posted on Dec, 27 2020 @ 10:40 AM
We do a reverse sear method of cooking our Christmas Prime Rib, and it turned out beyond fabulous this year! Pulled it at 112F and let it rest for 30
minutes. Then back in the oven for exactly 10 minutes at 500. Perfect rare to medium-rare (no purple, only red). A lot of recipes have people
pulling the roast at 118F, but when you add in the 15F rise while resting you wind up with medium to medium+ doneness (which is criminal with such a
great cut of meat!). If you'd like to know more, I will be glad to expand, but I digress.
While the roast was cooking I had some time and an Alton Brown video showed up in YT about cooking the perfect Standing Rib Roast. So I watched it
for fun. His method was almost identical to mine (although even he recommended pulling it at 118...Booo!) Anyway, right at the end of his video he
was carving the 'roast beast', and he filleted off the bone just how I do it and then cut down the bones. Said the bones are his favorite, but he
saves them for the next day and "...crisps them up in the toaster oven for breakfast". Interesting! Never heard of that before. **Mental
note...have to try it.**
Well, I tried it. Holy COW!! That's some GOOD EATS right there!! (double entendre intended). WOW!! Probably one of the best breakfasts I've had
in a long while! I highly recommend it! Alton hit it out of the park with this idea. We don't have a toaster oven, but we do have a bread (small)
oven, so I just did it in there.