Here is what I did, how it came out, and why I am still confused. I was trying to basically follow Stuart's method # 1 for prime rib and want it finished at Medium Rare. I seasoned a 6 ½ pound standing rib roast w/ EVOO, Montreal Steak Seasoning and garlic powder and left in the fridge a few hours. Took it out of the fridge and straight into a preheated Amerique at 250 Degrees with garlic, rosemary and .7 oz cherry. The meet was so cold and moving so slowly that it made me wonder if I should have let it warm at room temp first, so instead of 12 minutes/pound before resting at 140, I just let it keep going until it hit an internal of around 90 degrees, then turned the AQ down to 140*. Meat continued on and then stalled at 116*. It was getting late so I cranked AQ back to 250 and pulled the meat when it hit 127*, wrapped and let sit for 30 minutes. It came out great !!!
Here are my questions: PR is too expensive experiment with alot and I am just looking for something I can replicate each time for Medium Rare. It was suggested that I take it out and wrap it at 118* for medium rare. I assume that is if you are cooking at 225 or 250 that the internal temp continues to rise faster and longer than if the meat is on hold at 140*. If the oven is only at 140*, seems like the 118* takeout time might not let it finish cooking. So:
1) Has anyone used Stuart's method for medium rare and if so, do you bring it partway to room temp before putting it in the Cookshack, and at what temp would you pull it from the 140* hold in the CS for a final medium rare cut?
2) If no one has a clear answer to that, should I just cook at 250* and take out and wrap at 118* internal ?
3) What would you consider a final resting temp for medium Prime Rib after resting ?
Without any further advice, my current plan for next time is to sear in 500* oven, then 12 min/pound at 250, hold at 140* until around 127*. Can you help me with something that will consistently work with this expensive meat ?
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