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<blockquote data-quote="deleted member" data-source="post: 69632" data-attributes="member: 816"><a href="http://www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html" target="_blank">http://www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html</a>I used to sear first.&nbsp; but, the above link turns things on its head.&nbsp; but, it makes perfect sense.&nbsp; I will never go back to the searing first method.&nbsp; doing it low and slow first ensures you don't have a well done ring the outside and red in the middle.&nbsp; the other thing it allows a fella to do is hold the temp right at 125-130 for a while to insure you get the desired tenderness associated with medium rare.&nbsp; you need to pay close attention to the meat thermometer and the oven temp.&nbsp; or just pull it right about 125-130.&nbsp; but, it does wonders.&nbsp; I will then let it rest tented for almost an hour before putting it back in for the final sear right before serving.&nbsp; while its resting, you can prep the aus jus and the rest of the fixings.&nbsp; everything can be served piping hot together then.&nbsp; one thing of note though using the reverse sear method... when your oven is only at say 175-225 before you pull it to rest, the temp doesn't rise much during the resting phase.&nbsp; so, keep that in mind when you pull it.&nbsp; you want to pull it only about 5 degrees below desired doneness cause the temp won't got up much more than that whilst its resting.&nbsp; I'm doing another on Christmas eve and beef tenderloin on Christmas day.</blockquote>

[QUOTE="deleted member, post: 69632, member: 816"] [URL]http://www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html[/URL] I used to sear first. but, the above link turns things on its head. but, it makes perfect sense. I will never go back to the searing first method. doing it low and slow first ensures you don't have a well done ring the outside and red in the middle. the other thing it allows a fella to do is hold the temp right at 125-130 for a while to insure you get the desired tenderness associated with medium rare. you need to pay close attention to the meat thermometer and the oven temp. or just pull it right about 125-130. but, it does wonders. I will then let it rest tented for almost an hour before putting it back in for the final sear right before serving. while its resting, you can prep the aus jus and the rest of the fixings. everything can be served piping hot together then. one thing of note though using the reverse sear method... when your oven is only at say 175-225 before you pull it to rest, the temp doesn't rise much during the resting phase. so, keep that in mind when you pull it. you want to pull it only about 5 degrees below desired doneness cause the temp won't got up much more than that whilst its resting. I'm doing another on Christmas eve and beef tenderloin on Christmas day. [/QUOTE]

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