Had a go at the above for the first time yesterday. We live in Jamaica where these cuts of meat are not always available, and even more expensive than in the US. Unfortunately i could only get one off the bone.
Weighed about 10lbs. Was in the oven for 7.5 hours at 170 (oven said 170 but thermometer probe in the oven read be teeen 150-160). Kept in until it reached 124F. It finished 2 hours before serving so I wrapped it in foil and then a towel and put it in a cooler. Didn’t drop a degree and also didn’t go up.
I then did the sear in a charcoal Webber as that was hotter than the gas stove I had access to.
Extremely happy with the outcome and the guest feedback (15 people) was incredible. Will never cook it any other way.
Next on my list is the Wellington, but will do that for a more intimate setting
by du_dreas
9 Comments
Looks tasty! Where did the crust run off too? Sike. Merry Christmas!🎄
No sear
Are there even cows in Jamaica?
Seems like it could have used a much longer sear
Looks amazing, I’m glad it turned out!
No crust on that. Looks like you got the reverse part but not the sear!
I might be in the minority but I just don’t care for prime rib as a roast. I would rather buy the cut and have it bandsawed into 1 1/2” ribeye steaks Pittsburgh rare seared over charcoal.
Looks great so far, please post pics after you sear it so we can see how it turned out!
I find using the broiler on my oven is the best way to get a sear on uneven pieces of meat like this