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Topic Title: Prime Rib Success
Created on July 30, 2012 at 08:47 PM

Tom Kirkman

Made a cap of horseradish, butter, garlic, pepper and Kosher salt, let stand in the fridge for a few hours, then set out for about an hour and a half. Sat the PR in a roasting pan with the 4 corners supported on onion slices. Filled pan just below bottom of PR with beef broth stock. Added a little salt.

Using the Holland steamer feature to keep the temperature at 275F to 300F, I inserted the temp probe and sat back expecting it to take a couple hours to cook. Perhaps because it was only a 2.5lb roast, it hit 130F in just about 45 minutes. Hard to believe, but I trusted the temp and removed the PR and let it stand for about 30 minutes before serving.

It was outstanding. Easy to do on the Holland and the guests said it was better than any they'd ever had at a restaurant. I have another similar size chunk I'm going to try tomorrow with a little different cap recipe just to get a little different flavor.

But make no mistake, the Holland will cook a great prime rib.


That sounds delicious Tom. I'm going to the grocery right now to put a prime rib in layaway! :) and I will cook it this weekend. Thanks for the recipe.