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Started By
Message
Prime rib fix.....food and drink board I need your help
Posted on 12/24/18 at 7:12 pm
Posted on 12/24/18 at 7:12 pm
I always make a great prime rib. Reverse sear to 125 degrees and let rest for 30 mins. Then sear. Perfect every time
Here’s the problem. Roast went in oven way to late. It’s only at 90 degrees right now.
Now I want to serve tomrorow instead.
WWYD?!?
And no we aren’t going to serve it tonight
ETA: my thoughts are to take it to 115 then let it cool completely. Then finish it off tomorrow
Here’s the problem. Roast went in oven way to late. It’s only at 90 degrees right now.
Now I want to serve tomrorow instead.
WWYD?!?
And no we aren’t going to serve it tonight
ETA: my thoughts are to take it to 115 then let it cool completely. Then finish it off tomorrow
This post was edited on 12/24/18 at 7:16 pm
3
Posted on 12/24/18 at 7:46 pm to cbtullis
Its gonna be in the danger zone for a long while if you do that.
Most likely you wont kill anyone, but it's slightly more risky.
Most likely you wont kill anyone, but it's slightly more risky.
This post was edited on 12/25/18 at 8:08 am
Posted on 12/24/18 at 8:47 pm to cbtullis
It’s beef. It’ll be fine.
Posted on 12/25/18 at 10:21 pm to OldHickory
I don't over think prime rib. years of cooking them.
Room temp., olive oil,salt and pepper rub with a little bit of flour mixed in. 5 min.per pound in a 500 degree oven, turn off and leave alone in the oven for 2 hours. Serve and bask in the praise. Works every time
Room temp., olive oil,salt and pepper rub with a little bit of flour mixed in. 5 min.per pound in a 500 degree oven, turn off and leave alone in the oven for 2 hours. Serve and bask in the praise. Works every time
Posted on 12/25/18 at 10:58 pm to sstig
I don’t think that helps him at all with his question.
OP, I wish I could help but I have no idea if that would be ok or not.
OP, I wish I could help but I have no idea if that would be ok or not.
Posted on 12/26/18 at 8:44 am to Saltwatersoul04
you must really have lots of time on your hands to come on and post that my post didn't help the original poster at all but you go on to say that you have no idea if that would be ok or not... If you don't know, just don't post and let the board assume that you are like everyone else that doesn't know that didn't post.
At least my post was about MEAT and not about what I don't know.
At least my post was about MEAT and not about what I don't know.
This post was edited on 12/26/18 at 8:48 am
Posted on 12/26/18 at 12:16 pm to sstig
Just trying to point out that wasn’t his question and maybe you had misread in case you did have an answer to his original question.
Posted on 12/26/18 at 4:42 pm to Saltwatersoul04
I would go to about 125. Sear tommorow.
Not sure if sear would reheat the whole rib
That's my best guess. Hell, I don't know man. That's a unique problem with some expensive meat.
Not sure if sear would reheat the whole rib
That's my best guess. Hell, I don't know man. That's a unique problem with some expensive meat.
Posted on 12/26/18 at 7:21 pm to cbtullis
I took it out at 120 because I forgot it while we were doing gifts with the kids.
After it rested it was 126
I put it in fridge over night whole
I took it out and sliced it to individual servings and let them come to room temp.
Seared them quickly and they were great
After it rested it was 126
I put it in fridge over night whole
I took it out and sliced it to individual servings and let them come to room temp.
Seared them quickly and they were great
Posted on 12/27/18 at 5:15 am to cbtullis
Glad it worked out for you!
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