Working mostly from an Alton Brown guidance, we now have a rib roast in the fridge to dry brine and dry out a bit.
Coming straight from its vac-pack, the roast is dried well with a wad of paper towels.
The first thing I do when the roast comes from the oven is slice off the bone and meat cap on the one side. It makes slicing and serving easier, and besides... THAT PIECE IS MINE! ALL MINE! MY PRECIOUS! Okay... okay.... I'm back. Had a moment there.
I slice it about 90%, and this makes my job before serving much easier. But, I want that big slab of bone, fat, and meat to be there while the roast roasts. Flavor, moisture, and flavor. I heavily rub the salt and seasoning mix under that meaty flap so it goes deep into the roast, and also score the fat cap so it renders better. Thus, the bone/fat/meat flap is tied back on with twine after the magical rub happens.
The rib roast, heavily rubbed with dry brine, spices, and herbs. The bone cap (MINE!) tied back down, and the whole thing on paper towels to go naked into the fridge. I'll replace the paper towels daily, while turning the roast and patting off any moisture on the surface.
Sunday, about noon, it will go in a 250 degree oven till it hits 120 internal. Then it rests, covered, on the counter for an hour while the sides bake. When the sides prove willing, the oven is taken to 500 degrees and the roast goes back in for 15-20 minutes to sear.
Superior noms, and astonishingly good leftovers.
No comments:
Post a Comment