Like the other cooks, I was skeptical about cooking for a short time and leaving my expensive meat in the oven and deal with out-of-comission-oven. BUT as my DH puts it - it is the best prime rib he's tasted! Watching Chef John's video is always helpful (he mentions that there's lavender in herbes de Provence). I just chopped up rosemary, thyme and parsley from the roasting herb pack with softened butter and garlic. It was delicious and perfectly made. I used boneless 5-6 lbs. Left it in for 29.30 seconds and turned off the oven. Tried the Beef Au Jus - I have to make adjustments to that, but other than that it everything turned out great! Thanks for the recipe, Chef John!
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Like the other cooks, I was skeptical about cooking for a short time and leaving my expensive...