Post by: Fastass350 on December 24, 2024, 02:17:39 PM
Post by: fishngamereaper on December 24, 2024, 02:27:06 PM
Running 225 until it hits 118 ish internal
It'll come out, rest for 30-40...then get the oven for 10-15 at 500.
I dry rub it and refrigerat for 24 ish hours. Salt pepper and Montreal steak seasoning
Before the smoker it gets a paste of minced garlic, thyme, Rosemary, butter, mayo and olive oil..
Post by: 2MANY on December 24, 2024, 02:35:27 PM
While it's resting on the counter it will cook another 5 degrees.
Post by: Fastass350 on December 24, 2024, 02:36:48 PM
Post by: Fastass350 on December 24, 2024, 02:38:30 PM
Just don't over cook it.
While it's resting on the counter it will cook another 5 degrees.
Definitely won’t. Years ago dad cooked one with the 500 degree oven method, but said no way can that thing be done based on the formula, so he cooked the snot out of it, basically left us with jerky 😂
Post by: fishngamereaper on December 24, 2024, 02:38:58 PM
That sounds delicious! I think I’ll copy you. How long does a 10 pounder usually take?
12-15 minutes a lb is average.
Stopping at 118-120. Resting gets you to 125ish... 500 sear gets u to 130ish .
Post by: Fastass350 on December 24, 2024, 03:28:43 PM
Post by: fishngamereaper on December 24, 2024, 03:36:45 PM
Thanks for the info sir, hope you all have a Merry Christmas!
:tup:
You as well
I'll through up a finished pic later...cause we all know... thread's are worthless without pics :chuckle:
Post by: skipjack on December 24, 2024, 03:55:55 PM
Post by: Fastass350 on December 24, 2024, 04:04:05 PM
Thanks for the info sir, hope you all have a Merry Christmas!
:tup:
You as well
I'll through up a finished pic later...cause we all know... thread's are worthless without pics :chuckle:
I’m countin on it. I’ll try to be sober enough tomorrow to remember a pic
Post by: Taco280AI on December 24, 2024, 06:07:00 PM
(https://imagizer.imageshack.com/v2/1024x768q70/922/SQu9fq.jpg)
Post by: fishngamereaper on December 24, 2024, 06:35:17 PM
Post by: MADMAX on December 24, 2024, 07:05:42 PM
Post by: Fastass350 on December 24, 2024, 07:36:50 PM
Those look amazing
Post by: bearhunter99 on December 24, 2024, 08:39:32 PM
(https://uploads.tapatalk-cdn.com/20241225/dd44b1dbf7f3f8f537cfbab628d1f295.jpg)
Sent from my iPhone using Tapatalk
Post by: Westside88 on December 24, 2024, 08:57:15 PM
Post by: Magnum_Willys on December 24, 2024, 11:15:19 PM
I did one last week for a family gathering. Started off at 475 for 30 minutes intending to go 15 minutes per pound at 300. I kept a close watch on progress and noticed it was progressing too fast, (2 hours too fast 120 degrees)so I I pulled it i1.5 hours before expected dinner time and wrapped in foil. When everyone arrived it was 135 and absolutely perfect. Best prime rib I’ve ever made. Doesn’t hurt that it was high quality (painted hills) everyone said it was the best ever and I’ve done like 25 of them.
Yea 15 mins per pound at 300 would be fast. 12-15 per pound at 225 is expected.
Post by: Stein on December 25, 2024, 10:25:09 AM
Sous vide with a hot oven finish..
:yeah: Best rib you can eat, I use a torch instead of the oven but same thing.
Post by: Fastass350 on December 25, 2024, 11:57:35 AM
Post by: Fastass350 on December 25, 2024, 11:50:06 PM
Next time I might try injecting it for something different.
Post by: finnman on December 28, 2024, 10:31:49 PM
I have an old cook book and it says 325 degrees and 20 minutes per pound. I have used it many times and it’s a good medium rare.
I use a Traeger now and use the probe and run it to 115 degrees, turn it to warm, that’s 165 degrees, let it go to 122, then pull it and foil it for 30 minutes then cut it.
It’s amazing.
I like rosemary, kosher salt, pepper, oregano, olive oil.
Post by: NOCK NOCK on December 29, 2024, 05:29:51 AM
I've cooked nearly 100 of them; salt crust/sear and slow/spice crust/slow oven/slow Treager/BBQ/and even did one in the insta pot....That one was BAD lol. Some are just better than others, but I believe ALOT has to do with each cut/marbling/muscle layout.
Post by: Magnum_Willys on December 29, 2024, 06:42:50 AM
Post by: NOCK NOCK on December 29, 2024, 05:37:40 PM
Post by: Fastass350 on January 15, 2025, 12:52:37 PM
It has me curious and I may try it on the next one. I’d you can find his video, (not the sous vide) his Au-Jus looks amazing.
Post by: pianoman9701 on January 15, 2025, 01:02:52 PM
Post by: Boss .300 winmag on January 15, 2025, 01:05:16 PM
Has anyone soaked one in milk before? I saw a video last night of a guy that soaked one in a gallon of milk, seasoned with his seasoning, and injected with the milk. If you know of or follow Dan-o seasonings it was that guy (not the famous HW Dan-O :chuckle: )
It has me curious and I may try it on the next one. I’d you can find his video, (not the sous vide) his Au-Jus looks amazing.
Kinda weird if you ask me, it’s not a tough piece of meat, and it doesn’t have a bad flavor all for which milk is used for. :dunno:
Post by: Farmer72 on January 15, 2025, 02:19:50 PM
Used the Traeger recipe in oven , reverse sear 235 at 15 mins/pound and was taking forever , cranked to 350 for a bit then 500 for 30 mins and 20 min rest. Was a cluster as dinner was an hour late but game out great. Next time I’ll either do the 325 or plan for more time at 235. Reverse sear takes a LOT longer than the standard sear first method.
It does take a lot longer but I found the way I do it I can do it earlier and have it ready when I need. I do the reverse sear at 200 deg till my temp is where I want it. Then pull it out to rest. It can rest for hours if you want. Then before I need it it goes in the over at 500 deg for about 15 min. You can cut it as soon as it comes out as you had already rested it and it isn't in long enough to move the juices around much.
Post by: trophyhunt on January 15, 2025, 02:55:31 PM
Post by: Fastass350 on January 15, 2025, 04:40:34 PM
I stick with simple, let sit in room temp for a few hours, spread olive oil, season and cover with a kosher salt paste. Place in treager around 320 for 12-15 min per pound. Pull when 115-120, let rest for at least 1/2 hour. It’s always awesome. One thing I wanna try, dry aging it in the fridge for 60-90 days, but just don’t have the nuts to do that w an expensive piece of meat, and don’t really want to cut off black mold?? Anyone dry age it for a long time?
I’d also like to try the dry age. We bought three this Christmas at Safeway when they were under 6 a pound. I wouldn’t feel as bad with the small 5 pounder if it failed. But I too am scared. Someone here has to have some advice for that
Post by: pianoman9701 on January 17, 2025, 09:04:40 AM
Post by: Fastass350 on January 17, 2025, 07:28:05 PM
I bought some boneless chuck roast on sale for $1.50 a few months ago. I put one of the pieces in the sous vide bath on Wednesday for 36 hours at 135F. It came out last night and was as tender as prime rib with lots of flavor. Best $4 I ever spent on a piece of meat.
Wow 36 hrs! That’s pretty cool