Fool Proof Prime Rib

cptqueeg wrote:

Sjm9911 wrote:


Good thing about rare is you can always get it to temp in a pan. And gravy is subjective, especially if your Italian. Not all go by the freanch culinary institute definitions.

Oh jeezz, you've opened that (tomato) can of worms. ;)

LOLOL.

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cptqueeg wrote:

Sjm9911 wrote:


Good thing about rare is you can always get it to temp in a pan. And gravy is subjective, especially if your Italian. Not all go by the freanch culinary institute definitions.

Oh jeezz, you've opened that (tomato) can of worms. ;)

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Sjm9911 wrote:


Good thing about rare is you can always get it to temp in a pan. And gravy is subjective, especially if your Italian. Not all go by the freanch culinary institute definitions.

Oh jeezz, you've opened that (tomato) can of worms. ;)

Sjm9911 wrote:
I do get that. My mom still swares by her 1950s ellecteic oven, lol.

I think everyone may have developed their own methods based on how their oven acts.

You're right about the gravy. French isn't the only way to go. Whenever I hear a chef act like they know everything and say other chefs don't I quickly tune them out. Everyone has different tastes. Mom's cooking creates a powerful emotional attachment to flavors too.

I prefer the reverse sear - the exact opposite of the method in op's video. The RS is a long cook at low temps, followed by the sear at high temps just before serving. It will hold for a long time waiting until the rest of the meal is ready to serve. This gives the cook more leeway especially if your guests are late or your other dishes don't finish cooking on time(cook has too many vodkas.) It also produces rare meat from edge to edge. I also find that 500F w a prime grade prime rib is a smokey, fire alarm triggering event.

I also have the butcher do an "off and on." The bones are sliced off the eye and tied back on w butcher twine. It cooks exactly the same and it's one less thing to waste time when you're trying to get the meal on the table.

propchef wrote:
Buy a good thermometer and cook until the desired doneness. The "oven off" method will give different results in different ovens. My home oven won't even get to 500 (even though it says it does). Not everyone likes blood rare, and the cheaper ribs are from older animals and need a bit more cooking time, up to about 130-135.

FYI for Cowboy Kent: au jus is unthickened "drippings," jus lie is slightly thickened (usually with corn starch), gravy uses a flour roux.

Good thing about rare is you can always get it to temp in a pan. And gravy is subjective, especially if your Italian. Not all go by the freanch culinary institute definitions.

I do get that. My mom still swares by her 1950s ellecteic oven, lol.