Prime Rib Temperatures......
What would be the internal temps for a prime rib done medium rare? How about medium? One chart I find online says 130?-134? for medium rare, and 135?-144? for medium. Another chart says 140?-145? is well done. It seems like we cooked one to 140?-142? in the past and it was pretty dang rare. That doesn't bother me, but my wife would prefer some that was a bit more done. I'm good with medium rare, and maybe even medium.
Any guidance/help appreciated! I gotta run to town so I'll check back in a bit.
Any guidance/help appreciated! I gotta run to town so I'll check back in a bit.
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I go with the low 130's for mine. It's red and juicy inside, and the outside ends are more done for your wife... 0 -
Use Captain Fun's' recipe and you'll get a perfect medium rare.
Preheat the oven to 500.
Season the roast to your liking (I use Kosher salt and garlic pepper)
Cook at 500 degrees for 5 minutes per pound (4lb roast x 5 minutes = 20 minutes @ 500.)
After the correct amount of time has passed turn the oven off and wait 2 hours.
DO NOT OPEN THE DOOR DURING THE 2 HOURS!!!
I've done it this way 5 or 6 times now and it's perfect every time!
When should I be there for supper? I can bring the mashed 'taters!!!0 -
What he saidtoad67 wrote:I go with the low 130's for mine. It's red and juicy inside, and the outside ends are more done for your wife...0 -
Im not a prime rib expert but on my big green egg steaks get pulled:
Rare: 115 & rest 5 minutes before serving
Med-rare: 125 & rest 5 minutes before serving
Medium: pull &130-140 & rest 5 minutes.
Im pretty good at making people happy with steak.
When they are resting I drop a big square of Kerrigan Irish garlic butter on top.0 -
Since nobody specified this, I'll post it. You want to get your roast to room temp before you start it. Am I right? 0 -
You are correct.. Just found this on the web. It looks like a simple and easy recipe.casting wrote:Since nobody specified this, I'll post it. You want to get your roast to room temp before you start it. Am I right?
This is actually step three
Step one: befriend your butcher
Step two: get your rub on
Step three:
When it comes time to cook the roast, don't just follow your nose or rely on time alone to judge when the meat is cooked properly. For a perfectly cooked prime rib, buy a digital meat thermometer. Whether it's a probe version that stays inside the meat as it roasts, or a removable stick version, it provides complete accuracy and prevents overcooking.
To cook: Preheat your oven to 450 degrees for at least 30 minutes while the prime rib comes to room temperature.
Place the roast in a high-sided roasting pan bone-side down. The bones create a natural roasting rack for the meat, so don't worry if you don't have one.
Cook the roast for 15 minutes, then reduce the oven temperature to 325 degrees. Continue to cook the roast until your meat thermometer reads 120 degrees. Estimate about 15 minutes of cooking time per pound of prime rib.
Once the thermometer hits its target temperature, remove the roast from the oven and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 degrees for a perfect medium-rare prime rib.
Snip the tied bones off the roast, slice and serve it up to all of your appreciative friends and family!0 -
NeoBlackdog wrote:Use Captain Fun's' recipe and you'll get a perfect medium rare.
Preheat the oven to 500.
Season the roast to your liking (I use Kosher salt and garlic pepper)
Cook at 500 degrees for 5 minutes per pound (4lb roast x 5 minutes = 20 minutes @ 500.)
After the correct amount of time has passed turn the oven off and wait 2 hours.
DO NOT OPEN THE DOOR DURING THE 2 HOURS!!!
I've done it this way 5 or 6 times now and it's perfect every time!
When should I be there for supper? I can bring the mashed 'taters!!!
What the Captain and Blackdog said ^^^^^^.......every time and neither of you will ever be disappointed
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Thanks everybody! 0 -
Ok here's the deal. Cooked in the air fryer. 6# prime rib. 350? for 1 hour 50 minutes. Internal temp of 136? Let rest for 20 minutes. It was grand. 0 -
Sure looks good,,,, 0 -
to me it needs some serious cook time yet , can't stand half cook meat , 0 -
redhawkk480 wrote:to me it needs some serious cook time yet , can't stand half cook meat ,
Agree, a little red doesn't bother me but to my desire that's a wee too much red even though I'm sure it has very good taste.....I fear blood born diseases big time but if y'all like it good for you and happy eating 0
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