Standing Rib Roast Fat Cap

[LarryR]

Picked-up this roast yesterday and noticed the butcher left the fat cap in place. I've done some googling and I'm getting mixed results, some say trim, some say trim back, season and replace. I'm leaning towards the later. Anyone have any strong opinions or advice. Pisses me off a little as I paid a premium price for fat. Oh well.

 

[j biesinger]

maybe give it a crosshatched score?

 

[K Kruger]

I do as j suggests when cooking one here as at least a couple of us really like the fat done this way. When I cook for those that aren't into fat I tend to trim it closely so it's just a thin amount. Me, I've never been a fan of seasoning under a fat layer because I like rubs and they tend to just get mushy when well protected from the heat. If, perish the thought, you're going with salt/pepper only you could certainly do this - but why leave a thick fat layer on if you or your guests aren't into it?

 

[Vince B]

I say trim it down some.

 

[LarryR]

Thanks for the suggestions, I left the fat cap on and scored. Turned out great! Perfectly done for our tastes.

 

[JimK]

That looks absolutely perfect, Larry. What did you season with?

 

[LarryR]

Went simple, Montreal Steak Seasoning.