Cooked a sixteen pound prime rib night before last. Forgot to take pics.
Turned out great. Started a fire in the oven about eleven pm the night before. Medium sized fire....(say seven pieces of oak eighteen inches long by four inches in diameter). Let it burn for about twenty minutes and then pushed it to the back of the oven. Went to bed about midnight with the fire burning brightly and the entry completely open.
Before going to work the following morning (approx eight thirty a.m.) I put the door on the oven. Because it had been open all night long, the surface temp of the bricks had dropped to 320. I came back to the house around ten-thirty a.m. and the oven interior had jumped back up to 370 from heat stored in the masonry migrating back to the surface. I cleaned out the ash, and damp mopped the masonry. Went back to the office.
At 5:30 pm I put the sixteen pound prime rib in the oven. (Technically speaking, it was a a whole rib-eye roast, rather than a prime rib or standing rib roast because the bones had been removed.) Pulled the roast from the oven at approx 7:30. Internal temp of the meat was my usual temp of 126. Covered with aluminum foil and a dish towell and let rest for thirty minutes.
Came out fantastic.
Bill
Turned out great. Started a fire in the oven about eleven pm the night before. Medium sized fire....(say seven pieces of oak eighteen inches long by four inches in diameter). Let it burn for about twenty minutes and then pushed it to the back of the oven. Went to bed about midnight with the fire burning brightly and the entry completely open.
Before going to work the following morning (approx eight thirty a.m.) I put the door on the oven. Because it had been open all night long, the surface temp of the bricks had dropped to 320. I came back to the house around ten-thirty a.m. and the oven interior had jumped back up to 370 from heat stored in the masonry migrating back to the surface. I cleaned out the ash, and damp mopped the masonry. Went back to the office.
At 5:30 pm I put the sixteen pound prime rib in the oven. (Technically speaking, it was a a whole rib-eye roast, rather than a prime rib or standing rib roast because the bones had been removed.) Pulled the roast from the oven at approx 7:30. Internal temp of the meat was my usual temp of 126. Covered with aluminum foil and a dish towell and let rest for thirty minutes.
Came out fantastic.
Bill
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