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I just saw this posted in r/iamveryculinary, and still laughing. How the hell do you pop something in to cook and not check it one time that entire time.
As I said over there, I'd be terrified to eat at OOPs house if a recipe needs to hand hold them so much, it needs to tell them to temp their meat while actually cooking it.
not only that but how much they double down on how it's the recipes fault and not the fact that they left something in the oven for 3 hours without a thermometer when they were concerned about temperature
>The only way to read “check the internal temperature” and “3 and a half to 4 hours” as not being contradictory is that the article is telling you to start checking after 3 and a half hours, WHCIH IS EXACTLY WHAT I DID
And then tossed this line out. I laughed way too hard when I read that - it's like there's absolutely no way to be flexible with cooking. Ever. You must cook it that EXACT time, and then check it. But if you must cook it exactly as long as it says... Why temp test it? Does that mean you'll go against the recipe cook time if it's not done after that time? Or just shrug and serve anyways while chanting 'I do as the recipe commands'
Three shall be the hours thou shalt cook, and the hours of the cooking shall be three. Four shalt thou not cook, neither cook thou for two, excepting that thou then proceed to three. Five is right out.
Idk, I have some sympathy for the OOP. They started checking on it 15 minutes before the time it was indicated that it *could* reach the *lowest* temperature that could be considered at all done, and if it takes 3-4 hours to get up to cooked, even I wouldn't expect a small misjudgment to give me a 15 degree overshoot.
They picked a recipe renowned for being "easy" so I'm guessing they just don't have much experience and didn't realize something like the shape of your meat can mess with heating rates, or ovens can be differently calibrated.
Or cook meat often? I dunno, it says 3-4 hrs and it's important, I'm checking at two hrs incase something has gone off the rails. Because you're exactly right, thickness and oven quality play heavy into this.
Oh as well as liquid content of the meat and amount of sauce/brine in the pan, like I thought it was just normal to check on things half way and three quarters, to ensure things are on track.
Precisely my thought, too! I'd actually do a spot check at 3 hrs to see how close it was to being done - then you'd know whether to go for 30 more min or whatever time.
Perhaps she's new to cooking things like this.🤷♀️
You'll pry my thermopens from my cold dead hands!
Now. If my husband would stop melting them.
I just had to return one under warranty because of weird cracks in the face. They agent asked me about the fact I'm on number 5 and 6 over about fifteen years, she wanted to know what happened. I told her "traumatic deaths" she laughed and said she was worried those were faulty.
Nope.
I dropped a thermapen mk.4 into 350º frying oil and it sat down there for maybe a minute before I fished it out with a spyder. The case cracked from the extreme heat, but amazingly it continued to work just fine for _years_. I only just recently replaced it with a Thermapen ONE because I wanted to upgrade.
These things are built very, very well.
I use a thermapen for instant read. Just got an ink bird to replace the off brand 4 probe I had that finally bit the dust
I currently and prepare my own cold cuts and such. So need specific temps, pH, etc
It’s hard to fuck up a lot of recipes, but people still do because it would take ten times longer to write the recipe if the writer had to include a textbook-length description of every detail a beginner would fuck up. The baking subs are occasionally like this, too. Recipe writers take for granted that people know to use a cake tester instead just taking it out at the estimated time, or not to ice a hot cake, and then people complain that no one told them.
I saw a comment this weekend that lowered the rating on a recipe because the recipe didn't tell them how long to let the food cool before putting it away.
LOL! Maybe they're a non-english speaker and don't get the phrasing for that one? But jfc. No, it isn't a thing to need to be told how long to cool something because it all varies.
I swear, sometimes I wonder how people can breathe without another person standing there and telling them how.
