Stock Pot
Senior Cook
I am planning to cook prime rib with the 120 degree F for 18 hours method. I do have an oven that can maintain this temperature. Any advice? Take the bones off first? Leave them on, etc.?
Here is the method Craig told us about and said his roasts come out perfect every single time.
I would have tried this long ago, accept my wife does not like rare meat so I will not waste any money on a good standing rib roast. If I want rare prime rib, I will need to find a good restaurant.
Here is Craig's recommendation.
Beef Roast Steps. Rare.
Roast room temperature beef roast @ 500F for 5 minutes. Reduce temp to 200F and cook 1 hour per pound. Perfect every time. Been cooking roasts with this method since I learned about it 10+ years ago.
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'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 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.