Roasts (Prime Rib, Tri-Tip)

Beef roasts span a wide range of cuts and each needs a different approach. The golden rule: marbled cuts (prime rib) cook at lower temps for less time, lean cuts (round) cook longer to compensate for lack of fat.

For any roast, the sear goes AFTER the bath. A pre-sear sounds right but 12–24 h of moisture in the bag washes the crust away. A post-sear at 500°F builds a permanent exterior.

Slice only what you need and keep the rest whole. A whole roast retains heat and moisture far longer than sliced portions.

Roast bag juices make the best jus. Strain, skim fat, and reduce by half with red wine and Worcestershire. Mount with cold butter for a glossy finish.

Anti-tip: do not cook a lean round roast the same way you cook a fatty rib roast. Round needs 24+ hours at 135°F. A 4-hour cook that works for prime rib will leave round tough and chewy.

Season 24 h ahead and let the roast dry uncovered in the fridge to help the final crust brown fast.

After the bath, shock in ice water for 10 min - this prevents overcooking during the high-heat finish.

Slice against the grain with a long slicing knife; wipe the blade between cuts for clean presentation.

Tie the roast to maintain an even diameter so every slice cooks the same.

If slicing for sandwiches, chill completely to firm up the meat, then use a slicer or long knife.

Finish with herb butter or demi-glace right after carving to keep slices glossy.

Brush with beef tallow or butter before broiling to prevent the surface from drying out.

Rest the roast for at least 15 min so juices redistribute before slicing thin.

Use the collagen-rich juices to fortify gravy or to moisten leftovers.