Baked low and slow and then seared in oven at 550 degrees Fahrenheit for 7 minutes.
by dentalexaminer
22 Comments
yrrag1970
I’ll take that end cap, love the crunch of the seasoning!!!
Beginning-Two-190
What temp and how long? And size? Looks amazing
GloriaToo
It looks like high end prime. That thing must have been marbled to hell.
Ki77ycat
Need answers and is it a prime cut, choice or select, because it’s difficult to tell now if it had good marbling or not, but either way, sure looks good.
Otherwise_Fact9594
That looks fantastic! I’ve never done a prime rib at home. Me and my wife were talking about possibly creating that as our tradition moving forward. You might be the fella to get tips from
Looking at this is one more reason why I’m NOT a vegetarian.
Equivalent-Collar655
How many pounds,what temp slow, how long was the slow, and how long was the crisp?
LeftTemporary6134
Looks delicioso
spursjb395
Perfection
OttoHemi
What’s for Christmas, hot dogs?
Intrepid-Path-7497
Cooked just about damned right…
Outrageous_Ad4252
Absolutely beautiful job!
ROKsergeant
Probably people get super jealous who use A1 sauce on their steak 😆
dentalexaminer
Serious Eats recipe. My roast was 5.5 lbs. I took it out of the oven at 117 degrees. Rested for one hour (because I had other stuff to cook in oven to complete dinner). I let it sit on the warm countertop tented by foil. Right before serving I cranked up oven to 550 and placed it in for 7 minutes. I dry brined for 4 days with salt and pepper.
From Serious Eats Recipe: Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast generously with salt and pepper. Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
This recipe works for prime rib roasts of any size from two ribs to six ribs. Plan on one pound of bone-in roast per guest. (Each rib adds one and a half to two pounds to the roast.) For best results, use a dry-aged prime-grade or grass-fed roast.
To improve the crust, allow the roast to air-dry, uncovered, on a rack in the refrigerator overnight before roasting. Seasoning with salt up to a day in advance will help the seasoning penetrate the meat more deeply. If, after step 1, your timing is off, and your roast is ready long before your guests are, reheat the roast by placing it in a 200°F (93°C) oven for 45 minutes before you continue with step 2.
onefortyy
I posted this method the other day in here and got flamed lol glad you’ve done it justice!
Quick_Pen_5813
How does this pinkish meat taste like? Is it tough to chew? Never had rare in my life tho.
22 Comments
I’ll take that end cap, love the crunch of the seasoning!!!
What temp and how long? And size? Looks amazing
It looks like high end prime. That thing must have been marbled to hell.
Need answers and is it a prime cut, choice or select, because it’s difficult to tell now if it had good marbling or not, but either way, sure looks good.
That looks fantastic! I’ve never done a prime rib at home. Me and my wife were talking about possibly creating that as our tradition moving forward. You might be the fella to get tips from
Serious Eats recipe…? Well done, looks glorious. Cooking mine X-mas eve.
Looks amazing
Delish
Delish
Damn that looks great
Yummy 😀
Looking at this is one more reason why I’m NOT a vegetarian.
How many pounds,what temp slow, how long was the slow, and how long was the crisp?
Looks delicioso
Perfection
What’s for Christmas, hot dogs?
Cooked just about damned right…
Absolutely beautiful job!
Probably people get super jealous who use A1 sauce on their steak 😆
Serious Eats recipe. My roast was 5.5 lbs. I took it out of the oven at 117 degrees. Rested for one hour (because I had other stuff to cook in oven to complete dinner). I let it sit on the warm countertop tented by foil. Right before serving I cranked up oven to 550 and placed it in for 7 minutes. I dry brined for 4 days with salt and pepper.
From Serious Eats Recipe:
Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast generously with salt and pepper. Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
This recipe works for prime rib roasts of any size from two ribs to six ribs. Plan on one pound of bone-in roast per guest. (Each rib adds one and a half to two pounds to the roast.) For best results, use a dry-aged prime-grade or grass-fed roast.
To improve the crust, allow the roast to air-dry, uncovered, on a rack in the refrigerator overnight before roasting. Seasoning with salt up to a day in advance will help the seasoning penetrate the meat more deeply. If, after step 1, your timing is off, and your roast is ready long before your guests are, reheat the roast by placing it in a 200°F (93°C) oven for 45 minutes before you continue with step 2.
I posted this method the other day in here and got flamed lol glad you’ve done it justice!
How does this pinkish meat taste like? Is it tough to chew? Never had rare in my life tho.