Made two 7 pound, cap off, bone in Prime Ribs this weekend. Dry brined for 4 days in a ~1 degree Celsius fridge. Cooked at 225f until internal hit 118f. Rested for 1.5 hours while covered with foil and a towel. Then blasted at 550f for around 6-7 minutes. Turned out amazing.
by Ok-Mathematician-939
6 Comments
Looks great. I’ve got a smaller one dry brining in the fridge now. (Hopefully 30 hours will be enough). The sear looks great.
How long did it take at 225 to reach 118?
I was asking my husband if we should begin the dry brine for Xmas day today or tomorrow! He said tomorrow. Now you’re making me wonder 💭
NOTE: I also rubbed the roasts with some canola oil immediately before beginning cooking. I think that helped to develop the crust.
Hell yeah!
Thoughts on a 24hr herb garlic rub rapped in the fridge, then remove wrap to scrape off rub and do 24 hr salt?