The food lab better home cooking through science ( PDFDrive ) 770

Bottom line: the best way to cook your beef roast is to detach the bone and then tie it back on You get the same cooking quality of a completely intact roast, with the advantage that once it’s cooked, carving is as simple as cutting the string, removing the bone, and slicing For panseared steaks, I opt for bone-in just because I like gnawing on the bones for dessert Q: What exactly is a prime rib roast? To locate the prime rib, start by cutting your favorite steer neatly down the center from head to tail Set aside one half for another use Place your hand on the back of the other half and feel your way back along its vertebrae until you start feeling ribs Count backwards to the sixth rib, and cut crosswise through the meat in front of it Then continue counting back until you get to rib 12 and cut behind it, again crosswise Reserve the head and tail section for another use, saving the ribs you just cut out Now saw the ribs off at about 13 to 16 inches down their length and set aside the belly section Take off the hide, and what you’re left with is the prime rib It consists of seven full ribs with a large eye of meat running along their backside This meat is part of the loin muscle of the cow, the same muscle that New York strip, rib-eye, and Delmonico steaks are cut from It’s also often referred to as a “standing rib roast,” because, well, it comes from the ribs and it stands ... another use, saving the ribs you just cut out Now saw the ribs off at about 13 to 16 inches down their length and set aside the belly section Take off the hide, and what you’re left with is the. ..Q: What exactly is a prime rib roast? To locate the prime rib, start by cutting your favorite steer neatly down the center from head to tail Set aside one half for another use Place your hand on the back of the other half and... Count backwards to the sixth rib, and cut crosswise through the meat in front of it Then continue counting back until you get to rib 12 and cut behind it, again crosswise Reserve the head and tail