Bento Box Bits of everything

Prime Rib

Made a prime rib for the first time. 8.8lbs, 4 rib prime standing rib roast
Method: Sea salt & peppered the night before. Air dry-age in the fridge uncovered. Check to make sure oven is calibrated correctly by leaving therm probe in and preheat to 250 F. Turned on convection throw it in about ~3.5 hrs prior to serving. Took it out when internal temp hit 115 F. Let stand for at least 40 min. After 1 hr, the internal temp rose to 129, more than I was expecting. Next time, I will take it out at 110. Prior to serving, pop it in @ 500 F to crisp the outside. Slice off the ribs, cut into slices, serve.

To do for next time: Buy it from QFC, dry age it about a week prior for more beef flavor.

Scored the fat prior to salt/pepper rubdown

Immediately after 250 F cooking stage

After 500 deg crisping

Edge pieces were more done than others, but most pieces in middle were rare to med. rare. Turned out well since some guests did not want their PR too red/pink.

Yorkshire puddings made with the beef drippings/fat