Seriously! Your videos are so good!!! Thank you so much! I usually do my prime rib using the 500 degree hot oven for 5 mins per pound, then turn it off and let it cook for 2 hours… with the “don’t open the oven or I’ll kill you” method! Haha But… we moved into our new home and my oven is gas… and has a cooling fan. I’ve read that you cannot use my method in this type of oven. So- here we are, I looked up your channel and you have this amazing reverse sear method just for me!!!! I’ve been your fan for a long time. Now… I’m still your fan, but JUST sooooo grateful for this post! Merry Christmas!!! Oh- and I love your olive green range! It reminds me of my moms growing up! The dials and everything!!! So cool!!!
Susie! Thanks for this. I do the high heat then leave in oven method only in the city. Here at the cottage though that dinky stove doesn't hold heat... LOL!!! This new technique totally works!!! XO
After trying both methods do you prefer one over the other? I usually do the "blast with high heat, don't open oven or die method" but was think of trying reverse sear this year
Hi Eric - thanks for watching and writing in. During the planning of this story I was concerned with the way my vintage oven would perform, plus, it's tiny and the kitchen is cold in the cottage. I worried the "high-low" option wouldn't work. Although I've had success with the "cooling oven" method in the city, the reverse sear worked better here. I actually like the result better - the meat is like butter. Look forward to hearing your thoughts! Happy holidays!
Hi Nik. This rib roast look so delicious. Everything you prepare falls in that category. You are a great cook. Thanks so much for sharing. Happy Holidays. ~Blessings ♥️
@@Weekendatthecottage Thanks for the response. I think it possible I let it rest too long between low temp roasting and the sear. It seemed like my digital thermometer took a long time to start ticking off the degrees on its way to 130. Perhaps next go-around, I’ll keep the resting period to precisely one hour.
@@Picasso_Picante92 American prices are crazy right now, Thanks to Our friend Brandon…. 😢 But I’m sure still better than Japanese prices. My brother lived in Japan for 2 years, and he did say beef was very expensive there. I’m excited to make this version of reverse sear Prime Rib.
Rest no more than 15 min before searing or getting internal temp to 130 will take much more time than stated in the video, causing it to dry out the meat and make it chewy. Additionally, I wasn't a fan of his au jus.
Hey Bloodworks... thanks for watching and writing in. The episode was shot in real time - the 15 minutes, is true, but the meat wasn't chewy at all. Please share how you do a jus, we're always looking to improve. Thanks!
Seriously! Your videos are so good!!! Thank you so much! I usually do my prime rib using the 500 degree hot oven for 5 mins per pound, then turn it off and let it cook for 2 hours… with the “don’t open the oven or I’ll kill you” method! Haha
But… we moved into our new home and my oven is gas… and has a cooling fan. I’ve read that you cannot use my method in this type of oven. So- here we are, I looked up your channel and you have this amazing reverse sear method just for me!!!!
I’ve been your fan for a long time. Now… I’m still your fan, but JUST sooooo grateful for this post!
Merry Christmas!!!
Oh- and I love your olive green range! It reminds me of my moms growing up! The dials and everything!!! So cool!!!
Susie! Thanks for this. I do the high heat then leave in oven method only in the city. Here at the cottage though that dinky stove doesn't hold heat... LOL!!! This new technique totally works!!! XO
@@Weekendatthecottage I love that dinky stove!!!! Seriously grateful for your post! I didn’t know what I was going to do. You saved my bacon!!! :)
Hai, Lamb Chop of luurve, Susie.
After trying both methods do you prefer one over the other? I usually do the "blast with high heat, don't open oven or die method" but was think of trying reverse sear this year
Hi Eric - thanks for watching and writing in. During the planning of this story I was concerned with the way my vintage oven would perform, plus, it's tiny and the kitchen is cold in the cottage. I worried the "high-low" option wouldn't work. Although I've had success with the "cooling oven" method in the city, the reverse sear worked better here. I actually like the result better - the meat is like butter. Look forward to hearing your thoughts! Happy holidays!
Hi Nik. This rib roast look so delicious. Everything you prepare falls in that category. You are a great cook. Thanks so much for sharing. Happy Holidays. ~Blessings ♥️
Thanks, Martha! Wishing you and your family health, joy, happiness and blessings! Happy Holidays!
Went to 130 on the sear and roast came out medium/medium-well. Still tasted great.
Hey Mark! Same size? Thoughts on how I can suggest something to others. Wonder if it's my clunker oven???
@@Weekendatthecottage Thanks for the response. I think it possible I let it rest too long between low temp roasting and the sear. It seemed like my digital thermometer took a long time to start ticking off the degrees on its way to 130. Perhaps next go-around, I’ll keep the resting period to precisely one hour.
Ohhh, I’m salivating right now 😋😋😋😋😋
Happy holidays, dear Paula!!!
@@Weekendatthecottage - Thanks Nik. Happy Holidays to Carol and you too. I wish you all the best 🎄
I will dream about that roast tonight.
Honestly, Tony... it is SO delish! Happy Holidays!
@@Weekendatthecottage Here in Japan a prime roast that large would set me back 2 maybe 3 hundred bucks. I miss American prices.
I've got a great butcher here in Canada... awesome!
@@Picasso_Picante92 American prices are crazy right now, Thanks to Our friend Brandon…. 😢 But I’m sure still better than Japanese prices. My brother lived in Japan for 2 years, and he did say beef was very expensive there.
I’m excited to make this version of reverse sear Prime Rib.
Hi Nik. Sorry if I missed it, but is there a certain amount of time between the removal of the roast and then the reverse sear process?
Hi Steve... let it rest at least an hour... hope this helps! N
I have a 7 bone, 20lb roast. Same cook time or a lot more? Thx!
Good guide for medium-rare: 15 to 18 minutes per pound... make sure to have that probe thermometer ready!!!! Thanks, Mamabar.
@@Weekendatthecottage thank you!
Rest no more than 15 min before searing or getting internal temp to 130 will take much more time than stated in the video, causing it to dry out the meat and make it chewy. Additionally, I wasn't a fan of his au jus.
Hey Bloodworks... thanks for watching and writing in. The episode was shot in real time - the 15 minutes, is true, but the meat wasn't chewy at all. Please share how you do a jus, we're always looking to improve. Thanks!
Why so few views? Is Chris Hansen here?
Tell the whole world... thanks, Scooter!