Quote:
Originally Posted by 14
From my perspective it is the Michael Smith method. Saw it first by him about 10 yrs ago. Have used on roasts but not Prime rib yet. Has worked great for me. Instead of oil used grain mustard.
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I ask for an extra fat cap from the butcher when roasting my prime rib. I usually ask for the prime cut as well as there is not as much of that piece of fat in the middle of the roast.
I salt and pepper the roast, then put on a substantial bunch of fresh rosemary, thyme, sage, and parsley (I quite often buy a package of those same mixed herbs and use the whole package), and then put the fat cap on top.
Then I use the same hot method followed by 2 hours in the oven while turned off (as described above) and it is a very tender and flavorful medium rare roast every time.
I follow the principle that the best cuts of beef, both roasts and steak, should be cooked hot and fast, and the less expensive cuts should be cooked slow or braised or put in a slow cooker.