Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: pmillen on December 20, 2017, 11:04:10 AM

Title: Oven Searing
Post by: pmillen on December 20, 2017, 11:04:10 AM

In this thread (https://pelletfan.com/index.php?topic=1256.0;topicseen) bproffer writes that he seared a rib roast in a 550°F oven.  What are the details for this process?

There must be more to it than just setting the roast in a hot oven.

Time?

Turn it periodically?

And like that.

Title: Re: Oven Searing
Post by: Jcorwin818 on December 20, 2017, 11:51:54 AM

Never done it but if I did I would use the broiler unit and turn it say every 1-2 minutes until you have the sear you want.

Title: Re: Oven Searing
Post by: bregent on December 20, 2017, 12:10:13 PM

I've done it this way many times. No need to turn provided it's on a raised grate - you're not broiling. If it's in a pan, then rotate it once.  I've done both reverse and forward sear. With reverse sear, it takes less time because the roast is already hot.

Title: Re: Oven Searing
Post by: dk117 on December 20, 2017, 12:57:29 PM

time to admit the truth.  100% oven for prime rib roast.    Worcestershire for glue, Montreal for the rub.  15 to 20 mins on broil, then down to 325.  Off at 120 IT.

Did it once on the smoker and was disappointed.  This perfect meat doesn't need much.

DK

Title: Re: Oven Searing
Post by: pmillen on December 20, 2017, 01:05:18 PM

Thanks for the tips.  It's gotten me thinking.

I'm not a very creative cook but I may combine a few methods.