I’ve tried reverse sear a few times, personally think it’s a little overrated. It depends on the cut and the composition of the roast of course, but when you just want a classic roast with a gradient of done-ness, this is a tried and true method.
Ingredients
- 1 roast beef
- kosher salt
- black pepper
- garlic powder
Directions
- Take the roast beef out of the fridge an hour before cooking.
- Pre-heat the oven to 350F degrees
- Rub the roast with kosher salt, fresh ground black pepper, and garlic powder.
- Insert a probe thermometer
- Make the yorkshire pudding batter.
- Roast until the thermometer reads 115-120F. Tent with foil and rest for 30 minutes.
- Turn the oven up to 400F degrees.
- Bake the yorkshire puddings
Additional notes
- Buy your roast 5-6 days before you want to eat it. Wrap it in 2 layers of cheese cloth and place on a cooling racked baking sheet into the fridge to dry. This will get you better browning and therefore better maillard reaction.
- I prefer a boneless prime rib roast, or ribeye roast. Ideally one with a decent spinalis dorsi muscle and smaller eye (longissimus dorsi) muscle.
- If you’ve dried out your roast, you might need to rub it with something to get your salt, pepper, garlic to stick. Tallow is ideal, but you could use Dijon mustard or some other flavorful oil. Just 1-2 tablespoons.
