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.