Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Prime rib chefs

Thanks. Have to try that version.

Two nine pounders. Seasoned two days prior. 500 F for 44 minutes, 2 hours off, 25 minute rest. I separated the roasts into different pans to cook.




Turned out exceptionally well.









P

I did a smaller (5lb) bone in roast. 500 degrees for 27 minutes, then let sit for 2 hours with the oven off.
When I opened the door to check it, the oven was room temp and the roast was only at 110 internal. Ended up turning the oven back on to 375 and cooking it for about 25 minutes until it came up to 130. Was delicious, but of course the other side items weren't as good because they had to sit around a little longer waiting. anyone else ever have this issue?
I know, I need to buy a temp gauge I can insert in the meat and check the temp better.

358, does your oven have an automatic exhaust fan?

Ovens are all over the map for temp retention after they shut down.

There s gotta be a hundred ways to make a delicious rib roast. Low and slow, using a thermometer, and reverse searing has to be the easiest and most fool proof. At least IMO.

I agree with you MadMooner, reverse sear is the way to go for perfection every time!

Watching the internal temp while cooking is crucial.

Happy New Year to you sir, and nice fish!

Yep. Put it on low temp smoke, 200-225, pull at 117, 118, bring grill up to high temp and sear for a min. No brainer.

Searing really hot to start is a really good way to ensure each piece is overdone and underdone.

Jimmy C when you going to start selling/shipping some beef out this way??

We have talked about it!

By the way Cert....your roast looks great.

Thanks man!

Brother and I hit all the local stores once their sales start up and swoop several roasts for processing

Cut trimmed and sealed 5 big ones here for a gaggle of ribeyes..these are stacked 2 layers deep and think we ended up with 70 steaks

Obviously it took a bit of whisky to get the job done

Man, that picture warms my heart!

Roasted up the bones..

Then long simmer for broth..costs a lot to live out here so we cant be wasting the scraps. Grandma like to slap the $hit outta us anyway she heard we were throwing away bones

Nice. Yup, Raley's/BelAir/Nob Hill was running a $5.97lb sale the week before Xmas for Harris Ranch rib roasts if you are a member and used the in APP coupon to buy the roasts.

Yeah fats we hit up Raleys for the Harris roast too..
Near the tailgate

Yes, and I think that's where the problem came in.

I agree Jim.

Searing at a high heat of 500 F for 5 minutes as the last step, after resting for 45 minutes to an hour always works for me.

Winner, Winner Prime Rib Roast for dinner

Wishing you and your family a great and healthy 2024.

Did you see my pic?




P