And cutting into it.
My family recipe: Prime Rib (can be roast beef as well) Ingredients 1 Prime/Choice Rib 1tb chopped garlic 2tb fresh basil 2tb fresh oregano 2tb fresh rosemary 4tb+ olive oil 1tb kosher salt 1tb ground pepper
Directions Preheat oven to 500f
Mix non-meat ingredients together and apply to meat
Roast at 500f for X minutes per lb, then turn oven off and let sit for 2 hours, remove, slice X = 5 minutes for rare X = 6 minutes for medium X = 7 minutes for well done
X=7 minutes for well done. Anyone who eats prime rib well done cannot be trusted and needs to burn in hell.
LMFAO, let them eat chicken!
https://youtu.be/amKyA2PrSu4?feature=shared
I always thing of KotH when it comes to this
Here is an alternative Piped link(s):
https://piped.video/amKyA2PrSu4?feature=shared
Piped is a privacy-respecting open-source alternative frontend to YouTube.
I’m open-source; check me out at GitHub.
Looks delicious!
I never trust X minutes per pound. Meat thermometers are cheap and so useful.
Also, my Mother taught me the reverse sear method and that’s my preferred cooking method for a prime rib.
I’ve done prime rib both ways and reverse sear (low cook temp, rest, 500 for 10 min to brown) resulted in a much less gray banding. My stepdad did 500*X min for years and it’s still good, you just get more uniformly cooked meat with reverse sear.
That’s the Kenji way. Dry brine reverse sear is how I do most meat these days. Smaller cuts get seared in a pan, roasts and prime rib get blasted under a preheated broiler as high as my oven will go. And yes, always use a thermometer.
That came out looking great. Thanks for doing a breakdown of everything you added to it.
Thank you and you’re welcome!
