Dining and Cooking
Did my first ever prime rib tonight!
In Steak

Did my first ever prime rib tonight!

I’m wanting feedback- I reverse seared at 225 on my smoker until about 125. Then I blackstone seared and hit about 134 internal. Should my fat in the slices be more rendered? Or is this what a prime rib usually looks like internal. Cheers.

by bmraovdeys

28 Comments

  1. Witty_Ad_4004

    Brah. No way you cooked that on a griddle

  4. Green_Machine_6719

    That’s the way prime rib looks, looks like you did a great job!! I would devour w/some creamy horseradish and call it a night!! 👍

  6. brlowkey

    Fuck. Now I want some prime rib. Might have to go to Texas Roadhouse tomorrow

  13. Global-Resident-9234

    Holy shit, that looks spectacular. Be proud.

  18. fabian042

    You make some au ju as well. Looks good brotha.

  20. cherryalmondjoy

    Rude of you to not invite me over!

  21. Individual_Smell_904

    For your first time? This looks perfect. The fat looks properly rendered for the temp. I don’t usually eat the fat on a prime rib but if you want to, just cook it to medium instead. That’s usually enough to properly render the fat of a ribeye (which is basically what a prime rib is, just cook the whole “body” first and then cut to order)

  22. Odd_Farmer_6428

    Ummm You to teach US!

    No feedback needed except Well Done Ma’am/Sir! Well done!

  28. J_bravo82

    Literally perfect dude. Beautifully done