Thread: Food and Drink What's for dinner? Here's mine... (Part 2)
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Old 12-23-2014, 05:03 PM   #2513
GloryDayz GloryDayz is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
I was waiting for someone else to respond since I'm not a rib roast expert.

But what you're doing sounds good. I'd probably consider the broiler instead of the oven. The Cook's Illustrated recipe I'm using has you remove the roast at 120 for rare and rest for 30 minutes (up to 75 minutes).

Then: "Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes."

So that's what I'm planning to do.
Booya! Aced it.... Even if only at the end to get the color. Much like your sous vide, cooking the food and its final presentation aren't always one step.

So I totally agree with the broiler.
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