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

  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.

  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!