Quote:
Originally Posted by DJ's left nut
I've found that the secret to eliminating the grey ring around the outside (that some people do actually like) as well as ensuring a nearly uniform medium rare all the way through the meat (instead of the more well done cuts on the outside of a large roast) is to do the reverse of what the cookbooks will tell you.
They suggest searing, starting high and finishing low. The better method is to cook the thing at 225 for as long as it takes it to get to 118 degrees and then pull it. Sear it very briefly after cooking to create the crust, but be careful so as not to create the overcooked outside again.
You'll have a medium rare roast from the middle all the way to the crust.
This method is not perfect because the bark on the outside isn't quite as good as it is on the cookbook methods. Additionally, if you have family members that like it a little more done, tough shit because there won't be any.
But if you're looking for a roast that looks like that one, the only way I've been able to do it is low and slow.
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You can dip or serve the cut in piping hot Aus jus for people who like it a little more done.
That said, people who want it more done than medium rare should be banned from eating prime rib entirely.