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re: OP UPDATED W PICS Prime Ribeye "Standing Rib" Roast : Critiques/Suggestions
Posted on 12/24/14 at 11:19 pm to Tigerpaw123
Posted on 12/24/14 at 11:19 pm to Tigerpaw123
I will be cooking one tomorrow as well. I generally cokm them similar to the op, but only season with salt and pepper. Has anyone tried reverse sear on one yet?
1
Posted on 12/25/14 at 1:14 am to Creamer
Prime Rib is the perfect reverse sear cut. Roast that bad boy at 225 or 250 until it hits 115 internal, then crank up the temp as high as it'll go until it hits 120 or 121. Pull it quick then, because the carryover will put you at 125, which IMO, is "prime" prime rib.
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