The food lab better home cooking through science ( PDFDrive ) 777

pan?That’sthesoundofmoistureevaporatingandbubbling
outfromunderneaththemeat.Aprimeribthathasfirstbeen
roasted, on the other hand, has had several hours in a hot
oven, during which time the exterior has completely dried
out,makingsearingmuchmoreefficientandthusgivingall
but the very exterior of the meat less chance of
overcooking.
Taking what I had learned from both the oventemperature testing and the searing testing into account, I
knewwhatIhadtodotofulfillallthreecommandments:my
goalshouldbetocooktheinterioroftheroastasslowlyas
possible (i.e., at as low a temperature as my oven could
maintain), then sear it as fast as possible (i.e., at as high a
heat as possible). But searing in a pan is not that practical
foraroastbiggerthanacoupleofribs,soIneededawayto
dothisallintheoven.
While some recipes simply have you pump up the oven
temperature toward the end of cooking, this is suboptimal.
An oven can take 20 or 30 minutes to go from its lowest
temperaturetoitshighesttemperaturesetting,duringwhich
time, once again, the outer layers of beef are busy
overcooking.ButthenIthought,20to30minutesisexactly
howlongaribroastneedstorestanyhow.WhatifIwereto
firstcookitatalowtemperature(200°Forlower),thentake
itoutoftheovenandallowittorestwhileIheatedtheoven
to its highest temperature (500° to 550°F), and pop it back
injustlongenoughtoachieveacrust?
What I achieved was nothing less than Prime Rib
Perfection:


Score:

•CommandmentI:PerfectCrust?Check.
•CommandmentII:NoGrayZone?Check.
•CommandmentIII:Full-onJuiciness?Check.
As you can see above, a crisp brown crust, no gray
overcookedmeat,andarosypinkfromcentertoedges.
Butwait—there’smore!
The best part? I found that by using this two-stage
method, I had a much larger window of time within which
toservethebeef.OnceIfinishedtheinitiallow-temperature
phaseofcooking,aslongasIkepttheroastcoveredinfoil,
it would stay warm for over an hour.All I had to do was
pop it into the 550°F oven for 8 minutes, and the roast