I don't want to further defile the good name of prime rib by talking about it in a thread that has a poultry title, so this is a thread for buying and cooking prime rib and other beef.
kccougar asked for some advice on prime rib in another fowl thread, so here goes. Prime rib is easy. Rub it, sear it for 20 minutes at 450 or higher, then turn the heat down to 325 and cook it 15 minutes per pound, or until the inside temp is 110-120. Take it out and let it sit for 15 minutes or so, until the inside temp is 120, cut it into 3/4 inch slices and don't stack the slices on the serving tray. Done. They say rare is 140, but they're lying. 120 is perfect for rare meat.
kccougar asked for some advice on prime rib in another fowl thread, so here goes. Prime rib is easy. Rub it, sear it for 20 minutes at 450 or higher, then turn the heat down to 325 and cook it 15 minutes per pound, or until the inside temp is 110-120. Take it out and let it sit for 15 minutes or so, until the inside temp is 120, cut it into 3/4 inch slices and don't stack the slices on the serving tray. Done. They say rare is 140, but they're lying. 120 is perfect for rare meat.
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