Happy Sunday!
Had family in town for a quick vacation in between holidays so I decided to do a nice prime rib. Grabbed my copy of the book and read Meathead's info two or three times while also checking out comments and experiences from board members here.
Salted the day before and Cow Crust 2.5 hours prior to cooking. 225 up to 115 and reverse sear up to 132. Took most of the meat off the bones and used what was left to make a nice gravy with beef stock, portobellos, onion, garlic and some leftover cow crust.
Everyone was thrilled with the result which is what I care about. I definitely need to do a better trim job on the silverskin next time though. May just be me being picky. Here is a link to the photos of the process and one attached of the money shot!
Thanks to Meathead and everyone here for the amazing tips!
Had family in town for a quick vacation in between holidays so I decided to do a nice prime rib. Grabbed my copy of the book and read Meathead's info two or three times while also checking out comments and experiences from board members here.
Salted the day before and Cow Crust 2.5 hours prior to cooking. 225 up to 115 and reverse sear up to 132. Took most of the meat off the bones and used what was left to make a nice gravy with beef stock, portobellos, onion, garlic and some leftover cow crust.
Everyone was thrilled with the result which is what I care about. I definitely need to do a better trim job on the silverskin next time though. May just be me being picky. Here is a link to the photos of the process and one attached of the money shot!
Thanks to Meathead and everyone here for the amazing tips!
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