What about a Sous Vide version? I did one a few years ago, it was great. I blasted the outside with a "flame-thrower" butane torch to get the carmelization. Do you recommend a dry brine before sous vide? I think SV would be easier than your wonderful method (forgive me).
Chef, when you write the menu for your upcoming burger joint, please consider putting coconut milk based shakes on the menu. They really are as good as milkshakes, just need a little extra coconut sugar in the recipe to make up for the lack of lactose!
I completely agree about dry brining. Salt is punctuation—little bursts of intense salt are far more appealing than something that is permeated with it. Same thing with turkeys. Everything just ends up tasting salty.
I'm working with a 25 lb full bone in prime rib roast. (To feed 28!) But finding information for timing something that big is difficult, and I'm not sure it a basic time/pound ratio still works at that size. At 225° do I need to start in wee hours of the morning?
Help Mine is only 3.5 lbs just two of us how long and @225?
Probably about 1.5 hours but be sure to temp it along the way.
Ok Thank you do I stilll rest it for 20 min ?
Any suggestions for leftovers?
https://rumble.com/v5udnmw-day-after-roast-beef-sandwich.html
Thank you Chef, made sandwiches last night family loved it.
How long @ 225° for 12-13 lbs?
This is the best, thank you, I have a 12lbs prime rib for Christmas!!!! About to make your duck fat fries to go with a picanha steak!
What about a Sous Vide version? I did one a few years ago, it was great. I blasted the outside with a "flame-thrower" butane torch to get the carmelization. Do you recommend a dry brine before sous vide? I think SV would be easier than your wonderful method (forgive me).
Chef, when you write the menu for your upcoming burger joint, please consider putting coconut milk based shakes on the menu. They really are as good as milkshakes, just need a little extra coconut sugar in the recipe to make up for the lack of lactose!
Chef! I followed all you said except that cooked my 4# bone in on the Traeger! It was tasty. Thank you!
I completely agree about dry brining. Salt is punctuation—little bursts of intense salt are far more appealing than something that is permeated with it. Same thing with turkeys. Everything just ends up tasting salty.
I'm working with a 25 lb full bone in prime rib roast. (To feed 28!) But finding information for timing something that big is difficult, and I'm not sure it a basic time/pound ratio still works at that size. At 225° do I need to start in wee hours of the morning?
How would you adjust this process if sous vide was available?
Perfect timing chef! I was thinking about this and you today!! I am going to do mine on the Traeger at 200. 😉. Merry Christmas.
For the brine, what kind of salt and how much please?