Prime Rib

I agree with the Thirdeye approach - yet for the last two I've done I hot tubbed them for 45 minutes and that has made a world of difference!

It's a type of Sous Vide more commonly called Hot Tubbing on this board. At least 1 hour before you plan to egg the meat submerge the meat sealed in a plastic bag into a container of hot water from the tap. The desired temp of the water should be checked from time to time during the hour and should be over 100 degrees. I find my tap water runs about 125 degrees. I also find that I have to change the water at least 3 to 4 times in that hour. This way your internal temp will be somewhere around 90° when it goes on the grill. The finished prime rib - if pulled off at 134° will be medium rare, but a nice pink throughout and not blue and cold.

I use Alton Brown's method and love it everytime I use it.

http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe/index.html

Beautiful. I think I will do one soon.

Geaux Tigers!!