So, how was it compared to a regular rib roast? Looks pretty great, though I wonder if the fat rendered fully at that level of doneness.
Turned-to-Stone
It was very, very tender. More so than the last rib roast I cooked. I believe the chuck eye is the last part of the rib roast that extends into the chuck. Maybe there’s someone more knowledgeable on here that could answer that.
As far as the fat rendering, most of it was translucent. I don’t care for medium rare so I’m always going to deal with some non-rendered fat.
Po-tat-hoes
Brilliant
Giffoni98
At what temperature and for how long did you roast it? It looks great. Hope you enjoyed it.
4 Comments
So, how was it compared to a regular rib roast? Looks pretty great, though I wonder if the fat rendered fully at that level of doneness.
It was very, very tender. More so than the last rib roast I cooked. I believe the chuck eye is the last part of the rib roast that extends into the chuck. Maybe there’s someone more knowledgeable on here that could answer that.
As far as the fat rendering, most of it was translucent. I don’t care for medium rare so I’m always going to deal with some non-rendered fat.
Brilliant
At what temperature and for how long did you roast it? It looks great. Hope you enjoyed it.