Reply to "Another Easy & Perfect Prime Rib"

dlsMember

quote:
Originally posted by Pags:
Qnorth. Let the prime rib rest for 30 minutes before searing so it'll cool down and allow for plenty juice redistribution. Then sear on the shorter side, like 6 minutes. Still keep an eye on it. It'll be ready to slice once you pull it from the oven.

I agree. A 2 bone roast isn't really any thinner than a 6 bone one. It's just a smaller mass of meat. I normally do a 2 or 3 bone PR and sear for 6 to 8 minutes at 550. Also, though I didn't do it this time, I occasionally check the internal temp following the sear and most of the time there is no change at all. If there is an increase it's never more than 1 or 2 degrees.

10/11/1110:05 AM

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