I don't want to mess up this $150 piece of meat. We want it rare and I'm not sure where to stick the probes. I have an igrill with 4 probes and can make it look like a science project if need be. Do I want the outside 1" to be rare temp 115 or the outside 1".
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Emergency prime rib cooking question
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Flynhawaiian ...
I would recommend you put a probe in the exact center of the thickest part of the roast. Bake it at 225° until you get it 10° below your desired finished temperature. Then sear it at Warp 10 heat, turning it frequently, to put a pretty crust on it. Use your thermapen to know when to pull it.
I personally would pull it at 125° to 127°. Remember... You will have 3° to 5° of carryover cooking.
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Thanks guys. I've been dry brining it for 3 days and I just put on the seasoning. So cool it at 225 you think or 175? I was looking and an estimated time was 5 hours. I'm looking to eat at 5 so do you think put it on at 11am for 225. For about 30 minutes of cooking off?
I have the igrill ambient probe just to make sure the temp stays put! Seems pretty accurate. I usually use 2 or 3 different probes the therm and igrill just to make sure it's done .
The reverse seer do you recommend hitting a 425 temp put it back on and sear it until the crust is perfect?2 Photos
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I would recommend baking it at 225°. Below that temp doesn't add anything but waiting time.
To know the time required at a particular temp? Read the package on the meat. It doesn't matter where it cooks at 225° in an oven or a smoker. You can google cooking times for different sized roasts too.
Searing temperatures... 450° isn't hot enough. You want 600° to 700°. The inside is almost already cooked. Now you need extreme heat to sear the crust so you get that lovely dark mahogany color, a Meathead term.ðŸ˜â€
Get a long handle meat hook and keep rotating your roast to get an even color.
Take pictures.😎Last edited by Breadhead; December 24, 2015, 07:59 PM.
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Flynhawaiian ... This is a picture of me searing 6 2" prime grade New York steaks three days ago. I baked them in my indoor oven at 250° to start the cook. When they reached 120° I took them out to the 3 burner gasser that I had preheated to Warp 10 heat. When I trimmed and sliced the steaks from the full loin I intentionally left on a lot of fat so it would render onto the burners and create these big flames. The flames gave me a great crust.😜3 Photos
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Originally posted by BreadHead View PostYou can google cooking times for different sized roasts too.
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Hmmm... My guess is if you cook at 225° calculating 45 minutes per pound. Your meat is going to be done early.
Early is much better than late though.😎
If I were cooking it I think I would estimate 30 minutes per pound at 225°. However I will not serve it undercooked.
If your meat is done early, the better of the 2 options, you can leave it in the oven @165°/175° or you can put it in a faux cambro for a couple of hours.
Whatever you do I wish you a Merry Christmas.👌
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I would shoot for at least 125 F final temp. Too rare and it just doesn't have a good mouth feel. You're getting good advice here. I think you'll succeed!
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