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Prime rib in the oven at 340, probe currently reading 75 with the alarm set for 125. We want medium so we may wait until closer 130 to pull it and let it sit to finish cooking internally before the reverse sear. Learned everything I know right here in this thread.
From: northwest US, but also victoria b.c. and nyc
Originally Posted by Axix23
Are you like a pro chef? LOL
um, ur dinner look excellent as well! i particularly like the shrimp addition. we have many picky eaters and my fiancé makes faces if the word seafood is even mentioned lol. today we did a turkey and a ham - i was assisting my sister in law to be by putting the thermoworks rfx probes into the turkey so we could prevent drying the bird - but she insisted on cooking the turkey in this damn plastic bag - i don’t like bag cooked. it makes the dark meat a soupy mess. and no not at all professional just doing more cooking the past year as i get closer to retiring plus my fiancé has a bunch of sh*t she can’t eat due to an allergy so best way to make everything and still have it good is to just make things from scratch. i grew up in a house where my mom cooked everything from scratch, and my sister does this as well so i have a decent amt of cooking exposure even tho i haven’t really started getting into until the past year. my rational is: since eating is required to live life, we might as well take some pride in our food prep and do things correctly. part of it is my fiancé’s two nieces and nephew - i like to model successful adult behavior for them - and they are unfortunately growing up in a “bag of this, box of that, jar of this” food assembly household.
My prime rib was good but did not go as planned. Pulled at 125F and set aside for 30 minutes with the intention to sear for 5 minutes at 500 after. But at 30 minutes a different probe showed 150F, way more than the 10F expected rise so we did not risk more heat from a sear. We did tent the meat in tinfoil while it was out and maybe that was the error. Could also have been a discrepancy in readings from the Wolf stove probe and the Oxo standalone probe — we did not compare them but should have. It was really good but would like to try the reverse sear and missed the opportunity this time.
My prime rib was good but did not go as planned. Pulled at 125F and set aside for 30 minutes with the intention to sear for 5 minutes at 500 after. But at 30 minutes a different probe showed 150F, way more than the 10F expected rise so we did not risk more heat from a sear. We did tent the meat in tinfoil while it was out and maybe that was the error. Could also have been a discrepancy in readings from the Wolf stove probe and the Oxo standalone probe — we did not compare them but should have. It was really good but would like to try the reverse sear and missed the opportunity this time.
Sorry to hear that. I have learned as well that at 125 it will be too overcooked for our tastes. I have done that too!!! It also depends on the size of cut you are cooking - the larger it is the more carry over heat you will get. Also, if it boneless or not - It is a good idea to tent loosely with aluminum foil. You need to remove at most 115 or sooner especially if you are reverse searing. I too have a Wolf range and I use the Thermoworks instead and the instant read thermometer so I can monitor along the way.
Don’t worry, mistakes or missteps are sometimes the best way to learn. I bet the next time it will be perfect! 👍
