NYE Prime Rib
I didn't have the right guests at Christmas so I'm getting my prime rib to start the new year. EVOO, salt, pepper, garlic powder, onion powder, thyme.
Forum Discussion
Big Katuna wrote:
What's your temp strategy? Alton Brown taught me to cook at a low temp say 300 until 128 take it out, crank it to 450 and put it back in to crust it up.
Bigger pink center.
If I do this right, it will be pink from edge to edge with no brown ring at all. I'm smoking at around 240 to an internal temp of 130 and then a reverse sear in the oven at close to 500 for 5 to 10 minutes to finish the outside. Pictures will be forthcoming to grade me on how I did.
