its_the_new_style, 1 year ago I’ve done prime rib both ways and reverse sear (low cook temp, rest, 500 for 10 min to brown) resulted in a much less gray banding. My stepdad did 500*X min for years and it’s still good, you just get more uniformly cooked meat with reverse sear.
I’ve done prime rib both ways and reverse sear (low cook temp, rest, 500 for 10 min to brown) resulted in a much less gray banding. My stepdad did 500*X min for years and it’s still good, you just get more uniformly cooked meat with reverse sear.
OminousOrange