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Old 08-14-2019, 07:43 AM
 
Location: Redwood Shores, CA
134 posts, read 36,154 times
Reputation: 120

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Anyone has good and simple/idiot-proof instruction for prime rib?-1108306960.jpg

What the rib looks like
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Old 08-14-2019, 12:23 PM
 
340 posts, read 92,735 times
Reputation: 888
Looks good.

Based on the picture you posted, I wouldn't bother tying it up. If you have a rack use it, if not it'll be just fine.

Lot's of varying opinions on fat side up or down. I go fat side down (esp if you don't have a rack)- I've had better results getting a good crust on the meat side up. But, as long as you hit that internal target temp of 125F, it'll be good regardless of fat side up or down.

Don't skimp on the seasoning...rruuubbbb it in baby!
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Old 08-14-2019, 05:44 PM
 
Location: Redwood Shores, CA
134 posts, read 36,154 times
Reputation: 120
Meat sat outside to achieve room temperature:


Pre-heat oven to 500 degrees:


Ingredients:


Butter at room temperature:


A halth dose of Herb de Provence and pepper:


Mixed evenly:


Spreading butter mix on the meat:


An even coat:


Liberal amount of salt:


More pepper doesn't hurt:


Meat in the oven:


Had to disable smoke alarm 3 minutes into it:


The heat is off now and the meat slow cooking for the final 2 hours...
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Old 08-14-2019, 06:39 PM
 
340 posts, read 92,735 times
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I like the butter & rub!

Keep us posted!
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Old 08-14-2019, 06:43 PM
 
Location: Redwood Shores, CA
134 posts, read 36,154 times
Reputation: 120
Now is 1:15 after turning heat off. The heat is just below 200 degrees. Is this temperature right? Am I still good, or do I need to keep it at certain temp?
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Old 08-14-2019, 06:46 PM
 
340 posts, read 92,735 times
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Typically meat is 'held' at 145F, so if your oven is at 200F the meat should still be cooking. But it may take longer to get to a final internal meat temp of 125F.

What is the temp of the meat now?
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Old 08-14-2019, 06:53 PM
 
Location: Redwood Shores, CA
134 posts, read 36,154 times
Reputation: 120
Quote:
Originally Posted by Trekker99 View Post
Typically meat is 'held' at 145F, so if your oven is at 200F the meat should still be cooking. But it may take longer to get to a final internal meat temp of 125F.

What is the temp of the meat now?
I have a metal thermometer, but I wasn't sure if this was the type that can go into the oven; did not want to have an accident so I did not put it in

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Old 08-14-2019, 07:16 PM
 
340 posts, read 92,735 times
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You can leave that one in the meat while in the oven.

But every time you open the oven and put that thermometer in the meat you are extending the cook time by letting heat out of the oven while the thermometer reads the temp as it isn't a 'fast read' type thermometer.

I'd put your thermometer into the meat with the end of the probe in the dead center/thickest part of your roast and let it sit in the oven for 10 minutes to see what the temp is.
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Old 08-14-2019, 07:22 PM
 
Location: Redwood Shores, CA
134 posts, read 36,154 times
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Quote:
Originally Posted by Trekker99 View Post
You can leave that one in the meat while in the oven.

But every time you open the oven and put that thermometer in the meat you are extending the cook time by letting heat out of the oven while the thermometer reads the temp as it isn't a 'fast read' type thermometer.

I'd put your thermometer into the meat with the end of the probe in the dead center/thickest part of your roast and let it sit in the oven for 10 minutes to see what the temp is.
I am about 10 minutes from the end of the 2 hour heat off period. I'll test at the end of the period.
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Old 08-14-2019, 07:27 PM
 
340 posts, read 92,735 times
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Quote:
Originally Posted by RobertFisher View Post
I am about 10 minutes from the end of the 2 hour heat off period. I'll test at the end of the period.
Well, I'd put the probe in now.

You can always cook the roast a bit longer if too rare, but once past medium rare....you're cooked (bad pun intended).

I do my roast cooks with the oven on and remove when the internal temp of the meat is 125F so that while resting the latent heat will result in a final internal temp of 130F to slice and serve.
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