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Nick_Newk OP t1_j1rmlbc wrote

Reply to comment by triciann in Christmas prime rib [Homemade] by Nick_Newk

48hr dry brine in the fridge uncovered. Cooked at 250f until 120f internal temp. Rested at room temp for 30 mins and seared in a ripping hot cast iron pan.

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BilkySup t1_j1swjcn wrote

aka reverse sear. THE best way to cook a rib-eye

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smbutler20 t1_j1vji5z wrote

I think it's the best way cook any large cut of beef you want to serve at less than medium.

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