Arley - Last Christmas I used CI's method is pretty much that in reverse. They pan sear it and then throw it in a low oven. I'd guess it'll turn out about the same. Quite frankly I didn't enjoy searing all sides of that hunk of meat stove-top, so I'd be inclined to try this "opposite method" next time.

In case you don't use your probe thermomoter much, do yourself a favor and make sure it's accurate. Mine is not; it's off between about 6 and 12 degrees depending on what temp range we're talking. It took me a few ruined meals to figure that one out.

Good idea. I have a probe/cable thermometer, but I also have a Thermapen. I'll cook something in the next week and use both on the item to see if there's any discrepancy.

I wonder if you could sear it with a Fat Boy propane torch?

Here is a link that might be useful: fat boy torch

You should be able to get a very beautifully done rib roast that way. It's basically similar in concept to sous vide.

You will have the following benefits in addition to have the meat done the way you like through out, not just part of it:

Less meat shrinkage

Hot meat. Resting means the outside gets cold.

dcarch

I was going to suggest a thermapen....the beauty of that is it measures meat temp at very precise depths....so you can check at 3 inches in and 2 inches in and 1/4 inch in.
Last year we had a killer prime rib cooked just as you describe.

That's the link that I have saved and bring up every time the subject of prime rib arises. It works perfectly. We have been doing it this way for three or 4 years now, and will never try another way.

A similar method to the CI and Serious Eats methods was posted on Cooking for Engineers in 2005 using a sear first,then roast at 200 degree method. They also suggested taking the roast out of the refrigerator several hours before cooking so that it starts near room temperature and I think this is an important step.

I've used this method a lot - always with success. I would definitely suggest the roast first then sear approach both because it is easier and also because if your roast is large enough it may brown sufficiently during the roasting and you might not need to sear at all.

One final point - if you want your roast to end up around 125 degrees you will need to take it out at a lower temperature, somewhere around 120-122 degrees because it will go up as it rests.

Go for it! It will be delicious.

Lee

Can those of you who have been using this method give me a general idea of how long it takes?

I know there are several variables (size, beginning temp, etc.)
But in general, are we talking approx.20 min. per pound or closer to 40, or ????

I'd hate to plan a meal at a certain time and find out the roast is finished hours too early...or late.

Thanks, hopefully!! :)
Deanna

Arley, I forgot to comment on the torch. I say 90% of my shearing is using torch, 5% using cast iron pan, and 5% BBQ grill. Grilling is best because you get that charcoal smoke fire with fat burning.

Deanna, I don't have an answer for you because I have been doing sous vide for a long time. In general, the lower the temperature, the more forgiving it gets not overcooking the meat. The best thing is to get a remote read thermometer that has an alarm setting.

In sous vide, there is no timing issue. The meat cannot be overcooked. It does not matter when it is served.

dcarch

I say 90% of my shearing is using torch, 5% using cast iron pan, and 5% BBQ grill.

Regardless of method, all I can say is, "Poor sheep!"

;-)

LOL FOAS!

I have done worst, much worst. Wrostest!

I wrote a dear friend about how his wonderful daughter had matured.

I was trying to say "LL, Janet has grown to be such a good lady!"

I didn't realize Spellcheck type-ahead took out the "d" in "lady"

dcarch

dcarch, now THAT's a classic! You're lucky to be sans a head full of lead, and able to share the story!

Arley - It's my Thermapen that enlightened me to the fact that my probe thermometer (a Maverick) was off. Doesn't take more than a few degrees of error for meat to be in a place you don't want it.

Ahem....

Jim, the Meat Meister in this house, tells me that a 3 rib roast took 3 to 4 hours for the slow phase. You can hold the roast when you take it out of the oven to let the oven heat to high.

Thanks for all the comments. That'll be the way I do it this year.

Aiming for a 2 pm serving on Christmas Day; I'll take it out of the fridge the night before and put it in a cooler without ice, begin cooking at 9 am, should come out about right. (I'll be cooking the biggest one I can find, 6 or 7 bones)

Yep, tis the season, so I'll bring this to page One.