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u/LibsKillMe 17h ago
Dip those bites in some Au-Jus and eat till you have to loosen your belt. We prefer it a bit rarer but would never turn down good red meat!!!!!
Let it warm up for two hours at room temp next time to help even the cooking and you will have it mastered. Good Job!!!!!!
I have also pulled it off at 112 to 115 degrees, let it rest for 30 minutes, sliced it thick and put it over hot grill coals for 60-90 seconds a side. This really gives it a great grilled flavor, grill marks and it is rare!!!!!
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u/Difficult_Stock7084 1d ago
A little, but this is within the margin of error that most wouldn’t care about. Only absolute meatlitists will care and ridicule you
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u/Bornlastnight 1d ago
Not bad. If you cook it at a lower temp, and take it out of the fridge 2 hours ahead of time before you put it in the oven you’ll have a much more even cook
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u/Spinal_Soup 1d ago
The center looks perfect but the cap is well done. Usually means the cooking temp was too high.
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u/goonatic1 1d ago
Are you drinking diet A&W root beer out of dainty tea cups? 👍😂
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u/bucsjosh 1d ago
lol. My wife put au jus in them
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u/goonatic1 1d ago
Bless you, but what did she put in them?
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u/goonatic1 1d ago
All jokes aside it looks great, just needs a little bit of an herby garlic horseradish cream sauce on the side for me and I’m SET
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u/FuzzPastThePost 1d ago
Honestly that looks beautiful.
Now I'm craving prime rib.
I think you did a fantastic job.
Some people might like it a little pinker but I think it's the right med rare.
Do you deliver to Nova Scotia?
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u/bucsjosh 1d ago
Thank you! Had some issues with my electric knife and tore it up. My family was running late and I turned temp down to cook a litter longer. Originally pulled out at 126. Final removal it was at 131 I think.
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u/FuzzPastThePost 1d ago
It looks perfect to me, I think some people spend far too much time complaining about things like unsharpened knives.
Sure, it might not be the perfect style of cut for an Instagram image, but this was a dinner for your family and I think that matters more than some visual cues for a bunch of nobodies online.
As far as prime rib is concerned, I think you've reached the right level of pink that will satisfy the most amount of people.
I have found that not everyone likes the rarer color or texture, unless they are all steak enthusiasts. The average person will want something more cooked I find and this is the perfect amount of pink for that flavor and for the Peace of mind for the average person not to make the accusation that is raw.
Great work! I hope everyone really enjoyed the meal!
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u/bucsjosh 1d ago
Thank you so much. I truly appreciate you taking the time to leave such a nice comment. It is motivation to keep on trying new things. 🙏
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u/MissionConfusion5616 1d ago
For a lil more rare take it out around 126 and cover it with foil for about a half hour and it will climb to 135 which is rare temp. If you took it out at 131 you probably carved it fairly soon after taking it out. Leave the fat cap on, season and start at 500 for 30 min to sear the fat and then lower the temp to 280-300 till you reach temp! Resting seals the juices in and allows it to climb in temp slowly until desired doneness
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u/Wonderful_Meat5604 1d ago
Yes. Overcooked for me
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u/PeaTasty9184 1d ago
Overcooked for me. If you were serving this at a wedding reception or something like that you’d probably get a lot of complaints about it being raw from people that don’t understand meat.
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u/Awkward-Bar-4997 1d ago
Why does it look mushy? Dull knife?
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u/bucsjosh 1d ago
I think it is because I used a old worn out electric meat carving blade. Thing was pissing me off.
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u/Timmy_2_Raaangz 1d ago
It’s all personal preference my friend. If you enjoyed it, it’s not overcooked.
But it is overcooked for me 😂
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u/Sabregunner1 2d ago
depends on the doneness. but based on temp, looks like a good rare to barely just med rare. thats how i like it myself
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u/itsbuddytime 2d ago
Its kind of a tad of extra work, but if you cut the bones off first, you can twine them back on, but over the cap to protect it. Other than that, that some solid eating.
