A question about Rib roasts

[GarrettPrkr]

If I remove the rib cap from my roast, to trim the layer of fat between the spinalis muscle and the eye of rib, can I tie it back on when shaping the roast? Or should I just not mess with great pieces of meat and cook them separately?

[Huskee]

I'd say that's a perfect 50/50 question. Personally, what I think I'd do if I didn't need the weight of meat on the roast for the size crowd I'm feeding is I'd do the cap separately. If you remove it then re-tie it on, then it just wont slice like that picturesque intact PR...but that might be a non issue for you.

[Breadhead]

GarrettPrkr ... What Huskee told you is a fact! The size of the crowd MIGHT dictate you serve that cap with the center cut to meet demand.

However... Allow me to play Huskee's evil brother.😡

Unless you are a VERY SPECIAL guest you will not be served those caps😜

The center cut of a USDA choice ribeye is very good. The center cut of a USDA Prime ribeye is to die for.😆 However... The caps of both is much better than the center cut. They have more fat and fat is flavor.😜

He who buys the goods and trims it gets to be stingy.🙊

I... Almost ALWAYS trim the cap off and save it for myself or special friends.👌

[Dr ROK]

Ditto Breadhead. I cut mine off and save it for a family meal with a nice bottle of cab!

[Gooner-que]

GarrettPrkr I trimmed the fat between this year. I didn't have to remove the cap to get the trim out, it did allow me to dry brine between the sections. It was good, but not work the work in my mind, just cut off the cap for your own enjoyment and smoke the eye for the crowd. Dr ROK I would go with a Malbec myself.

[richinlbrg]

How did you trim the fat without removing the cap?

[Gooner-que]

I was able to just peel it back a bit with out completly removing the cap, it then layed back over and I tied it all together. Just worked my hands in and pulled the fat out.

[richinlbrg]

Thank you, Gooner-que !!

[bjrichs]

I agree with all...save the cap for your family...