Prime Rib - Cooking Process Question

[Musky-Hunter]

I found the following on another site. Wondering if anyone here has tried holding the temp after it is cooked to our desired doneness, refered in the following excerpt as aging.

Lets say you use a 5# roast. Cook at 250 farenhiet till the internal temp reaches your desire doneness. I use 135 degrees. Then turn your oven down to 135 degrees for 12 mins per #. Meaning- 5# X 12 MINS, 60 MINS. tHIS IS A AGING PROCESS TO HELP YET BREAK DOWN THE RIB AND MAKE IT YET MORE TENDER. It will not cook more it will simply hold it at the desired doneness. If you would remove this from the oven and cover it, the temp will continue to rise over cooking your meat. Simply remove and let stand for 20 to 30 mins before slicing. Try it, you will see.

 

[K Kruger]

"Aging" occurs at low temps--in this case, less than the target internal of 135. Thus the process is somewhat faulty if that is the intention. (Also, most people do not have ovens that can go that low; 175 is usually the lowest.)

Accelerated "aging", an enzymatic activity, stops at 105F or 122F, depending on the enzymes in question. It would be better to cook at a lower temp, 200 or so, for longer, if this is what you want to do, "age" during cooking.