English Roast for Christmas

Joshua_K_31972

I was thinking about doing a nice english roast with Yorkshire pudding for Christmas dinner. To make things easier with a single oven, I was wanting to do the roast sous vide and finish it in a pan or with the searzall.

Are there any favorite cuts of meat for an English style roast? And with the cut of meat, do you have any time and temp recommendations? I am also happy to go with a nicer cut of meat if i

As a baseline, I was thinking about a cross rib roast for 6 hours at 140F. All help is appreciated.

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Chris_Young_80640

A 4-bone standing rib roast, on the bone. Have your butcher cut it between ribs 7 and 8 and 11 and 12, which will give you the section that has the majority of the spinalus dorsi muscle, which is super delicious. Put it into the freezer for 30 minutes, then presear it with a torch, super-hot oven, or a deep fryer. Then cook it at around 56 °C to 58 °C for medium-rare (for about six to eight hours). Place it into a roasting tray with a bunch of thyme and molten browned butter, blast it in a really hot oven for another five or so minutes, baste it while it rests for another 10 to 15 minutes. Enjoy!

T__2156

Chris, this is the most wonderful answer.

aaron.c.schroeder

Hi Chris, for a roast like this, should we add salt before or after cooking sous vide? On the one hand, you want the salt to penetrate the meat which takes time, but on the other, I don't want the meat to take on that 'cure' you get if you add salt too early. What do you think?