Prime rib ?

[Mort]

I used to work at a steakhouse. This is important:

There will inevitably be a woman at the table who can't stand the sight of properly prepared meat. Whether that woman is your wife or not, your wife will insist you cook the shit out of that roast. RESIST COOKING TO INTERNAL TEMP ABOVE 125. Instead, make a pan of hot au jus on the stove top. If any of your diners want their meat above med rare, throw their cut in that pan of au jus for 30 to 90 seconds. It'll cook up nice and quick without drying out or getting too chewy.

I'll Second this also: Worked in family restaurant for years, and we would have prime rib special every friday night, just get the meat to RARE, have a pot of Au Jus on the stove, when said diner wants a medium to medium well meat, just throw it in the Au Jus till it gets to the desire range, then on the plate it goes. Simple

 

[DirtyMike]

pulled at 125 and now they’re resting peacefully. Didn’t know how much time I needed and jumped the gun a bit. I’ll have to warm it up when we get to my parents house

 

[guywhofishes]

FTC! (foil, towels, cooler)

 

[Maddog]

By saying you "Frenched" the rib roast, does that mean you licked it all over like a French-kiss?

what happens between the ribs, stays between the ribs

 

[SDMF]

pulled at 125 and now they’re resting peacefully. Didn’t know how much time I needed and jumped the gun a bit. I’ll have to warm it up when we get to my parents house

Looks like you cook a mean Christmas Ham.

 

[DirtyMike]

Looks like you cook a mean Christmas Ham.

You watch it! It turned out delicious, btw

 

[Petras]

Brisket! 13 hours in the pitboss with the last 5 hours in peach paper and foil. Pulled them off at 209°, then rested for about 5 hours wrapped in a towel and put in a cooler. After 5 hours the internal temp was still 160. Damned things just fell apart... Could barely even slice them they were so tender and juicy.