Quick Friday Prime Rib Help (& cook)

Jason TQ said:
Gotcha. so hot oven like 500 degrees vs doing a broil? How long does that take?

And if doing the 500 route do you shoot for an even lower internal temp of like 110 because it could cook more in that hot oven?
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I get the oven as hot as it will go. I think mine gets to around 500-550. Put in a raised rack so heat can get all around the roast. About 10 minutes will do. For prime rib, I prefer this to searing on the grill.
 
I would say sear as close to the broiler as you can get it on all sides after it is to your IT you want. Or a 600+° egg...
 
PatAttack said:
You went to the place where people actually know how to cook, right??:laugh:

Lots more room, there.

No, you went back to Publix. I thought you went back to the restaurant so someone could cook it for you.:p
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I feel you are asking because you would also like to know the address?? :caked:

.......I did write it down :icon_blush:
 
135 but I always stop it about 125, that way the outer slices are usually done more for people who don't like rare meat.
 
So at the 3:45hr mark IT is 100. Running 225 the whole time. Seems like good timing to be in the 115 range by 4:30 or 5 to then finish and have ready to eat sometime before 6pm.

I'm guessing i can wait to do the sear if say it got done around 5pm and could sear even at 6pm??

Snagged a 20lb package at McDonalds
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Look at the size of that spinalis! (That’s what she said:p)




And then there is the whole ketchup scene.....someone please wake this man up from the horrible nightmare!:shock:
 
So the ketchup was on the table for the kids fries. I picked it up to take a hilarious picture pretending to being about to squeeze.......and the wife says "I dare you to actually squeeze it".

So not to be show up I did squeeze a drop, lol. I apologize, but my "type of humor" does generally get lost in the mix.....not that I need to explain that here :). I did dip a little in some spicy bbq sauce and that was really good.

Here's the rest. Really solid. I might be more of a steak guy vs the whole roast but glad I have more. Plus I'll be using the extra for a McRib concoction.

Boys liked it

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PatAttack said:
More ketchup, please.

Those pics of you feeding, TH2 are priceless!!
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He liked the more rare parts so was funny. Older boy I heated up his in a pan with some of the au just and a little more Montreal steak.

Rare prime rib is just a different texture than a rare ribeye steak. Wife enjoyed an end piece which was more medium to medium/rare.
 
Great job. Prime Rib is one of my favorite fruits. The price can't be beat even with the bone and I would stock the freezer. I enjoyed the pictures. Did you do the sear in the 500 degree oven?



Thanks,


Robert
 
Robert said:
Great job. Prime Rib is one of my favorite fruits. The price can't be beat even with the bone and I would stock the freezer. I enjoyed the pictures. Did you do the sear in the 500 degree oven?



Thanks,


Robert
Click to expand...
Did the broil this time. Might do the opposite next time and crank the pellet to 450 first then back it down to 200.
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