let's the debate continue! (70hrs to be precise!) this one was closer to prime rib than my previous 4 days, less "mushy" like you guys said ;D nice resistance against the teeth.... i finished it in a 500f oven for 4 minutes and rest 10 minutes before slicing... i think i got the closest to a real prime rib than before..... will do 3 days from now on ( and will try 2 days when on sales again) on the other hand, all that "mushy" talk had me wondering... we are planning a big beef Wellington dinner in a couple weeks so I went and bought a full filet from Costco, portioned it and kept a nice close to 2 inches thick steak for grilling.... I like my filet more on the rare side than medium rare so I cooked it that way (last pic) ( reversed seared on my new Napoleon gasser) and final p[product was around 122f in the plate... I got the mushyness about of a between 3 and 4 days chuck... was just a reminder of what a real tender piece of meat feels...