Mr. P
VIP Member
Prime Rib
If you think you may cook this please
read the post at the below link before you buy the roast.
http://www.usmessageboard.com/forums/showpost.php?p=166073&postcount=33
Any questions, let me know.
Mr. P
Prime Rib
Serves 6 to 8
Let stand in frig. Uncovered 4-5 days. 3 is okay, 7 days max. Thinly trim the dry part off before going to step 1. This process is called dry aging and it makes a good quality roast FANTASTIC! The temperature in frig. should be 33 to max 38 degrees. If you have a spare frig. that would be ideal. I use the bottom of a broiler pan with a wire rack for the roast to sit on, that allows total air circulation.
1 (3-rib) standing rib roast (about 7 pounds), aged up to 1 week, set at room temperature for 1 hour, and tied with kitchen twine at both ends, twine running parallel to bone
Salt and ground black pepper
1. Adjust oven rack to low position and heat oven to 250 degrees. Heat large roasting pan over two burners set at medium-high heat until hot, about 4 minutes. Place roast in hot pan and cook on all sides until nicely browned and about 1/2 cup fat has rendered, 6 to 8 minutes.
2. Remove roast from pan. Set wire rack in pan, then set roast on rack. Generously season with salt and pepper (on the fat side), Coat it well, you should have a layer of salt visible.
3. Place roast in oven and roast until meat registers 130 degrees (for medium-rare) on instant-read thermometer, 3 to 31/2 hours. Remove roast from oven and tent with foil. Let stand 20 to 30 minutes to allow juices to redistribute themselves evenly throughout roast.
4. Remove twine and set roast on cutting board, rib bones at 90-degree angle to board. Carve, and serve immediately.
A few important Notes:
1. Try an purchase a roast with a nice outer layer of fat.
2. Remember to look for the most marbling possible. THIS IS A MUST!
Little marbling will produce very poor results (I promise) and the dry aging process is useless. In addition, for the most part, you will pay the same price per pound for a low quality "Choice" grade as you will for the top quality "Choice" grade. If you have to pay a few cents a lb. more for the top grade do it, you will be glad you did. Also, do not be fooled by meat markets claims they have a better grade of meat. This is not always true. There are only a handful of suppliers in the country and the run of the mill meet markets get their meat from the same folks as most groceries, they just charge more. Of course, this varies around the country so if you deal with a market you trust, go for it.
3. You will lose somewhere around 15% of the weight in the dry aging process.
4. I have found a two rib roast 5-5 1/2lbs will feed 3 easily sliced 1 ½" thick.
5. Be sure and let the roast rest under a foil tent for 20-30 mins.
Do not worry about cooling, the internal temp will actually rise by 10 degrees or more and cooking continues. Keep that in mind if you prefer Medium vs. Medium Rare. Lord I hope no one wants WELL DONE.
If you think you may cook this please
read the post at the below link before you buy the roast.
http://www.usmessageboard.com/forums/showpost.php?p=166073&postcount=33
Any questions, let me know.
Mr. P
Prime Rib
Serves 6 to 8
Let stand in frig. Uncovered 4-5 days. 3 is okay, 7 days max. Thinly trim the dry part off before going to step 1. This process is called dry aging and it makes a good quality roast FANTASTIC! The temperature in frig. should be 33 to max 38 degrees. If you have a spare frig. that would be ideal. I use the bottom of a broiler pan with a wire rack for the roast to sit on, that allows total air circulation.
1 (3-rib) standing rib roast (about 7 pounds), aged up to 1 week, set at room temperature for 1 hour, and tied with kitchen twine at both ends, twine running parallel to bone
Salt and ground black pepper
1. Adjust oven rack to low position and heat oven to 250 degrees. Heat large roasting pan over two burners set at medium-high heat until hot, about 4 minutes. Place roast in hot pan and cook on all sides until nicely browned and about 1/2 cup fat has rendered, 6 to 8 minutes.
2. Remove roast from pan. Set wire rack in pan, then set roast on rack. Generously season with salt and pepper (on the fat side), Coat it well, you should have a layer of salt visible.
3. Place roast in oven and roast until meat registers 130 degrees (for medium-rare) on instant-read thermometer, 3 to 31/2 hours. Remove roast from oven and tent with foil. Let stand 20 to 30 minutes to allow juices to redistribute themselves evenly throughout roast.
4. Remove twine and set roast on cutting board, rib bones at 90-degree angle to board. Carve, and serve immediately.
A few important Notes:
1. Try an purchase a roast with a nice outer layer of fat.
2. Remember to look for the most marbling possible. THIS IS A MUST!
Little marbling will produce very poor results (I promise) and the dry aging process is useless. In addition, for the most part, you will pay the same price per pound for a low quality "Choice" grade as you will for the top quality "Choice" grade. If you have to pay a few cents a lb. more for the top grade do it, you will be glad you did. Also, do not be fooled by meat markets claims they have a better grade of meat. This is not always true. There are only a handful of suppliers in the country and the run of the mill meet markets get their meat from the same folks as most groceries, they just charge more. Of course, this varies around the country so if you deal with a market you trust, go for it.
3. You will lose somewhere around 15% of the weight in the dry aging process.
4. I have found a two rib roast 5-5 1/2lbs will feed 3 easily sliced 1 ½" thick.
5. Be sure and let the roast rest under a foil tent for 20-30 mins.
Do not worry about cooling, the internal temp will actually rise by 10 degrees or more and cooking continues. Keep that in mind if you prefer Medium vs. Medium Rare. Lord I hope no one wants WELL DONE.
