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Prime rib help
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<blockquote data-quote="GMB54" data-source="post: 5009079" data-attributes="member: 15365"><p>This year i changed things up a bit because i was getting more "well cooked" around the outside than i wanted.</p><p></p><p>First bring the standing rib upto at least 60F. Dont chuck it in the oven while still fridge cold. Closer to room temp the better. THIS SEEMS TO BE THE HUGE PART IF YOU LIKE LOTS OF RED MEAT.</p><p></p><p>Blast that sucker on the highest heat your oven will go until its as browned as you like then remove it from the oven. 450F for around 15-20min worked fine in mine.</p><p></p><p>Let the oven cool down a bit then set it to 200-250F. Put the roast back in until the internal temp is no more than 120F.</p><p></p><p>Pull it out and let it rest under foil and a towel. Temp will rise another 10ish degrees. When it starts falling again you can cut and serve. It will be rare without being raw.......My 8lber turned out perfect this year. Way more red meat than the last 5 ive cooked.</p><p></p><p>This was an end cut.</p><p><img src="https://i.imgur.com/SX1y1Zu.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://i.imgur.com/upWIMIP.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="GMB54, post: 5009079, member: 15365"] This year i changed things up a bit because i was getting more "well cooked" around the outside than i wanted. First bring the standing rib upto at least 60F. Dont chuck it in the oven while still fridge cold. Closer to room temp the better. THIS SEEMS TO BE THE HUGE PART IF YOU LIKE LOTS OF RED MEAT. Blast that sucker on the highest heat your oven will go until its as browned as you like then remove it from the oven. 450F for around 15-20min worked fine in mine. Let the oven cool down a bit then set it to 200-250F. Put the roast back in until the internal temp is no more than 120F. Pull it out and let it rest under foil and a towel. Temp will rise another 10ish degrees. When it starts falling again you can cut and serve. It will be rare without being raw.......My 8lber turned out perfect this year. Way more red meat than the last 5 ive cooked. This was an end cut. [IMG]https://i.imgur.com/SX1y1Zu.jpg[/IMG] [img]https://i.imgur.com/upWIMIP.jpg[/img] [/QUOTE]
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