Cookaholics Bulletin Board

Discussion is probably off limits for The Fuzzy

I tried Kenji’s reverse sear prime rib recipe yesterday (slow cook in a 200F oven for 4 hours and finish for 15 minutes at 525F) but at the 12 minute mark CHAOS reigned supreme.

The roast was on a rack over a baking sheet and the rendering fat was smoldering thick smoke. I removed the roast, put the rack and pan near good ventilation and carried on.

The roast was spectacular and delicious.

So, is there a way to avoid this problem??? The high heat is essential for the final sear and I felt that at 10 minutes, it needed a little more. Oops!

I thought a pad of paper towels under the rack might work but paper ignites at 451F.

HELP!

Perhaps a blowtorch?

Wino,

My first suggestion would be to move the roast & rack to a new pan with no fat in it before cranking the heat.

Oh, sorry, off limits. I'll be quiet now.

I'm with Fuzzy on the new pan. The other option is to get a cast iron pan screaming hot on a burner and roll the prime rib in that, but you need a super duper strong hood and open windows.
We have an infrared burner on our new grill, but we've only used it once and I found it left an odd taste when grilled right on it. Although that might have been something hubby did. I need to do more research on that as I'm sure there's a way to use that to save me smoking out my kitchen.

All - Thanks for the inputs. I’ll start with the new pan idea, although the blowtorch has more pizzazz...

You can also put down a good layer of salt in the pan to catch the grease so long as you’re not using the drippings.

Thanks, Carey - I do have a large quantity of rock salt from ‘back in the day’ when we served small dishes embedded on it!

It works best for small amounts of dripping though. So you might be best with a fresh pan or a blowtorch (or even use the bbq for the final sear). Or some water in the pan but with a sheet pan that makes transfers in and out of the oven dangerous. I do mine with the less extreme CI reverse sear version. You pull a bit earlier, rest for an hour, finish at 450 (or it might be under the broiler....it’s been a while). No smoke though.