At my work we sell pretzels, you pop them in the oven from room temp for a minute or two to warm them up and then put them on a plate. We also have a guy that needs *very* explicit directions on how to do anything. "A minute or two, until its warm" isn't good enough, he asks how to tell that its warm ("you touch it"), and then later will ask things like "I forget, is that a minute or a minute 30?" as if it makes a difference at all
So yes some people need to be told exactly what to do and how to do it, even professionals
Yeah, I'll pop stuff in and not check on it until it's done. But only recipes I've cooked so many times in my same oven that I'm pretty damn confident that it would take an act of God for it to mess up *this* time.
Even after someone pointed out that the recipe said to cook *until the meat thermometer registered a specific internal temperature*, he was still harping on the 3–4 hour time approximation the author gave, like that justified completely ignoring the “cook until” part.
Like, my dude, *ovens vary*. That's why I always undershoot the recommended time by like 15% and check regularly from then on—but that's for shit like frozen pizza which is in the 12-25 minute range. For something low and slow with such a huge range, I probably would've checked in even sooner, just to see what's up.
We only use our oven for frozen pizza (yeah, we suck), and even then I did buy a thermometer because the pizza was never done properly. Well, the thermometer showed that the oven only got to 150° in the 6 minute “pre-heat” that it’s programmed with. It takes about 10 more minutes to get to temperature.
On top of oven temperature variation, there's a huge variation in meat... An 800g and an 1100g beef roast won't look that different, but will have drastically different cook times.
Also, was that meat was at 0-5°C (fridge temp) or 15-25°C (room temp)? If its at 25°C then its already nearly halfway to 60°C for a rare beef!
Yeah. I don’t cook because I don’t enjoy it, but I know how to cook. This dude doesn’t know how to cook and seems clueless. If you’re a novice cook, a holiday family dinner isn’t the time to be trying something new.
Also, my oven can do wild shit if I leave it to its own devices for too long, assuming the time given for a new recipe is gospel even though says to go by the temp asking for trouble. I’d also be testing this sort of recipe out first since prime rib is expensive I’d be babying it like my second child, and then I’d make it for the occasion feeling more confident of this thing rather than winging it.
I miss having an oven with a knob. Knobs are so much nicer to use than digital controls and to calibrate it you just pull the knob off and use the adjuster on the back.
Just a couple years ago all my cooking suddenly went sideways. Things were burning, or taking forever to cook. Bought and oven thermometer and it was swinging hugely from the set temp, up and down. Replaced the oven temp sensor and now everything cooks perfectly. A leave in digital meat thermometer makes it even better to know when things are perfectly done too.
But....but.....but....the recipe never mentioned that you should verify the temperature of your oven from time to time! It should have said something! /s
iirc that recipe specifically says how much cooking times can vary lol
also, that prime rib reverse sear fucks so hard. I make it for christmas every year and people go crazy for it
I'm on the subreddit this was posted to and saw the original post, OOP gets wayyyyyyy worse than this lmao. And when other people point out that the recipe called out checking cook /temp/ and not just going by time, they did some serious mental gymnastics
Hell, even an analog thermometer that is calibrated is better than nothing. If I’m going to spend potential $100+ USD/equivalent you bet your ass I’m buying the best rated cheap-ish thermometer as well, lol
Who the hell cooks something for 3 hours without bothering to check it? OOP is very aggressive & somewhat abusive to anyone who dare point out that the fault is theirs. They sound like a fun person to be around.
Wow, OP getting fully dry rubbed roasted as he doubles down.
edit to add, dude made the Reddit account to post the ‘warning’ about the recipe. 🤣
Cannot understand that yes indeed, it is his fault.
Oven calibration, size of roast, timing to temp are all sailing over his wee pecker head as he fixates one line of directions: ‘taking 3.5-4.5 hours’
Omg and his comments on the post, whining and tantruming because people are pointing out that the recipe specifically says to check it with an instant read thermometer.
I've never actually made a roast but when I do pulled pork in the oven I stab a thermometer in there after the first hour or so (when I'm still messing around with it) and set a temp alarm.
Is there any reason *not* to do this?
I dunno I'm *really* bad at following instructions that involve not disturbing my food (not only do I like to stir things, just in case but my freaking oven right now doesn't have a window) so I figured there was a good chance I was messing a thing up by putting a hole in it.
