Prime Rib Experts: Low and Slow method?
I have a one rib, three inch slab of prime rib roast I cut off the 6 rib roast last Xmas and put in the freezer. Now out and defrosting in the fridge. Going to cook at home, not in the RV. Most p...
Forum Discussion
Since it's only one rib thick and it's been frozen, it will dry out quickly in the oven.
I like rare steak so I would Sous Vide it to 127 and then sear a few minutes per side in a hot cast iron pan on the stove top. You could Sous Vide in a pot of water. Put the rib in a vacuum bag, bring a pot to 140 and put the bag in for 45 minutes. Juicy.
Or just cook it like a steak, which is what it is no. Not a roast.
I like rare steak so I would Sous Vide it to 127 and then sear a few minutes per side in a hot cast iron pan on the stove top. You could Sous Vide in a pot of water. Put the rib in a vacuum bag, bring a pot to 140 and put the bag in for 45 minutes. Juicy.
Or just cook it like a steak, which is what it is no. Not a roast.
