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Best we’ve done is rock salt encrusted.


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Originally Posted by RickBin
I decided I like the reverse sear best.




yep, that works well

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Pull at 120, hold the horseradish… never understood why folks ruin the best piece of meat in the world with horseradish… enjoy the flavor of great beef


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Originally Posted by ribka
Originally Posted by RickBin
I decided I like the reverse sear best.




yep, that works well


Yes sir. My fave as well.

225 or so until its 120ish. Pull and let sit on the counter for a bit (hour-ish) tented with foil.

Crank oven to 500 or 550, back in until nice crust forms. Takes maybe 5 or 10 minutes.



Cant imagine cramming garlic in it would suck. Might have to try it this year!


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Originally Posted by atvalaska
HEY....poke about a dozen holes in the rib roast a bout half way thru ( all over.... about a inch apart / each 1/4 will bleed / taste up about 3/ inch around the clove).......cut ..quarter up skinless garlic.
Stuff in hole with wooden spoon.....cut salt pork into 3/16th to 1/4 strings 2 inch long and cork the garlic holes shut ....use what u use as your favorite rub........roast away.... if you think what you been making over the years is good .......wait till u eat one done >My way....



That sounds easy enough and damned good as well! I'll be giving that a shot sooner rather than later!


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Originally Posted by Judman
Pull at 120, hold the horseradish… never understood why folks ruin the best piece of meat in the world with horseradish… enjoy the flavor of great beef



Agreed, I love Horseradish, but no need for good beef. I won't say it isn't good but it isn't needed.


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Best piece of PR I ever had, the fat would still crumble.....

All it needs is salt and pepper, maybe au jus....


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Garlic cloves ain’t bad. I just like simple and let the meat speak for itself. 👍


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Prime rib is a interesting cut of beef. I usually hate eating beef cooked past medium rare yet the end piece of a prime rib roast is often the best bite on it.


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Like most roasts, smoke is best.

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Salt it the day before and let it set in the fridge uncovered.


Then just use a little black pepper and roast the stupid thing.


Pull early and rest some. It will continue cooking so dont pull it at your desired doneness temp.


About 5 to 10 degrees before.


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Originally Posted by ribka
Originally Posted by RickBin
I decided I like the reverse sear best.
yep, that works well


This.


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Originally Posted by Jim_Conrad
Pull early and rest some. It will continue cooking so dont pull it at your desired doneness temp.
About 5 to 10 degrees before.


And this.

To add in fridge for 7 days open air before cooking covered in cheese cloth.




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Here it is.[Linked Image from i.imgur.com]


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[Linked Image from i.imgur.com]
Sous Vide then sear less brown around the edges

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Ours.[Linked Image from i.imgur.com]


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Originally Posted by wabigoon
Ours.[Linked Image from i.imgur.com]


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No, in Dutch oven, covered with foil.


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We've been using the sous vide method mainly for the convenience of having it ready when everything else is served. The day before the planned dinner, I season and put it on the pellet grill till the internal approaches 100 then cool and vacuum bag it. The day it's consumed it goes in a 132* water bath 4+ hours before it's served. Doesn't matter how long it's in the water, it's always the perfect doneness when sliced


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Perhaps we should start a 'How Not to do a Prime Rib Roast' thread

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