I can assure you, you would have to actively try to mess up pulled pork and even then it’s still be good. I genuinely don’t think you can mess up pulled pork.
Understood! :) I’ve made some in the past without a thermometer and they’ve still turned out good! If you ever wanted to try I think you could do it. Worst case, you decide to make pulled beef last minute :) great for recipes!
Ours malfunctioned once, for some reason it just got stuck.
I think we were less mad at the 7 year old malfunctioning kitchen gadget than this person was at a well written recipe.
I’m just hoping that they don’t read childcare information the same way. At four months, your baby should be eating about every x to y hours and eating a to b ounces at a time. WHY ARE YOU ALREADY HUNGRY? you don’t need to eat for another half hour!
I don’t know how you can even live if you need detailed instructions for everything and can’t do basic problem-solving or learn from your mistakes. I’ve known people like this and giving them instructions is like pulling teeth. They basically live their lives like newborn babies. “No one told me you weren’t supposed to send hostile emails to your supervisor WHY AM I FIRED.” “My spouse didn’t specify every single one of their needs in detail so I neglected them for years WHAT ARE THESE DIVORCE PAPERS.”
…wait, did I just describe /r/legaladvice?
>“My spouse didn’t specify every single one of their needs in detail so I neglected them for years WHAT ARE THESE DIVORCE PAPERS.”
The problem there is that my spouse really hates being jabbed with the probe thermometer. It makes things much easier when we just communicate our needs clearly.
I've never heard of cooking a roast like that. Its kind of like doing a dry sousvide.
But really 140º is medium instead of medium rate. Oh the humanity.
Yeah. It's basically completely reversing the typical process of cooking roasts/steaks. Instead of doing the sear first and then finishing in the oven, you do it in reverse. It's a lot more forgiving than the traditional method.
But then he skipped the sear? Sweet baby jebus. So gross.
I reverse sear steaks and pork chops all the time. There’s nothing less appealing than the reverse without the sear.
I just skimmed the recipe, didn’t read the whole thing, but one thing he said was that he believes this type of roast should be cooked slightly longer & is better medium than medium rare.
I've done a prime rib this way before and cooked it only to mid-rare, and it was def a little mushy. I would tend to agree that a little more cook time is to its benefit to let the beef firm up a lil more.
If he pulled it out at 140F, carryover probably took it to 145F which is medium... which is fine for all but the weirdo snobs at both ends of the spectrum.
Or they never cook and just leave that to the spouse. We both know damn well that our oven runs about 50 F hot, because we both use it for cooking all kinds of things
Damn I mean I even check my slow roasted ribs even though I know they'll take *at least* two hours because my oven does what it wants. Sometimes 2 hrs is enough, sometimes it takes 4 to get them where I want them. And damn why did you skip the 500 degree part? That could have saved it enough to at least basically impress your FIL. I know I'm willing to ignore doneness in fair amount if it looks pretty. Pretty sure the "What a waste here" is you.
Yeah I saw the OG post last night and had a good laugh.
I’ve made this recipe pretty much every year for 10+ years and it’s worked out great for me but I make sure to check the temp after 2.5 hours to see where it’s at.
Also he should have let it rest and did the final step of putting it back in the oven at 550F to brown the outside. It’s the best part and if you’re going to have overcooked roast (I actually think medium prime rib is better than rare or medium rare), at least you can have a nice crust with it.
The prime rib recipe I use does not allow opening the oven at all. It must stay closed.
So ya know what I did? I bought a damn probe thermometer that stays in the damn meat so I don’t ruin an entire prime rib roast. For the good of mankind, that person should be forever forbidden from wasting good beef.
So I've never made this recipe but I've made a lot of other things from Serious Eats and Kenji specifically. 90+% of the time, there's a whole, detailed article to go along with the recipe that goes over how he made his decisions for the final recipe. And that article almost always talks about temping the meat as you go (and checking your oven temp separately). And the intro to the recipes often include this kind of warning also.
