re: Prime Rib perfected - Christmas 2013 Edition

it looks great Kosmo

I will share though :)

one of my first jobs was in a steakhouse kinda learned what I like there


leave the fat cap on. I don't use Kosher Salt. I use what I call a beef base. rubbed on the rack top bottom and sides. top that with fresh cracked black pepper

use the drippings from that rub to make a au jus

then cook the rib rare, use the au jus to cook each cut to each person's satisfaction.

I like rare, my girl like med, bro likes med rare and his wife med well (she always gets the end piece)



now that isn't the one I use but it's not a liquid base, it's more like a wet/dry base


eta: the base creates almost a crust and keeps the juices in

but I must say, I want some prime rib after seeing yours

Out of the package.



Resting, uncovered in the fridge with kosher salt.



Should I score the fat cap now? Or just wait til it gets ready to go in?

This piece of meat is gorgeous.

quote:

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Just pulled some meat off the outside. Outstanding flavor and tenderness--as if it was going to be bad.

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Can i haz some picturez pleaze?

Christmas 2013:


We bought a 6 rib roast for $200 from the best meat market in Columbus, Ohio (IMO). It was excellent, but a little fatty for the price. I may try a different place next time to see what I can get. You can't really see the fat section in these pictures, but there was a large area on the lower side that was a large section of fat. It may be unavoidable, I don't know.

I used this recipe that I've been using for a few years:


I let it rest for 40 minutes since I timed it better, and we got a new oven which works great. I'm gonna try the convection roasting feature next time to see if I get the same results in less time.

Here are the pics:

Cutting the ribs away



The crust, which tasted excellent



On the table