War on Christmas, a thread… 2004 pic.twitter.com/EX8MnS7vat— Paul Fairie (@paulisci) December 15, 2022 1978 pic.twitter.com/DyoDKIzU4x— Paul Fairie (@paulisci) December 15, 2022 1904 pic.twitter.com/S3xACrWVG3— Paul Fairie (@paulisci) December 16, 2022
On Christmas day, I'm declaring war on this bad boy. I had my first viewing of Alton Brown cooking a standing rib roast (and making Yorkshire pudding) of the season last night. It's a holiday tradition for me.
War on Christmas has fifth column. Le tits now. 🤣🤣🤣🤣🤣🤣 pic.twitter.com/5EXWa8c2rD— 𝕊𝕦𝕟𝕕𝕒𝕖_𝔻𝕚𝕧𝕚𝕟𝕖 (@SundaeDivine) December 19, 2022
That is a beautiful slab of beef. I purchased a massive one for Thanksgiving. I cut it 1/3 to 2/3 and froze the bigger piece. Salt and pepper, let it sit in the fridge overnight. Vacuum seal and sous vide for about 6-8 hours at exactly 133 degrees Fahrenheit. Once it's done, season with whatever you want and stick under the broiler to brown. Save the juice to make a jus or gravy. Absolutely delicious.
I PURCHASED the rib roast at Thanksgiving as it was on sale for heretics. I roasted turkey for Thanksgiving. Brined for 18 hours. Injected with melted butter. Roasted upside down (an Alton Brown trick) for first hour or so, to give the dark meat a boost.
I am going to have to try that one, reverse sear for the win! I did this recipe 3 years ago, it was delicious and very easy. https://www.seriouseats.com/slow-roasted-beef-tenderloin-recipe
I tried a beef tenderloin recipe where you quickly sear it. At the same time preheat the oven to 500 degrees and then shut off the oven. Put the tenderloin in and let the residual heat do the cooking. It takes a couple of hours to do it right, you can't open the oven at all, and a thermometer in the roast the whole time is a must. Or, you sear it at the end. Risky with an expensive cut of meat, but it worked perfectly. Doubt I would try it again. I
That is why the reverse sear is great. You put it in a low oven (as low as your oven can reliably hold) for 2-3 hours until it reaches 120-125 F internally. Take it out and let it rest for 10 minutes. Then either finish under the broiler or in a cast iron pan for 2-3 minutes, rest for five, and serve! It is almost foolproof. I think you can even hold the temp if you are done early for some reason. Wrap it in tea towels and put it in a cooler. Had a friend reverse sear a prime rib that he smoked and it was super early, so he did the tea towel/cooler thing and it was still at the right temp two hours later.
War on New Year’s Eve? Oh they’ve just given up now pic.twitter.com/W0VWgUdyrh— Emily Murnane (@emily_murnane) December 18, 2022
Probably all you'll ever need to know about the reverse sear: https://amazingribs.com/more-technique-and-science/more-cooking-science/cooking-temps/ I'm breaking with tradition this year and smoking a brisket on Christmas Day. No one seems to be complaining, thus far.
GOP finds a new way to celebrate Christmas. Another bus just arrived outside @VP residence. One man tells me that traveled 2 days from Texas and he came from Ecuador. He said he was happy to be here. Bus includes children and women- moved to another bus by aid workers on ground after standing outside briefly in 14 degrees pic.twitter.com/W9JfRCJPNp— Noah Gray (@NoahGrayDC) December 25, 2022