Bear’s Kitchen: a T&T foodie thread

cannabineer

cannabineer

Ursus marijanus
My Walmart rib roast. Graded “prime” but what I see is upper-tier Choice. The eye is more marbled than the pic shows, and I care more about that than the thinnish fat cap. It’s in the oven (bone down, not as shown) for a slow roasting at 170, as low as my oven will go. I’ll go til the low probe reads 125, then cover it on the counter. The center should heat ballistically to maybe 130, which is for me a perfect medium-rare.

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cannabineer

cannabineer

Ursus marijanus
cannabineer said:
My Walmart rib roast. Graded “prime” but what I see is upper-tier Choice. The eye is more marbled than the pic shows, and I care more about that than the thinnish fat cap. It’s in the oven (bone down, not as shown) for a slow roasting at 170, as low as my oven will go. I’ll go til the low probe reads 125, then cover it on the counter. The center should heat ballistically to maybe 130, which is for me a perfect medium-rare.

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OK @Metasynth what am I doing wrong?
 
Metasynth

Metasynth

Well-Known Member
cannabineer said:
OK @Metasynth what am I doing wrong?
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The Maillard reaction doesn’t happen till the exterior of the meat reaches 280-330 degrees Fahrenheit. So if you didn’t pre-sear, or you don’t get the oven up to at least that temperature, then you may miss out on that lovely roasty exterior.

I’ve never cooked a roast at 170, but I imagine it taking a long time. And since it isn’t BBQ, and there is no smoke involved, I don’t expect much color on the roast at the end.

But I admit, now I am curious to see the outcome.
 
Metasynth

Metasynth

Well-Known Member
Also, you’re not going to get much carryover cooking at the end after you take it out of the oven if the roast is only 170 degrees at it’s hottest. So I’m also curious to see if it’ll continue to cook from 125 up to 130 when you bring it out to rest.
 
cannabineer

cannabineer

Ursus marijanus
Metasynth said:
The Maillard reaction doesn’t happen till the exterior of the meat reaches 280-330 degrees Fahrenheit. So if you didn’t pre-sear, or you don’t get the oven up to at least that temperature, then you may miss out on that lovely roasty exterior.

I’ve never cooked a roast at 170, but I imagine it taking a long time. And since it isn’t BBQ, and there is no smoke involved, I don’t expect much color on the roast at the end.

But I admit, now I am curious to see the outcome.
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I perform a reverse sear. I follow the Serious Eats recipe that Annie brought to my attention. Once I hit temp, it’ll rest while I bring the oven up to 475x. That puts on a lovely crust and does not leave of a gray layer.

I finger faulted and looked up to see Serious Rats. I giggled but corrected it.

~edit~ the oven is at 170, not the meat! I have two Maverick probes in there. When the low one reads 125, I pull the roast.
 
DarkWeb

DarkWeb

Well-Known Member
Metasynth said:
It’s not that he’s doing anything wrong, it’s just new to me. But I imagine 170 degrees won’t have much color. 170 degrees is like a well well done steak. So like how a dried out well done steak looks, that’s 170 degrees.

I’m genuinely curious to see the results, this is uncharted territory for me
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I didn't quote anyone. I really want to see how it goes too.

cannabineer said:
I perform a reverse sear. I follow the Serious Eats recipe that Annie brought to my attention. Once I hit temp, it’ll rest while I bring the oven up to 475x. That puts on a lovely crust and does not leave of a gray layer.

I finger faulted and looked up to see Serious Rats. I giggled but corrected it.
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Yeah, I remember someone talking about a reverse sear a while back. I want to see how this turns out.

I do jerky at 170° but that's obviously much thinner. I can see all that fat would keep it moist though. Cool :cool:
 
Metasynth

Metasynth

Well-Known Member
cannabineer said:
I perform a reverse sear. I follow the Serious Eats recipe that Annie brought to my attention. Once I hit temp, it’ll rest while I bring the oven up to 475x. That puts on a lovely crust and does not leave of a gray layer.

I finger faulted and looked up to see Serious Rats. I giggled but corrected it.

~edit~ the oven is at 170, not the meat! I have two Maverick probes in there. When the low one reads 125, I pull the roast.
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I read through the recipe on their site, looks good, I think I’ll try it for my rib roast this year. Thanks for the heads up!
 
xtsho

xtsho

Well-Known Member
Cook rib roast at 250° F until 120° for very medium rare. Remove from oven and rest for 1 hour. Put back into 500° oven for 10-15 minutes. Slice and eat. If you want your meat cooked more then make the initial pull at 125° or higher depending on the doneness you want.
 
cannabineer

cannabineer

Ursus marijanus
xtsho said:
Cook rib roast at 250° F until 120° for very medium rare. Remove from oven and rest for 1 hour. Put back into 500° oven for 10-15 minutes. Slice and eat. If you want your meat cooked more then make the initial pull at 125° or higher depending on the doneness you want.
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I get better results in this oven whose lowest setting is 170.
When I made roasts at 200, there was mor of the gray near the surface.
 
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