Best roast ever? Try slow roasting

[Clem72]

I admit I when Monello said he was going to do the rib roast low and slow. I'm a hot and fast rib roaster and I was sure the low/slow would overcook it.

Nope.

The roast was a gorgeous med rare and extremely flavorful. He is in charge of Christmas dinner from now on.

This is a good application for immersion cooker/Sous Vide. Let it cook overnight at 170 degrees, take it out and stick it under the broiler for 3-5 minutes to get a nice crust.

 

[Merlin99]

This is a good application for immersion cooker/Sous Vide. Let it cook overnight at 170 degrees, take it out and stick it under the broiler for 3-5 minutes to get a nice crust.

My smoker will hold at that temp pretty easily, maybe just put it wrapped to keep the smoke to a minimum.

 

[Clem72]

My smoker will hold at that temp pretty easily, maybe just put it wrapped to keep the smoke to a minimum.

I have always been hit or miss with the smoker. If you have the skills and the tools then more power to you, i'm sure it comes out great. My $39 immersion cooker does an okay job for my tastes.

 

[lucky_bee]

My smoker will hold at that temp pretty easily, maybe just put it wrapped to keep the smoke to a minimum.

We've smoked a standing rib roast a couple times. Trying to convince the guy to do that again this year. I can never remember his specifics - temps, times, wraps, etc. He takes care of all that, but I do remember it being pretty straight forward. Also that it was and still is the best tasting meal I've ever had.

 

[General Lee]

Alright folks, I'm trying this method tonight. Stay tuned. I doing two separate cuts at the same time. I have a chuck roast and a bottom round.

 

[WingsOfGold]

Alright folks, I'm trying this method tonight. Stay tuned. I doing two separate cuts at the same time. I have a chuck roast and a bottom round.

I like round bottoms far more than flat ones.

 

[Kyle]

Fat bottomed roasts make the rockin' world go 'round?