Woops, changed my recipe. How long to slow roast a 2.5kg prime rib?

Scam · 24 Dec 2017 at 18:53

Having not really had time to research the best way of cooking my bone-in prime rib, I've just discovered the Serious Eats reverse sear recipe. Which is essentially, low as possible in the oven first (100c ish) then rest, then full whack for 10-15mins when you're ready to serve to get a nice crust.

My question is, how long do you think I'll need to have a 2.5kg two bone rib in the oven at 100c, to get it to the recommended 52c?

Thanks! Nothing like a last minute change of plan!

pepp77 · 24 Dec 2017 at 18:58

Is it even possible to get something to 130c when the heat source is set to 100c?

Also surely you only want the meat to reach 60c or so.

Scam · 24 Dec 2017 at 18:59

Sorry, stupid yank recipes. Needs to hit 52-54c!

Raymond Lin · 24 Dec 2017 at 19:01

Sous vide then roast!

Scam · 24 Dec 2017 at 19:04

Raymond Lin said:
Sous vide then roast!

I'm hoping to unwrap an Anova tomorrow but I doubt it

I am essentially doing the same thing though. Shall I just guess at about 4hrs to hit 54c? :confused:

Raymond Lin · 24 Dec 2017 at 19:10

You can do, low temp plus lokg duration means tender and off the bone.

Do you have a meat thermometer? You can poke it and see.

FrenchTart · 24 Dec 2017 at 19:30

I'd give it at least 4 hours, realistically could be a little longer.

However, you can very easily allow it to rest for ages if you wrap it well enough. It'll be a fine temperature for serving after you stick it back in for 15 mins at a high temperature to brown the outside.

Scam · 24 Dec 2017 at 21:28

I have a thermapen so I'm not really worried about killing anyone. Just need some idea of how long it'll take at a lower temperature, shame the Serious Eats article is so vague!

I reckon I'll do 120c for 4hrs ish. But check at 2 and 3hrs..

I'll rest it for 1-1.5hrs so plenty of time to do spuds, gravy etc afterwards.

Tone1979 · 24 Dec 2017 at 21:30

2.5 is a big lump! Sous vide if you can!

Scam · 24 Dec 2017 at 22:29

As above.. wish I could..

FrenchTart · 24 Dec 2017 at 22:30

You'll be fine with what you've planned. If you're worried, just start an hour or two earlier and let it rest longer as discussed

bsoltan · 25 Dec 2017 at 11:39

I’ve got 3.4kg of bone in rib.

Following a recipe I used in June with good results.
220C for 30mins, then 160C for 10mins per 500g. 1h 40m total after covering it in beef dripping.

https://www.theguardian.com/lifeandstyle/2006/nov/19/foodanddrink.recipes1

Scam · 25 Dec 2017 at 16:47

Well interestingly enough I put it on at 110c but the damn thing was near enough done in 2.5hrs! Are all these temperatures supposed to be non-fan or something?

No issue as we just ate earlier (it also had a very good 2hrs rest) but slightly threw me off : confused:

It was a great bit of beef but I forgot how fatty it was. The girlfriend doesn't really like fatty meat, especially when it's so prominent to see. Damn nice with my red wine gravy and hot horseradish :cool:

Raymond Lin · 25 Dec 2017 at 16:50

Scam said:
Well interestingly enough I put it on at 110c but the damn thing was near enough done in 2.5hrs! Are all these temperatures supposed to be non-fan or something?

No issue as we just ate earlier (it also had a very good 2hrs rest) but slightly threw me off : confused:

It was a great bit of beef but I forgot how fatty it was. The girlfriend doesn't really like fatty meat, especially when it's so prominent to see. Damn nice with my red wine gravy and hot horseradish

It will be done but the duration helps with tenderise it, it breaks down the fat more to give more flavour.

Scam · 25 Dec 2017 at 16:54

In the end it was perfect. Just took 2.5hrs rather than the 4 I thought! The thermapen was reading 63c on the edges to 53c ish in the middle as I pushed it through slowly (gotta love being able to do that with the thermapen) so it had to come out really.