MAD MEAT GENIUS
Tuesday, March 12, 2019
Sunday was a great day to cook a prime rib roast. This beautiful hunk of burnin love was procured from the Chilebrown Ice Cave. It was originally bought from the local market during the holiday meat sales. It is U.S.D.A. choice grade beef and it looks fantastic. Salt, pepper and a trip to the oven is today's recipe. We start at a very high heat of 450 degrees for the first 20 minutes. The temperature is then dropped to 350 degrees and cooked till the internal meat temperature is 120 degrees. A twenty minute rest and a beautiful medium rare is the tasty result. I think I will have a sandwich.