Finally a Rib Roast worth writing about
For Christmas dinner this year we made a 10lb 3-rib, rib roast from the great meat department of Fairway's Harlem store. They sell USDA Prime grade meat, which is the best. (Choice and Select are the others, in descending order).
The butcher prepped it by cutting off the bones and laying them underneath the meat, then tyeing it all together with string. A simple marinade of mustard, garlic and rosemary was rubbed on the exterior. It was cooked to 120 degrees using low heat (250) for, like 3 hours. (It was seared at 450 degrees for 15minutes to start).
We've been eating the best prime rib sandwiches ever for the past 4 days.
The butcher prepped it by cutting off the bones and laying them underneath the meat, then tyeing it all together with string. A simple marinade of mustard, garlic and rosemary was rubbed on the exterior. It was cooked to 120 degrees using low heat (250) for, like 3 hours. (It was seared at 450 degrees for 15minutes to start).
We've been eating the best prime rib sandwiches ever for the past 4 days.
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