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Here's another rib roast thread...
Posted on 12/22/16 at 8:51 pm
Posted on 12/22/16 at 8:51 pm
Alright...so one of my favorite things to do is watch cooking videos and read about different cooking techniques...I know, find a hobby...but it passes time on the deer stand.
Anyway, a couple questions to see if anyone has done either of these two things. I've never done either of them, but would like to know results if someone has.
First, injecting a prime rib roast. Anyone ever done it? It intrigues me because while I love the flavor of beef, I love salt more. Lol. I've seen recipes for Worcestershire, soy sauce, you name it.
The second is before stringing the roast up to an nice round shape, is to trim all fat off the outside. That one came from amazing ribs, and they generally are pretty knowledgeable on cooking meat. I'm afraid to do it though. But what they said does make sense. Fat will not penetrate meat, so all it does it limit the amount of edible bark on a roast. This is different from a steak in that many times the fat on a rib roast isn't melty-good and edible like on a steak.
Any opinions on either?
Anyway, a couple questions to see if anyone has done either of these two things. I've never done either of them, but would like to know results if someone has.
First, injecting a prime rib roast. Anyone ever done it? It intrigues me because while I love the flavor of beef, I love salt more. Lol. I've seen recipes for Worcestershire, soy sauce, you name it.
The second is before stringing the roast up to an nice round shape, is to trim all fat off the outside. That one came from amazing ribs, and they generally are pretty knowledgeable on cooking meat. I'm afraid to do it though. But what they said does make sense. Fat will not penetrate meat, so all it does it limit the amount of edible bark on a roast. This is different from a steak in that many times the fat on a rib roast isn't melty-good and edible like on a steak.
Any opinions on either?
4
Posted on 12/22/16 at 9:20 pm to Fratigerguy
quote:
This is different from a steak in that many times the fat on a rib roast isn't melty-good and edible like on a steak.
I don't get this. It's the same fat.
Posted on 12/22/16 at 9:23 pm to Fratigerguy
I've had them injected (by others) and personally it's not my thing. IMO it's too good a cut of meat (and expensive) to drown all the great, natural beef flavor out with an injection. But if it's your thing, go for it.
I actually like the fat. I will cut a piece of fat on a ribeye/prime rib about a 1/4 of the size of meat on my bite and eat them together. In my experience, the fat is no different than a ribeye steak. Nice and buttery with the meat. I've never heard of trimming a ribeye.
I actually like the fat. I will cut a piece of fat on a ribeye/prime rib about a 1/4 of the size of meat on my bite and eat them together. In my experience, the fat is no different than a ribeye steak. Nice and buttery with the meat. I've never heard of trimming a ribeye.
This post was edited on 12/22/16 at 9:28 pm
Posted on 12/22/16 at 9:30 pm to GRTiger
Well, the fat on a ribeye will get a crust on it. Not so much in a rib roast because of how it's cooked, except on the outside pieces.
Posted on 12/22/16 at 9:34 pm to Fratigerguy
quote:
Well, the fat on a ribeye will get a crust on it. Not so much in a rib roast because of how it's cooked, except on the outside pieces.
When you cook a rib roast to 125-130 degrees, the inside fat is the same as on a steak cooked to that temp. You may just not have the seared/slightly burnt exterior of the fat. It still eats the same, like butter.
Posted on 12/22/16 at 10:27 pm to Fratigerguy
Don't inject. Cover your roast in a copious amount of salt & pepper & leave it uncovered in the fridge for a few days prior to cooking.
Not sure about the recipe you are reading but, perhaps they are trimming all of the fat off of the outside because they are cooking a USDA Prime Rib Roast which has high levels of intramusculer fat that will maintain sufficient moisture in the finished product.
I trim a little fat near the bone, behind the eye, & render it in a low oven. I use that melted fat to periodically baste the roast as it cooks. Im.not sure if this is necessary or if it adds anything to the finished product but it's what I do.
Also, before trussing, I cut the rib 99% away from the bones. This makes it easier to remove the bones after cooking which facilitates carving.
Not sure about the recipe you are reading but, perhaps they are trimming all of the fat off of the outside because they are cooking a USDA Prime Rib Roast which has high levels of intramusculer fat that will maintain sufficient moisture in the finished product.
I trim a little fat near the bone, behind the eye, & render it in a low oven. I use that melted fat to periodically baste the roast as it cooks. Im.not sure if this is necessary or if it adds anything to the finished product but it's what I do.
Also, before trussing, I cut the rib 99% away from the bones. This makes it easier to remove the bones after cooking which facilitates carving.
Posted on 12/22/16 at 11:12 pm to BigDropper
I've never injected before, so no worries there. Just trying to get feedback from those who have.
I've got a full rack that has been dry aging for 20 days so far. Will trim it up tomorrow and dry brine with kosher salt until Sunday morning.
I was reading amazing ribs. He was talking about prime, but like he said, most folks will cut the fat cap away when eating, so in his opinion, it prohibited the presence of the crust on basically 1/3 of the steak when cut. Made sense. The fat inside between the cap and eye will still be there. It was just to allow dry brining and crust formation to reach the meat better. Made sense.
As far as the bones, I always remove them from the roast. I don't like cooking it with the bones at all.
I've got a full rack that has been dry aging for 20 days so far. Will trim it up tomorrow and dry brine with kosher salt until Sunday morning.
