Need some help...

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I have been tapped by my mother-in-law to prepare her traditional Christmas dinner as she is having surgery just a few days before. I actually feel honored as she has four daughters that are all excellent cooks (except my wife). I am in Florida and they are in Philadelphia so my sous vide equipment, sealer etc is not feasible.

The real issue is the 23 lb bone in rib roast. They all like it on the rare side, thank god. I am shooting for 132F. The good news is she has a Meile convection oven that goes as low as 125F. I will take my thermocouples with me so I can monitor everything.

Questions:

Any idea how to calculate time to done with the oven set at 132F? Of course a high heat blast at the end.

How long will i need to maintain temp to break down collagen and connective tissue?

What can I do to make sure it doesn't dry out? (Brine, injection brine, bast, oil, tent, oven bag?)

Any other Ideas appreciated... I am going to miss my kitchen on Christmas

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Comments

Brendan_Lee_56950

If you have the sous vide app for iPhone you could punch it in as a sous vide cook at that temp and it would give you an estimate for the time to core. It would probably be a conservative estimate but it would be helpful nonetheless.

As long as it's a good quality roast I would probably just leave it be. Season with salt and pepper and then maybe butter baste it with some herbs and garlic to finish at the end. Less work for you but also letting the meat shine. You could also consider a dry brine

tshewman

2 options IMHO:

1. If doing SV, divide the roast into 2-4 pieces, torch outside, seal and cook SV for ~6-8 hours. Rest for an hour or two, Break down into steaks and sear to finish. This is essentially a spin on Hestons ISOP steak-works great have done it 4-5 times.

2. Keep as one piece (assuming oven is large enough), torch and cook at the 125F for 24 hours. Rest an hour or two, break down into steaks, sear and serve.

I have done the torch, and cook low and slow a number of times (actually a "pre" xmas dinner for my family last year) and I still get asked questions on how to do it because they want to repeat it.....It is very easy and delicious.

I use extra old cheese (there's a couple that don't like blue cheese) to infuse the butter and this too works wonderfully.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I do have the poly app...excellent starting point , thanks

SteveM_20803

I've only done this with 8-10 lb. prime rib roasts, but everyone loves how it turns out. Roast should be a room temperature. Bake in a 500F oven for the number of pounds x5 minutes. After the time is up, turn oven off, but do not take out of the oven, just walk away for 2 hours. 45min before serving, turn oven to 375. After 45 minutes - remove from oven and serve.

Realizing that cooking is based upon heat penetration I am not sure how much bigger in diameter a 23lb rib roast is to a 10lb one, but I might do some extrapolation to come up with the number of minutes of cooking time.