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Grissly Prime Rib - Method error or poor quality meat?

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Grissly Prime Rib - Method error or poor quality meat?

thymetobake | Nov 28, 2012 02:30 PM

The first "prime" (actually choice) rib I made turned out wonderfully. I dry aged it a few days, rubbed with rosemary and garlic, and started with a 500 degree oven for twenty minutes. Turned the oven down to 200 until internal temp was about 125. It was a perfect pink from one end to the other and no chewy grissle.

The last two PR's I've bought have been grissly. If I start with a low oven and or just do low and slow the whole time, will that melt the chewy tissue? Or are these just poor quality roasts?

We like it a good medium rare from end to end. Will slow roasting provide that or will the ends be more cooked?

We're talking about a 3 rib roast, here. After last year I decided no more roasts for Christmas but here we are again and I'm craving it.

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