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forgop · 11-19-2012, 03:05 PM

I worked at a steakhouse in college that served prime rib better than I've had anywhere else and I'm even including the major "chains" on par with Shulas and the like.

Their method was to lift the fat cap up and use a bit of vegetable oil all over the top and season with salt, pepper, celery salt (40/40/20 ratio) and then coat with rosemary and thyme all over the top (under/over fat cap). Sear at high heat for like 30 minutes of around 500 and then place in an alto sham at like 180 to get to desired temp.

11-19-2012, 03:05 PM	#4
forgop Not a puffer Join Date: Oct 2008 First Name: Duane Location: Indianapolis, IN Posts: 2,869 Trading: (40)	Re: HELP, with Ribeye Roast... I worked at a steakhouse in college that served prime rib better than I've had anywhere else and I'm even including the major "chains" on par with Shulas and the like. Their method was to lift the fat cap up and use a bit of vegetable oil all over the top and season with salt, pepper, celery salt (40/40/20 ratio) and then coat with rosemary and thyme all over the top (under/over fat cap). Sear at high heat for like 30 minutes of around 500 and then place in an alto sham at like 180 to get to desired temp.