Busogsilog

We don’t have access to a BBQ grill (Santa knows it’s on my wishlist…) but Oven Roasted Tomahawks work out just fine, no complaints in this household! Tomahawks were on sale at Costco a couple months ago, so Ive been wanting to defrost these bad boys. As I said before, I wanted redemption 😂 from when I messed up the reheat of my Prime Rib on Thanksgiving, came out to a medium instead of a medium rare! It’s tricky for me to catch timing when cooking in my kitchen but serving in someone else’s. It wasn’t that serious 😆 but I’m perfectionist and needed to satisfy my own palate

Ingredients

• 2 Tomahawks (combined 4.5 lbs)RUB
• Salt, Pepper, Rosemary (finely minced)
• Light Drizzle of Olive Oil
• AROMATICS
• 4 cloves Garlic
• 1/2 medium Onion
• 2 Rosemary Sprigs

Directions

1. Preheat oven to 300 degrees. Insert a Thermometer in the thickest part of the center
2. I like to set the thermometer alarm at 118 degrees (only took about an hour). Reason being is it’ll continue cooking OUT of the oven as it rests
3. Let rest for minimum 15 min. After it rests, it should read somewhere around 125

(Preferably under 130)

🌟 Story Time 🌟

Papa knew had to make a perfect Medium Rare prime rib without the thermometer. Til this day, I can not perfect that skill. I can figure out a single steak by feel on a BBQ grill or grilling on a stove top. But roasting such a large slab of meat without a thermometer is way too hard for me. He knew the exact timing, and would examine by pushing against the meat with a kitchen utensil and looking at each edge without cutting it open. It was magical