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<blockquote data-quote="deleted member" data-source="post: 69656" data-attributes="member: 816"><p>Hate to say it. But, you guys need to play with it. I did it low and slow the other day. Didn't even need to sear as a crust had formed already. Anyway... by cooking slowly, I was able to control the temp. I did it at 200 and hit an internal temp on a 10 pounder at about the 5 hour mark. I then pulled it to slow things down and turned the oven to as low as it would go. Put it back in for literally another 3 hours holding it right at 135. This allowed shit to break down inside and the results were a beautiful piece of pink meat from the crust to the center and the entire chunk was butter knife tender. I've done prime rib for almost 10 years now. And if it's all done in 3 hours, I think you are missing out on more potential.</p></blockquote><p></p>
[QUOTE="deleted member, post: 69656, member: 816"] Hate to say it. But, you guys need to play with it. I did it low and slow the other day. Didn't even need to sear as a crust had formed already. Anyway... by cooking slowly, I was able to control the temp. I did it at 200 and hit an internal temp on a 10 pounder at about the 5 hour mark. I then pulled it to slow things down and turned the oven to as low as it would go. Put it back in for literally another 3 hours holding it right at 135. This allowed shit to break down inside and the results were a beautiful piece of pink meat from the crust to the center and the entire chunk was butter knife tender. I've done prime rib for almost 10 years now. And if it's all done in 3 hours, I think you are missing out on more potential. [/QUOTE]
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