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If that is a beef rib roast 170' is too high imho. I do them to 130' with a drip pan below with 3 cups of some beef stock and foil. They will be nice and rare.
You can always micro a bit if you want it med rare with some aujus on the same plate to absorb the waves or you can reheat in some aujus on the stove top.Once over cooked you can't do much about it.
Thanks ron, I'll try that. I love rare steak so that would probably be good. Any guesses how long that will take, 2.5 hrs or so at 225? Its about 4 pounds.
I agree! 140* max on that baby! I would skip the micro though and just have a sauce pan on the stove with some aujus will cook it to everyones liking, though I like mine rare with some beaver super hot horseradish.......yeah baby. Have fun with that!
Rib roast is prime rib, except "prime" grade meat is only available to restaurants. The general public usually gets "choice" grade, its a USDA thing. That is why it is not labeled "Prime Rib"