method X prime rib method

[Greygoose]

I’m in,,,,
Just pulled a 6# rib roast out of the freezer for New Years Day,,,,

 

[smoke ninja]

I don't want to get into a debate over oven temp vs IT temp and the carry over calculations, but unless you are doing sous vide for 8+ hours at a temp no higher then 5F above target temp, the carry over is going to be 10F above pull temp if oven temp is 200- 250F.


Either way, like i said, not that there is anything wrong with that. Relax, and stop with the child insults.

the oven was off for over 2 hrs when I pulled the meat. the air temp of the oven was 127 at that time. I don't care if your wrong but I'd prefer you not muddy the waters for those interested in this way. again...for the last time that is what prime rib looks like at 130.

 

[jzadski]

Opps, I misread. I thought by cab you were referring to Cabernet :doh:

 

[smoke ninja]

I did mine this way this year as well. Works great.

Never heard it called method X though.

It most commonly goes by:
Rule of 5s, or Closed oven method

Hmm interesting. Never heard of it by either of those names...must be a boomer thing:grin:

Opps, I misread. I thought by cab you were referring to Cabernet :doh:

I meant to reply. No wine here. Did have mimosas for breakfast and founder's kbs with dinner. I like certified Angus beef (cab). Yes it's a marketing gimmick but it's a good one.