Tuesday, August 21, 2012

Prime Rib Roast

  • Prepped with coat of EVOO, kosher salt, ground pepper, rosemary, and dibbits with garlic.
  • Start the cook between 450-500 for a sear.
  • Gradually bring the temperature down to 350 or lower until internal temperature reaches 135.
  • Remove the roast and let stand for 15 min covered with a foil tent.
  • If needed place roast back in a low cooker (around 200 or below) to keep warm. May leave it for up to an hour or two, but monitor temp with a meat probe.

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