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re: I've never cooked a ribeye roast before, but I'm going to try it. Will this work?
Posted on 12/22/24 at 8:54 pm to armytiger96
Posted on 12/22/24 at 8:54 pm to armytiger96
quote:
No the 5 min per pound will sear it. Once you turn oven off it slow cooks the rest of the way. Do not open oven until two hours after turning oven off.
With tech options now a days I’m not sure why there’s a need to go so rudimentary? OP said 6 lb, you do a 6 lb exactly every single time? Size matters here among other factors. I’m not overly picky. But I don’t see why letting the oven cool down this much is any better than simply cooking it at say 200 or whatever. But more importantly, I don’t know why you wouldn’t just use a thermometer and cook to temp?
Op, I wouldn’t stress about it. Reverse searing can be a little better but IMO not worth the effort. If I’m hosting a party I’m not trying to put a ton of time into cooking. The easiest thing and easiest way to host is simply to sear the outside and then put it on low heat with a thermometer and cook to your desired temp before resting.
2
Posted on 12/22/24 at 10:32 pm to baldona
quote:
With tech options now a days I’m not sure why there’s a need to go so rudimentary? OP said 6 lb, you do a 6 lb exactly every single time? Size matters here among other factors. I’m not overly picky. But I don’t see why letting the oven cool down this much is any better than simply cooking it at say 200 or whatever. But more importantly, I don’t know why you wouldn’t just use a thermometer and cook to temp?
Well this how my great uncle taught me how to make ribeye roast of course he was around and I started cooking these before we had a bunch of gadget thermometers. It's a pretty fool proof method so whenever the OP says he's never cooked one before why not suggest a method that has stood the test of time and doesn't require a gadget.
quote:
The easiest thing and easiest way to host is simply to sear the outside and then put it on low heat with a thermometer and cook to your desired temp before resting.
You do realize that this is essentially what I suggested. The only difference is you put a thermometer in yours to tell you to take it out of the oven instead of time. Either way its the exact same result.
Posted on 12/23/24 at 8:41 am to armytiger96
quote:
Set oven to 550 F. Cook 5 min per pound. Turn oven off and let it sit in oven 2 hours. Do not open oven door until 2 hours is up.
Comes out perfect everytime!
I've done this before but it's been years. While reading up on it to remember the details someone noted that ovens with fans might not work as well. The oven I used last time didn't have a fan, new oven in new house has a fan that removes heat after the oven is turned off.
Think I'm going to leave it on 250 or so after the 500 just to be safe. Will use a thermometer. Don't want to experiment.
Posted on 12/23/24 at 8:59 am to baldona
quote:
Reverse searing can be a little better but IMO not worth the effort.
quote:
The easiest thing and easiest way to host is simply to sear the outside and then put it on low heat with a thermometer and cook to your desired temp before resting.
So, essentially reverse searing just in a different order?
Posted on 12/23/24 at 9:00 am to PerplenGold
quote:
Set oven to 550 F. Cook 5 min per pound. Turn oven off and let it sit in oven 2 hours. Do not open oven door until 2 hours is up.
Comes out perfect everytime!
My only problem with this is you can't use the oven to cook other things needed.
Posted on 12/23/24 at 9:01 am to PerplenGold
quote:
I've done this before but it's been years. While reading up on it to remember the details someone noted that ovens with fans might not work as well. The oven I used last time didn't have a fan, new oven in new house has a fan that removes heat after the oven is turned off.
Think I'm going to leave it on 250 or so after the 500 just to be safe. Will use a thermometer. Don't want to experiment.
My oven has a fan on it and it has not been a problem for me. I typically cook one a year and have been in my current house for 16 years.
If you have a thermometer by all means use it. That's why you bought it, right? I wouldn't blame you for lowering the temp and using a thermometer and setting the oven to 250 after the sear. If you are concerns about your oven holding heat and don't have time to experiment.
Don't forget to let the roast come to room temp before putting in the oven.
In my opinion cooking a rib roast is like boiling crawfish. There are 1000 different ways to cook it and at the end of the day most come out pretty good. Regardless of how you cook it; I hope it comes out perfect and y'all have a Merry Christmas!
Posted on 12/23/24 at 9:22 am to TDTOM
quote:
My only problem with this is you can't use the oven to cook other things needed.
This is true. However, I have several solutions to this problem. I can make sides that don't require the oven such as mash potatoes or sautéed onions and mushrooms. I can use my oven to heat up a casserole, spinach madeline, twice baked potatoes while the meat rests. I can also roast vegetables in a cast iron skillet on my pit or pizza oven if needed.
Posted on 12/23/24 at 11:22 am to armytiger96
quote:
You do realize that this is essentially what I suggested. The only difference is you put a thermometer in yours to tell you to take it out of the oven instead of time. Either way its the exact same result.
Its not the same at all. You suggested turning the oven off for exactly 2 hours and never opening or touching the method. I'm not suggesting it doesn't work for you. But I also asked if you did a 6lb every single time, which you didn't mention. 3 rib, 4 rib, 5 rib, 4 lb, 6lb, 8 lb, would all be different. I'm saying that telling the OP to do that with a 6lb in his oven would very possibly not work out.
It would be more fool proof to cook for your suggested time at 550 and then turn the over to a set temp of like 200 and cook to temp. That's all I'm suggesting.
Posted on 12/23/24 at 11:55 am to baldona
quote:
Its not the same at all. You suggested turning the oven off for exactly 2 hours and never opening or touching the method. I'm not suggesting it doesn't work for you. But I also asked if you did a 6lb every single time, which you didn't mention. 3 rib, 4 rib, 5 rib, 4 lb, 6lb, 8 lb, would all be different. I'm saying that telling the OP to do that with a 6lb in his oven would very possibly not work out.
Of course it's not the same weight every time which is why I said cook at 550 for 5 minutes per pound. Yes on two hours every time once you turn the oven off regardless of size.
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