Rib Roast Trim Question

[Todd R.]

I bought a 9 LB choice rib roast at Costco. Do I trim off the fat cap that it has?

 

[Doug D]

See this thread.

 

[Al Silverman]

I would leave it alone unless it is more than 1/2 inch thick.

Al

 

[Jim Minion]

I trim the fat down tight, with all the inter muscular fat drying it out is hard to do.
Jim

 

[Todd R.]

I have never cooked one of these babies before...If it was Chris that posted those recipes...WOW, a big hit. "Best rib roast ever" was the general consensus! I prepared the Herb Crusted recipe. My 9 pound roast cooked for 2 hours and 45 minutes at 360 degrees. I took it off at an internal of 125. After sitting for 30 minutes the temp. had reached 140. Nice med rare in the middle, and some well slices at each end which the kids liked. I did trim up some of the fat cap to try and even it all out a little. Then applied the herb paste and that was it. 2 small chunks of apple and 2 small chunks of apricot. This is an awesome forum! As always thanks for the help.