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Ever try this PRIME RIB method?
(toddjb) wrote in message . com>...
> I'm making a prime rib tomorrow and came across the below recipe.
> I wanted to know if anyone has tried it?
>
Made it tonight, so how did it turn out?
It was GREAT!!!!
Seriously, this was a good cut of meat and it came out restaurant grade or
better than some places I've had prime rib. It really had a great flavor
on the outside and the inside was tender, juicy and a _perfect_ medium rare.
They asked for the recipe, had seconds, all in all a great meal.
I'll do it again.
Now, what do I change if I use a standing rib roast? I guess nothing
except buy a larger piece (lbs.) to compensate for the weight lost to
bone.
Is this also technically a prime rib once I cut it up and serve it?
The nice thing about the boneless, when I looked at the cross section
in the meat case it looked exactly like a prime rib slice I'd order out.
So, I knew what I was getting. Just wondering if the standing rib roast
will be the same quality and look when served.
Either way I'd recommend the recipe to anyone who wants to try it.
The boneless was easy, tasted great, very easy to prep and serve.
I had a thermometer in the meat and one on the oven shelf just to
monitor things, but you don't need it. Cooked to the directions. Perfect!
Thanks again,
-todd
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