LeCroissant1337: “Great last minute Christmas idea”
Puts it in the fridge over night…
BeastlyMe7: Why do you always grab everything by your hands!? Your poor hands.. Please get some oven mitts:'(
tb8592: Can someone explain to my pleb self what “reverse seared” means
James_Francos_Weiner: Hey Greg I bought a prime rib roast yesterday from a really nice butcher shop. My intention was to do it sous vide (to free up my oven for other stuff) so I opted for boneless, to make the size more uniform. Do you think I could do the final sear in a 500 degree convection oven for 20 minutes? I’m trying to avoid smoking out my family in our relatively small home by doing it in a screaming hot pan.
msminnamouse: Why reverse sear? What’s the advantage?
gregthegregest: Source: https://youtu.be/48W4ihq0uEY
This is a great last minute Christmas idea!
Thank you for all the support you have all continue to give me!
Merry Christmas to every in this amazing sub.
Also here’s the chimchurri recipe: https://youtu.be/lFBC8nYjaSI
If you enjoy my recipe please consider supporting me on [Patreon](https://www.patreon.com/freetocook) or not it’s your choice.
wooq: But… the drippings…!
2a3: Nice lid on that grill man.
wtjones: If you can get it with the fat cap on you should cut it off then place it back on top and put 5x the amount of kosher salt on it.
MemberFDIC72: Yum
yanquiUXO: I bought an extremely expensive dry aged prime rib roast yesterday from my butcher and I’m worried about screwing it up. The butcher said dry aged beef cooks faster and recommended 350 for 10 minutes and then 250 for 20 minutes, that’s it. Seems too short based on other recipes I’ve seen. Anyone have any advice? Roast is exactly the same size as in the gif
tybr00ks1: Any reason you seared after resting it?
bobbyhill626: Ive done it this way. Not the best. If you want the perfect prime rib, lather it in softened butter, garlic, salt and pepper, put in the oven at 500 for like 5-6 minutes and then let it sit for 2 hours. Perfect cook
iscreamtruck: What is that charcoal grate with divets in it?
iStareAtButtholes: I didn’t know Reverse Seared was a term. This is the way myself, and most people I know, have always smoked a Prime Rib Roast. 225° until 135°-145° internal temp, rest for 30 minutes then return to sear over the fire for a few minutes on each side.
Akhi11eus: Raw meat uncovered in the fridge?
ocean_drifter: There is plenty if bacteria that can survive up to 63 C heat. If you cook your meat for 3 hours and it’s core temp is only 55C, is there a risk of food poisoning?
sbargy: That looks great! Thanks for all your posts and for your grill!!!
