Hi all, Once again back for some advice. Got this monster (3kg) of a prime rib and doing kenji’s reverse sear but wondered about this top layer of fat and whether I should trim it?
by sertorioustb
3 Comments
IBM8000
I would not trim it , at most I would score and put the steak with the fat at the top as to let the fat render and get better flavor. After you cook it, if you don’t want to it eat, it would be easy to cut off when slicing the roast.
SplooshU
I’d leave it on for flavor and cut it off once cooked if you want to.
Mitch_Darklighter
Never cut the fat cap off a roast, just trim it back to be a consistent thickness. This one looks perfect as is, just make sure to season the fat too. It’ll render while slow roasting and make a nice crispy edge, and the fat will drip down and baste the meat. Some people like to score it, just make sure you don’t cut all the way through the fat into the meat. If you don’t want to eat the fat that’s fine, trim it once it’s carved and on the plate.
3 Comments
I would not trim it , at most I would score and put the steak with the fat at the top as to let the fat render and get better flavor. After you cook it, if you don’t want to it eat, it would be easy to cut off when slicing the roast.
I’d leave it on for flavor and cut it off once cooked if you want to.
Never cut the fat cap off a roast, just trim it back to be a consistent thickness. This one looks perfect as is, just make sure to season the fat too. It’ll render while slow roasting and make a nice crispy edge, and the fat will drip down and baste the meat. Some people like to score it, just make sure you don’t cut all the way through the fat into the meat. If you don’t want to eat the fat that’s fine, trim it once it’s carved and on the plate.