Ingredients
Ingredients coming soon.
Instructions
- Nathan says: March 5, 2019 at 6:59 am Resting for such a short period will not make much different in the heat of your food. If you have ever had a streak in a restaurant they would have rest this also. Did you find this too cold? Reply
- Jerry snaper says: November 2, 2018 at 5:39 am Resting?
- I like my food hot and it cools down during the resting period.
- What is preferred way of reheating it???
- Reply TheBludger says: November 3, 2018 at 5:34 pm I won’t argue the pros and cons of resting with you.
- The simple answer here, if having your meat hot is your priority, is to serve it straight away after cooking.
- Just be aware that others may not consider that the “best” way of serving and eating.
- Reply LOUISE says: November 4, 2018 at 10:21 pm After you let it rest for a bit, than when you cut it, you won’t lose the juiciness.
- Which you do when cut right away and when you like it red, also the blood is on your cuttingboard in stead of in the meat.
- Louise van der Marel Reply
- TheBludger says: November 3, 2018 at 5:34 pm I won’t argue the pros and cons of resting with you. The simple answer here, if having your meat hot is your priority, is to serve it straight away after cooking. Just be aware that others may not consider that the “best” way of serving and eating. Reply
- LOUISE says: November 4, 2018 at 10:21 pm After you let it rest for a bit, than when you cut it, you won’t lose the juiciness. Which you do when cut right away and when you like it red, also the blood is on your cuttingboard in stead of in the meat. Louise van der Marel Reply
- jon s says: November 1, 2018 at 2:26 am Actually, prime rib is best cooked at a low temperature (approx 200 degrees F).
- You should season the meat a couple of days in advance.
- When it reaches the desired temperature (about 45 55 min/lb for a bone cut), it is then seared under high heat.
- This is known as a reverse sear.
- It will give you a finished cut without a gray band around the edges.
- It also loses less juices in the meat.
- This is how most high end restaurants cook their prime ribs.
- Reply