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need to be careful with your temps.... with you rmethod this works good because it will not continue to cook after removed from the oven.
I have also heard 5 minutes per pound for you rmethod..... not sure it makes a huge difference.....
Want to reiterate that if heat is on in the oven the whole time, do not take out after it hits 125.....
whoah! That looks good!
DAMN, I wasn't hungry until I read this thread...
Nίκη για MSU
Your outlet doesn't match the outlet cover!
We had to bring it out and tent it while we roasted the potatoes in the oven. Temp stayed pretty stable at 140-141 for the duration (about 1/2 hour)
Not sure where the 6 minutes came from, we have just done the same procedure for the last 4-5 years and every time it comes out the same. Works well because my BiL likes his stuff cooked through (the guy doesn't appreciate good meat and would prefer White Castle over prime rib - I want to slap him every time he says that), so he gets an end piece. The MiL likes her's on the rare side, so she gets the middle piece. The rest is of the medium/medium rare variety.
Your BiL must be a Wal-Verine.
12177 Post before moving here. 10/29/11 will live forever in our hearts (plus 50 votes in the last 3 hours)
I smoked one for Christmas and it was the best prime rib ever. 220-230 degrees for about 5 hours to get the internal temp up to 135 degrees and then 30 minutes to rest.
One tip for next time - have the butcher cut off the bones but them tie them back on for cooking. Makes carving way easier when you're done.
I hate Illinois Nazis.
Pictures of your meat
East Lansing- A Drinking Town with a Football Problem
Where did you get the 60 day aged? I was concerned it would cook differently. I've never cooked one aged that long. Sounds tasty!
Holiday market in Royal Oak. They also did the "easy cut" where they cut off the bones and tie them back on. I love that place.
Sous Vide. 12-24 hours or so at 134-degrees. Finish on grill for a good char. Wine reduction sauce. Win.
My Whiskey Blog
Cool. Haven't been there in a long time. Can I ask how much per pound?
Similar prep to the 9# I did Christmas day. I added black peppercorns and mashed the mix with a mortar & pestle. Grey sea salt...can't stand the taste of processed salt anymore.
Added some carrots and a halved garlic head in the roasting pan...took the garlic out after an hour to use in mashed potatoes.
I like your idea of adding a little beef stock to the pan before going in the oven. I did mine dry. Seemed to take forever to reduce the au jus (added 2 cups of red wine and 4 cups of beef stock) after pulling the roast to tent.
Didn't screw with the oven temperature...350 the entire time.
After an extremely rare prime rib a couple years ago I learned that equipment is important. Can't trust the temperature setting on any oven (even a Viking):
1) Oven thermometer (~$6) to verify your oven is at the correct temperature.
2) Corded meat thermometer (~$25)...don't have to keep opening the oven
Pulled the roast at 125 internal temperature and it ended up a little overcooked after tenting. Next time I'll try 120
$9.99/lb. I couldn't believe it! I was expecting $15-ish. The butcher said they were a bit overstocked after Christmas so it was on special.
WTF? Did you buy it at Whole Foods? $6.99 at Nino Salvaggio
Not for 60 day aged prime
Wow. I've gotta go there next year. +1
Never know what you're getting at a counter
Update: I overcooked it.
It was still delicious, but definitely needed to be pulled from the oven earlier. Fail.
+1 for admitting failure. Like I said, next time I'll pull it at 120
Cooked a rib roast at Easter a few years ago, did it on a rotisserie on my Weber grill.
If I remember correctly it was 325 for about 90 minutes for a 7 pounder to get to medium rare using indirect heat.
Pulled it out of the fridge about 30 minutes before it hit the grill and seasoned with salt and pepper and a little garlic.
Never touched it once it hit the grill until I took it off.
It melted in your mouth.
Oven at 400
Put whatever spices you would like, garlic/Italian seasonings and oil oil on the outside of the roast
use 2 eggs, 4-5 lbs of salt add enough water to make an easy to use paste
Use a clay baking dish, insert roast and cover with the salt paste, build a shell around the roast starting at the bottom. You can get it to about 3/4 inch thick, be sure to insert thermometer at this time. use the thermometer to 125 degrees and no more. let it rest about 15 minutes. At this time you can crack the salt shell and cut and serve.
(Cook one hour at 400 and turn it off and about 2 hours for a 16 pounder to 125 or even 120)
Cooked one of these at home for the first time yesterday to celebrate NYD and my birthday (well, the wife cooked it while the guys watched football). Turned out a little over done but was still delicious when paired with some lobster tails. Mmmm
How did you do it? What temp did you pull it at?
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