A cow died for your Christmas sins

Johnny H

Well-known member
It looks a lot more rare than it actually is. It's a trick to US restaurant style prime rib.

Bring the roast to the desired internal temperature, let it rest for an hour or more, and then reheat it back to the serve temperature.

By doing so, the juices have re-distributed throughout the entire roast. When you cut it for service, the myoglobin is exposed to air and immediately oxidizes, turning the fresh cut a deep red color.

I'm going to see if I can dig up a picture of it before it oxidized.

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