Prime rib hopefully not an epic fail

Well I never thought id be one to blog but it should be fun and i couldnt think of a better day than today.  Every week I splurge at the store and learn how to make what could be a really expensive gourmet dinner at a restaraunt but for a lot less at home.  There are many reasons why I do this every week one reason is we save a lot of money and can still enjoy some delicious dinners, another reason is that we live in lower delaware and even if there were a decent restaraunt nearby it would be costly, i also love cooking and trying new things. Enough about the pros there are some cons.  Many restaraunts and professional chefs use methods not commonly found in an ordinary kitchen as well as an extraordinary amount of talent and knowledge that I dont have, that said i have had many failures including but not limited to;

Tough well done filet roast overdone and wrapped in burnt bacon

Lamb chops lightly breaded with panko bread crumbs or as i would put it ovine hockey pucks with a soggy crust 

Roasted pork tenderloin with glaze, grey dry pork in fruite juice

I could go on forever but i cant keep thinking about it.  But in my quest for perfect restaraunt quality dinners I have learned that I have to first learn how the professionals do it and what equipment starting with a meat thermometer. So this week is prime rib simple right....wrong after some reading and looking at other cooks misfortune with this delicious hunk of meat icouldnt imagine messing this up, or afford trial and error.

I found out that you want to get a butcher to cut it for you bone in, i went to food lion doubting a walmart butcher would know which end is up.  As i was studying recipes one caught my eye the ingredient list included a seasoning packet and a packet of au jus now im not a rocket scientist but why would you buy a 50$ prime rib and drown it in disgustingness.  A problem that most have cooking prime rib is an over done crust and a bloody inside because the meat cooks from the outside in

 one method is a hot water bath no home cook i know has one, but can for a mere 500-1000$ . What it does is heats water to an exact 125 degrees v(rare) and then you sear and place in a 400 degree oven until medium rare and a crust forms.  This method prevent an over cooked outside and a raw inside.  A way to make a hot water bath is to fill a cooler with water thats 125 degrees and soak for 4 hours checking the temp every hour adding a few cups of boiling water tokeeep at 125 or over, im on the third hour and the temp has actually stayed in the 120's.  I have never tried this befor but if it produces an amzing primerib then its worth it o guess we wont know until tonight wish me luck and an accurate meat thermometer:)

I soake it in the hot tubx" for r4 hours the coller definatly works and doesnt cost 500$ i cooked it in the oven at 400 degrees for about an hour and it is definatly an awesome prime rib