My wifes boss has me cook these for him several times a month. He sells beef sandwiches in the cafe he runs and also slices it thin for his Neopolitan Pizzas.
Adapted from Harry Soo's Prime Rib recipe. I cut off all the surface and hard fat, tie it up tight and let it sit over night uncovered with a kosher salt pepper dry brine. I try to keep the temp around 200 or so for about 3 1/2 hours to bring it to 135 IT. When done I let it rest for about 30 minutes or so then blast it in the oven on broil to give it a hard crust.
Sadly, I never get to see the results because I vacuum seal it so my wife can take it to work the next day.
Adapted from Harry Soo's Prime Rib recipe. I cut off all the surface and hard fat, tie it up tight and let it sit over night uncovered with a kosher salt pepper dry brine. I try to keep the temp around 200 or so for about 3 1/2 hours to bring it to 135 IT. When done I let it rest for about 30 minutes or so then blast it in the oven on broil to give it a hard crust.
Sadly, I never get to see the results because I vacuum seal it so my wife can take it to work the next day.
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