Whole boneless ribeye roast
RibeyeThanks RSteve for your reply...I was actually asking for enhancements for the roast (which I got from others) and since cooking is an ever evolving art, i merely wanted to keep up to date on any new or improved techniques; as I have recently been forced to get back into the job market after 33 years.
So you cook your Prime Rib at 350*...But before you Pre-heat your Oven at 500*...Interesting method
So What's your Internal Temperature you pull at so the Ends are Not over cooked..
Usually I will pull between 115*- 120*
Do you keep uncovered when Cooking...
Edited by Its Bubba7 - 12/23/13 at 12:15pm