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Started By
Message
just struck out on first Prime Rib. What happened?
Posted on 3/7/17 at 6:52 pm
Posted on 3/7/17 at 6:52 pm
6.03 lbs boneless ribeye
cooked for 32 mins at 500 and let sit in the oven for 2 hours without opening.
cut it open and raw in the middle. Not rare but raw. cold in middle.
what did i do wrong?
cooked for 32 mins at 500 and let sit in the oven for 2 hours without opening.
cut it open and raw in the middle. Not rare but raw. cold in middle.
what did i do wrong?
17
Posted on 3/7/17 at 6:53 pm to RickyDonSkaggs
Use a meat thermometer
Posted on 3/7/17 at 6:55 pm to Coater
was my method the right one or did i try to cook it wrong?
Posted on 3/7/17 at 6:57 pm to RickyDonSkaggs
I have never cooked it that way but maybe the center was too cold to start with. It may have been a little frozen.
Posted on 3/7/17 at 7:01 pm to chity
im thinkingbyhat was the problem. let it sit out for abou 2-3 hours at room temp. probaly should have done at least 6. expensive learning experience
Posted on 3/7/17 at 7:05 pm to RickyDonSkaggs
Should've bought one with a better clock...
But seriously, what Coater said
But seriously, what Coater said
Posted on 3/7/17 at 7:09 pm to RickyDonSkaggs
Meat thermometer and reverse sear. All you need to know.
Posted on 3/7/17 at 7:09 pm to RickyDonSkaggs
Nah 2-3 hours at room temperature should have been fine. Use a meat thermometer.
Posted on 3/7/17 at 7:10 pm to RickyDonSkaggs
It may have been too thick for that high of heat.
Posted on 3/7/17 at 7:26 pm to BottomlandBrew
quote:
Meat thermometer and reverse sear. All you need to know.
Posted on 3/7/17 at 7:50 pm to RickyDonSkaggs
quote:
cooked for 32 mins at 500 and let sit in the oven for 2 hours without opening.
That's what happened ^^^
Why would you cook a rib roast that way?
Reverse sear
This post was edited on 3/7/17 at 7:52 pm
Posted on 3/7/17 at 7:52 pm to RickyDonSkaggs
No.
15-20 minutes at 450, turn down to 325 and cook until middle of roast is 125 degrees, remove tent with foil for 15 minutes while making the Yorkshire pudding. Slice and serve.
That will be perfectly medium rare with just a bit of medium around the outside which I happen to like. It is one of the easiest things too cook.
15-20 minutes at 450, turn down to 325 and cook until middle of roast is 125 degrees, remove tent with foil for 15 minutes while making the Yorkshire pudding. Slice and serve.
That will be perfectly medium rare with just a bit of medium around the outside which I happen to like. It is one of the easiest things too cook.
This post was edited on 3/7/17 at 8:00 pm
Posted on 3/7/17 at 7:55 pm to RickyDonSkaggs
You attempted an unpredictable method. Next time Reverse Sear to ensure appropriate doneness.
Posted on 3/7/17 at 8:04 pm to RickyDonSkaggs
Cook on low temp first... like 275 until the center is at 5 degrees below the doneness you like. Remove and let rest for 30 minutes or longer. Set oven as high as it will go, cook it for 15 minutes. Since you have already rested it, you can serve immediately.
Posted on 3/7/17 at 9:04 pm to RickyDonSkaggs
I know that some ovens use a fan to cool down faster. This could have been your problem, since the oven wouldn't hold as much heat for as long
Posted on 3/7/17 at 9:10 pm to RickyDonSkaggs
Next time soak it in a bath at 105 for 27 hours and then sear it for a nice crisp.
Posted on 3/7/17 at 9:17 pm to dpd901
quote:
Cook on low temp first... like 275 until the center is at 5 degrees below the doneness you like. Remove and let rest for 30 minutes or longer. Set oven as high as it will go, cook it for 15 minutes. Since you have already rested it, you can serve immediately.
Good method but I think 5 degrees is not enough. I would go at least 10 if not 15. You are going to get at least 5 degrees in carryover cooking while it's resting not to mention when you put it back in the oven.
Posted on 3/7/17 at 9:40 pm to RickyDonSkaggs
I smoke at 275 until internal temp is 115. Then I wrap and rest in my oven until temp gets to 130. Perfect
Posted on 3/7/17 at 9:53 pm to Big_Al_316
I have used the 500 degrees for 5 minutes/lb. then 2 hours no peek method many times and always have had good results. The room temp. issue is real. At least 3-4 hours so the meat is same temp all the way thru.
Posted on 3/7/17 at 10:01 pm to GRTiger
quote:
Next time soak it in a bath at 105 for 27 hours and then sear it for a nice crisp.
More like 27 days 
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