- Mar 30, 2014
- 6
- 26
Started with a 10 pound boneless ribeye (I know not truly a prime rib but tasted just as good.
Seasoned it up.
Pulled it off at 133 degrees.
Wrapped it up for an hour and sliced.
Thanks for looking!!
Seasoned it up.
Pulled it off at 133 degrees.
Wrapped it up for an hour and sliced.
Thanks for looking!!