I purchased the 11.6 lb prime rib from Costco...

I purchased the 11.6 lb prime rib from Costco. It was a bone-in but had the bone cut out and reattached with plenty of garlic (in center) and a heavy coating of salt/pepper and other seasonings. So I didn’t use the horseradish coating. I really needed confidence in using the Nuwave for this prime piece of beef. I started by putting the roast in the oven for 20 min at 500F. As it turns out I probably didn’t need to. After the 20 min I put the roast in the Nuwave with the extender ring. I attached a digital thermometer probe and set the Nuwave for 4 hrs at PH5. After two hours I turned over the roast. When the temperature reached 123F I shutoff the Nuwave and left the roast in the Nuwave. Incredibly, the temperature continued to climb for the next hour to 138F and was probably going to get a little higher. I then took the roast out of the Nuwave and began slicing. It was medium rare to medium-well at the outsides. Perfect for the group I was feeding. The meat was tender and very tasty. I now have full confidence in the NuWave. I was amazed at the continued heat rise (after being shutoff) I saw and next time I might shut off the unit when the temperature hits 120F. I understand the physics of this phenomenon and that the longer meat can rest at that 130-135F the more tender the meat can become.

I purchased the 11.6 lb prime rib from Costco. It was a bone-in but had the bone cut out and reattached with plenty of garlic (in center) and a heavy coating of salt/pepper and other seasonings. So I didn’t use the horseradish coating. I really needed confidence in using the Nuwave for this prime piece of beef. I started by putting the roast in the oven for 20 min at 500F. As it turns out I probably didn’t need to. After the 20 min I put the roast in the Nuwave with the extender ring. I attached a digital thermometer probe and set the Nuwave for 4 hrs at PH5. After two hours I turned over the roast. When the temperature reached 123F I shutoff the Nuwave and left the roast in the Nuwave. Incredibly, the temperature continued to climb for the next hour to 138F and was probably going to get a little higher. I then took the roast out of the Nuwave and began slicing. It was medium rare to medium-well at the outsides. Perfect for the group I was feeding. The meat was tender and very tasty. I now have full confidence in the NuWave. I was amazed at the continued heat rise (after being shutoff) I saw and next time I might shut off the unit when the temperature hits 120F. I understand the physics of this phenomenon and that the longer meat can rest at that 130-135F the more tender the meat can become.

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