Quote:
Originally Posted by Snaquebite
Got some ideas but....
What have you done? Prep? Cooking method? Rubs?
|
http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm
Two most important points, 1. needs to be room temp before you place it in the oven, 2. you need to plan for carry over cooking and that while resting say 20-30 minutes the temp will raise about 15%.
Have fun!