Last night I prepared a 2 pound, single-rib ribeye in the style of prime rib. I rubbed the steak with kosher salt and cracked black pepper, then rested it in a cast iron pan on the bone (so the meat was standing straight up) and put it into a 500F oven for 15 minutes. At that point I dropped the oven to 300F and let it slowly cook for an hour, bringing the internal temp to a little under 130F. After a 15 minute rest, the meat was ready to slice. It was tender, nicely medium rare all the way through, and tasted awesome.
Two convicted bank robbers used a knotted rope or bed sheets to escape from the federal prison window high above downtown Chicago early Tuesday, a week after one of them made a courtroom vow of retribution, to federal judge.