For medium rare or you should pull the prime rib out at 115° to 120° it will have a carryover temperature of another 7 to 10° that is medium rare but he is cooking is well done!!!!!!
Очень аппетитно выглядит!!!❤ но я беру просто ангус рибай большой кусок и без костей и пеку 45 минут или 50 минут на 400 градусах по фаренгейту и он идеален, несколько кровавый, но я такой люблю, а потом уже добавляю перец и соль и все - чем проще, тем лучше, но это только мое мнение.😂
For medium rare or you should pull the prime rib out at 115° to 120° it will have a carryover temperature of another 7 to 10° that is medium rare but he is cooking is well done!!!!!!
Thank you for the hints. I’ve been roasting prime ribs for over 20 years and it’s always nice learning new techniques.
Bettin' those Prime Ribs are great 👌 Happy to help!
I always love beef prime rib roasts.
This will help me cook prime rib for the first time. Thanks
excellent video
I love the end cut so I get more browning and the spices.
Очень аппетитно выглядит!!!❤ но я беру просто ангус рибай большой кусок и без костей и пеку 45 минут или 50 минут на 400 градусах по фаренгейту и он идеален, несколько кровавый, но я такой люблю, а потом уже добавляю перец и соль и все - чем проще, тем лучше, но это только мое мнение.😂
Good recipe
It's medium rare in the center and well on the ends. Thats how is done!
Recipe for rub? Oven temp? This is not complete.
It's on the screen bottom.right
Oven temp 350 which he mentioned
The recipe link for the roast and rub is in the description! And the oven temp is covered at 0:31 -- it's 350 degrees 😁
DUH…what kind of drugs are you on???