How long and what temperture after searing a Prime rib do I need to allow to get to a rare/midium rare stage?
2006-12-20 12:50:28 · 5 answers · asked by dallasdailynews 1 in Food & Drink ➔ Other - Food & Drink
I would say dont sear it, just put it in a 500 degree oven for about 15 min then turn the heat down to about 225 and let it sllllooooowwwlllllyyyyy heat up until the internal temerature is about 120 then pull it out and let it set for 20 min
2006-12-20 12:55:26 · answer #1 · answered by Hanky P 1 · 0⤊ 0⤋
Prime rib will brown nicely without searing it, I recommend 225 until temp internal is 120 remove and turn over this allows juices to run back thru the meat. I stud the meat every few inches with fresh garlic cloves then rub with olive oil salt pepper and lay a few sprigs of fresh rosemary on top while it cooks.
2006-12-20 16:03:48 · answer #2 · answered by doug c 1 · 0⤊ 0⤋
Pull it out of your pre-heated (right?) oven @ 115f. Let it rest and the temp will come up another 15f. Perfect. This is on the rare side, but you can't uncook and overdone steak. This is a good temp to find your "temp home at".
Please sear your meat. It goes against everything Holy to not do so. If you insist on not searing it, rub it with oil. You want brown! Brown equalls flavor. It's scientific.
2006-12-20 12:58:54 · answer #3 · answered by Cookie 3 · 0⤊ 0⤋
Put a rub on the meat prior to putting it in the broiler for about 15-20 minutes. Be sure to keep the netting on the prime rib, that helps to keep the meat intact. Serve with an equal mixture of hoarseradish and sour cream-YUMMY
2006-12-20 13:06:37 · answer #4 · answered by selysammi 3 · 0⤊ 0⤋
1st things 1st-'rub ' it with fresh garlic-fresh cracked pepper-gound salt -'sham it' if ya got 1 -or use a convection oven at 500%-no searing needed-then stick thetherm. temp when its about 110-let it rest(shut off the oven) it will actually continue to cook -plus the longer you let it 'rest the natural juices will stay in-for a tender and savoury meal-if you're the buizz.-when its ready -throw that bad boy on a slicer-push auto-at the size ya want and let it RIP=you should have seen the look on the face of the f&bevy director when i did that (as 3wk, old exec, chef)but it worked-just as good as making hollandaise sauce in a 60 qt. mixer with 4 sternos lit as i added the 'drawn butter' -nosh**-i cant make this stuff up-good luck
2006-12-20 13:27:37 · answer #5 · answered by barely40lookingatmy80s 2 · 0⤊ 0⤋