Hello everyone. I have been looking at tips on website for quite some time. I have bought a rib roast for my father this year. It is a small one as I don't eat meat. Can you give me any ideas....it is 4 lbs
Hello everyone. I have been looking at tips on website for quite some time. I have bought a rib roast for my father this year. It is a small one as I don't eat meat. Can you give me any ideas....it is 4 lbs
Is this a prime rib?This year I'm using the reverse sear method that's resulted in great results before.
Trim excess fat from the top of the roast leaving ¼" of fat. Cut a cross-hatch pattern in the fat with the cuts spaces 1" apart. Rub the roast all over with 2 Tb. of kosher salt. Place the roast on a platter and put it into the refrigerator, uncovered, for AT LEAST 24 hours before roasting.
Preheat the oven to 250ºF, place the roast on a rack in a roasting pan and insert a thermometer into the thickest part of the roast. Roast until the internal temperature reaches 120ºF-125ºF. Remove the roast from the oven, tent it with foil and let it rest for an hour. Preheat the broiler and place the roast back in the oven and broil for 5 minutes to create a nice crust on top. Slice and serve. (no need to rest the roast after the broiling because it has already rested).
Is this a prime rib?
Do you place the roast with the fat cap on top?
Just noticed GG's method and mine are basically the same. Maybe because he used to work at Cook's Illustrated.
This year I'm using the reverse sear method that's resulted in great results before.
I'll also be doing a reverse sear, but on the Egg. That will free up the oven for sides etc. Our roast is also boneless. On the bone was cheaper, but You had to buy the whole cryovac package. The smallest was $149.00.
I just picked up ours from Costco this morning. $8.99/Lb for a 6 pound boneless ribeye.