group here. If I pick up a roast on Saturday, will it still be good to cook up on Christmas day (Friday).

I'm thinking it'll be just fine if I store it uncovered on a rack in the fridge, but haven't stored an unbagged roast for thay long

That's certainly a longer interval than I'd prefer. It may come down to variables that you cannot control or details of which you may not be aware (e.g. when was it cut?, how long did it sit at the store?). Can the place you're buying it vacuum-seal it for you? That can be difficult with bone-in cuts. In any case, if it were me, I'd leave it bagged for at least the first few days. I think 6-7 days unbagged in a standard fridge can do more harm than good. I doubt it'll go "bad" but you may get excessive drying or it may absorb aromas from (other items in) the fridge.

=R=

Thanks for that Ronnie! I don't think i could make it to Joseph's besides that day so maybe I'll just change some plans. Would hate to have a quality roast go to waste.

WhyBeeSea wrote:Thanks for that Ronnie! I don't think i could make it to Joseph's besides that day so maybe I'll just change some plans. Would hate to have a quality roast go to waste.

As Joseph’s to cryovac the roast for you.

G Wiv wrote:

WhyBeeSea wrote:Thanks for that Ronnie! I don't think i could make it to Joseph's besides that day so maybe I'll just change some plans. Would hate to have a quality roast go to waste.

As Joseph’s to cryovac the roast for you.

As long as you’re at it, ask them to remove the bones and tie them back on. You'll be happy you did.

=R=

ronnie_suburban wrote:

G Wiv wrote:

WhyBeeSea wrote:Thanks for that Ronnie! I don't think i could make it to Joseph's besides that day so maybe I'll just change some plans. Would hate to have a quality roast go to waste.

As Joseph’s to cryovac the roast for you.

As long as you’re at it, ask them to remove the bones and tie them back on. You'll be happy you did.

=R=

Oh man, I didn't know they'd do either of these things! Im on it.

ronnie_suburban wrote:

As long as you’re at it, ask them to remove the bones and tie them back on. You'll be happy you did

Disagree. The main reason quality butchers do that is most/many people don’t have the knife skills to remove the bones from a roast without the end result looking like a horror movie or worse.

The bones transfer heat evenly. Keep the meat juicier (anecdotal opinion from cooking many bone in rib roasts) and simply make for a nicer presentation.

With two other couples we recently had Lawry’s for six to go. I was pleasantly surprised to see they left the (4) bones attached to the roast. The meat was also rare, another pleasant surprise.

Lawry’s to go is not something I’d be a self starter for. I was along for the ride. But was, again, pleasantly surprised, at quality, portion size, taste and attention to detail.

G Wiv wrote:

ronnie_suburban wrote:

As long as you’re at it, ask them to remove the bones and tie them back on. You'll be happy you did

Disagree. The main reason quality butchers do that is most/many people don’t have the knife skills to remove the bones from a roast without the end result looking like a horror movie or worse.

The bones transfer heat evenly. Keep the meat juicier (anecdotal opinion from cooking many bone in rib roasts) and simply make for a nicer presentation.

With two other couples we recently had Lawry’s for six to go. I was pleasantly surprised to see they left the (4) bones attached to the roast. The meat was also rare, another pleasant surprise.

Lawry’s to go is not something I’d be a self starter for. I was along for the ride. But was, again, pleasantly surprised, at quality, portion size, taste and attention to detail.

You know I love you but I couldn't disagree with you more on this. Removing and retying the bones doesn't impede or alter cooking at all but it does make the roast considerably easier to handle after it's cooked. I wouldn't have it any other way.

=R=

I just phoned in an order to Joseph’s. Asked if they could vacseal a rib roast. Apologetic but no was their answer.

G Wiv wrote:I just phoned in an order to Joseph’s. Asked if they could vacseal a rib roast. Apologetic but no was their answer.

Yeah, I as mentioned above, this would be very difficult, if not impossible, with a large, bone-in haunch.

=R=

ronnie_suburban wrote:You know I love you but I couldn't disagree with you more on this. Removing and retying the bones doesn't impede or alter cooking at all but it does make the roast considerably easier to handle after it's cooked. I wouldn't have it any other way.=R=

Agree to disagree. Love and socially distant hugs right back at you.

ronnie_suburban wrote:

G Wiv wrote:I just phoned in an order to Joseph’s. Asked if they could vacseal a rib roast. Apologetic but no was their answer.

Yeah, I as mentioned above, this would be very difficult, if not impossible, with a large, bone-in haunch.

=R=

I’ve taken delivery of hundreds* of vacsealed 7-bone rib roasts. Though these were sealed at the processing plant. Not a local butcher.

*not all at the same time.