To make it easier to slice when serving, you can cut the bones off the back of the roast and then tie them back onto the roast with twine (or you can have your butcher do that for you). Since horseradish is the traditional accompaniment, we like to go with a rub of horseradish mustard, Worcestershire sauce, dried herbs (like parsley, thyme and rosemary) and garlic mixed with a little olive oil. But with its big beefy flavor, the roast can stand up to strong flavors too. Given the cost of this cut, a standing prime rib roast at any grade is a special treat! PREPARE THE ROAST This tasty cut of meat does not need much more than salt and pepper for seasoning, and maybe a good rub. But prime also does refer to the grades of meat that you can buy, with prime being the highest followed by choice and then select. In this case, it refers to the fact that the cut of meat is from a primal muscle. The word prime in the name doesn’t necessarily mean the grade of meat. The meat tends to be well marbled and has a rich beefy taste to it. This is the same part of the cow that the delicious ribeye steak comes from as well. WHAT TO LOOK FOR The standing rib roast is from the primal rib section, and can have anywhere from two to seven ribs. From now until December 24, 2018, save big on the Infrared Smoker/Roaster with the purchase of a Patio, Sterling Patio, or G-Sport grill! Find a dealer today! The infrared heat will cook it perfectly with juicy meat inside and an irresistible crispy crust on the outside. The large piece of beautifully grilled meat always makes a statement, especially when slow smoked and roasted on your TEC Grills Infrared Smoker/Roaster. A standing prime rib roast is an impressive centerpiece for any holiday table.
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