Mmmmmmmm!!
[ame]http://www.youtube.com/watch?v=NUQ49SoteE0[/ame]
[ame]http://www.youtube.com/watch?v=NUQ49SoteE0[/ame]
He sure didn't skimp on his cut. He just needs a little horseradish on the side .
Too rare?
I thought prime rib was supposed to be rare?
Shows what I know..
This was pulled at 120FI pulled this Tri-Tip at 130, and it was skirting rare. It's a good medium rare for me, but it was close to rare. 120 would be very rare if not close to raw.
http://www.netcookingtalk.com/forums/showthread.php?t=7672
This was pulled at 120F
I assume then that you let it sit for awhile so that the hotter outer areas continued to cook the center. Right Peepsie? If not, your thermo is probably off.
Yes like I said I "pulled" it out of the oven when it was 120F, than it sat for about 15 - 20 minutes while I made the gravy and finished the veggies. And that was a bit more done than I like it.I assume then that you let it sit for awhile so that the hotter outer areas continued to cook the center. Right Peepsie? If not, your thermo is probably off.
Yes like I said I "pulled" it out of the oven when it was 120F, than it sat for about 15 - 20 minutes while I made the gravy and finished the veggies. And that was a bit more done than I like it.
Thank you Doc!ummmm looks perfect to me. I like medium rare.
Ladies and Gentlemen, call 2010 my "Year of Living Dangerously"!
I make Prime rib every year for Christmas. Hank buys the meat, and I cook it. It's always good - or at least everyone says.
I bought a Prime rib. 4 ribs, small end, USDA Prime. Bone-in. Almost 10 pounds. $147.00 BIG RISK HERE!!!!!
I decided to try this. Preheated the oven to 500F. Rubbed the roast with butter, herbs, S&P. Did the math. 5 minutes per pound; round up; add 1 minute. 51 minutes at 500F, then turned the oven off for exactly 2 hours.
This was absofreakinlutely the best I've ever had. It was PERFECT!!!!! Do I have enough caps & exclamation marks here to show how excited I am??? My guests, who have eaten all over the world, agreed that they've never had prime rib so perfect, so buttery, so juicy. Gloria, who is very hard to impress, wants the recipe.
I'm done experimenting. This is the only way I will ever cook prime rib again. If you had any doubts about this, take it from me - it IS perfect.
Whew!