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Prime rib. Maybe please help
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WokOnMedium
Posts: 1,376
Let's start by saying travel is not recommended here. With that, bought that 14 day dry aged bone in rib roast. After some discussion here on the forum (thanks stike...I mean stripsteak and Little Steven) I decided to go the Prime Rib route.
Visted Naked Whiz's site to make sure my plan was a solid one and found that Mad Max discussed the fat cap. Mine doesn't have that. Do I need to replace it?
When I considered what may replace it, I thought bacon! Here's what I have in the house in that department: Several packets of boneless shoulder roast buckboard bacon, a package of maple bacon (frozen), and a package hickory smoked bacon from the market...here's the problem, it's been in the fridge, it says use by 12/09/09, BUT it vacuum sealed and looks fine.
Poor planning on my part...I knew this damn storm was coming! But Christmas? That just sprang right up on me!
Visted Naked Whiz's site to make sure my plan was a solid one and found that Mad Max discussed the fat cap. Mine doesn't have that. Do I need to replace it?
When I considered what may replace it, I thought bacon! Here's what I have in the house in that department: Several packets of boneless shoulder roast buckboard bacon, a package of maple bacon (frozen), and a package hickory smoked bacon from the market...here's the problem, it's been in the fridge, it says use by 12/09/09, BUT it vacuum sealed and looks fine.
Poor planning on my part...I knew this damn storm was coming! But Christmas? That just sprang right up on me!
Comments
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Staci,
You don't need to replace it if you are doing low and slow. Mine have no fat cap whatsoever. Some will say that it bastes the meat as it melts nut there is so much fat in the meat, I don't think it needs it. Maybe in an oven.
SteveSteve
Caledon, ON
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If you've got Prime, ain't no need to add any fat. It is throughout the roast.
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Steven,
If you heard the wind blow that was just my sigh of relief. Thank you! Merry Christmas! -
Thank you! The crowd has grown, so we're going to add a stuffed pork tenderloin and hope that the 50mph wind gusts are over by cooking time!
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I have nothing to add to your question. I'd just thought I'd send warm wishes.
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sounds like a wonderful meal to enjoy with friends and family Staci
Happy Times, My Egg Friend -
Why must you taunt me so? Merry Christmas Senor Smartypants!
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I hope it all comes together. I have lived here my whole life and I can't recall a storm that lasts for days. Usually the sky opens up, dumps some white stuff and we clean it up and move on. This thing has got it in for us.
Merry Christmas to you my friend. Thanks for all your kind words. You and yours are in my thoughts this season.
Stac -
It's all good!
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