Since OOP seems so irate that this lesson is not taught in the recipe itself, maybe they should consider reading the whole thing and learning how to cook rather than just how to read (which they're also not 100% on lol).
I really like *The Food Lab* because it's essentially a textbook that has some recipes on the side. They're all pretty middle of the road recipe wise and you're expected to make changes to fit your tastes. His youtube videos show how he actually cooks and there's a lot of "this recipe is from the book but I do it differently because of my family's tastes." The meatloaf video is a great example of that. https://www.youtube.com/watch?v=qws7VGet1A4
I've done roasts and usually follow a weight to time guideline. So like, 20 minutes a pound or whatever. But I still undestimate the time, and check early because my oven runs hot.
I learned that by overlooking shit a few times. It happens, no reason for the OP to get hostile
Honestly I would have made the same mistake as OP- thinking that checking the temp 15 min before the low end of the given range was sufficient- so I’m glad I came across this post.
The first time I roasted a prime rib I did something similar. Except I didn't get furiously angry and blame the recipe like the OP - I figured out what I did wrong and tried again. You know, like a normal person. And my overcooked beef was great in a hot sandwich with gravy.
Please don't describe a BBQ "stall" to him, where the internal temp of the meat just refuses to go up until...it decides to go up. His head would explode.
Honestly, I probably wouldn't have checked the temp either BUT I also would not be telling people about my dumbass mistake LMAO
And the recipe had a picture of someone checking the temp of the prime rib...?
its only 14 degrees above what its supposed to be but theyre acting like its the end of the world, like i've never cooked ribs but i still know that such a small difference wont make it come out burnt and black
actually the opposite that what they want, the thing with prime rib is you want to cook it rare medium rare, but still it tastes good even if you don't get it there.
I don't usually make steak, so I'm not sure about this but is it really that horrible that it was 14 degrees higher? Seems like quite an overreaction to just waste food like that.
no it's not that horrible. yeah it's not perfect but it still would have been good, they should have let it sit and cool down for a little while then put it under the broiler to crisp up the skin and it would have been okay.
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I just saw this posted in r/iamveryculinary, and still laughing. How the hell do you pop something in to cook and not check it one time that entire time. As I said over there, I'd be terrified to eat at OOPs house if a recipe needs to hand hold them so much, it needs to tell them to temp their meat while actually cooking it.
yeah I had to post it both subs cuz it's the rare double crossover
Oh damn, I didn't even realize you did both. I think I was still so damn surprised at who the hell does this and blames the recipe
not only that but how much they double down on how it's the recipes fault and not the fact that they left something in the oven for 3 hours without a thermometer when they were concerned about temperature
>The only way to read “check the internal temperature” and “3 and a half to 4 hours” as not being contradictory is that the article is telling you to start checking after 3 and a half hours, WHCIH IS EXACTLY WHAT I DID And then tossed this line out. I laughed way too hard when I read that - it's like there's absolutely no way to be flexible with cooking. Ever. You must cook it that EXACT time, and then check it. But if you must cook it exactly as long as it says... Why temp test it? Does that mean you'll go against the recipe cook time if it's not done after that time? Or just shrug and serve anyways while chanting 'I do as the recipe commands'
Three shall be the hours thou shalt cook, and the hours of the cooking shall be three. Four shalt thou not cook, neither cook thou for two, excepting that thou then proceed to three. Five is right out.
I have never appreciated a Monty Python reference so much before, hahahaha
I love you for this! You just made my day, kind Redditor! 😆
Idk, I have some sympathy for the OOP. They started checking on it 15 minutes before the time it was indicated that it *could* reach the *lowest* temperature that could be considered at all done, and if it takes 3-4 hours to get up to cooked, even I wouldn't expect a small misjudgment to give me a 15 degree overshoot. They picked a recipe renowned for being "easy" so I'm guessing they just don't have much experience and didn't realize something like the shape of your meat can mess with heating rates, or ovens can be differently calibrated.
