Early Xmas Prime Rib

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Since there’s a rib roast sale here at Winn Dixie and Publix, I decided to fire one up. Running the recteq at 220 and I was going to pull at 125 but I think that will be too rare for me so I’m either going to 130 or 135.
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I’m trying Au Jus for the first time too. Carrots, celery, onion, garlic, beef broth, butter, cup of red wine, thyme, rosemary, s&p
 
Better to cook to more of the rare side...you can also use a pot of beef broth on the stove to finish cooking to a desirable doneness . Have done it many times when it's a bit too rare for my wife.

Ryan
 
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Finally was able to post the pic. Like I mentioned earlier, I should've pulled at 130. I pulled at 137 and tented some foil so it probably went up even a few degrees more. The taste was there so I'm not frustrated or anything, just a lessoned learned for next time.

Also if anyone was interested in the au jus, next time I will get a quick cook of the veggies in a pan first b/c I noticed when I pulled the pan after the meat was done, the veggies weren't soft and potentially could've gotten more flavor in the au jus if they were.
 
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