recipes:prime-rib
Differences
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| recipes:prime-rib [2025/06/14 14:49] – created dblume | recipes:prime-rib [2025/11/27 09:23] (current) – dblume | ||
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| - Garlic, butter (they said olive oil), salt, pepper | - Garlic, butter (they said olive oil), salt, pepper | ||
| - Roast at 500° for 15m | - Roast at 500° for 15m | ||
| - | - Then at 325° until meat thermometer registers 115° for rare or **125°** for medium rare. Allow about 11-12 minutes/lb for rare and 13-15 minutes/lb for medium rare. | + | - Then at 325° until meat thermometer registers 115° for rare or **125°** for medium rare. Allow about 11-12 minutes/lb for rare and **13-15 minutes/lb** for medium rare. |
| - Transfer to a carving board, cover, and let rest for 30m. | - Transfer to a carving board, cover, and let rest for 30m. | ||
| - Cut away strings, remove bones, slice roast across grain. | - Cut away strings, remove bones, slice roast across grain. | ||
recipes/prime-rib.txt · Last modified: 2025/11/27 09:23 by dblume