Reply to "Standing Rib Roast"

Former Member

By a whole Rib Eye. Cut it in a 3/4 and 1/4 section. Practice on the 1/4.

The key is to have a good temp probe and determine what temp you want to pull it. I go for 120 to 125. We like rare/med rare. You can also cut from the ends (they're more done) and cut from the middle for more rare (that's where you put your probe).

Key is that you can heat the underdone meat to make it MR or M but you can't do the reverese.

Oh and since we're posting photos

6/22/108:19 AM

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