250 (25 min per #) for 3 hours w/ a 20 min 550 blast at the end to brown the crust. Still in the oven now, pics later.
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Just tried the recipe in post #2. I went closer to 35 mins per pound as my standing rib roast was probably not to room temp when I started cooking. I meant to crisp at 525 (mac temp on stove) for 15 mins, but it was closer to 11, as that is when the smoke detector went off! Pictured below. Served it with baked carrots & a side salad. Wife would have liked it cooked a bit more, but she's like that. I had three pieces and was full until lunch today. T
That looks very good. I'll be doing one up for Christmas with the family. I generally just do heavy salt and pepper but I might try adding some garlic and whizzing it all up in the processor to make a paste.
If I had a food processor, I would have tried to grind down the horseradish a tad more. But, I used an old school box grater. I did salt ex post facto due to the MIL's dietary restraints. Hope your prime rib turns out great. Best wishes to you and yours. T
I just have a little mini quisinart one. It's pretty simple but it does the trick. There are times I'd like to have a bigger one but then again I'd have to store it somewhere!! Put off going to the store until late last night. I really hate the huge crowds this time of year. The only prime rib they had left out was a 17lb monster. But I grabbed it, cut a nice chunk off, and vacuum packed it to freeze for later. Probably left about a 10-11lb'er that I'll cook up tomorrow. Looking forward to it.
I didn't think about it bro , my bad. Medium rare on the outside slices rare in the middle with lots of tasty bark. Ps. I had no hand in it , the wife's deal truth be told.
Those tomahawks look fantastic! I went with some Rib Eye Oscars a few days ago. Pretty Decadent... With a bottle of 2007 Caymus Cabernet Sauvignon Special Selection. Image Unavailable, Please Login
Cooked bones are dangerous for dogs, please reconsider doing that. Bones Can Kill Your Dog So Find Out Which Ones Are Safe