I can't say enough about the cook book, specifically his direction regarding "primal roasts."
I just cooked the best roast ever cooking the hind quarter roast at 300 until it reached an internal temperature of 110...pull and rest until oven reaches 450 and then sear for 15-30 minutes. Let rest for 15 min and slice thin.
It didn't hurt I was cooking Dall sheep meat, but I have done it with elk and whitetail with the same results.
Tender and juicy! Outstanding!
Take care. Mike
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Did you “sear” it for 15 mins or 30 mins? By “sear”, did you sear it or just put it back in the oven?
Sounds tasty but we need more details in order to try ourselves.
Lastly, you made roasts out of a sheep? smh :) Steaks and more steaks for us but I’m sure a roast would be awesome.
Shaw's method is doing the blast last after reaching an internal temp of 110.
I've found cooking the entire roast helps prevent it from drying out and tastes the same as steak using the same seasonings, often just kosher salt and pepper.
I do like Shaw's method of cooking to 110 degrees first and then blasting as it felt like I had more control over the temperature of the meat.
Previously, I would blast first for 5 min / lb and turn off the oven, keep the door shut for 2 hours....
I think the biggest keys are to take the meat out of the fridge with plenty of time in advance before cooking so the meat can get to room temp and then to have the patience to let it rest for 20 min before you start slicing....
This works great for round roasts. I usually cook them on a Friday and eat sandwiches all weekend. :)
Lost Arra's Link
I did this with a crown rack of lamb for Christmas, it was by far the best I'd ever made.
Using reverse sear after Sous Vide, is the bomb, IMHO.
