Prime Rib Experts: Low and Slow method?
I have a one rib, three inch slab of prime rib roast I cut off the 6 rib roast last Xmas and put in the freezer. Now out and defrosting in the fridge. Going to cook at home, not in the RV. Most p...
Forum Discussion
I would follow Gordon Three's method. That bit of dry aging removes water from the outside of the meat so it browns and crisps without pan-searing, and still has a tender inside. For a roast your size a day or two of dry aging will make a big difference. For a big prime, I'll dry age it a week to nine days. Before roasting, I'd let it stand on the counter for 30 mins or so to get the chill off of it so it cooks more evenly.
Happy Cooking! -- a rancher's wife
Happy Cooking! -- a rancher's wife