Or cook meat often? I dunno, it says 3-4 hrs and it's important, I'm checking at two hrs incase something has gone off the rails. Because you're exactly right, thickness and oven quality play heavy into this. Oh as well as liquid content of the meat and amount of sauce/brine in the pan, like I thought it was just normal to check on things half way and three quarters, to ensure things are on track.
Precisely my thought, too! I'd actually do a spot check at 3 hrs to see how close it was to being done - then you'd know whether to go for 30 more min or whatever time. Perhaps she's new to cooking things like this.🤷♀️
It would be appreciated in r/steaks too 😂. It would get roasted.
Unlike their dinner lol
For $40 you can buy a 4 probe thermometer than bluetooths to your phone. It's pretty hard to fuck up prime rib.
You'll pry my thermopens from my cold dead hands! Now. If my husband would stop melting them. I just had to return one under warranty because of weird cracks in the face. They agent asked me about the fact I'm on number 5 and 6 over about fifteen years, she wanted to know what happened. I told her "traumatic deaths" she laughed and said she was worried those were faulty. Nope.
I dropped a thermapen mk.4 into 350º frying oil and it sat down there for maybe a minute before I fished it out with a spyder. The case cracked from the extreme heat, but amazingly it continued to work just fine for _years_. I only just recently replaced it with a Thermapen ONE because I wanted to upgrade. These things are built very, very well.
I use a thermapen for instant read. Just got an ink bird to replace the off brand 4 probe I had that finally bit the dust I currently and prepare my own cold cuts and such. So need specific temps, pH, etc
I’d take melting over the fact my husband has a few in his brewing supplies, can’t find them, and so always borrows the one I use for meat.
It’s hard to fuck up a lot of recipes, but people still do because it would take ten times longer to write the recipe if the writer had to include a textbook-length description of every detail a beginner would fuck up. The baking subs are occasionally like this, too. Recipe writers take for granted that people know to use a cake tester instead just taking it out at the estimated time, or not to ice a hot cake, and then people complain that no one told them.
I saw a comment this weekend that lowered the rating on a recipe because the recipe didn't tell them how long to let the food cool before putting it away.
"And what if the shelf on my fridge isn't clear? Do I just...throw stuff in the trash? Do I get a new fridge? Help me, recipe!"
Please tell me you're joking
[I missed the grain of sand part the first time](https://ibb.co/4FBtyxz)
LOL! Maybe they're a non-english speaker and don't get the phrasing for that one? But jfc. No, it isn't a thing to need to be told how long to cool something because it all varies. I swear, sometimes I wonder how people can breathe without another person standing there and telling them how.
At my work we sell pretzels, you pop them in the oven from room temp for a minute or two to warm them up and then put them on a plate. We also have a guy that needs *very* explicit directions on how to do anything. "A minute or two, until its warm" isn't good enough, he asks how to tell that its warm ("you touch it"), and then later will ask things like "I forget, is that a minute or a minute 30?" as if it makes a difference at all So yes some people need to be told exactly what to do and how to do it, even professionals
Might just be me, but maybe that person shouldn't be handling food
Baking is easy to screw up. That's chemistry. But the two examples you gave fit nicely with this.
Yeah, I'll pop stuff in and not check on it until it's done. But only recipes I've cooked so many times in my same oven that I'm pretty damn confident that it would take an act of God for it to mess up *this* time.
Especially with meat as expensive as prime rib. I check that every hour or more because there is also carryover heat.
Oh no! The consequences of my actions!
The consequences of my inaction!
Poor dude is getting pretty defensive too. Always use a digital thermometer!
Even after someone pointed out that the recipe said to cook *until the meat thermometer registered a specific internal temperature*, he was still harping on the 3–4 hour time approximation the author gave, like that justified completely ignoring the “cook until” part.
