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Unread 12-01-2012, 04:49 PM   #29
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I have had a ruined Prime Rib, but, you really have to start off with a bad piece of meat, and then really screw it all up, and even then, it is pretty hard to get completely wrong.

Here is one done my way...

I use an olive oil paste, basically a mixture of parsley (I prefer flat leaf), thyme, basil and oregano in equal parts (1T each), then kosher salt and fresh ground medium grain black pepper (4T each), mix into about 1/2 cup of good olive oil, then slather onto the roast. From there, 225F to 250F, cook until internal is 125F to 135F, pull, tent and rest for 30 minutes or so.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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