In the oven

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Mom picked up this year’s prime rib once again from Marukai, since they carry Harris Ranch meat. But I was surprised to see that is was a prime grade, their best, as we usually get choice.

So I’m looking forward to check out the flavor of this year’s prime rib.

The roast went into the oven at 2pm, after a few minutes of stove-top browning in the roasting pan.

This year we have a new real-time meat thermometer, so if all goes well, we should be able to pull the roast from the oven exactly when it hits 135 degrees.

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