Fool Proof Prime Rib
Easter celebrations are coming. So is July 4th, birthdays, family reunions and whatever else you celebrate. Cowboy Kent Rollins has an excellent Prime Rib method that I've tested and give an A+. K...
Forum Discussion
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.
