Title : Prime Rib Recipe Food Network
link : Prime Rib Recipe Food Network
Prime Rib Recipe Food Network
i'm going to show you how to do somethingthat is super, super fun. i don't get to do it all that often but when i do this is howi do it. i'm going to show you what you want to look for when you're picking out a primerib roast. now, the one i have today happens to cometo me courtesy of the people at the certified angus beef brand so thank you, thank you,thank you. and it also lets me show exactly
Prime Rib Recipe Food Network, what you want to look for because this isabout as good as it gets, okay? now, let's talk about the roast first. i'm going to shootanother video to show you how to prepare it, but i want to talk about the roast itselffirst. okay. so a prime rib is kind of what it soundslike. it's the ribs, right? and because it
comes from right here, on the animal, areyou showing me, you're not showing me? see? it comes from right here, it's just like meand my abs, it doesn't get much of a workout and that's what makes it so tender. an animal'smuscle does not get used very much, it's going to be even more tender, okay? now, there's some things that you're goingto look for. a lot of times you'll see something that it's sold as a prime rib and it will have bones,okay? so i'm going to pick, safe hands, absolutely clean. but you see this? can you see the patternhere? my butcher boned this for me, and most of the time this is what you're going to find.now, check this out; this is exactly what you want. if you've ever been to a place that'ssaying that they sell prime rib and you got
it and it had large chunks of fat all throughthe meat? that's not what you want. you want this eye. now if you cut this into steaks it will bea rib eye. this is an entire rib eye right here, okay? but you're going to look for thefat, this is the fat cap and that's nice. see? look. my butcher trimmed off most ofmine but not all of it. we still have a good bit. we want that, because fat is flavor.it also keeps this relatively lean cut from drying out when we cook it. all right, but look here. how close can youget in here? can you see this? you see these tiny flecks ? that's a beautiful marbling,that when we roast it, it's going to melt
all the way through the roast and it's what'sgoing to make it so decadent and delicious. now, the certified angus beef brand happensto be a cut above what most of us have in the grocery stores, because there's what,i forgot the low grade one but there's choice and there's prime and then on top of thatgrade there is certified angus beef. so that's why you would want to look for this, okay?but you want to look for these hallmarks when we're talking about a prime rib roast. youwant a nice fat cap, but not giant. you want thisbeautiful clear eye here in the middle, and you want these tiny flecks of marbling rightthere, okay? so this puppy is pretty big. i would say thisone is, i'm horrible at estimating. i'd say
it's between 13 and 15 pounds, and that'sbecause when you have an entire prime rib roast, you're going to have what would be between 7 to 9 ribs on the animal,okay? so that's good bit of real estate. all right. so if you're looking for a prime rib roast and you're not sure what you want or what you're looking for, now you know. you want a nice little fat cap, nice big rib eye, longbit of real estate, because that means more beautiful juicy clear roast beef in the middle.that's it. that's it. you really
want the best that you can get. go ahead andcheck out the certified angus beef brand, because then you can just walk in and say "i want one of those. i'll take what she'shaving."
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