update to Prime Rib question.
I ended up going with the tried and true recipe. We had a 19.5# Prime Rib and I went at 225* and roasted for 5 1/2 hours. Cooked to 130* internal. UNBELIEVABLE. Ends were barely med rare and the cente...
Forum Discussion
Our neighborhood had a bit of a competition for 9-10 pound Choice Prime Rib Roasts, ribs cut from roast (still attached), and the roast tied.
Neighbor #1: Seared all sides in a cast iron pan, then roasted for about 2 hours until internal temperature reached 135F, let it rest for 30 minutes.
Neighbor #2: Seared in oven at 500F for 15 minutes, then roasted for about 2 hours until internal temperature reached 120F, let it rest for 30 minutes.
Neighbor #3: Roasted in oven for 2-1/2 hours at 350F until internal temperature reached 140F.
#1, Which we shared on Christmas eve was overcooked.
#2, Mine, was magnificent.
#3, We did not try, but their kids ran over to our house, asking for advice, saying "Mom's ruining the prime rib. I shared my thermometer with them (with advice) but it was too late.
Actually they were all great, especially shared with friends at Christmas.
Neighbor #1: Seared all sides in a cast iron pan, then roasted for about 2 hours until internal temperature reached 135F, let it rest for 30 minutes.
Neighbor #2: Seared in oven at 500F for 15 minutes, then roasted for about 2 hours until internal temperature reached 120F, let it rest for 30 minutes.
Neighbor #3: Roasted in oven for 2-1/2 hours at 350F until internal temperature reached 140F.
#1, Which we shared on Christmas eve was overcooked.
#2, Mine, was magnificent.
#3, We did not try, but their kids ran over to our house, asking for advice, saying "Mom's ruining the prime rib. I shared my thermometer with them (with advice) but it was too late.
Actually they were all great, especially shared with friends at Christmas.
