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...
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This is the best information I could find on cooking prime rib. I have always had trouble getting "restaurant like" results until I tried this: "Serious Eats" Prime Rib.
Took a 15 pounder, salted and peppered it, and let it dry in the refrigerator overnight. Put it in the oven at the lowest setting (my oven goes down to 170, but actual temperature at that setting ranges from 160 to 185 as it cycles) with a thermometer in the center. It took almost 8 hours to come up to 120 internal temperature. Took it out, covered in foil, and let it set for about 45 minutes while I was getting the side dishes ready. Turned to oven up as high as it would go (550) and struck it back in for about 10 minutes to crisp up the exterior and melt off the excess fat.
This worked perfect. When I took it out of the oven the first time, there were only a few drops of juice in the bottom of the pan. After coming out after the high temperature, there was only melted fat in the pan - no juices!
Slicing it was perfect. Crunchy outside crust, and pink all the way from the outer edge into the center. Definitely a keeper!
Took a 15 pounder, salted and peppered it, and let it dry in the refrigerator overnight. Put it in the oven at the lowest setting (my oven goes down to 170, but actual temperature at that setting ranges from 160 to 185 as it cycles) with a thermometer in the center. It took almost 8 hours to come up to 120 internal temperature. Took it out, covered in foil, and let it set for about 45 minutes while I was getting the side dishes ready. Turned to oven up as high as it would go (550) and struck it back in for about 10 minutes to crisp up the exterior and melt off the excess fat.
This worked perfect. When I took it out of the oven the first time, there were only a few drops of juice in the bottom of the pan. After coming out after the high temperature, there was only melted fat in the pan - no juices!
Slicing it was perfect. Crunchy outside crust, and pink all the way from the outer edge into the center. Definitely a keeper!
