This would be a medium, with well done edges. For those who like it red throughout, I would suggest pulling it at a max of 120 degrees, to let it rise to the ideal temp.
@@ssbeebs When mine stops moooooooooooing and moooooooooooooooooving, I take it out, rest it and then sear it. 110 for me. If you have never eaten prime rib like that before, you must try it, and you will never eat it any other way again. And remember, if there's any left, it must be reheated, which will make a difference as well. BUT.everyone has their likes, so I'm not saying you are wrong.
@@cmac5272 OK, thanks. Here's another similar method I use sometimes: I will take a room temp pot roast or other type roast etc, spice and oil the surface and lay it on my hot, outdoor gas grill long enough to create a nice seared crust, but not burned. And then finish slow internal roasting in oven. Seems to work just fine and roast is always nicely done with crispy brown crust. {Pork roast seems to be best result with this method).
135° is well done. You overcooked, it also set the roast on the bottom rack, not on the top of the rack next to the heat After seeing the end it does look good
agree, I pull mine out about 115 and leave the thermometer in while it's resting to see the final temperature. if you pull it at 135 it would be about 150 which is well done
On your blog it states that cooking the prime rib at 250 to an internal temp of 135 on the probe thermometer is actually medium, not medium rare. So shouldn't the probe thermometer actually be set to 125 degrees, because carryover cooking will reach a temp of 130-135 while resting? Just want to get my facts straight beforehand. THX for your video and help!
Hi Cali, yes you're correct that is after resting. I've found that there isn't as much carry over increase in temp however, after cooking at such a low temp. Hope this helps!
We last had prime rib at Christmas...usually Easter as well, sometimes switching it out with a boneless leg of lamb done in the Sous Vide at 138/8. LOOKS FABULOUS 👌
This is how we cook it at home but I learned something extra with you. I'll try that trick to using the fat over the roast and then put it in a broil. That was awesome and I can't wait to make another one now.
Nicely done. I’m surprised it looked so rare cooked to 135°. I lost 20lbs (didn’t have as much to lose) with a modified keto diet. I basically greatly reduced my carbohydrates intake, but didn’t greatly increase my fat intake. Also doing indoor water rowing and weights. An occasional guilty pleasure for a celebration is fine. I’m a physician and am well aware of the cardiovascular risks with a diet high in saturated fat. I don’t think you should be giving health and diet advice as a layperson. Weight loss is great, but you don’t know what affect this diet can have on your long term health. Best of luck.
Finally!! I cook my ribeye steak the same. I don't know why people would cut the roast first into the final size steak and then reverse sear and cook. I do the whole thing, I cook slowly in an air fryer. I remove the top part, turn it sideways and put a knob of butter on it (this is not for the faint of heart but it will drip off into the baking pan mostly, I like the air fryer so I can re-use it to bast) before the cooking is finalized, so it's completey raw in the middle. Finish it in the pan to get yourself a real chef's steak...!! The roast can be cut while still very rare inside and sear in the pan to serve it in a modern way with a crust all around, or just sliced traditionally. It's definitely the best method out there, unless you happen to have an actual wood oven at home or a real grill.
