Had my 16th annual prime rib dinner last weekend for friends. My method has always been 220 degrees convection roast on an elevated rack for max airflow. Have always been pleased with the cook, taking a little over 2 hours for a 6 to 8 lb bone out roast. Usually i have to hold back the cook a little, trying to get done too fast. Well this year this roast wouldn't cook. After two hours it was still 80 degrees. Yes i checked the oven, it has a dial thermometer and i threw a probe inside. Everything matched up. I also checked the fan and it was running. I kicked the temp up to 235. After 3 1/2 hours it came up to temp and i pulled it at 124. I was afraid that this was going to be one tuff hunk of meat. Over 2 hours of cocktails calmed the nerves a bit. This was one of the finest cooks i have done, cut it with a fork tender, everybody raved about it being the best i have ever done. Funny how once in a while you get some cut of meat that defies everything you know. The other half of that roast is in the freezer, can't wait to see what that cook does.
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It sounds like it was still frozen or perhaps had a lot of fat to render? Congrats on an awesome cook though! -
Strangely, there are no photos, and you know what they way around here...
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High altitude and huge sunspot plumes - no evidence, but what the heck...Comment
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Any chance the meat was partially frozen when you started?Comment
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Just tell your guests you treated them to one of those $150/lb prime rib dinners because they are special friends…….. 😉Last edited by smokenoob; December 21, 2022, 09:20 AM.Comment
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