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| This is what our 6-pounder looked like. Would a 20 pounder work as well? Spoiler Alert: Yes. |
Well, thanks to Bill in Salt Lake City, we now have visual proof that this great technique does work on the big boys. Here’s what the fearless cook had to say:
“Your recipe does indeed work on larger bone-in prime rib roasts. I followed the recipe to the tee, on three 18 to 21 lb. roasts using three different ovens in three separate ski condo ovens, all with different thermostats. All came out perfectly. I had 29 very pleased snowmobilers!”
“Your recipe does indeed work on larger bone-in prime rib roasts. I followed the recipe to the tee, on three 18 to 21 lb. roasts using three different ovens in three separate ski condo ovens, all with different thermostats. All came out perfectly. I had 29 very pleased snowmobilers!”
As everyone knows, there are few groups harder to please than a bunch of starving, probably drunk snowmobilers, so this must have really been amazing. Below you’ll see pictures of Bill’s fine work, along with the video showing this easy method. By the way, after seeing the size of Bill’s slices, if you ever get invited to one of his prime rib dinners, you should definitely go. Thanks for sharing, Bill!
IMPORTANT NOTICE: Prime rib is very expensive, so no matter what method you use (traditional or Method X), you should always have a probe-style thermometer inserted so that the internal temp can be monitored, to avoid any chance of over-cooking. Set the probe alarm (125 F. for medium-rare) just in case, and pull the roast from oven even if there's still time left on the timer.
IMPORTANT NOTICE: Prime rib is very expensive, so no matter what method you use (traditional or Method X), you should always have a probe-style thermometer inserted so that the internal temp can be monitored, to avoid any chance of over-cooking. Set the probe alarm (125 F. for medium-rare) just in case, and pull the roast from oven even if there's still time left on the timer.
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