Cooking by our friends David and Peggy generally meals making a sandwich or heating up something in the microwave so for the last couple of years we’ve given them a prime rib dinner as a Christmas present and they recently came over for this year’s meal. Preferring the smoker version, I can’t remember the last time I cooked prime rib in the oven and I’d never used it for the reverse sear method.
I used my normal homemade prime rib rub and applied it about an hour prior to cooking. To cook, I laid it on a rack over a jelly roll pan, inserted a remote probe thermometer, and popped it in a 220* oven. Then, I ran into a couple of problems – I misunderstood our meal time and the oven cooks a little faster than the smoker, so the meat was going to be done too early to just wrap in foil and put in a cooler until supper time.
I tried cutting the oven temp back to 200* and then 175*, but the internal temp kept rising and was soon at my pull temp of 120*. So rather than using a cooler, at 4 pm, I wrapped it in foil and put it in the toaster oven which I sat on 120* – it wouldn’t do 125*.
Then at 6:00, while we ate our salads, I increased the heat to 140* to rewarm the outside – the inside had gone up to 125* and remained there. Then at 6:30, I unwrapped, and put it into the 450* oven for about 12 minutes for crust development.
Everything was delicious and the meat still turned out very well although it did have a little more well-done around the outside than normal which probably happened when I raised the temperature in the toaster oven.
We served it with au jus, scalloped potatoes, carrots, asparagus, and garlic cheese biscuits – David and Peggy don’t like the same veggies.
Later on we had chocolate lava cake with ice cream but I failed to get a shot of it.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Chicken With Fennel And Olives Ala Marie
Two years ago: BBQ On A Cool Day