Trigger Mike Posted December 24, 2021 Share Posted December 24, 2021 Recipe said cook a 7 pound boneless prime rib at 550 for 42 minutes for medium. Wife had ne rub it with spices and Saud we needed to hurry and put it in. Temp at time I put it in was 368 and climbing. I set the timer for 42. 6 minutes later she caught it and turned the timer off. About 4 minutes later it is 400 so I turn it back on for 42 minutes. It took a while to get to 550. After 42 minutes, she turned timer off and I waited about 3 minutes and since we'll done is 49 minutes, I set the timer for 3 minutes. Waited 2 extra minutes and turned the oven off. It is supposed to stay in the oven for 2 hours. I'm thinking it will be done by that time. The temp before I reset the 3 minutes in the meat was 67 internally. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted December 24, 2021 Share Posted December 24, 2021 That’s not Algebra. More like wizardry. Link to comment Share on other sites More sharing options...
Father Kit Cool Gun Garth Posted December 24, 2021 Share Posted December 24, 2021 @Trigger Mike, Did you follow the flowchart instructions carefully? Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted December 25, 2021 Share Posted December 25, 2021 Usually for that method you need the meat at room temperature and the oven at full temperature before putting the meat into the oven. Link to comment Share on other sites More sharing options...
Red Gauntlet , SASS 60619 Posted December 25, 2021 Share Posted December 25, 2021 Those instructions make no sense to me. You will find many good instructions for a rib roast with a quick internet search. We always keep a written record, going back many years in an old book; documenting the times the rib roast was absolutely perfect. We always do a whole rib with our big gang. When you pre-heat an oven to a temperature, then pre-heat it to that temperature before you start. Link to comment Share on other sites More sharing options...
Trigger Mike Posted December 25, 2021 Author Share Posted December 25, 2021 My wife was in a panic and when she is in a panic, even I sometimes do what she says. I wasn't sure so I ran it back up to 400 for a few minutes. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted December 25, 2021 Share Posted December 25, 2021 1 minute ago, Trigger Mike said: My wife was in a panic and when she is in a panic, even I sometimes do what she says. I wasn't sure so I ran it back up to 400 for a few minutes. At this point the method has been fiddled with too much. It is supposed to put a good crust on the outside and then cook the meat with the residual heat of the oven. Pull the meat out, check internal temperature, preferably with a remote thermometer you can leave in when you put it back in the oven if you need to. Heat the oven to 350 and let it get to temperature. Tent the meat with foil, put in the oven and cook to the internal temperature you want. I expect that if you do have to put it back in the outer inch or so will be overcooked. Link to comment Share on other sites More sharing options...
Trigger Mike Posted December 25, 2021 Author Share Posted December 25, 2021 Doing that. It was at 141 internal temp when I out it in . Thanks for that Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted December 25, 2021 Share Posted December 25, 2021 27 minutes ago, Trigger Mike said: Doing that. It was at 141 internal temp when I out it in . Thanks for that To my taste a bit too high - me wife and I like "black and blue", but should be an almost perfect medium. Link to comment Share on other sites More sharing options...
Trigger Mike Posted December 25, 2021 Author Share Posted December 25, 2021 Came out fine. Little burnt on the small end but just right every where else. Thank you Link to comment Share on other sites More sharing options...
bgavin Posted December 25, 2021 Share Posted December 25, 2021 I would like to know how they cook it at Black Angus. Link to comment Share on other sites More sharing options...
watab kid Posted December 25, 2021 Share Posted December 25, 2021 so - im not good at algebra , and ive had issues cooking , maybe i should sell my grill and dine out more often ? i can do trig and geometry once yall can equate that to cooking maybe ill start again ???????? Link to comment Share on other sites More sharing options...
Dawg Hair, SASS #29557 Posted December 25, 2021 Share Posted December 25, 2021 My son-in-law is a wizard on the BBQ, he can time every item he's cooking by the number of beers he drinks. It's pure magic. Link to comment Share on other sites More sharing options...
Garrison Joe, SASS #60708 Posted December 25, 2021 Share Posted December 25, 2021 Generally a prime rib recipe does all the cooking at 350 F, after starting with a 550 broil for just a minute or two to put a nice crust on the surface. The more fiddling folks do, the more chances it comes out poorly. Too many cooks in the kitchen do spoil the roast. And as stated, you always start with the oven pre-heated to proper temperatures. Too bad a small end got burned. I would call that over done. As long as my piece doesn't get up off the plate and run off, it's fine by me. But, enjoy! GJ Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted December 25, 2021 Share Posted December 25, 2021 8 hours ago, watab kid said: so - im not good at algebra , and ive had issues cooking , maybe i should sell my grill and dine out more often ? i can do trig and geometry once yall can equate that to cooking maybe ill start again ???????? I'm the same way. What's really weird is that to do trig and geometry you need algebra. Link to comment Share on other sites More sharing options...
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