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Old 12-24-2014, 07:43 PM   #11
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Originally Posted by roadfix View Post
I've also had good luck with roasting room temp rib roast at 450-500F for a few minutes and simply turning off the oven and let the roast sit in the oven, undisturbed, for a couple of hours.
I picked this method up on the internet and it works for me.
I've had good luck with this method too. I've only used it on rib roasts.

I have a boneless ribeye roast that I'm cooking tomorrow with an ATK method. 275F oven to 115F internal temp then under the broiler to sear the exterior. It's supposed to eliminate the grey ring around the exterior and give you medium rare edge to edge.
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Old 12-24-2014, 07:51 PM   #12
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Originally Posted by Andy M. View Post
I've had good luck with this method too. I've only used it on rib roasts.
I did this with a NY roast last week and it came out awesome...
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Old 12-24-2014, 09:03 PM   #13
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Quote:
Originally Posted by roadfix View Post
I've also had good luck with roasting room temp rib roast at 450-500F for a few minutes and simply turning off the oven and let the roast sit in the oven, undisturbed, for a couple of hours.
I picked this method up on the internet and it works for me.
To be more precise, for those who haven't done it..

The rib roast is brought to room temperature. Overnight is good, but at least 6 hours (this is CRITICAL)! Season anyway you like. Then multiply the exact weight times 5 minutes.

The rib roast is cooked at 500 degrees F for exactly that many minutes. Then the oven is turned off. You wait 2 hours without opening the door. Do NOT open the door. You then remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen.
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Old 12-25-2014, 11:14 AM   #14
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Originally Posted by Bigjim68 View Post
I've never been one to trust the per pound method. A probe thermometer costs less than $20, a prime rib over $100.

Roast to the desired temperature, - 10 degrees, remove, let it sit for a few minutes. Serve.
This would be how I do it myself except it would rest for several minutes. Maybe 20-30 minutes.
But Craig's method sounds like a very good idea and over cooking almost impossible.
I for one will try this method asap.
And no matter the method, checking the internal temp would be important.
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Old 12-25-2014, 01:07 PM   #15
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Smokin??

I know you have to cook a standing prime rib roast for 30 min or so at, like, 450 then reduce heat. What I want to know is how do you, or can you, smoke a prime rib?
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