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Hey all sorry I haven't been around much. Life Work and stuff has mead it hard for mento devote lots of time to the forums. Maybe after the first of the year I will be able to post some more. Have some cool new cooking toys I need to share with you all.
I needed to clear out some space in the freezer and there was a nice three bone prime rib in there giving up valuable real estate. Rather than pitch it in the trash I thought it might be best to have it for dinner.
Typically I'd smoke it or cold smoke it and then do the salt crust cook. We invited the in laws over and my mother in law is doing chemo treatments for breast cancer. So I wanted to keep the roast pretty mellow.
I trimmed the bones off and put them in fridge. Did a simple Worchestshire salt and pepper marinade overnight on the roast.
Next day I rubbed the bones with salt pepper and garlic and put them in a CI pan in the oven to roast off for a hour is so. I wanted the drippings for Au Jus. The dogs of course wanted the bones!
For theorists simple rub of SPOG. Placed fresh rosemary and used fresh minced garlic. Rubbed down good and then tied the roast back up.
Place 1 1/2"-2" of rock salt in the DO. Place the roast in and pack Rock salt all around. Cap with a salt slurry. I made mine with the marinade, salt and one egg white.
Wanted a faster cook so set the oven for 325. I took the roast a bit higher than I like because the in laws like it moe medium and I wanted to make sure my mother in law could eat it.
Pulled the roast at an IT of 130. Let it rest for 30 then cracked the salt. Even though it was more done than I like it was still super tender. Fork tender in fact. The salt crust really helps retain the moisture. Probably my favorite way to cook prime rib (well cold smoke first then salt crust).
Roasted some root veggies and squash as the side. Made a good simple Au Jus, which my mil said was fantastic! That means a lot as she can't stomach or taste much right now.
Enough talk let's see some food!
The Roast Beast!
The veggies ready.
Took four boxes to do the job. I buy it by the case at our restaurant supply song always have it on hand.
Base layer of salt
Roast tied and ready.
Capped and into the oven.
Dog bones and drippings for the Au Jus
Au Jus simmering. Pretty simple. Drippings 1/4 cup +/- Salt, Pepper, fresh garlic, 1/2 onion chopped, couple tbsp of tomato paste, 2 tbsp of Worchestshire, 3 cups beef broth. Simmer and reduce in half.
Done! Time to crack the crust!
Veggies just in case anyone crew, lol!
Done! As I mentioned earlier, medium. Still super moist and fork tender. I prefer rare but sometimes you have to do what you have to do. And if it's cooking meat more than you like I recommend using his method!
I needed to clear out some space in the freezer and there was a nice three bone prime rib in there giving up valuable real estate. Rather than pitch it in the trash I thought it might be best to have it for dinner.
Typically I'd smoke it or cold smoke it and then do the salt crust cook. We invited the in laws over and my mother in law is doing chemo treatments for breast cancer. So I wanted to keep the roast pretty mellow.
I trimmed the bones off and put them in fridge. Did a simple Worchestshire salt and pepper marinade overnight on the roast.
Next day I rubbed the bones with salt pepper and garlic and put them in a CI pan in the oven to roast off for a hour is so. I wanted the drippings for Au Jus. The dogs of course wanted the bones!
For theorists simple rub of SPOG. Placed fresh rosemary and used fresh minced garlic. Rubbed down good and then tied the roast back up.
Place 1 1/2"-2" of rock salt in the DO. Place the roast in and pack Rock salt all around. Cap with a salt slurry. I made mine with the marinade, salt and one egg white.
Wanted a faster cook so set the oven for 325. I took the roast a bit higher than I like because the in laws like it moe medium and I wanted to make sure my mother in law could eat it.
Pulled the roast at an IT of 130. Let it rest for 30 then cracked the salt. Even though it was more done than I like it was still super tender. Fork tender in fact. The salt crust really helps retain the moisture. Probably my favorite way to cook prime rib (well cold smoke first then salt crust).
Roasted some root veggies and squash as the side. Made a good simple Au Jus, which my mil said was fantastic! That means a lot as she can't stomach or taste much right now.
Enough talk let's see some food!
The Roast Beast!
The veggies ready.
Took four boxes to do the job. I buy it by the case at our restaurant supply song always have it on hand.
Base layer of salt
Roast tied and ready.
Capped and into the oven.
Dog bones and drippings for the Au Jus
Au Jus simmering. Pretty simple. Drippings 1/4 cup +/- Salt, Pepper, fresh garlic, 1/2 onion chopped, couple tbsp of tomato paste, 2 tbsp of Worchestshire, 3 cups beef broth. Simmer and reduce in half.
Done! Time to crack the crust!
Veggies just in case anyone crew, lol!
Done! As I mentioned earlier, medium. Still super moist and fork tender. I prefer rare but sometimes you have to do what you have to do. And if it's cooking meat more than you like I recommend using his method!
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