Thursday, July 28, 2011

Reverse Seared Rib Roast

I know it's Thursday and you're asking about the garden post, but I just haven't had time to put it together, so give me another week.

I discovered a small 2½ year old rib roast while freezer diving the other day and decided to thaw it out for a look.  It was double wrapped in butcher paper and had no obvious signs of freezer burn, so we decided to give it a try - on company no less.  Friends Joe and Carol and Bev’s sis joined us for dinner at the lake.  I think we're making more use of the dock for meals this year than ever.

First, I sliced off a thin piece over the entire surface of the roast.  I was out of my normal prime rib rub so I gave it a coating of Head Country Championship Seasoning and a sprinkling of Lawry’s Seasoning Salt and dried parsley.

This was another cook-at-the-dock meal and while I considered putting it on a spit (didn’t want the center of it blemished), I ran the grill burner on each side on low and it gave me a grate temperature of 285*.  I used a remote probe thermometer to tell me the grate temp and another to monitor the meat internal temp.  Here it is at about 118* internal temp and I just turned off the burners and let it rest in the grill until we were ready to eat it – about 45 minutes.
While the meat was cooking we started the meal with an appetizer of salmon cakes left over from the night before.  Since I’d had so much difficulty handling them before, I made them up in the morning and put them in the fridge, then stuck them in the freezer for about 45 minutes before frying – made them firmer, less sticky, and much easier to handle.  I then fried them as before using a properly pre-heated stainless steel pan (did a how-to demo for Carol) and served them on a lettuce leaf with choice of tarter or remoulade sauce - as you can see, I tried mine three ways.
It was hard to say whether I preferred plain or with remoulade, but the tartar sauce was a distant third.
Next up was a fancy, Bev specialty salad bar and homemade dressings – 1000 Island, Bleu Cheese, Italian (Good Seasonings).  It took two shots to get it in.
This is my go-to Bleu Cheese recipe:
8 oz Maytag bleu cheese, divided
4 oz cream cheese
4 oz sour cream
Pinch garlic powder
Buttermilk to thin

Put half the bleu cheese, the sour cream, cream cheese, garlic powder, and a splash of buttermilk into a deep bowl and blend with an immersion blender, adding more buttermilk as needed to achieve the desired consistency.  Crumble and fold in the remaining bleu cheese and store in the fridge for a few hours to allow the flavors to marry. 

This is very blue cheesy, but it can be weakened by cutting back on the cheese amount.  Here's my salad and it was outstanding.

After the salad and a rest, I went back to the meat and turned two burners on high and let them get hot.  I then cooked it over direct heat for a couple of minutes on all 6 sides to add a crust and raise the internal temp to about 130*.

Since it had been resting for 45 minutes, no need to rest again for more than a few minutes.  After the salmon cakes, the big salad, and dessert to come, the main course was just a slice of meat and a homemade roll containing chives, rosemary and cheese - see salad photo. This is my piece.
Somewhat to my surprise, the meat was still excellent and our friends quickly said yes when I offered them the leftovers.  I’ve posted before about using the reverse sear on my smoker and adding the crust in the oven, but as you can see from the evenness of color across the roast with very little well done on the outside, it works equally well on the grill.
After a nice wait, we finished the meal with a slice of Carol’s outstanding coconut cream pie.  I forgot to get a shot but I quickly said yes when offered the leftovers and took this photo the next day.

Once again it was a terrific evening and fairly pleasant as the dock cools down more quickly in the evening than up at the house.  Its tucked against the east side of some tall trees so the sun gets off of it sooner and of course the water helps keep the area cooler, as does its location in a bowl (cooler air will collect there).
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.


  1. I need to try the reverse searing method.. I love this idea and everything I've seen you and Chris (Nibble Me This) make using this method just looks incredible!
    Did I mention everything on this post looks incredible? I want dinner for that wrong?? :)

  2. The reverse method is one of my favorites, too! The meal looks delicious, you have some lucky guests that's for sure!

  3. Larry, Yet another fabulous looking lakeside feast! Great looking salad, appetizer and 'aged' roast. That rib roast looked perfect! Carol's pie has my taste buds popping too... Take Care, Big Daddy Dave

  4. I've never made home-made Bleu Cheese dressing, but just brought home a half wheel of Maytag Bleu Cheese from Iowa (during my vacation there). I think it is it best on the market, even Elizabeth Taylor had it shipped to her! I'll have to try Bev's recipe. The best bottled B.C. dressing is from Clemson Univ. and only sold in stores near campus. I had to deliver several bottles to my son in Chicago and my daughter in Knoxville so they could enhale it!

    I also use Good Seasons Italian dressing from the packet and have never found anything better. My mother has used it since its creation!

    Love the beef prep too, Larry! Coconut Cream Pie? You should be in the restaurant biz!!!! You two are an awesome pair of chefs!

  5. Your roast looks perfect, and now I want a coconut cream pie. But that topping looks like meringue to me, and I'd love that, too!

  6. I'm amazed that you had that meat in your freezer for so long and that it turned out so well after all that time!

  7. Your roast is cooked just to my liking Larry. Absolutely perfect meal.

  8. I never heard of the reverse searing method but your roast turned out perfectly! Gotta show this to my hubby :)

  9. Ok, that chunk of meat looks fantastic, but I have to admit I'm loving Bev's salad bar. And with all those home made dressings. Fabulous. And that piece of pie has really gotten my attention. Larry, your photos are really looking nice.

  10. Another great feast! I admit though I was cracking up that you did that on a "company" meal and yet pulled it off!

  11. Mmm... this all looks wonderful. This is my kind of blog!

  12. What a feast! I wish I could have been there! I love everything on your menu! Have a great day! Check out my recent post, you'll enjoy my give away!

  13. That roast probably thought he had escaped your attention, ha ha. You got that hunk o' cow perfectly cooked, Larry. That's what I love about the reverse sear, how even the doneness is.

    Your blue cheese dressing sounds delicious and gave me the craving for some.

  14. Nice looking meal- I would jump at an offer of meat leftovers, too. I'm glad to find an easy bleu cheesy recipe - thanks for sharing that.


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