I have been reading up all the available threads on cooking this hunk of meat. I have a 5 rib 11ish lb roast in my fridge now.
So what is the best way to go temperature wise?
1- 225F for x hrs (22mins/lb) then 500 for the last 15
2- 450 for 20 mins then lower heat to 300 for x hrs (22 mins/lb)
i am sure both end up in good primes, but are there different results from the 2 temperatures?
From all the searching and reading i have done, is the below accurate?
1- Slow slow road - Same color for the entire piece of prime roast
2- high then slow - outer edges of the prime roast is more cooked with inside staying pink
The high end steak houses has the mean cooked the same all around, so i assume they use the 225 method and let it sit there for 4+hrs?
Can everyone please share their view or correct me since i want to add this recipe into my list of favorites.
Also is it wise to cook the rib on a rack in the oven or let it sit in the pan with the juices.
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