Roast Boneless Prime Rib Fat-Cap Down?

[fkrall]

Just discovered the butcher left a 1/2 inch fat cap on our rolled and tied boneless prime rib (prime grade). I'm going to rub it per Meathead's recipe. Will it be OK to roast it fat-cap-down to max as much bark as I can? Roasting in oven due to family activities.

[pkadare]

Just discovered the butcher left a 1/2 inch fat cap on our rolled and tied boneless prime rib (prime grade). I'm going to rub it per Meathead's recipe. Will it be OK to roast it fat-cap-down to max as much bark as I can? Roasting in oven due to family activities.

Cut that fat cap down to no more than a 1/4" to start.

[TripleB]

I would agree. cut the fat cap down.

[pkadare]

Step #1 in this recipe - https://amazingribs.com/tested-recip...er-beef-roasts

[fkrall]

I just double-checked; it's far from the full fat cap; probably pretty close to 1/4 - 1/2". It's beautifully tied and I fear I'll do more harm than good if I untie it. Given that, which is the lesser to two evils, cap up or down? Thanks.

[fracmeister]

Even ½" is not a real problem. You get some of those picky types who cut off any fat and those keto heads who want even more. I'd cook it as is.

[Troutman]

To answer your question if it’s in an oven it doesn’t much matter. Generally you want a fat cap to point toward the heat source for protection.

[texastweeter]

exactly. If a convection oven point it towards the fan.

[Ahumadora]

+2. Fat towards the heat source

[fkrall]

Excellent--many thanks. If I ruined a $260 prime rib there'd be two dead things in the kitchen. Dry brining away as we speak (the prime rib).

[barelfly]

I removed the fat cap completely on my rib roast for the reason that the fat cap won’t render down as well as what could on a brisket for longer cooks. I want the entire roast to have rub that will be eaten and not cut away for waste.

that’s my thought on a rib roast. A little different but I think it’s a good plan for me.