nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

5-Bone Standing Rib Roast

kirkkelsen

I tested out a 14 oz. ribeye (shown), insisted it was not yet done tho joule assured me it was, turned up the heat....and overcooked it a tad. Lesson? Trust the numbers.

I finished the steak in pan with olive oil and butter and herbs.

In one week I'll be testing out Joule on a 6-8 pound standing rib roast.

Anyone done a similarly-sized cut of beef? Any tips?

Find more posts tagged with

How To Joule

Comments

kirkkelsen

I know I'll need to sear the outside of the roast. Do so after? Before? Before and after?

pd3ski_278514

Hi ya, happy .. sear before then herb garlic etc.. into bag and after sear for your crusty finish. Looks like it has good color in there! I'll let somebody like John Fischer chime with bigger cut advice.

Have fun keep posting pics!

fisher23

I would do a pre- sear and a post sear. Rib roasts I like 136°F, I have not done a roast that large. I've done a three bone and did it for 6 hours and I thought it was perfect. I would either cut into two roasts or cook 8-12 hours.

tshewman

I've done med-large roasts (a few times). I've done it at 54C for 6hrs (shortest) and up to ~18hrs at that temp. I've also done it at 50C for 24 hrs a few times (which is NOT recommended but has been amazing). I've only done it a couple times without the fish sauce and coating for a day or two and that is also incredible. For the 55C I sear and cook and a few times served as a roast, but prefer to rest and break down into steaks. For the 50C, I sear, package then blanch before cooking (then break into steaks and sear accordingly). Here's what I did for the most recent holiday roast, trim bones and retruss, bag with aromatics, presear, cook at 54C for ~7hours, post sear, then egg white wash, season with herbs, then roast at 400 for a few minutes. I believe this is now on the new Joule update.....it IS the CS recipe (the only thing I did different was the temp)

hairyotter_273859

I always sear at the end but sometimes do a quick sear before and or quick smoke before putting it in the water bath. I think your roast looks Yummy. I'm sure your next roast will be fantastic.

To sear before, after, or both I figure is your choice. Experiment and see what you like best.

The last time I did a rib roast I put it on my grill, indirect heat small fire with just enough heat to smolder some hickory wood chips on the hot coals. When I say smolder it looked like a smoke bomb. I usually don't watch the clock but just long enough to smoke a joint. Then into the water bath at 132' F for 5 to 6 hours or something close to that. This is a good time to drink beer and tend to your vegetables in your garden. Then I got my grill hot as possible 700* F and seared the h*ll out of it on all sided which also burned all the hair off my knuckles. First meal I cut roast into steaks. Then put left over roast in frig. Next day sliced it wafer thin and made wonderful sandwich meat.

Enjoy-

mattpope

No tips, but the ribeye looks great!