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NC IA | Here was the final product. Cih9280’s above looks better than mine, but The praise from the tase testers was good, but maybe they were just being polite. It took about 3.5 hours to go from internal 45* to 125 when I pulled it, with oven temp of 255. After I pulled it I re stuck the probe to a different place (which I probably shouldnt have moved it) and it quickly jumped to 142 where it stayed while tented. ( tented for about a half hour.)
Probably the biggest challenge of the whole deal was the initial searing, the big boy wouldn’t fit in a large frying pan so I had to use the lower pan of the broiler pan right on the stove, I had it warped up pretty good. Used bacon grease and cottonseed-garlic oil. I did try the mustard marinade on one half, but I honestly didn’t taste the difference, but I still have lingering lack of taste and smell two years later post covid.
I can see how it would be easy to over cook it, which at the end I was concerned I did. (But I didn’t, I actually think it could have been done a tiny bit more.).
Some things I will do different next time, let it set out to come closer to room temp longer (probably setting out overnight wouldn’t be safe?) and I think I would let it rest longer at the very end, maybe up to an hour, and even come down in temp slightly before serving. I’ve read it’s supposed to reabsorb The juices better, I’m definitely not a prime rib expert but I think it was actually a bit too juicy.
Hope everyone had a good Christmas celebrating the birth of our Lord
Edited by jalopy 12/26/2023 12:12
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Prime rib roast help
