When I was working in the restaurants we never marinated a prime rib. We kept it relatively simple when it came to seasoning, a couple shots of Lea and Perrins, season salt, a little pepper, and then rub a light coating of dijon mustard mixed with fresh finely minced garlic, and some rosemary. We'd put the roast on a bed of carrots, onions and celery to add to the flavor of the au jus and gravy we'd make using the drippings. (We'd also add some red wine to the au jus and bring it to a boil to burn off the alcohol content before adding the au jus to it.) but we were also doing 3-4 full prime rib at a time every 2 days. It was a popular menu item.I am planning on smoking a prime rib on Sunday, using my Bradley, any suggestions for a rub? And a marinade to soak it in prior to the cook.
I've never thought about dry-aging beef at home.... thanks for the inspiration and I'll have to read up on it!10 days of dry aging,looking good.
UMai bags are a must if just using a fridge and they work awesome. You can’t just age beef in the bag it came in.I've never thought about dry-aging beef at home.... thanks for the inspiration and I'll have to read up on it!
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