Free: Contests & Raffles.
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.
Sous vide with a hot oven finish..
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 )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.
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.
I stick with simple, let sit in room temp for a few hours, spread olive oil, season and cover with a kosher salt paste. Place in treager around 320 for 12-15 min per pound. Pull when 115-120, let rest for at least 1/2 hour. It’s always awesome. One thing I wanna try, dry aging it in the fridge for 60-90 days, but just don’t have the nuts to do that w an expensive piece of meat, and don’t really want to cut off black mold?? Anyone dry age it for a long time?