It's
an iconic holiday table scene; you carving a juicy, perfectly pink
prime rib while a roomful of friends and family watches, in awe of your
awesomeness.Unfortunately, despite our best efforts, it's sometimes more like you cutting through a dry, overcooked roast while they stare daggers at you.
You can almost hear them thinking, "Way to screw up $80 worth of beef, jerk. I hope there's lots of gravy."
Well,
hopefully this proven mathematical method will increase your chances
for success significantly. This is a new video revisiting the same
method I featured in this Prime Rib post a few years ago, which only used photos. There are lots of great comments on the original post, and if you're skeptical, you should go check them out.Here is the formula for what was called, "Method X." The rib is brought to room temperature. Overnight is good, but at least 6 hours (this is CRITICAL)! Season anyway you like. Then multiply the exact weight times 5 minutes. For me it was 5.35 x 5 = 26.75 minutes, which we round up to 27.
The
rib is cooked at 500 degrees F for exactly that many minutes. Then the
oven is turned off. You wait 2 hours without opening the door. You then
remove the prime rib and slice into the most perfectly medium-rare meat
you've ever seen. By the way, I will be posting a short how-to for a
quick au jus soon. Enjoy!