So my wife saw a program of heston on tv .
you know the guy that makes crazy things with food .he is a magician .
so i will try and copy some of his idea .
he put a piece of prim rib in the oven at 160f for 8 hours no spices .
after that he took it out an seared with a blow torch . spiced it with salt and pepper.
i will do it this way.
first cover it with spices over night.
than in the morning to the oven 160f 8 hours in a pan with onions and cover with a foil .
after that remove the foil a pump the heat to 550 for 45 minutes .
will see what will happened . i hope we will have a Friday night supper.
see you in 2 days .
So after i got some guidance from you guys .
I dropped the temperature to 165f .
pulled it out at IT 145 to rest .( mistake ) .
I cut it to size . ( it is pink inside) .
now here is the dilemma , my older daughter and my nephew love their steak rare ,
i love it medium , my young daughter well done and my wife loves it cremated .
seared it on the grill . i made gravy from the Au Jus .
It was soft and juicy . (even my carnivorous daughter enjoyed it )
next time i will do it the same way just pull it out at IT 135f and i will sear it on a very hot pan .
Thanks for your patience and for your help .
