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The Food Lab's "Best Prime Rib" recipe

post #1 of 2
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http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html

 

I recommend this recipe.  You can cook to varying temperature degrees, depending on your taste.   Pull at 120, 125, 130, 135, etc.  But this is the correct methodology for roasting a rib roast, regardless if you like it rare or well done or anywhere in between.  Because you are roasting it at 200°, you are not evaporating any juices to steam; they boil and disappear at above 212°.

post #2 of 2
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Originally Posted by Pops6927 View Post

http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html

I recommend this recipe.  You can cook to varying temperature degrees, depending on your taste.   Pull at 120, 125, 130, 135, etc.  But this is the correct methodology for roasting a rib roast, regardless if you like it rare or well done or anywhere in between.  Because you are roasting it at 200°, you are not evaporating any juices to steam; they boil and disappear at above 212°.

mmm MMmmm MMMMMM .. pops.. thanks bub that looks awesome... the ol reverse sear...
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