Cut it off and tie it back on. If I'm dropping $150-$200 on a piece of meat, I want it to be as good as it can be. And the bone has an impact on the end result.
I'd ask the person doing the cooking/giving the orders. They should know what works best with how they season and cook it.Im not cooking it, just paying for it.just Following orders.
What? $100 worth would easily feed like 8 ppl, lol.$100 piece of meat? What are you feeding… 3 ppl?
What? $100 worth would easily feed like 8 ppl, lol.
What? $100 worth would easily feed like 8 ppl, lol.
I just made one for Thanksgiving. Rubbed with a little vegetable oil, and a large amount of salt and pepper about 48 hours before cooking. Let it come up to room temperature before cooking for sure. I put it in a 250 degree oven until the internal temp was 125. Then pulled it and let it rest about 10-15 minutes while I cranked the heat in the oven up as high as it would go (500 or above). Then threw the roast back in for another 10-15 minutes until the crust was where I wanted.Along that same topic, cooking suggestions. I mean, I have instructions that I follow each year and am always looking for different options.
If the weather holds some, I love dropping it on the Traeger, but I don't have an insulated one, so it's really weather dependent....
$100 / $17/lb = 5.88lb of beefWhat? $100 worth would easily feed like 8 ppl, lol.
Interesting. I have never done this cut of meat before...but very interested. Is there a difference from tied on versus bone in final outcome?Cut it off and tie it back on. If I'm dropping $150-$200 on a piece of meat, I want it to be as good as it can be. And the bone has an impact on the end result.
Not anything noticable.Interesting. I have never done this cut of meat before...but very interested. Is there a difference from tied on versus bone in final outcome?
Chateaubriand was on the menu for $64 at the restaurant Saturday night. Prime rib is worth the cost.
Sous Vide is the best cooking method second best would be the oven high heat then shut it down approach. If you have kids or idiots around and choose the oven method you need to be prepared to decapitate anyone that approaches the oven with an intent to open it.
Bone in is much better than boneless but to each his own.
I usually figure 1/2 pound per person.
The one I bought is prime Angus Waygu hybrid 7 ribs and the price was $24 a pound which was about the same as more pedestrian choices I saw advertised.