|The Gagne’s prime rib roast ready for carving. (Photo ©Texas BBQ Posse)|
Warning: This isn’t a normal Posse blog post. Just how atypical? I had to look up how to spell sous vide.
But don’t worry, that vacuum-sealed cooking method was used only for warming up some wonderful leftovers from the meal that long-time Posse member Mike Gagne cooked on Christmas Day.
Mike is a University of Texas law school grad and serious Longhorns fan, so when we (Mike is married to my daughter, Libby) decided to cook prime rib for the holiday, he went right to the source of all knowledge — Orangebloods.com.
He quickly found a long thread on the subject that mentioned a Serious Eats article by J. Kenji Lopez-Alt. For the juiciest prime rib, Lopez-Alt argues, start low on temperature and go slow on cooking, then finish very hot with what he calls a reverse sear. Everything is done in an oven.
That’s when Mike’s Posse background took over.
“It’s not us if we don’t put some smoke on it,” he said.
Mike’s cooking variation started the roast, which had just a salt and pepper rub, on a Weber kettle. The Weber was set up offset, with charcoal and pecan wood chips. Mike wanted a light smoke flavor so he let the meat cook for 30 minutes at about 250 degrees.
Then the roast, which weighed about 12 pounds or so, was transferred to an oven, pre-heated to about 230 degrees. The roast stayed there until its internal temp was about 130 degrees, which took about 2 1/2 hours.
Now the hard part. Be patient. Mike took the roast out of the oven and let it rest, covered by foil, for about an hour. He then kicked the oven up to 500 degrees and put the meat back in for another 20 minutes or so.
That final sear produced a beautiful looking, juicy, smoke-flavored rib roast. He served it with a mild horseradish sauce.
The next day, we ate the leftovers re-heated in a warm water bath sous-vide style. The meat was just as tender as Day One. This could become a family Christmas tradition.
|Mike Gagne carves up the finished rib roast. (Photo ©Texas BBQ Posse)|
|Warming leftovers sous-vide style, the meat was just as tender as Day One. (Photo ©Texas BBQ Posse)|