Then you awesome foolproof instructions are misleading and wrong.
Just say "temper the meat by letting it sit at room temp for 2 hours"
Best way to cook prime rib
- Thread starter BrunoMars420
- Start date
Then you awesome foolproof instructions are misleading and wrong.
Just say "temper the meat by letting it sit at room temp for 2 hours"
I had a salt crusted lamb loin that was pretty good but we are talking about a much smaller cut of meat than a prime rib.
Bumping for results. My prime rib is in the oven just about to hit 130. Smells amazing in here. My boys may gnaw off their arms before it has a chance to rest and then sear. I'll try to get a pic before they destroy it.
Have a 6 lb boneless rib roast sitting out. Does this reverse method work well with a smaller piece of meat?
This thread settles it, next time I host dinner I'm making prime rib. Will have to make two though-- one for myself (medium rare) and one for my wife (medium well or well).
I had 2 6lb pieces of meat and they were fantastic.
Before the sear. I was going to get a pic after they were cut but I wasn't interested in losing a limb.
Just put your wife's piece back in the hot oven after slicing and it'll be medium well in a minute or two.
Before the sear. I was going to get a pic after they were cut but I wasn't interested in losing a limb.
Were you pleased with the method? How long did it take? How did you and everyone like it? Is that how you will do it again?
Mine is at 105 degrees right now.
Mine is going in now. 12 lb boneless prime rib. Coarse salt and coarse black pepper coating. Set in fridge over night.
Preheated oven to 500 degrees. Going to leave it in an hour then shut it off and let it sit until the internal temp is 125. Should be done in time for dinner.
Preheated oven to 500 degrees. Going to leave it in an hour then shut it off and let it sit until the internal temp is 125. Should be done in time for dinner.
I loved the method. I cooked it at 200 for about 4 1/2 hours. Will definitely do it this way again. I would put more seasoning on the outside next time. In one of the links it said to salt the outside 4 days in advance and leave uncovered in the fridge. so on Wednesday night I seasoned it with salt and minced garlic. I forgot to add more seasoning before I cooked it. It was super tender. Even the pieces that we cooked longer because I have family that haven't learned the proper way to eat meat.
Bought a large prime sirloin tip roast. 8 lbs. Rubbed salt, pepper, garlic powder, onion powder, Worcestershire powder with olive oil on outside, put in 350 oven for two hours. Rested then put on hot grill to sear up. Rested it some more, sliced and served with brunch buffet. Several breakfast casseroles along with cheesy potatoes and oven roasted asparagus.
Ridiculously delicious and bright pink throughout.
Hope you had a Merry Christmas!
Ridiculously delicious and bright pink throughout.
Hope you had a Merry Christmas!
I may be wrong; but I think they recommend refrigerating store bought eggs because the wash that they go through removes some coating on the shell and makes them more susceptible to bacteria getting through the shell and growing. Not that is necessarily will but the odds of it happening are increased. Eggs that do not go through the commercial wash are safe to keep out at room temperature for up to a month.
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anon_4v8fwjfqmw9bi
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I did two 4lb beef tenderloins with the reverse sear method and they were fantastic! Thanks for the cooking tips, HROT!
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anon_4v8fwjfqmw9bi
Guest
Action photo of the leftovers after the in-laws went to town on the tenderloin.
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anon_4v8fwjfqmw9bi
Guest
I rubbed the outside with softened butter seasoned with garlic, thyme, rosemary, parsley, salt and pepper. So good and the drippings added great flavor to the gravy. The beauty of the reverse sear method is that you can complete the low temp phase and then hold the beef for the final sear until just before everything else is done.
Just use a good meat thermometer and it removes all doubt. This is a must with cooking meat
You could just get a divorce.
