"toddjb" > wrote in message
om...
> (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
Now you have got *me* jonesing for a prime rib! Haven't had one since last
Xmas.
--
Peter Aitken
Remove the crap from my email address before using.