Pat Farrell wrote:We have that same popover pan, makes it a lot easier to get them to rise and stay up.
That popover pan rocks. I never got decent results using a regular muffin pan.
Wow, you like your beef very rare. I thought I only cooked to rare, but yours is still almost mooing.
Technically, 129ºF is rare, but the roast peaked at 136ºF during rest, which is medium rare. But yes, for Prime Rib, we tend to the rare side. Otherwise, why spend the money for prime beef?*
For steaks on the grill we definitely go medium rare (see older posts
).
* We can't get seafood worth a damn in Texas, but we sure can get good beef!