Wow, another great prime rib recipe from Chef Hacker. I will give this one a try too. I loved the previous prime rib sear method I been using it for years now it’s my favorite. Thanks again
I've seen this method all over of course, but doesnt the success or failure of it depend on a couple of variables? First, the temp of your refrigerator. If it's on the colder side, then your roast, having been out for, as you suggest, two to three hours, will be several degrees colder when it goes in the oven than if your fridge is warmer. (And by the way, in my experience the roast will be nowhere near room temp...about 72...after just three hours.) Secondly, the rate at which different ovens cool down must vary wildly, depending on how well insulated they are. I have two ovens. One retains its temp far, far better than the other one. Thoughts?
I agree. You are spot on - each appliance, fridge, oven, can have unique cooking characteristics. Even the type and size of pan used can vary cook times and temps and different homes can have widely varying ambient temperatures. To some extent, the method adjusts but not in every case. Just one reason why I always do a test run on a new recipe before I commit to making it for guests. And since all cooking is to some extent, hacking I almost always make adjustments. Thanks for the comment!
What happens if you DO open the door?! I accidentally put a lid on the roast and then realized I was not supposed to use the lid! So- I opened the oven to remove the lid (while still at 500) I turned over off when oven returned to 500 and wondering if it will be cooked. 🤷♀️
Sorry I did not respond sooner but I just now see this comment-if you opened the door at the start of the cooking process when the oven temp is still set at 500 and it was only opened for a minute then you should be fine. On the other hand if you opened it after you turned the oven off then it is likely that it will be under-cooked. How did yours turn out?
Wow, another great prime rib recipe from Chef Hacker. I will give this one a try too. I loved the previous prime rib sear method I been using it for years now it’s my favorite. Thanks again
I hope you enjoy it and thanks for the comment!
Good video. ... Subbed. 👍
Thanks 👍
I've seen this method all over of course, but doesnt the success or failure of it depend on a couple of variables? First, the temp of your refrigerator. If it's on the colder side, then your roast, having been out for, as you suggest, two to three hours, will be several degrees colder when it goes in the oven than if your fridge is warmer. (And by the way, in my experience the roast will be nowhere near room temp...about 72...after just three hours.) Secondly, the rate at which different ovens cool down must vary wildly, depending on how well insulated they are. I have two ovens. One retains its temp far, far better than the other one. Thoughts?
I agree. You are spot on - each appliance, fridge, oven, can have unique cooking characteristics. Even the type and size of pan used can vary cook times and temps and different homes can have widely varying ambient temperatures. To some extent, the method adjusts but not in every case. Just one reason why I always do a test run on a new recipe before I commit to making it for guests. And since all cooking is to some extent, hacking I almost always make adjustments. Thanks for the comment!
What happens if you DO open the door?! I accidentally put a lid on the roast and then realized I was not supposed to use the lid! So- I opened the oven to remove the lid (while still at 500) I turned over off when oven returned to 500 and wondering if it will be cooked. 🤷♀️
Sorry I did not respond sooner but I just now see this comment-if you opened the door at the start of the cooking process when the oven temp is still set at 500 and it was only opened for a minute then you should be fine. On the other hand if you opened it after you turned the oven off then it is likely that it will be under-cooked. How did yours turn out?
Hello uncle
Hi!