I'm thinking the reason he hasn't come back in yet is, the Prime Rib was Tough and he is still chewing...............he doesn't post much so it could be years before he comes back in................pnwc
Jeez, I'm back, I'm back! Been working lotsa hours and just started managing my daughter's softball team.
Anyway, this 5lb. piece of meat that my wife spent $20 on was the best prime rib I've ever made. In fact, it was even better than the dry-aged piece I cooked for Christmas dinner last year. What was not so perfect was the au jus but I'm attributing that to a poorly executed jus on my part.
The meat was beautifully medium rare from the outer edge to the very middle. There was no "grey" icky meat on the outside edges. I think that was key. I brought it to 120 deg. f--took about 3.5 hrs.--then took it out and let it sit for about 45 mins. and lightly tented it with foil.
While the roast was sitting I heated the oven to 550. Once it reached temp I put the roast back in to crisp up the exterior for about 15-20 mins. It came out looking great and, of course, I was too lazy to take pics. I have to work on that.
The thing that really struck me was the uniformity of coloring and the fact that it was the same tenderness throughout. After a few bites I realized I no longer needed my knife.
I had about a 2 lb. hunk left over so today I went to my local deli who was nice enough to slice it paper thin for me so I can make Philly cheesesteaks tonight. I also bought some of their sliced Provolone and some hero loafs which will work out good for the sammies.
Will let y'all know how the sandwiches came out. I promise not to wait another week to repost!