Perfect Prime Rib (must read)

Actually, this is VERY similar to the rib roast method listed in the recipe section by Poobah.

I loved the tutorial, though.

PatioDaddio said:

I don't know about "entombed", but the very heavy salting method works wonders on steak. I don't know what it would do for a roast, given the size.

John

Click to expand...

The entombed idea I was talking about is often refered to as old english prime rib, you'll get the idea of what it's about here . Not a recipe of spices I'd endorse myself, but the concept is there.

your heavy salting method is very similar (read - nearly identical) to what I've used on salmon for years with great results (3rd place 3 yrs in a row and 1st place the last 2 yrs in a row in backyard cook offs).
It seems like the concept should be the same, the salt cooks or sears the outer flesh (actually dehydrates it) and seals in moisture as a result. Maybe I need to put it to the test with an eye of round and see what I get... golly-gee-whiz, now I have to cook something... :biggrin:

Thanks for the post Nice article

KnucklHed, I do a kosher salt crust when i do prime rib. I figure that the 'crust' is no the key to prime rib; almost all of it is interior meat, and the salt does a great job of allowing the whole slice, outside and all, to stay medium rare, and it adds a nice salty little bit to the outside that I enjoy.

Nice article, John!

Excellent read... Of course, I am insanely hungry now...