I’ve seen recipes all across the board on this one. People pull the prime rib out of the oven for medium-rare all the way between 115 degrees F to 135 degrees.
That is such a wide gap!!
The first time I pulled at 135 it was horribly overcooked. The next time I pulled at 115 and it was more rare than I liked, but it was still enjoyable. This time, I’m trying for 125 degrees, and hoping it’s just right unless someone tells me otherwise.
I do the reverse sear. 200 degrees for 4-8 hours (depending on roast size). Rest for 60-90 minutes. Then blast at 450 degrees for 10 minutes prior to serving.
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