12-29-2025, 03:25 PM
(This post was last modified: 12-29-2025, 03:27 PM by ShadowsDad.
Edit Reason: forgot stuff that needed to be there
)
I'm late posting this because something funky was going on with my computer when I first tried.
This is sort of like Sous Vide done in the oven. Sort of.
We don't do this often but Christmas only comes once a year. I think this works best for a 3 rib roast, large end and Prime. Yes it's costly, but only once a year and it's soooo good! Have the butcher cut the bones away from the meat and reattach it with cord. The directions say to S&P and dredge in flour a day ahead and put it in a refrigerator uncovered until roasting the next day. You want to put it on a roasting rack in a roasting pan. For the roasting set the oven to 250*F and I like to actually monitor the oven temp with a remote sensor thermometer 'cause oven thermostats are the pits and are notorious for inaccuracy. I tweak the oven temp based on that remote sensor thermometer. You need a way to check the meat temp (in the center) and I like a thermometer that stays in the roast. Ours is 50 years old and uses red alcohol, Just like an old time thermometer, 'cause that's exactly what it is. But an instant read will work, you'll just need to check it more frequently and when the oven door is open you're not cooking. A remote sensor meat thermometer would also work. A 10# roast will take upwards of 3 hours. This year ours took over 4 hours, so give plenty of time for it to come up to temp. We like medium rare so I pulled the roast out when I saw 126 on the thermometer. Carry over heat will finish off the doneness. Tent it and let it rest for 30 minutes and crank up the oven temp to 450 or higher. After the 30 minutes the foil is removed and the roast put back into the oven for 5-10 minutes. It can be carved immediately since it already rested and the high temp just affects the outside to finish it off.
Enjoy!
This is sort of like Sous Vide done in the oven. Sort of.
We don't do this often but Christmas only comes once a year. I think this works best for a 3 rib roast, large end and Prime. Yes it's costly, but only once a year and it's soooo good! Have the butcher cut the bones away from the meat and reattach it with cord. The directions say to S&P and dredge in flour a day ahead and put it in a refrigerator uncovered until roasting the next day. You want to put it on a roasting rack in a roasting pan. For the roasting set the oven to 250*F and I like to actually monitor the oven temp with a remote sensor thermometer 'cause oven thermostats are the pits and are notorious for inaccuracy. I tweak the oven temp based on that remote sensor thermometer. You need a way to check the meat temp (in the center) and I like a thermometer that stays in the roast. Ours is 50 years old and uses red alcohol, Just like an old time thermometer, 'cause that's exactly what it is. But an instant read will work, you'll just need to check it more frequently and when the oven door is open you're not cooking. A remote sensor meat thermometer would also work. A 10# roast will take upwards of 3 hours. This year ours took over 4 hours, so give plenty of time for it to come up to temp. We like medium rare so I pulled the roast out when I saw 126 on the thermometer. Carry over heat will finish off the doneness. Tent it and let it rest for 30 minutes and crank up the oven temp to 450 or higher. After the 30 minutes the foil is removed and the roast put back into the oven for 5-10 minutes. It can be carved immediately since it already rested and the high temp just affects the outside to finish it off.
Enjoy!
