Lets talk about the perfect PRIME RIB!?!
But Im looking to change things up abit and want to hear other ideas.
Tastier the better.
Answers: Im on my fifth prime rib and I like to use fresh spices and rubs and just let it sit.
But Im looking to change things up abit and want to hear other ideas.
Tastier the better.
I prefer studding the top of the loin with fresh garlic slivers. (Cut small slits into the top of the loin, and stuff each slit pocket with the slither of garlic) It self bastes the meat as it roasts.. I am huge garlic lover. I have also ground up dried rosemary and thyme, then rolled the garlic slivers in the herbs, then stuffed them into cut pockets. ...damn.. now I'm hungry
what is prime rib?
Why would you marinate prime rib? Worse yet, why would you use a dry rub????? Dry rubs contain salt. Salt is a desiccant, and draws moisture out of anything it comes into contact. Buy a good prime rib from a reputable butcher and let the meat stand on its own.
I had it yesterday and threw some juniper berries into the pan, but I did use salt and pepper too. I think prime rib is such a perfect meat, that you do not want to do too much to it, let it shine as the special cut of meat that it is.