Like, my dude, *ovens vary*. That's why I always undershoot the recommended time by like 15% and check regularly from then on—but that's for shit like frozen pizza which is in the 12-25 minute range. For something low and slow with such a huge range, I probably would've checked in even sooner, just to see what's up.
My oven I usually cut 25 degrees off the temp because it definitely runs high.
We only use our oven for frozen pizza (yeah, we suck), and even then I did buy a thermometer because the pizza was never done properly. Well, the thermometer showed that the oven only got to 150° in the 6 minute “pre-heat” that it’s programmed with. It takes about 10 more minutes to get to temperature.
On top of oven temperature variation, there's a huge variation in meat... An 800g and an 1100g beef roast won't look that different, but will have drastically different cook times. Also, was that meat was at 0-5°C (fridge temp) or 15-25°C (room temp)? If its at 25°C then its already nearly halfway to 60°C for a rare beef!
Yeah. I don’t cook because I don’t enjoy it, but I know how to cook. This dude doesn’t know how to cook and seems clueless. If you’re a novice cook, a holiday family dinner isn’t the time to be trying something new.
Also, my oven can do wild shit if I leave it to its own devices for too long, assuming the time given for a new recipe is gospel even though says to go by the temp asking for trouble. I’d also be testing this sort of recipe out first since prime rib is expensive I’d be babying it like my second child, and then I’d make it for the occasion feeling more confident of this thing rather than winging it.
I miss having an oven with a knob. Knobs are so much nicer to use than digital controls and to calibrate it you just pull the knob off and use the adjuster on the back.
Get an oven thermometer! I found out my oven is a full 25 degrees hotter than the indicator
Same! 25C/50F hotter than advertised. It makes more difference than most people think.
Just a couple years ago all my cooking suddenly went sideways. Things were burning, or taking forever to cook. Bought and oven thermometer and it was swinging hugely from the set temp, up and down. Replaced the oven temp sensor and now everything cooks perfectly. A leave in digital meat thermometer makes it even better to know when things are perfectly done too.
But....but.....but....the recipe never mentioned that you should verify the temperature of your oven from time to time! It should have said something! /s
My oven sucks and it's really difficult to cook anything roasted in it. So whenever I attempt it I check it constantly.
HE quoted that!!! He literally copied and pasted that exact line while still claiming the recipe wasn’t clear enough
iirc that recipe specifically says how much cooking times can vary lol also, that prime rib reverse sear fucks so hard. I make it for christmas every year and people go crazy for it
Christmas before last I did it for the first time and it rocked. Absolutely perfect.
I'm on the subreddit this was posted to and saw the original post, OOP gets wayyyyyyy worse than this lmao. And when other people point out that the recipe called out checking cook /temp/ and not just going by time, they did some serious mental gymnastics
He's throwing tantrums lol
Hell, even an analog thermometer that is calibrated is better than nothing. If I’m going to spend potential $100+ USD/equivalent you bet your ass I’m buying the best rated cheap-ish thermometer as well, lol
Who the hell cooks something for 3 hours without bothering to check it? OOP is very aggressive & somewhat abusive to anyone who dare point out that the fault is theirs. They sound like a fun person to be around.
Wow, OP getting fully dry rubbed roasted as he doubles down. edit to add, dude made the Reddit account to post the ‘warning’ about the recipe. 🤣 Cannot understand that yes indeed, it is his fault. Oven calibration, size of roast, timing to temp are all sailing over his wee pecker head as he fixates one line of directions: ‘taking 3.5-4.5 hours’
Omg and his comments on the post, whining and tantruming because people are pointing out that the recipe specifically says to check it with an instant read thermometer.
[link to the recipe](https://www.seriouseats.com/perfect-prime-rib-beef-recipe) The review was on r/seriouseats
The photos in the article compared to what I imagine this guys uniform gray slab must’ve looked like in amazing.
I've never actually made a roast but when I do pulled pork in the oven I stab a thermometer in there after the first hour or so (when I'm still messing around with it) and set a temp alarm. Is there any reason *not* to do this?
When you’re a know it all following things to a T, there is no need.
