This is my second attempt at this recipe. This wasn’t the best cut of meat so I didn’t have high expectations. Cut a lot of the fat cap off and dry brined for 4 days. It came out great!
Thanks to this wonderful recipe! https://www.seriouseats.com/perfect-prime-rib-beef-recipe
by dentalexaminer
3 Comments
Excellent work chef.
I have a couple of roasts that are marbled like this in my freezer right now. Hard to complain at $5 a pound though. Whether I smoke them or do them low and slow in the oven they always turn out acceptable. Your roast looks really damn good. Merry Christmas bud!
I just did one last night and pulled it at 118 to test in insulated ice chest for two hours expecting a 10 degree rating increase. It did not. It was borderline rare medium rare. But it was super tender and juicy. Next time, I’m pulling at 125.
Fortunately I bought too big of a prime rib and cut a 1/3 off. So my next try should get me where I want to go. It such a less stressful way to make a roast vs trying to time it to be done when you want to eat.