A standing rib roast, or prime rib, is celebrated for its rich marbling and juicy texture. When roasting, the meat benefits from air circulation, which can still be achieved without a traditional rack. By placing the roast on its rib bones, you can obtain an even cook. For an optimal preparation, a butcher can assist by trimming and tying the ribs, enhancing seasoning access. Furthermore, employing a reverse sear technique at the end of the cooking process can provide a perfectly crusted exterior without the risk of overcooking.
The rib bones of a prime rib roast will naturally elevate the meat, allowing air to circulate, ensuring an even roast without a traditional rack.
For best results, ask the butcher to prepare the roast using a cut and tie technique, keeping the bones for support while offering easy access for seasoning.
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