Wish you guys were here. The prime rib turned out delicious and rare to medium rare is how this bunch likes it. It showed 130 degrees on the temperature probe when we rested it. Cousin is quite a meat cooker/slicer and he did the slicing honors. I used Treager Prime Rib rub and Susa Seasoning that is made by prior owners of a supper club in SE Montana. I put the rub on last night (like I was told to do). I took it out of the refrigerator this morning and let it sit, for 4 hours. Then I added the Susa seasoning (base is Kosher salt) and put it in an electric roaster til it got to 130 degrees. Then we let it rest 20 more minutes. It sliced wonderfully. I was nervous because it is not something I cook every day and it was an expensive cut of meat. 10# cost $122. It was $175 retail, but a relative works at the meat place and she got an employee discount. I have heard that Prime Rib Roast now costs $25/lb!! I got a smaller one from Albertsons grocery and it was on sale for $7.97/lb. It will be good, but it would be surprising if it was as good as this one was. 10# was a bit overwhelming for me. We have the ribs left to BBQ by themselves and a good chuck of the roast left to fix later.
Has anyone done the 'put it in oven at 500 degrees for a certain length of time and turn the oven off for so many hours' method? Cousin said if you do that, there isn't much au jus so we elected not to cook it that way.
After the cold morning, -20 it got to 20 above about noon. 40 degree temperature change in a few hours. Crazy.
