I did 3.5 inch frozen 3 hours at 135 and cold bath for 30 min and butter on rack, wack it in oven at 500 to bring internal temp to 90 rest 10 min. Butter! So tender. Need to adjust time on thickness and frozen or fresh.
by Dominio90049
6 Comments
TheseAintMyPants2
Damn that looks delicious
Rhut-Ro
Looks great
slachack
135 gang? Stop it.
rankinfile
Frozen what? To 90?
AnonUserAccount
Aybe the camera doesn’t convey reality, but this looks raw to me. You took a frozen rib roast and cooked it at 135 for 3 hours? That’s barely thawed, my friend.
Fair_Concern_1660
The 135 gang is currently unfortunately at the local neighborhood urgent care clinic due to unrelated gastrointestinal distress.
They are rescheduling a coordinated show of support after the 137 gang provides lunch.
Enough jokes I’d eat the hell out of that plate- jolly good job.
6 Comments
Damn that looks delicious
Looks great
135 gang? Stop it.
Frozen what? To 90?
Aybe the camera doesn’t convey reality, but this looks raw to me. You took a frozen rib roast and cooked it at 135 for 3 hours? That’s barely thawed, my friend.
The 135 gang is currently unfortunately at the local neighborhood urgent care clinic due to unrelated gastrointestinal distress.
They are rescheduling a coordinated show of support after the 137 gang provides lunch.
Enough jokes I’d eat the hell out of that plate- jolly good job.