I have this fairly small six-pound prime rib roast waiting for Christmas day. The plan is to follow Meathead's plan and separate into prime ribeye, rib cap, and ribs. Given how small the roast is, I was going to cook all three parts on the same day, and potentially even throw an extra steak on the grill if needed if it looks pretty slim after trimming. We have three adults this year, and one kid who may snack on some of it.
I have a pretty good idea of how to cook the prime rib and rib cap, as the recipe is straightforward for cooking the prime rib, and I will treat the rib cap like a steak. I will either sous vide both cuts at 129 then sear for finish, or smoke them until they reach temp and sear.
However, I'm used to cooking full slabs of baby back ribs, not a short collection of 4 beef ribs. I'd prefer to serve them as ribs versus make gravy. But I could be overestimating how much meat will be left after all the of the trimming, so maybe it won't be worth the effort.
Assuming I cook them as ribs, should I aim for something like 2-2-1? That seems like overkill for a half rack essentially. Thoughts?
I have a pretty good idea of how to cook the prime rib and rib cap, as the recipe is straightforward for cooking the prime rib, and I will treat the rib cap like a steak. I will either sous vide both cuts at 129 then sear for finish, or smoke them until they reach temp and sear.
However, I'm used to cooking full slabs of baby back ribs, not a short collection of 4 beef ribs. I'd prefer to serve them as ribs versus make gravy. But I could be overestimating how much meat will be left after all the of the trimming, so maybe it won't be worth the effort.
Assuming I cook them as ribs, should I aim for something like 2-2-1? That seems like overkill for a half rack essentially. Thoughts?
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