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Prime rib prep question??
trophyhunt:
:tup:
Caseyd:
Pre removal of crust
DoubleJ:
--- Quote from: pianoman9701 on December 28, 2017, 06:20:28 AM ---The new trend in cooking is resting meat for a longer time, bringing it close to room temperature. This allows the fats in blood will begin to coagulate and hold the juices. Of course, all of the umami flavor is in the fat. This flavor is what gives red meat it's incredible flavor and makes browned fat cap taste so good. A 5 lb prime rib should sit for an hour after searing. I let a thick steak sit for 20-30 minutes. When you cut into it, you have very little run-off on the plate.
--- End quote ---
I'm sticking with the old trend. I like hot meat and resting it 10 minutes is a long enough wait for me. I'll just use bread and potatoes to sop up the run off
DaveMonti:
Well, over the weekend I cooked my rib rack from the portion of the prime rib roast that I cut into steaks. I got a roast at Safeway that was 15 lbs or so, used about 5 lbs for a Christmas rib roast (Sous Vide and crusted in the oven, perfect!) and cut the remainder into thick prime rib steaks.
I had 6 meaty ribs that I seasoned and cooked at 150 with the sous vide for about 30 hours. I had read that beef ribs take 48 hours at 143 degrees, so I upped the temp a bit for the shorter duration. I have to say they were not very good. There were a lot of bits of cartilage and connective tissue that had not yet softened, so eating was pretty unpleasant. The flavor of the meat was pretty good, but they were very oily after cooking in their own fat for so long. I am sure I can do better, but next time I get beef ribs, I think I'll go with a low and slow roast as I have that method down pretty well.
If anyone is going to sous vide your beef ribs, give it the full 48 hours!
Dave
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