Community > Butchering, Cooking, Recipes
Prime rib
Westside88:
I did one last week for a family gathering. Started off at 475 for 30 minutes intending to go 15 minutes per pound at 300. I kept a close watch on progress and noticed it was progressing too fast, (2 hours too fast 120 degrees)so I I pulled it i1.5 hours before expected dinner time and wrapped in foil. When everyone arrived it was 135 and absolutely perfect. Best prime rib I’ve ever made. Doesn’t hurt that it was high quality (painted hills) everyone said it was the best ever and I’ve done like 25 of them.
Magnum_Willys:
--- Quote from: Westside88 on December 24, 2024, 08:57:15 PM ---I did one last week for a family gathering. Started off at 475 for 30 minutes intending to go 15 minutes per pound at 300. I kept a close watch on progress and noticed it was progressing too fast, (2 hours too fast 120 degrees)so I I pulled it i1.5 hours before expected dinner time and wrapped in foil. When everyone arrived it was 135 and absolutely perfect. Best prime rib I’ve ever made. Doesn’t hurt that it was high quality (painted hills) everyone said it was the best ever and I’ve done like 25 of them.
--- End quote ---
Yea 15 mins per pound at 300 would be fast. 12-15 per pound at 225 is expected.
Stein:
--- Quote from: skipjack on December 24, 2024, 03:55:55 PM ---Sous vide with a hot oven finish..
--- End quote ---
:yeah: Best rib you can eat, I use a torch instead of the oven but same thing.
Fastass350:
Now the wait begins.
Fastass350:
Well it turned out great. 10 pounds and took 4.5 hrs to get to resting temp at 225 on the traeger, set out on the counter for 3 hrs before it went on.
Next time I might try injecting it for something different.
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