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
Prime Rib does not involve "Choice" anything. If the meat is not graded "Prime" then it is NOT Prime Rib. A really good cut of "Cholce" is close and what most folks get, both at the market and in restaurants.
If you want it done right (Crispy blackened on the outside, end cuts medium, next cuts medium rare and the center cuts fork tender {you will not need a knife}, rare), sear all 6 sides of the roast, about 2 to 3 minutes a side in extra virgin olive oil and garlic. Move the roast into a 475-500 degree oven for another 20 minutes. Bleed the heat off and slow roast at 275-325 until the thermometer reads 130. Let it rest for 15-20 minutes (in several layers of aluminum foil and wrapped in towels to hold the heat and moisture in) before slicing.
Trust me.... when it comes to "Prime" Rib this works!
It comes out perfect, every time... but the only for the last 30+ years so what do I know???
:B
If you want it done right (Crispy blackened on the outside, end cuts medium, next cuts medium rare and the center cuts fork tender {you will not need a knife}, rare), sear all 6 sides of the roast, about 2 to 3 minutes a side in extra virgin olive oil and garlic. Move the roast into a 475-500 degree oven for another 20 minutes. Bleed the heat off and slow roast at 275-325 until the thermometer reads 130. Let it rest for 15-20 minutes (in several layers of aluminum foil and wrapped in towels to hold the heat and moisture in) before slicing.
Trust me.... when it comes to "Prime" Rib this works!
It comes out perfect, every time... but the only for the last 30+ years so what do I know???
:B
