Need any visitors to help you eat it all? I’m certain I won’t be the only volunteer.
cedar212
Pretty well done. You’re effort, I mean. What is the crust?
Morty-B007
Ide eat that 🍴
NOLACenturion
A wee bit too rare for me but nothing a little more heat wouldn’t remedy.
cervaca
Lower temp cooked longer, you’d still have the beautiful core but the outside wouldn’t be so done. Still it looks yummy
left-for-dead-9980
Gray band is a little thick. Middle looks good.
futang17
Need to go lower and slower
Successful-Count-120
I’d like to give your roast a toast! 👍🥂
Floppie7th
There’s more stuff on the outside than I like, but the cook looks pretty legit. A little overdone near the edges if I’m looking for something to nitpick. I’d eat it and be happy about it afterward.
speeder604
That is a fine piece of meat… I’m sure it’s delicious. If you’re going for edge to edge medium rare… Then you’re a bit off on the technique, but you’re not far off.
Realistic-Fact-2584
Out damn standing!!!
tiskrisktisk
You need to mention how you cooked it.
The cook doesn’t look super even.
I do 200 degrees at 30-40 minutes per pound with a thermometer probe. Rest for 2+ hours until dinner, then blast at 500 degrees for 8 to 15 minutes right before slicing and serving.
CartoonistNarrow3608
60 40
Poo_colored_Crayons
I think it looks fantastic for a traditionally cooked prime rib roast. Some people are going to give you some grief over the grey banding, but that’s really difficult to avoid when roasting. Your roast only has a minimal amount, and the outer portion of the roast is especially tolerant to being cooked past medium rare (I think it’s best cooked medium anyway, and I’m a med-rare guy), so there’s nothing to worry about. I think the crust looks fantastic as well, and the interior is that nice rosy color most of us love! It still looks juicy too!
I sous vide my rib roasts, and I have been for about 4 years now, probably cooking about 15-20 total in that amount of time. I find that it produces a more tender texture, that it’s juicier, and has a consistent wall to wall color, with absolutely no variation whatsoever. It’s super easy to get a nice crust on it after cooking it via sous vide, and there’s no grey banding at all, so that’s what I do, but there’s no right or wrong way, that’s just what my family and I prefer.
The only criticism I really have is that you didn’t save me a piece!
Internal-Ad-1021
How did it sound?
BigCATtrades
Need to go lower for longer and render out that fat a little more
FibroHealthCare
I believe it’s Thanksgiving worthy.
Mulliganasty
I know it was fantastic and I would house that whole thing but if you’re asking…
your result was irregular: medium-well at the top and pretty rare at the bottom.
Red_Xavier152
Looks perfect!
mojonation1487
Low and slow, baby. I’d still eat the fuck out of that though
25 Comments
You mean besides being beautiful!?
As close to perfection as humanly possible!
Looks fantastic
Need any visitors to help you eat it all? I’m certain I won’t be the only volunteer.
Pretty well done. You’re effort, I mean. What is the crust?
Ide eat that 🍴
A wee bit too rare for me but nothing a little more heat wouldn’t remedy.
Lower temp cooked longer, you’d still have the beautiful core but the outside wouldn’t be so done. Still it looks yummy
Gray band is a little thick. Middle looks good.
Need to go lower and slower
I’d like to give your roast a toast! 👍🥂
There’s more stuff on the outside than I like, but the cook looks pretty legit. A little overdone near the edges if I’m looking for something to nitpick. I’d eat it and be happy about it afterward.
That is a fine piece of meat… I’m sure it’s delicious. If you’re going for edge to edge medium rare… Then you’re a bit off on the technique, but you’re not far off.
Out damn standing!!!
You need to mention how you cooked it.
The cook doesn’t look super even.
I do 200 degrees at 30-40 minutes per pound with a thermometer probe. Rest for 2+ hours until dinner, then blast at 500 degrees for 8 to 15 minutes right before slicing and serving.
60 40
I think it looks fantastic for a traditionally cooked prime rib roast. Some people are going to give you some grief over the grey banding, but that’s really difficult to avoid when roasting. Your roast only has a minimal amount, and the outer portion of the roast is especially tolerant to being cooked past medium rare (I think it’s best cooked medium anyway, and I’m a med-rare guy), so there’s nothing to worry about. I think the crust looks fantastic as well, and the interior is that nice rosy color most of us love! It still looks juicy too!
I sous vide my rib roasts, and I have been for about 4 years now, probably cooking about 15-20 total in that amount of time. I find that it produces a more tender texture, that it’s juicier, and has a consistent wall to wall color, with absolutely no variation whatsoever. It’s super easy to get a nice crust on it after cooking it via sous vide, and there’s no grey banding at all, so that’s what I do, but there’s no right or wrong way, that’s just what my family and I prefer.
The only criticism I really have is that you didn’t save me a piece!
How did it sound?
Need to go lower for longer and render out that fat a little more
I believe it’s Thanksgiving worthy.
I know it was fantastic and I would house that whole thing but if you’re asking…
your result was irregular: medium-well at the top and pretty rare at the bottom.
Looks perfect!
Low and slow, baby. I’d still eat the fuck out of that though
I think it looks delicious 😋
Everywhere I look something reminds me of her.