| DJ's left nut |
09-23-2013 09:37 AM |
Quote:
Originally Posted by R8ers
(Post 10010638)
Look at this recipe for prime rib and tell me if you think it would turn out right
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I would never ever cook a prime rib that high for that long.
The problem with high heat on a roast is that it gives you a gradient from medium-well to medium rare across the roast (the outside will be medium well where the inside will be medium rare).
If you have a family that has some people that like their prime rib more on the medium side, then that will work (though you should immediately find new family). If, however, you have a proper American family that knows that the only proper way to do prime rib is medium rare, you end up wasting a lot of the meat because the outside of the roast is overcooked.
However, if you cook it low and slow (I'm talking about 225), you get medium rare all the way through. Then when you take it out to let it rest, you turn your oven up to 500+. In the 20 minutes it will take the roast to rest, the oven will get hot. You then pop it back into the oven for about 5-8 minutes after the 20 minute rest period and you have your crust.
It takes longer, but it tastes better. |