I was reading amazing ribs. He was talking about prime, but like he said, most folks will cut the fat cap away when eating, so in his opinion, it prohibited the presence of the crust on basically 1/3 of the steak when cut. Made sense. The fat inside between the cap and eye will still be there. It was just to allow dry brining and crust formation to reach the meat better. Made sense.
As far as the bones, I always remove them from the roast. I don't like cooking it with the bones at all.
Posted on 12/22/16 at 11:40 pm to Fratigerguy
The bones make a wonderful natural rack to cook it on. That where "standing rib roast" comes from. Cut the meat about 90% off the bones, as close as you can, and then tie back with butchers twine. Then cook bones down to keep the meat raised off the cooking surface (whatever you have under it to catch drippings). When it's done it's super easy to seperate the meat from the bones for carving cause you've already done 90% of it and the bones make excellent dog treats. Just ask my dog he loves them haha
This post was edited on 12/22/16 at 11:41 pm
Posted on 12/22/16 at 11:50 pm to Fratigerguy
Rib Roast
The guys at AR are knowledgeable and a great source of information but, the link above is whole nutha' level!
As for the bone, TigernMS12 outlines why you should leave them on. Besides, they make a tasty little snack while the roast rests!
The guys at AR are knowledgeable and a great source of information but, the link above is whole nutha' level!
As for the bone, TigernMS12 outlines why you should leave them on. Besides, they make a tasty little snack while the roast rests!
Posted on 12/23/16 at 4:17 pm to Fratigerguy
Posted on 12/23/16 at 4:41 pm to Martini
Yeah I watched it the other day and you and I discussed it a little bit. I am considering making a board sauce for this one, but don't want to overpower it. It's been on a 21 day dry age (cleaned it up today), and I'm not sure if I want to mess with the flavor from the dry aging or not.
Posted on 12/23/16 at 6:56 pm to Fratigerguy
Well if it's dry aged I sure wouldn't inject it. That would change flavor much more than oil and herbs rubbed on the outside.
And I trim the fat but not all of the fat. Just clean it up which you will have to do anyway since it has been dryaging.
And I have been taking the ribs and slicing them cooking alongside rather than tied lately. They get more bark and the roast does too.
And I trim the fat but not all of the fat. Just clean it up which you will have to do anyway since it has been dryaging.
And I have been taking the ribs and slicing them cooking alongside rather than tied lately. They get more bark and the roast does too.
Posted on 12/23/16 at 8:53 pm to Martini
Yeah I'm not injecting it. Was just starting a conversation about different techniques people use. I typically don't trim much fat unless I see lots of silver skin peeking out from underneath. And personally, on the ribs, I like them on a hot fire cooked med rare.
On the dry aging, I've eaten them several times, but this was my first attempt at making it. I'm utterly amazed at how much weight it lost. I didn't think to weigh it before, so a weight now wouldn't tell me anything. But just picking it up, and by the size of it, it feels like I'm holding a block of foam. Lol. There is an excessive amount lost during the trimming too. I was careful not to cut too much off when doing it, and I still basically lost almost the entire rib cap, which is actually my favorite part of the steak. I think that a strip would lend itself better to dry aging.
On the dry aging, I've eaten them several times, but this was my first attempt at making it. I'm utterly amazed at how much weight it lost. I didn't think to weigh it before, so a weight now wouldn't tell me anything. But just picking it up, and by the size of it, it feels like I'm holding a block of foam. Lol. There is an excessive amount lost during the trimming too. I was careful not to cut too much off when doing it, and I still basically lost almost the entire rib cap, which is actually my favorite part of the steak. I think that a strip would lend itself better to dry aging.
Posted on 12/23/16 at 9:52 pm to Fratigerguy
quote:
I've got a full rack that has been dry aging for 20 days so far. Will trim it up tomorrow and dry brine with kosher salt until Sunday morning.
Sounds awesome.
Posted on 12/24/16 at 7:09 am to GRTiger
21 days...
After trimming...it's basically the eye that's left.
Sorry no end pic.
After trimming...it's basically the eye that's left.
Sorry no end pic. 
Posted on 12/24/16 at 9:03 am to Fratigerguy
quote:Raises hand. Don't. Ruins what is already a very tasty cut of meat.
I've never injected before, so no worries there. Just trying to get feedback from those who have.
Posted on 12/24/16 at 12:24 pm to Fratigerguy
That looks like a tremendous amount off loss. Was that thing deboned with the cap off when you started aging?
Posted on 12/24/16 at 12:32 pm to BigDropper
It was deboned, cap on.
Now, one set of pictures was closer so it makes it look bigger in comparison. But there is a good bit of loss.
Now, one set of pictures was closer so it makes it look bigger in comparison. But there is a good bit of loss.
This post was edited on 12/24/16 at 12:33 pm
Posted on 12/24/16 at 3:07 pm to Fratigerguy
That explains a lot. The bone would have protected against loss. If you attempt this again look for the whole rib sub primal. That is a bone-in, fat-cap-intact beef rib with feather bones, chine bones & rib bones on & a full fat cap.
That's what the steakhouses start with & why their ribeye will look significantly different than yours.
Not being critical, just passing along info.
Merry Christmas & enjoy!
That's what the steakhouses start with & why their ribeye will look significantly different than yours.
Not being critical, just passing along info.
Merry Christmas & enjoy!
Posted on 12/24/16 at 6:04 pm to BigDropper
What would the approximate amount of time for a 7 lb. roast to get around 125* if cooking at 225-240*? Thanks. Just trying to ge t an idea of what time to put it on.
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