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Started By
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Kinda followed the reverse method on the prime rib.... With pics.
Posted on 12/25/14 at 5:15 pm
Posted on 12/25/14 at 5:15 pm
Got a prime rib... Cooked at 200 and till 122 then took off . Once everyone was ready threw it in at 500deg and crisp up the outside. Good shite.
This post was edited on 12/25/14 at 5:17 pm
7
Posted on 12/25/14 at 5:16 pm to HebertFest08
Following
Posted on 12/25/14 at 5:19 pm to HebertFest08
Did you let it rest? Looks like a lot of juice escaped.
Posted on 12/25/14 at 5:30 pm to Chatagnier
Cooked it till 122ish and let it sit for about 20min. Then threw it back it at 500 for about 8min. Let it sit for about 10min. People were hungry. Very juicy and cooked very well...
Posted on 12/25/14 at 5:32 pm to HebertFest08
I usually rest my steaks for about 5-10 mins. Not sure how big the roast was but I would maybe go about 20-30 min rest next time. Still looks delicious though.
Posted on 12/25/14 at 5:41 pm to Chatagnier
Was about 6.5lbs...
Ended up with a good crust still
Ended up with a good crust still
Posted on 12/25/14 at 5:48 pm to HebertFest08
How long did it take to get to 120?
Posted on 12/25/14 at 6:56 pm to HebertFest08
bout 4 hrs at 200deg.
had it on a rack, coated with olive oil, kosher salt and pepper.
had it on a rack, coated with olive oil, kosher salt and pepper.
Posted on 12/25/14 at 7:14 pm to HebertFest08
Looks great. I'd destroy it. 
Posted on 12/26/14 at 12:08 am to HebertFest08
You knocked that one out of the park. No grey circle, and perfect medium rare.
Posted on 12/26/14 at 12:39 am to HebertFest08
Any homemade Au Jus?
Posted on 12/26/14 at 9:37 am to HebertFest08
is that all just sitting on your countertop and about to drip off on the floor ?
Posted on 12/26/14 at 2:52 pm to TigahRag
Nah.... It looks a lot worse than it was. It was on a board, again I cut it a little sooner than I would've liked b/c people were hungry.
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