Rib Roast reverse sear

Discussion in 'Beef' started by suie, Jun 18, 2013.

  1. suie

    suie Meat Mopper

    Hi all! Today is the last day of my "stay" cation so I thought I'd splurge a bit and try smoking/reverse searing a small rib roast. This was one rib, and about 2 and 1/2 pounds.


    These are some sliced red creamer potatoes, with some diced onions. I tossed them with a little peanut oil, then dabbed some butter on top. They will cook along side the meat.


    The meat smoked at 215-225 degrees for about 2 hours, until it reached 125 degrees internal. I used cherry and hickory for the smoke. This pic was at about 1/2 hour in.


    Here's the roast, getting its sear. I did about a minute a side during which the temp rose to 131 degrees. The broccoli is from my garden. I just tossed it with a little oil and salt & pepper. I also moved the potato packet to the grill side so they could brown a bit.


    Here's the meat after searing, ready to rest. I rested it for 20 minutes before slicing into 2 slices.


    Smoky flavor was really nice, although next time I might leave out the hickory and just do cherry. (to keep it more subtle) Anyway, the final plate:


    Thanks for looking!
     
    bigridgeback likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks Fantastic! I really like Cherry for beef.
     
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Mmm...that looks outstanding!  Very nicely done!

    Red
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice job! You made me think about stopping at the store after work and getting some steak.
     
  5. suie

    suie Meat Mopper

    Thanks everyone!! [​IMG]
     
  6. chef willie

    chef willie Master of the Pit OTBS Member

    looks great.....picture perfect medium rare to me
     
  7. webowabo

    webowabo Master of the Pit SMF Premier Member

    Im thinking of doing the exact thing.. Cutter...
    Nice looking dinner (or breakfast lunch)
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Way to go, Suie!!!

    That looks Beautiful !!!

    I'm about due to do a PR, and my Taste Buds seem to be coming back!!!!

    Bear
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice................[​IMG]
     
     
  10. pintocrazy

    pintocrazy Smoke Blower

    looks tasty :)
     
  11. suie

    suie Meat Mopper

    Thanks again everyone for all the nice comments!!

    Bear, I can't think of anything better to celebrate the return of taste buds, than PR! What type of smoke flavor do you use for it? 
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    All I ever use is Hickory, but I've been thinking about adding some Cherry to it.

    Bear
     
  13. suie

    suie Meat Mopper

    Oh right, I remember you mentioning that before! Thanks!
     
  14. Outstanding! And im with DS on the cherry use on beef. Amazing taste. Thanks for sharing.[​IMG]
     
  15. suie

    suie Meat Mopper

    Thanks for the input!! PR is so delicious on its own so for me the hickory was a little too strong. Sounds like cherry by itself could do the trick. I love the pink color it gives the meat, too! [​IMG]
     
  16. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice... the Onions and Potatoes pair a Steak up very well . . . [​IMG]

    [​IMG]  . . . good idea for this week's Garage Sale $$$ [​IMG]
     
  17. Looks great!! [​IMG]

    In hypnotized voice: Must, make, reverse, seared, ribeye.

    I love cherry and oak combo for beef. Good stuff.
     
  18. dr k

    dr k Master of the Pit

    Wow that looks like a nice cut. 
     
  19. very yummy looking but i dont think i agree with the plate moto.........i have a cat. [​IMG]
     
  20. [​IMG]That looks great!

    Happy smoken.

    David
     

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