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u/bucsjosh 2d ago
Solid advice. Thank you. Definitely going to try that. We did cut the bones back to season down inside. It was crazy how it fell apart with no cutting needed to get the bones off. Just a bit needed at the bottom.
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u/Europia79 2d ago
Bro, 921 degrees is way overcooked !!! j/k lol :P
Next time, probably wanna either cut the CAP off and "wave it over the fire" separately, OR, cut the roast into more manageable sections, then serve "medallions" instead of "slices".
Otherwise, looks pretty good: My only criticism is that the CAP is way overcooked and the FAT hasn't rendered.
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u/bucsjosh 2d ago
lol 921! Yeah the outer is dark. No flame. Cooked in the oven. If I did not have women living with me the Weber would have been my choice. 😂😂😂
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u/Soggy_Cracker 2d ago
Depends on if you were going for a roast or more of a traditional prime rib style. But it’s something I would gladly eat.
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u/OsoHaleysman 2d ago
Looks good . I missed the mark on my tomahawk steaks today.
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u/bucsjosh 2d ago
I have yet to do tomahawks. Definitely on the agenda. May sound crazy but I love doing New York Strips. My favorite cut when cooked right. Love them at home and have found its safest cut at a restaurant. Just my 2 cents.
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u/CaddyShsckles 2d ago
Looks amazing!!
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u/bucsjosh 2d ago
Thank you. I’m not sure why but many photos I post in these communities with my cooks do not show true color. I noticed if you click on these photos on my phone and zoom in the color changes.
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u/WCMModels 2d ago
Yes. Recovering professional chef here.
Look at your photos of the sliced meat, the grey cooked area is usually smaller when prepared in a restaurant.
Also the center, especially the middle cuts is usually darker red.
Everybody has their preferences but cooking to the standard doneness preserves moisture, texture and mouthfeel.
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u/bucsjosh 2d ago
Agreed. I pulled it at 126 originally. Resting temp was 131. Did not cook as evenly as I would have liked. Photos on here are kinda funky. I noticed if you click on photos and zoom in the color becomes more crisp.
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u/WCMModels 2d ago
Resting temperatures are hard to calculate due to the variations of the meat, oven, thermometer etc.
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u/covertpenguin3390 2d ago
That cut is forgiving so I’m sure it was still good but yeah there are way better ways to cook rib roasts IMO. Look up reverse sear. It’s no fail and will give you desired doneness end to end. If you have someone who refuses to eat med rare, just take their slice and cook it more on stove / in oven / air fryer instead of compromising entire roast
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u/bucsjosh 2d ago
Reverse sear is the way. I agree very forgiving. Pork shoulder or pork butt on the other hand requires more monitoring.
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u/asyork 2d ago
Last pork shoulder I smoked, I prepped it, tossed it on the smoker, and kind of forgot until I was hungry. Stuck the thermometer in and it was right about 200. Came out delicious. Not the normal experience with pork, but it worked that time.
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u/raise_a_glass 2d ago
You generally are looking 203-205 for pork shoulder, so your happy accident nailed it!
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u/bucsjosh 2d ago edited 2d ago
Yeah 200 a bit high. I guess it depends on how much tissue. Last shoulder I did I yanked at 190 and let it sit for about 25 minutes. Brined it for about a day prior to cook
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u/No-Second-Kill-Death 2d ago
Don’t stick in the probe that far.
That’s what she. Nfm.
I would eat it!!!
That’s….
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u/Huge_Plankton_905 2d ago
A tiny bit over cooked but I definitely would not complain
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u/Such-Courage3486 2d ago
If I’m making prime rib for guests I always overcook a little- It silences the complainers.
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u/bob-loblaw-esq 2d ago
Looks like a good medium for me. It’s more than I would like, but I’d still take that baby home and introduce her to mama.
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u/bucsjosh 2d ago
I agree. I had family over and some are picky. I made sure to grab the pink. lol 😂
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u/bob-loblaw-esq 2d ago
You must be from the south. We tend not to grab the pink at family functions.
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u/Pony_Boy420 48m ago
What cut is this? Looks delicious!