Making an 8 lb prime rib roast for a few wacky people. A couple of folks (including me) prefer the top fat cap removed prior to oven cooking and grill seared. Should I remove the fat cap for a part of the roast and keeping the roast intact or should I cut the roast into two for w/wo fat cap? And will the two sections arrive at the desired temp at close to the same time?
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Cutting in half will not only allow you to cook the pieces differently, but will give you a slightly quicker cook.
And welcome to The Pit.Last edited by RonB; July 25, 2021, 01:50 PM. -
I would not cut it in two. Fat cap, trim it thin to 1/4"-1/8".
Personally, I think you are making it too complicated.
Prime Rib Roast--good choice.
Happy grilling to you and PBR too.Comment
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I cook roasts in one piece no matter the size and leave the fat cap intact.
I do try to flip them over every 30 mins or so for a more even cook.Comment
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You could divide. Assuming similar shapes and densities, the two halves should complete at roughly the same time.
as a fat cap on guy, I’d say splitting if feasible. But as a guest, I’m taking what you’re serving. So, if you and the missus prefer no fat cap, go no fat cap.Comment
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