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Posts Tagged ‘seasoning’

Prime Rib of Beef. Roast prime rib whole, if possible, no less than half (around 7-8 pounds at least.) Roast slow and low to an interior temp of 120. Let rest at least 30 minutes before slicing and serving. More important than all of that, heavy seasoning. Seen here, we apply as much as 3/4 cup salt to each 15+ pound rib. Also a solid 1/4 cup of coarse pepper. Scrape it off before service. This allows for deep and consistent seasoning.

Mounds of salt and pepper, twice is nice.

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