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First of all, I would like to say that I hope everyone had a great Christmas or holiday that was spent with the special people in your life. Happy New Year to all. 

 

Now onto the cook!

Preheat the oven to 500 f. 

We started with a 5.5 lbs four bone "prime" prime rib. We left it out for the majority of the morning to let it get to room temp. This cook was done almost exactly to the Food Wishes method, video here: Food Wishes Prime Rib.

Here is me coating it with 2 sticks of softened butter. I used freshly ground black pepper, garlic, oregano, cilantro, and rosemary in the butter in no specific measurements(eyeballed it). It smelled great. Wish I had lavender in the house, but went with what I had.

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Note the dog, who would've gladly eaten ANY of this raw....

 

After that, simply coat the butter with kosher salt.

This couldn't be any more simple from here. Make sure the oven is at 500. Then it's 5 minutes per pound rounding up(ex 5.5lbs = 30 minutes cook time) add one minute for heat loss on opening oven. As soon as the timer goes off, shut the oven off and place two hours on the timer. DO NOT OPEN THE OVEN! At the end of two hours, remove meat. I probed mine because I wanted to be sure it would be done, and admittedly I was a bit worried and felt like I was flying blind with an expensive piece of beef. Here's the probe right out of the oven.

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130 right on the button! The Bones were removed with a very slight pull.

Still a bit concerned, I was eager to see the cross section, so I sliced right down the middle.image.thumb.jpg.97b6d2706dc5fde622ab64e439c8a652.jpg

I probably could have used a butter knife. Here are the halves.

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And finally here are the MONEY SHOTS!

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It was delicious and I recommend giving it a try. My wife made some nice cream cheese whipped potatoes, steamed broccoli and stuffed mushrooms. We ate it with a nice glass of red wine, which complemented the meal nicely. Everyone loved it(even the dog and cat, that had a few small scraps)!

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10 hours ago, ckreef said:

Great looking PR cook. Interesting cooking method. Results were spot on and probably made timing the sides a breeze. 

 

It would have if we didn't need the oven for the stuffed mushrooms.... Oh well it all came out great!

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9 hours ago, KismetKamado said:

Wow!  Never heard of that technique before, but you can’t argue with results like that. Perfect!

It was! I really want to try it on the kamado this summer. My thought was the cold weather would cool the ceramics to quickly and throw the whole wait time off. Also, not sure how it would be different on shutdown versus the oven.

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I had a buddy who worked at Arnold's family restaurant in Cali, when we were in high school. He described the same technique and  told me they did PR this way every day they were open because it was easy and  as reliable as the sunrise. Arnold's was an old school  family style cafeteria type place that cooked from scratch.  Fine job, Sir. that is truly a beautiful PR, just perfect. 

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