Pulled from the 200F oven at an internal temp of 125F. During resting it rose as high as 132F. In the temperature chart you can see I started to cook at 10am but then my wife realized she had another batch of cookies to do so it sat on the counter for a bit. Initial cook was 11:46am to 3:30pm.
I plated with some lava salt, green beans and the horseradish creme fraiche sauce from Kenji’s recent video. Huge fan though the horseradish was milder than I expected. Next time I will grate more in to my taste. Not shown in these pics are the jus or Yorkshire puddings. Overall very very pleased with how this all came out!
by Brewo
6 Comments
Exactly what we just had for Christmas eve dinner. Roasted the prime rib @ 200 to 125, rested, blasted at 480 (highest my oven would go) to brown. Served with green beans sautéed with garlic and topped with caramelized onions, creamy horseradish for the beef, added Kenji’s 12 layer spinach lasagna, brioche rolls from Costco. The leftover brioche rolls, caramelized onion, and prime rib will make excellent mini sandwiches to snack on tomorrow along with cheese and crackers and chocolate truffles.
Making it tomorrow, hope it turns out as well as yours! Looks delicious
Making mine tomorrow too! Going to have it with mashed potatoes and Kenji’s au jus recipe. Looks great 🙂
Sensational! Merry christmas 🎄🌟
What’s your probe?
I’m doing this tomorrow and the lowest my parents’ oven will go is 200, so this is super helpful, thanks!