Sqwertz wrote:
>
> Sky > wrote:
>
> > Sqwertz wrote:
> >>
> >> Theron > wrote:
> >>
> >>> The result was pink rare meat from edge to edge, the best we've ever had.
> >>> The cut end, even with this low temp. had a slight surface crust or "char",
> >>> and the meat was rare immediately underneath.
> >>
> >> I've been promoting this method here for years, like I said. It's
> >> how all the competent steak houses cook whole prime rib roasts.
> >> I do mine at 250F and get the same result - but I use a high heat at
> >> first to blister the fat and it makes for a better render.
> >
> > How long do you use the high heat at first? A curious mind wants to
> > know
>
> 15-20 minutes. It barely permeates the meat. It just gives it a
> good crust and helps loosen the fat cap.
>
> -=sw

Thanks. That makes sense. It's about what I'd do too, but I rarely get
a chance to buy a standing rib roast (sigh). I even saw one at the
store tonight, and I was sorely tempted

Sky

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