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re: just struck out on first Prime Rib. What happened?
Posted on 3/8/17 at 6:42 am to RickyDonSkaggs
Posted on 3/8/17 at 6:42 am to RickyDonSkaggs
Should have sous vide
1
Posted on 3/8/17 at 6:49 am to iAmBatman
quote:
Should have sous vide
Posted on 3/8/17 at 7:08 am to RickyDonSkaggs
Leave Prime Rib Rib out till it reaches room temperature, at least 6 hours
Bake at 225 till internal temp reaches 130, about 3 hours
take out the oven
let sit for 15 minutes
crank up oven to 500
Put roast back in oven for 10-15 minutes to get a nice bark on the outside
take roast out of oven
let rest 15 minutes
slice roast
Outside should be med-well to well done, inside should be rare to med-rare.
serve with aux jus and horseradish
If the center of your roast is still a little under cooked for your liking you can heat up a skillet and sear it for a 30-45 seconds on each side.
Bake at 225 till internal temp reaches 130, about 3 hours
take out the oven
let sit for 15 minutes
crank up oven to 500
Put roast back in oven for 10-15 minutes to get a nice bark on the outside
take roast out of oven
let rest 15 minutes
slice roast
Outside should be med-well to well done, inside should be rare to med-rare.
serve with aux jus and horseradish
If the center of your roast is still a little under cooked for your liking you can heat up a skillet and sear it for a 30-45 seconds on each side.
This post was edited on 3/8/17 at 7:12 am
Posted on 3/8/17 at 7:29 am to RickyDonSkaggs
when I do mine I put it in the smoker until the internal temperature is 115-120 and then broil it in the oven to sear the outside.
Posted on 3/8/17 at 7:34 am to RickyDonSkaggs
I would have put it in the crawfish boil that I did in February of '15 and kept it going until it was time to put it in the oven in March 2020
Posted on 3/8/17 at 8:40 am to RickyDonSkaggs
Wow, never heard of that way to cook these. The way I find is best and easy is
Salt them 2 days before and let sit on a rack, then pepper them and into a 225 degree
Oven until 122 degrees on a temp probe. Take out until 30 min before you serve put it back in 450 degree oven for 5 mins to crust the top a little.
I like to put root vegetables w a little of the drippings in the roasting pan while the meats sits and roast them then put the beef rack and all over these during the last 5 min at 450.
Beef will be med rare from edge to edge., medium on the end caps. I do Bone in.
Salt them 2 days before and let sit on a rack, then pepper them and into a 225 degree
Oven until 122 degrees on a temp probe. Take out until 30 min before you serve put it back in 450 degree oven for 5 mins to crust the top a little.
I like to put root vegetables w a little of the drippings in the roasting pan while the meats sits and roast them then put the beef rack and all over these during the last 5 min at 450.
Beef will be med rare from edge to edge., medium on the end caps. I do Bone in.
Posted on 3/8/17 at 8:43 am to CHEDBALLZ
130 is too high for Prime rib IMHO. You will get med well.
Posted on 3/8/17 at 10:13 am to RickyDonSkaggs
Posted on 3/8/17 at 10:29 am to BigPerm30
quote:
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.
I've tested this a few times since I like cooking whole racks a bunch. It depends on how hot you cook it initially before resting. At 225 or so, you'll only get 4-5 degrees of carryover with resting and then going back in oven. The sear process isn't long enough time to get all the way to the middle. At 275, you'll be lucky to get 7 degrees.
For the OP, shape of rib rack has a lot to do with it. How thick was it? I've had it the way you described, but typically it was done at 500 for 5 minutes a pound and then 3 hours with oven off. Your oven plays a big part as well. How quickly does it lose heat? And never assume you wasted a big piece of meat. Heat up a black iron skillet, throw some kosher salt and black pepper on the steaks from the middle and get them a good crust on them. They'll be more flavorful anyway!
Posted on 3/8/17 at 10:42 am to RickyDonSkaggs
quote:for two hours you were not at appropriate temps
cooked for 32 mins at 500 and let sit in the oven for 2 hours without opening.
Cook at 500 if you want, but lower the temp after about 20 minutes, then set at 325 or so and go for the rest. You are looking in the neighborhood of 12-15 minutes per pound.
If you invest in a rib roast, invest in a meat thermometer.
Let rest a long time prior to carving, you will still get enough drippings for a board sauce (thank you F&DB for that tip)
Posted on 3/8/17 at 10:44 am to BIG Texan
quote:You said you took yours out at 122, isnt that playing pretty close to 130?
130 is too high for Prime rib IMHO. You will get med well.
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