Prime Rib Sunday

cody

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<p />Seared at 750, then removed now cooking at 200

wobin

Cody,
Up the temp to 300-350 or you'll be having it for breakfast.[p]Cheers, Glenn

TRex

Cody,[p]That looks like an excellent start to a delicious Sunday dinner. [p]Be sure and post some pics of that baby sliced up![p]Cheers,[p]TRex

guava greg

Cody,[p]That really looks good! My wife says they only have $70 sized ones that look much bigger. How big is that one and where did you get it if you don't mind?[p]Thanks![p]Greg

cody

<p />Sliced up, way too well done for me.

cody

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<p />Sliced up, way too well done for me.

cody

<p />guava greg,
Hi Greg, It was a 4 lb roast and it came from Publix and cost $25.00, It turned out great!

cody

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<p />Cody,

cody

<p />Cody,
Sliced

cody

cody,

thirdeye

Cody,[p]I'm into cooking PR's at the low temps too, only I prefer the sear at the end. Yours sure looks good![p]~thirdeye~

Lawn Ranger

Cody,
That's great! Send the leftovers to 15414 Winter Mist.....San Antonio....we'll choke them down.[p]Nice job.[p]Mike

TexinID_egger

thirdeye,[p]I followed the post you put on the forum a while back; slow cooked to 125 internal followed by a 8 - 10 minute sear at 500. After a 10 minute rest the roast sliced out to perfection. Thanks to you for giving us on the forum such good guidelines. Cheers![p]Good eggin'
-paul