Reverse sear

[ChrisnChris]

Hi all, I have looked but can only find worthwhile posts regarding steaks & small cuts.

I have a bone in rib of beef 4.25kg which I would like to experiment with.

200F 90C for about 31/2 - 4 hrs with an internal temp of 125 seems to be the accepted wisdom from what I can find with google. Finished with a blast of 500 to sear.

Does anyone here have any experience with a joint of this size/cut they would like to pass on.
I'm a little concerned about the fat not getting to temperature to start to break down & pass on its loveliness!

Any pointers would be appreciated, cheers.

[oddman]

I'm a big fan of reverse searing and usually cite it as one of the great reasons to get a proper barbecue (one that smokes as well as grills)

However I'm not sure what you're trying to achieve by reverse searing (other than man points) a piece of meat that could be cooked gloriously using the conventional high heat/sear lower heat til done to your liking in a conventional oven.

Reverse searing comes into its own with barbecue because it is near impossible to cool a barbecue after its been hot. So bring the meat up slowly to the desired temp (using desired rub and smoking wood for flavour) then reconfigure the barbecue to sear. A fat (2inch) steak takes about an hour to get to temperature at 110 centigrade. A big joint will take a very long time.

If you are intending using a barbecue and haven't reverse seared a fat ribeye or done pulled pork then I think you are probably better using a conventional oven

[ChrisnChris]

oddman said:

However I'm not sure what you're trying to achieve by reverse searing

I haven't cooked a piece of beef for some time, we've got some family guests on Sunday & I thought, beef, why not.

I remembered reading on here about reverse searing and so did a bit of searching.

I came across this;

http://www.seriouseats.com/recipes/2009/12/perfect...

As a result of that article I thought I would ask the assembled wise ones for their thoughts and experiences.

I have no intention of BBQing a 9lb piece of beef, I will use the oven, thanks.

No man points are sought, or indeed, needed.

[oddman]

ChrisnChris said:

I haven't cooked a piece of beef for some time, we've got some family guests on Sunday & I thought, beef, why not.

Then do it the old fashioned way. Take some of the stress out of it. HFW advice is spot on

https://www.theguardian.com/lifeandstyle/2001/dec/...

The other advantage of searing at the start is you can be imprecise about when the cooking ends (1/2 hour - 1 1/2 hours before serving). Get the meat out of the oven an hour or more before serving - give it a good rest under foil and a blanket and get on with your roasties, Yorkshires and finish the gravy.

Edited by oddman on Wednesday 10th May 19:54

[ChrisnChris]

Thanks for that, I wouldn't find cooking it the normal way, in any way stressful, I could cook it in my sleep, thanks.

I was interested in trying something new & thought this would be a good opportunity, on the basis that I haven't cooked a piece of beef for a while.

I was hoping someone might share their experience if they had done the same.

Thanks for your input though

[bomb]

I did a three rib piece of beef for a New Years day dinner. I put it in a very low oven ( about 50 degrees C), and left in all day whilst we went out. I had a remote temp probe in it so I could see the internal temperature.

After 7 hours or so, the middle temp was approaching 50 degrees.

A high temp sear to finish it off - It turned out to be ultra moist, pink in the middle, and had a good colour to the exterior. ( and brought the internal temp to above 55 degrees)

As mentioned by others, it wouldn't overcook, and I could finish it off when we were ready to serve.

Turned out to be the best beef I'd ever cooked.

[ChrisnChris]

Thanks bomb, that's encouraging. ~Half the temperature I was going to cook at, but twice the time....
I think I'll follow the timings from my earlier link. I'm not sure what's happening during the day on Sunday.

Looking forward to cooking it