I also did the slow roasted prime rib for xmas dinner:
Bought these 2 badboys 3 weeks ago & salted then vacuum sealed them & wet-aged them in the fridge until xmas morning. Definitely recommend doing this if dry-aging isn't an option.
Got up @ 6AM & unpackaged & let them sit until they was completely at room temp. Did a simple rub of sea salt, black pepper, & garlic & put the left one in the oven @ 9AM @ 210F & then the right one in 40 minutes later so the first one would be a little more cooked than the second as per the most important person in the houses' request. I recommend an in-oven thermometer to confirm the temp, as my oven controls showed 180-190F while my oven thermometer was 210F, if you're trying to time everything.
Took them out at 1:45PM with the first one having an internal temp of 132F & the second at 126F & cover in tinfoil to let them sit for approx 1 hour while we did a few other things in the oven. Put them back in the oven @ 500F for another 12 minutes to sear, I've heard this referred to as a reverse sear, & then cut it up & served immediately since it had already went thru the resting process.
Turned out perfect as the 1st one was medium/medium well & the second was medium rare so everybody was happy except my BIL who doesn't eat red meat, sucks to be him I guess. Sorry, no picture as I forgot due to the hectic schedule of cooking for a house full including grandkids.
Originally Posted by Hockey Guy
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