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In Reply to: Prime Rib posted by barnburner on March 21, 2013 at 18:40:57:
I did one last Christmas with good results. You will see suggested cooking temps all over the place. 325-350 will do good and so will 225-250 with a 500* finish in the oven At 350 a 3 rib roast should be med.rare in 2hr. Notes: figure 1 bone per 2 people...3 rib roast feeds 6 people, 4 rib 8 etc. no need to cut the bones off and retie them cause they are easily removed just tie the rib between each bone, this keeps the meat from pulling away from the ribeye. season with K salt and BP, cook bone side down, ckeck temp in the middle of the roast, pull at desired temp and let rest for 30min. pull at 115-120 for rare, med R 125-130, med 130-140......cheers...ed and also, serve with a horseradish sauce...heavy cream beaten till stiff but not holding a peak and fold in some horseradish an a little s & p.
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