Comments on: The Prime Rib Dilemma

By: C B

C B — Sat, 22 Jan 2005 01:42:56 +0000

Reverse #2, ala Alton Brown,
but only if you have a good exhaust fan over your oven.

The only problem is how to time the meal. Sometimes I just let it coast on the lowest the oven will go.

This has never failed me.

By: Vic

Vic — Sun, 26 Dec 2004 01:21:21 +0000

WARNING: Don’t EVER believe a recipe that says cook until the internal temperature is 135 – 140 for rare if it doesn’t also mention that you have to pull the meat out of the oven when its around 115-120. Ours came out of the oven at 120 and the temp rose to 131 after 30 minutes. BTW method 2 was followed.

By: Irene

Irene — Sat, 25 Dec 2004 14:59:25 +0000

Hey, dainec, thanks for the heads up. I never would have seen that without it.

I went and got a copy. I’m surprised!

By: Irene

Irene — Sat, 25 Dec 2004 11:46:24 +0000

Huh?

Dainec, the Isthmus?

I know that we have a story coming out for our “real work” company in the Isthmus, but I didn’t think that was published yet…

Was Cuisine Capers in there?

By: dainec

dainec — Sat, 25 Dec 2004 05:47:31 +0000

Hey, you know I don’t eat the stuff. (We had a tofurky for Christmas Eve.) But I wanted to say kudos for the mention in this week’s Isthmus! You guys rock!

By: jo

jo — Sat, 25 Dec 2004 00:25:23 +0000

We tend to follow #2 method in our house with a brief flash of 1 sliced off rib to a scary level of brown for my husband the Brit.

By: santos

santos — Fri, 24 Dec 2004 15:59:12 +0000

hi irene

i’ve got *two* 12 pounders in the fridge! i don’t have a foolproof method, but i definitely prefer a zap of high heat (i go as high as the oven goes) then dropping it down so definitely number two.

happy holidays to you!