Blue,

Search this thread and cooking everything else thread for anova and you'll find all the info you want.

Lol your inlaws must be amazing cooks or truly insufferable people if they think theyre gonna hook up that roast better than you can

Put mine in @ 225 an hr ago

Honestly nothing trolls me harder than when I cook a rib roast to 115 and it's 100% sickly red and then 120 and it's burnt well done to a crisp. What I've learned is you have to bring the ENTIRE roast to 110 degrees and let it hold for a couple hours (it will never get hotter than 110 unless your heat diagram is poorly designed) my trick is a sous vide countertop 5-gallon bucket with a 30 watt aquarium heater. It's impossible to get it hotter than 110 degrees.

Once you get the inside rare (and sous vide so make sure to do all that fancy stuff garlic infused, thyme infused EVOO) then at that point you can put it in 170 oven for half-hour and meat is super slow at reaching 120.

Ah here's a video that explains it much better, lol:

D,

None of that makes any sense at all.

A roast doesn't get well done or anywhere near it bringing it to 120 in a 225-250 oven.

If you're sous viding, no reason at all not to just take it to final temp via sous vide. Sous vide followed by slow oven makes no sense at all.

Edit: and that video is not at all the silly stuff you wrote in your post.

Pulled at 118.5 about 15 mins ago, up to 123 and still climbing a bit

Appears to be stabilizing around 124 which gives me some leeway on the sear

Starting some au jus now, chimney is fired up outside

Interior still at 125, just gonna pop it in the smoker beside the turkey breast for a few mins to finish

Other side

Just beautiful. Please post interior pics at first opportunity.

Looks like the smoker got it right up to 129-130, so i am done. Gonna let it sit for a few mins and then cut into it

Lol wut

Happy Meat Holocaust day everyone.

The placement of that comment makes me feel uncomfortable

My quantum state oven makes no damn sense! I gave up on my train of thought and just linked a video but what I should have said is that when my rare roast (115 cooked "traditionally in a 350 degree oven") goes back into the oven 5 minutes too long then I get a grey, overcooked shoe leather.

My method (overnight 5-gallon bucket with aquarium heater) gives the roast a perfectly even 110 degree "crust-to-crust" golden rosy pinkish red coloring. Then I guess the last heating process for my method involves 30 minutes in a 170 convection oven.

I'm actually extremely mathematically minded but can't write for ****. The robustness of a 170F oven is very non-punishing if you leave it in 1 hour rather than 30 minutes (try doing that on a 250F oven—you'll dry it into beef jerky!) so I guess my method is the world's coolest "reverse sear" method but no searing takes place just warm dry heat since I like cooking rib roasts for making sandwiches with portabello, swiss, and creamy horseradish on "Puerto Rican" bread (sold at Winn Dixie or Publix) it's the best tasting food of my life & I love bringing it in coolers anywhere I want to go!

I can upload pics if you want from my phone.

Has to be Land-O-lakes swiss cheese none of the other swiss cheese brands i've tasted hold a candle to L-O-L brand (but it's damn hard to find) gruyere also works but twice as expensive

So now that im done eating, the meat did oxidize a bit and got a little rosier but ultimately i think something closer to 125 is more optimal than something closer to 130

But it's not an official sous-vide machine, lol. It's a damn 5 gallon bucket and a fish aquarium heater!! I use a waterproof Commercial Grade Food Sealer Bags but add olive oil infused with thyme/garlic (probably should use rosemary rather than thyme)

I leave it on overnight and throw it in oven the next day for 30 min and my method has minimal water-weight loss (I like "watery" roast beef for sandwiches) thus keeping about 80% of the original weight (guessing, haven't measured)

I guess technically my method should not be termed "sous vide" because where else can you build a sous vide machine for ca. $10? (just checked my amazon purchase history it's 50 watt not 30w Tetra HT Submersible Aquarium Heater $7.99) and 5-gallon buckets are like $3.50

Jesus Rep that's unreal

this thread >> 90%+ of "high end" steakhouses ive been to

i get that they have volume issues, but i'll take a $15-20 prime costco steak, served whenever the **** i want and with no waiting, or $18 cocktails, over the restaurant experience

Yeah my big bro taught me how to cook and is great at it. When I made steaks using this threads techniques he was amazed.

I diplomatically strategized my way into the meat cooking process with stubborn family members, came out ok. Their cooking suggestions were just...

Looks great goddamn

Wow malic attorney that is literally how perfect mine look -- but you got your crust darker than I've been able to. I love how the ribroast looks "watery" (which means it will become less affected by 10% water loss for making sandwiches and roast beef dries out in fridge no matter how well you wrap it!)

Saw some nice prime rib eyes at the store and couldn't resist. Just regularly grilled, nothing fancy. Crust wasn't anything special, but the interior was perfect, they were tender as **** and basically melt in your mouth.