CHG_CANON wrote:
Thank you yorkiebyte. My first prime rib was only this time last year. I first did some research before walking back to Jewel and making a purchase. The low-heat, then sear approach as a few benefits:
1, The roast rests 30 minutes between 250F and 500F. This leaves the oven free for other uses. Also, that rest can be longer, either by planning or accident, so that you can re-warm the roast at 200F, and then do the 500F sear, when ready to actually serve.
2, The low temp / high temp approach seeks to maintain the rare / med-rare meat all through the center with just the thinnest crust at the outer edge. My research found multiple pictures / demonstrations of cross-cuts of the beef with varying depth of crust into the meat, costing that desired rare meat when the high-heat first approach was used.
Here's a PDF copy of my approach, with a cooking time based on target 125F internal temp and a general 1-hour per rib of roasting time.
Thank you yorkiebyte. My first prime rib was only ... (
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I have found your process the best for my family as well I tried both a high heat shutting the oven and leave it in there for two hours very good but I agree with your reasons above that it freeze Yasmin for other foods needing to be cooked for the dinner. The slow roast and then high heat to brown is very effective thank you