Community > Butchering, Cooking, Recipes
Prime rib
finnman:
Wow that looks like it’s from a magazine!! 🥳
I have an old cook book and it says 325 degrees and 20 minutes per pound. I have used it many times and it’s a good medium rare.
I use a Traeger now and use the probe and run it to 115 degrees, turn it to warm, that’s 165 degrees, let it go to 122, then pull it and foil it for 30 minutes then cut it.
It’s amazing.
I like rosemary, kosher salt, pepper, oregano, olive oil.
NOCK NOCK:
OK, So honestly never really had a "bad" prime rib. (unless cooked quite a bit past MR)
I've cooked nearly 100 of them; salt crust/sear and slow/spice crust/slow oven/slow Treager/BBQ/and even did one in the insta pot....That one was BAD lol. Some are just better than others, but I believe ALOT has to do with each cut/marbling/muscle layout.
Magnum_Willys:
Used the Traeger recipe in oven , reverse sear 235 at 15 mins/pound and was taking forever , cranked to 350 for a bit then 500 for 30 mins and 20 min rest. Was a cluster as dinner was an hour late but game out great. Next time I’ll either do the 325 or plan for more time at 235. Reverse sear takes a LOT longer than the standard sear first method.
NOCK NOCK:
Leftovers sliced thin for French dip. Mmmmmm
Fastass350:
Has anyone soaked one in milk before? I saw a video last night of a guy that soaked one in a gallon of milk, seasoned with his seasoning, and injected with the milk. If you know of or follow Dan-o seasonings it was that guy (not the famous HW Dan-O :chuckle: )
It has me curious and I may try it on the next one. I’d you can find his video, (not the sous vide) his Au-Jus looks amazing.
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