|
West Central Wisconsin | I was worried about the 550 degree temps and backed it down to 500 and also trimmed the 10# down to 8#. We set the timer for 42 minutes. Our oven must be well insulated because in just over an hour the internal temp was nearing 125. We had to open the door to slow things down and ended up going past our 135 target and served at 142, which is just a little over cooked for us. I highly recommend a wired thermometer so you can see what the internal temperature is at all times. Joe Edit: Something like this: http://www.williams-sonoma.com/products/etl-dual-probe-thermometer/...
Edited by JoBob 1/12/2014 19:38
| |
|
Prime rib questions ....again