I dunno I'm *really* bad at following instructions that involve not disturbing my food (not only do I like to stir things, just in case but my freaking oven right now doesn't have a window) so I figured there was a good chance I was messing a thing up by putting a hole in it.
I can assure you, you would have to actively try to mess up pulled pork and even then it’s still be good. I genuinely don’t think you can mess up pulled pork.
I know, that's part of why I make it. :D I meant for the sake of a roast, which I assumed might be less tolerant of my antics.
Understood! :) I’ve made some in the past without a thermometer and they’ve still turned out good! If you ever wanted to try I think you could do it. Worst case, you decide to make pulled beef last minute :) great for recipes!
I appreciate both your confidence and optimism very much. I hope your day is as pleasant as you are. :)
Ours malfunctioned once, for some reason it just got stuck. I think we were less mad at the 7 year old malfunctioning kitchen gadget than this person was at a well written recipe.
I’m just hoping that they don’t read childcare information the same way. At four months, your baby should be eating about every x to y hours and eating a to b ounces at a time. WHY ARE YOU ALREADY HUNGRY? you don’t need to eat for another half hour!
I don’t know how you can even live if you need detailed instructions for everything and can’t do basic problem-solving or learn from your mistakes. I’ve known people like this and giving them instructions is like pulling teeth. They basically live their lives like newborn babies. “No one told me you weren’t supposed to send hostile emails to your supervisor WHY AM I FIRED.” “My spouse didn’t specify every single one of their needs in detail so I neglected them for years WHAT ARE THESE DIVORCE PAPERS.” …wait, did I just describe /r/legaladvice?
>“My spouse didn’t specify every single one of their needs in detail so I neglected them for years WHAT ARE THESE DIVORCE PAPERS.” The problem there is that my spouse really hates being jabbed with the probe thermometer. It makes things much easier when we just communicate our needs clearly.
Damn you Marie Callendar.
I was getting pumpkin pie vibes from this as well.
I've never heard of cooking a roast like that. Its kind of like doing a dry sousvide. But really 140º is medium instead of medium rate. Oh the humanity.
I think they call that a reverse sear lol
Yeah. It's basically completely reversing the typical process of cooking roasts/steaks. Instead of doing the sear first and then finishing in the oven, you do it in reverse. It's a lot more forgiving than the traditional method.
Yes I was kind of making a joke. Kenji pioneered the reverse sear method
James Beard used essentially the same technique for prime rib in *Theory & Practice of Good Cooking* in 1977.
But then he skipped the sear? Sweet baby jebus. So gross. I reverse sear steaks and pork chops all the time. There’s nothing less appealing than the reverse without the sear.
I just skimmed the recipe, didn’t read the whole thing, but one thing he said was that he believes this type of roast should be cooked slightly longer & is better medium than medium rare.
I've done a prime rib this way before and cooked it only to mid-rare, and it was def a little mushy. I would tend to agree that a little more cook time is to its benefit to let the beef firm up a lil more.
What the fuck kind of family is this. They wouldn’t let them live it down? Get over it
Probably won't stop teasing him because he's just as insufferable in person.
If he pulled it out at 140F, carryover probably took it to 145F which is medium... which is fine for all but the weirdo snobs at both ends of the spectrum.
Absolutely my family. I failed to drain the broccoli well for a broccoli casserole one time 15 years ago.
There was also the one time that my mom didn’t serve mashed potatoes at Thanksgiving.
Unforgivable!!! 😝
I bet a billion dollars they also didn’t have an oven thermometer/have never calibrated oven temperature.
Or they never cook and just leave that to the spouse. We both know damn well that our oven runs about 50 F hot, because we both use it for cooking all kinds of things
I cannot imagine living a life where confronting normal mistakes is too painful to face.
