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Christmas Prime Rib Questions
Posted on 12/23/19 at 12:12 pm
Posted on 12/23/19 at 12:12 pm
Hey all, from another thread here earlier, I decided to try the reverse sear prime rib as well. A few questions:
I removed the rib bones and plan to do a boneless roast. Do I need to tie the roast with twine during baking?
It is currently sitting uncovered in my fridge after I salted it heavily last night. Is this right? It feels kind of weird not having a "dedicated" aging container.
My oven has a convection setting. Would convection cooking this improve it/change the outcome at all?
Thanks for all your help as always Food Board
I removed the rib bones and plan to do a boneless roast. Do I need to tie the roast with twine during baking?
It is currently sitting uncovered in my fridge after I salted it heavily last night. Is this right? It feels kind of weird not having a "dedicated" aging container.
My oven has a convection setting. Would convection cooking this improve it/change the outcome at all?
Thanks for all your help as always Food Board
3
Posted on 12/23/19 at 12:22 pm to beantown
quote:
Do I need to tie the roast with twine during baking?
No. The twine is only if you intended to keep the bones on during cooking.
Posted on 12/23/19 at 12:24 pm to Aubie Spr96
quote:
No. The twine is only if you intended to keep the bones on during cooking.
You should keep the bones on while you cook.
Posted on 12/23/19 at 12:42 pm to beantown
quote:
I removed the rib bones and plan to do a boneless roast. Do I need to tie the roast with twine during baking?
No need to tie, even the bones back on. The only advantage to the bones is as a heat deflector to keep the edges more medium/medium rare. With the reverse sear, that isn't an issue.
quote:
It is currently sitting uncovered in my fridge after I salted it heavily last night. Is this right? It feels kind of weird not having a "dedicated" aging container.
This is perfect. Air dry and salt to do a dry brine.
quote:
My oven has a convection setting. Would convection cooking this improve it/change the outcome at all?
No need for the convection. But it may speed up the slow roasting time. It also may add a bit more gray on the edges. Probably negligible.
quote:
Thanks for all your help as always Food Board
It'll be very good, enjoy!
Posted on 12/23/19 at 12:50 pm to KosmoCramer
Thanks for the solid answers Cosmo Have a Merry Christmas
Have a Merry ChristmasPosted on 12/23/19 at 5:26 pm to beantown
I always use the twine to tie the roast into a perfect circle for more even cooking.
Posted on 12/23/19 at 6:44 pm to beantown
No need to tie, but cut each of the ribs individually and season well, put in bottom of roasting pan and take them out halfway through for some great appetizers
Posted on 12/23/19 at 8:18 pm to Tigerpaw123
I’m using the bones in the jus. Going to use a bottle of Cabernet Sauvignon I got from my boss from Christmas. Should come out great!
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