What is the consensus on the cook of this prime rib?
What is the consensus on the cook of this prime rib?
by HeWhoKnowsLittleMK2
35 Comments
XerocoleHere
I’d eat and eat some more
phenot
Looks great!!
mulchintime4
Can someone clarify this for me most ribs are pork or are most beef ribs?
Accomplished_Ruin133
Inside perfect, I think I would have gone for more of a sear on the outside.
denvergardener
Personally I like WAY more crust on the outside.
Historical_Clock_864
Inside Lois good, outside looks horrible. You gotta cover that shit in butter bro
dontrestonyour
to me, the inside looks perfect. but agree that I would like more of a crust on it. I’d still go back for seconds though
goonatic1
Little more cooked than I do mine, but I’d definitely still eat it happily and probably want more, but I’d try for more crust next time, make sure that surface is really really dry before searing, I usually salt mine well in advance (smoked salt mixed with homemade rosemary salt) and have it sit in the fridge uncovered on a rack over a tray so there’s good airflow to really dry the surface out, then hard hard sear before a nice slow cook to about 125 inside, and save all the fat and juices for the love of all that is good and tasty. And I love it with a strong horseradish cream sauce
40GallonGoldfish
How is it soooooo dry??????? Is this a stunt double roast for TV?
REInvestPhil
Looks like it’s almost well done. But I’d eat it with some creamy horseradish and aujus.
ScaredWooper38
Desperately lacking a sear.
D-ouble-D-utch
Medium (a little over)
nudniksphilkes
I came a little
Logical_Warthog5212
That’s a solid Medium flirting with the medium well line. It looks cooked but still pink.
Delco_Delco
How did you cook it? Maybe try a lower cooking temp for a little longer to break down that fat some more.
But a little Au jus and some horseradish cream and a buttered up baked potato and I’m 100% eating it
ossifer_ca
Looks painfully dry
Suchboss1136
Seems medium in the second pic, but rate in the first
dendritedysfunctions
I’d eat it. The fat is undercooked though so if you’re looking for a critique I’d say less heat more time.
willgreenier
Would smash
Huge_Plankton_905
Perfect for me
Major_Replacement905
Definitely going to devour it
LordFocus
Consensus? On Reddit?
That’s OUTRAGEOUS! That’s a downvote…
(Jk, looks great and perfect to me)
Puzzleheaded-Car-479
I’m in
GrizzlyDust
Why does it have that horrifying color, precut?
Puzzleheaded-Car-479
I’ll take a 2″ slice seared on a super hot grill please!
trentdeluxedition
Looks decent. I prefer a harder crust and more rendered fat, but I’d still kill that with some horseradish and au jus.
turribledood
The interior is perfect, crust lacking.
Rolex_throwaway
Medium, maybe medium plus. No crust.
This-Option9041
Yum 😋
fuggindave
Perfect
Wutthewut68
I think it’s perfect
jchef420
Perfect prime rib. I’m sorry but ribeye tastes better cooked, than raw or too rare. I like rare New Yorks, mid rare tenderloin, and medium ribeye. I think they all taste their best done like that…. To me.
Quick_Parsley_5505
Down the hatch
lupulinchem
The interior looks great, but I like a crust on mine
35 Comments
I’d eat and eat some more
Looks great!!
Can someone clarify this for me most ribs are pork or are most beef ribs?
Inside perfect, I think I would have gone for more of a sear on the outside.
Personally I like WAY more crust on the outside.
Inside Lois good, outside looks horrible. You gotta cover that shit in butter bro
to me, the inside looks perfect. but agree that I would like more of a crust on it. I’d still go back for seconds though
Little more cooked than I do mine, but I’d definitely still eat it happily and probably want more, but I’d try for more crust next time, make sure that surface is really really dry before searing, I usually salt mine well in advance (smoked salt mixed with homemade rosemary salt) and have it sit in the fridge uncovered on a rack over a tray so there’s good airflow to really dry the surface out, then hard hard sear before a nice slow cook to about 125 inside, and save all the fat and juices for the love of all that is good and tasty. And I love it with a strong horseradish cream sauce
How is it soooooo dry??????? Is this a stunt double roast for TV?
Looks like it’s almost well done. But I’d eat it with some creamy horseradish and aujus.
Desperately lacking a sear.
Medium (a little over)
I came a little
That’s a solid Medium flirting with the medium well line. It looks cooked but still pink.
How did you cook it? Maybe try a lower cooking temp for a little longer to break down that fat some more.
But a little Au jus and some horseradish cream and a buttered up baked potato and I’m 100% eating it
Looks painfully dry
Seems medium in the second pic, but rate in the first
I’d eat it. The fat is undercooked though so if you’re looking for a critique I’d say less heat more time.
Would smash
Perfect for me
Definitely going to devour it
Consensus? On Reddit?
That’s OUTRAGEOUS! That’s a downvote…
(Jk, looks great and perfect to me)
I’m in
Why does it have that horrifying color, precut?
I’ll take a 2″ slice seared on a super hot grill please!
Looks decent. I prefer a harder crust and more rendered fat, but I’d still kill that with some horseradish and au jus.
The interior is perfect, crust lacking.
Medium, maybe medium plus. No crust.
Yum 😋
Perfect
I think it’s perfect
Perfect prime rib. I’m sorry but ribeye tastes better cooked, than raw or too rare. I like rare New Yorks, mid rare tenderloin, and medium ribeye. I think they all taste their best done like that…. To me.
Down the hatch
The interior looks great, but I like a crust on mine
Needs more crust but the inside is perfection