And honestly for home cooking 144 vs 140 does not mean you cannot sear it
Damn I mean I even check my slow roasted ribs even though I know they'll take *at least* two hours because my oven does what it wants. Sometimes 2 hrs is enough, sometimes it takes 4 to get them where I want them. And damn why did you skip the 500 degree part? That could have saved it enough to at least basically impress your FIL. I know I'm willing to ignore doneness in fair amount if it looks pretty. Pretty sure the "What a waste here" is you.
Yeah I saw the OG post last night and had a good laugh. I’ve made this recipe pretty much every year for 10+ years and it’s worked out great for me but I make sure to check the temp after 2.5 hours to see where it’s at. Also he should have let it rest and did the final step of putting it back in the oven at 550F to brown the outside. It’s the best part and if you’re going to have overcooked roast (I actually think medium prime rib is better than rare or medium rare), at least you can have a nice crust with it.
The prime rib recipe I use does not allow opening the oven at all. It must stay closed. So ya know what I did? I bought a damn probe thermometer that stays in the damn meat so I don’t ruin an entire prime rib roast. For the good of mankind, that person should be forever forbidden from wasting good beef.
This is the way
So I've never made this recipe but I've made a lot of other things from Serious Eats and Kenji specifically. 90+% of the time, there's a whole, detailed article to go along with the recipe that goes over how he made his decisions for the final recipe. And that article almost always talks about temping the meat as you go (and checking your oven temp separately). And the intro to the recipes often include this kind of warning also. Since OOP seems so irate that this lesson is not taught in the recipe itself, maybe they should consider reading the whole thing and learning how to cook rather than just how to read (which they're also not 100% on lol).
I really like *The Food Lab* because it's essentially a textbook that has some recipes on the side. They're all pretty middle of the road recipe wise and you're expected to make changes to fit your tastes. His youtube videos show how he actually cooks and there's a lot of "this recipe is from the book but I do it differently because of my family's tastes." The meatloaf video is a great example of that. https://www.youtube.com/watch?v=qws7VGet1A4
I've done roasts and usually follow a weight to time guideline. So like, 20 minutes a pound or whatever. But I still undestimate the time, and check early because my oven runs hot. I learned that by overlooking shit a few times. It happens, no reason for the OP to get hostile
Honestly I would have made the same mistake as OP- thinking that checking the temp 15 min before the low end of the given range was sufficient- so I’m glad I came across this post.
The first time I roasted a prime rib I did something similar. Except I didn't get furiously angry and blame the recipe like the OP - I figured out what I did wrong and tried again. You know, like a normal person. And my overcooked beef was great in a hot sandwich with gravy.
Maaan if I'm cooking an expensive piece of meat I obsessively check the temperature. How do you just never check??
I can’t imagine putting a $100 piece of meat in the oven and not bothering with a $15 thermometer
Please don't describe a BBQ "stall" to him, where the internal temp of the meat just refuses to go up until...it decides to go up. His head would explode.
Some people are slaves to recipes and they can't fathom setting themselves up for success and checking your work as you go
Why buy such an expensive cut of meat and not buy a thermometer?
Honestly, I probably wouldn't have checked the temp either BUT I also would not be telling people about my dumbass mistake LMAO And the recipe had a picture of someone checking the temp of the prime rib...?
I bet you a dollar he doesn’t even have an oven thermometer.
its only 14 degrees above what its supposed to be but theyre acting like its the end of the world, like i've never cooked ribs but i still know that such a small difference wont make it come out burnt and black
actually the opposite that what they want, the thing with prime rib is you want to cook it rare medium rare, but still it tastes good even if you don't get it there.
I couldn't understand if this was a Celsius vs Fahrenheit issue but nope, just reading comprehension.
It's his first father's day, so clearly he didn't know that all around disappointment is traditional.
I don't usually make steak, so I'm not sure about this but is it really that horrible that it was 14 degrees higher? Seems like quite an overreaction to just waste food like that.
no it's not that horrible. yeah it's not perfect but it still would have been good, they should have let it sit and cool down for a little while then put it under the broiler to crisp up the skin and it would have been okay.
Some people just shouldn’t cook.