We ordered rib-eye roast, but instead they got Export-rib. Whatever that means. Tried to Google it, could not find any good information. Is anybody familiar with that cut of meat? How should I cook it? How is it different from rib-eye?
That just means short cut, do the same as a rib-eye roast...
Sometimes I cut them this way, I like the thicker fat layer but if I am going to use bacon I will "short cut"... Normally it is more expensive of a cut too, so if they charged you the same you got a deal...
Cook it the same way you cook your roasts. Is this already all tied? If you are worried about not enough fat {I am not there to see it} cover it with bacon. Normally you only do very well marbled cuts in this way, since they have good fat in them they dont need that fat covering them, also I like to cook them lower in temp than a normal 109 or 112...
Prime rib is easy, I like to dry it, then coat it with lipton onion soup mix, then 15-20 minutes HOT, lower the temp, pull out at 120-125, cover with a towel until it hits 130ish, and cut and serve..
most important things about a rib roast is never put a cold or wet roast in the oven, never cover it, never go over medium {some go med well, I wouldn't}, let it sit before serving. You follow them tips and you cant mess it up..
I baste it sometimes, sometimes I dont, I rub butter on the end cuts, some times I dont, I trim more fat off sometimes sometimes I leave a ton of it on there, I tie it sometimes sometimes I net it, sometimes I go boneless, sometimes I do the bone on, sometimes I cut it from the bone and then retie it to the bone... Just depends on what I feel like doing, its a really easy cut to get perfect everytime...
Good luck with it, now I want to cook a rib...
