Post by: quacksmoker on December 22, 2011, 09:53:28 AM
I'm looking to try cooking it a little different this year so if anyone has any tips, I would love to hear.
Post by: Fl0und3rz on December 22, 2011, 10:02:55 AM
I have had none better, and everyone raves. The only thing I change is to take roast out when internal thermometer (electronic) reaches 128 F.
Prime Rib
200° for 3 to 4 hours with a coating of rock salt
This slow-roasting technique produces moist, evenly cooked beef. It also adapts for pork
Roasting a big piece of meat intimidates many cooks. The results are sometimes hard to control: outside portions get dry and overcooked, and the rare interior can be difficult to slice thinly.
Salt baking is an easy way to produce moist, succulent meat cooked throughout to a consistent degree of doneness. Meat prepared this way slices especially well, making it ideal for buffets and large dinners during the holidays.
With this technique, you cover the meat with rock salt, then roast it at a low temperature. The salt blanket acts as insulation, so the roast cooks almost as quickly as if done at a higher temperature. It also firms the protein fibers, making it easy to slice even rare meat thinly. The recommended temperature-200° for beef, 225° for pork-is much lower than the 325° traditionally used for roasting. But food technologists at UC Davis consider the lower temperatures safe. provided you use an essentially "sterile" piece of meat (one that has not been boned or rolled). The lower heat cooks the meat more gently: outside edges are not overcooked, and the meat heats evenly from edge to edge. The lower temperature also reduces the evaporation of juices, so meat shrinks less.
This method is especially suited to large cuts of beef or pork, weighing 10 pounds or more. We suggest a whole strip loin roast, standing rib roast, or leg of pork. Order the meat ahead, and be sure it's not boned or rolled. The rock salt is used mostly as a cooking medium. it only flavors the outside. To avoid over salting the juices and interior meat, carefully brush all the salt off the surface of the roast and wash salt off your cutting board before slicing.
Salt-Baked Oven-Size Roasts
1 whole boneless beef top loin (strip) roast (10 to 12 lbs.), also called New York strip; 5- to 7-rib standing rib beef roast (12 to 16 lbs.); or whole leg of pork roast, bone in (12 to 14 lbs.)
12 cloves garlic
2 tablespoons kosher salt, optional
3 tablespoons pepper
1 1/2 tablespoons paprika
1 1/2 tablespoons thyme
12 to 17 pounds rock salt
Trim excess surface fat and any skin off roast, leaving on a layer about 1/4 inch thick. In a food processor or mortar, combine garlic, kosher salt, pepper, paprika, and thyme; process or pound until a paste forms. Rub paste all over meat. Spread a 1/2-inch-thick layer of rock salt in bottom of 12- by l7-inch roasting pan (with rib or leg roasts and larger New York strip roasts, line the pan with 2 lengths of heavy-duty foil extending about 3 inches beyond pan sides to help keep salt up around the roast). Lay roast on top. Pour enough rock sail over top to cover roast by about 1/2 inch.
Bake uncovered in a 200° oven (225° for pork) until a thermometer inserted in thickest part (insert clean, freshly washed thermometer about 30 minutes before end of roasting) reaches 130° for rare beef: temperature may rise 4 to 5 degrees as meat stands. Bake boneless strip loin roast 3 to 4 hours (about 20 minutes a pound): bake a bone-in standing rib roast 4 1/2 to 6 hours (about 23 minutes a pound). For well-done pork, cook until thermometer reaches 160°, 8 to 9 hours (about 40 minutes a pound).
Post by: jrebel on December 22, 2011, 10:09:06 AM
Post by: dscubame on December 22, 2011, 10:09:38 AM
Post by: Huntbear on December 22, 2011, 10:23:43 AM
Post by: 87Ford on December 22, 2011, 11:04:50 AM
I like mine smoked ...
Me too. They turn out great in the smoker. :tup:
Post by: KNOPHISH on December 22, 2011, 11:24:03 AM
Post by: steen on December 22, 2011, 10:21:29 PM
Post by: quacksmoker on December 23, 2011, 08:35:18 AM
Post by: rasbo on December 23, 2011, 08:43:07 AM
Post by: Bigshooter on December 23, 2011, 11:14:20 PM
How do you cook yours? I have always done the basic 500 degrees and then turn it down to 200 till finished (R-M/R). I just read a recipe where you cook it at 500 for 5 minutes per lb and then turn off the oven and let it cook for another 2hrs without opening the oven door.
I'm looking to try cooking it a little different this year so if anyone has any tips, I would love to hear.
This is the only way to do it. :twocents: You end up with dry edges any other way and possibly a raw middle.