CaseT
TVWBB Platinum Member
Needed to make room in the freezer for some project meats. Found a nice 3 bone prime rib that needed to be cooked. The weather has been cold, wet and just plain miserable . I was going to smoke the roast, but the wife wanted no smoke. She also invite the in-laws over and my MIL is fighting breast cancer so I decided that we'd keep thing simple. I cut the bones off and braised them in the oven to get some drippings for Au Jus, and also a treat for the dogs. For the roast I marinated it 24 hours in Worcestershire and fresh minced garlic. I seasoned the roast with cracked black pepper fresh garlic and fresh rosemary sprigs. Everything got a coating and I tied the bone flap back up . When I don't smoke the prime rib, my favorite thing to do a salt pack in the DO. Normally I would do this outside with briquettes but the weather sucked and I didn't want the pressure wit the in-laws coming over. So I used one of our indoor dutch oven. Put a 1 1/2"-2" layer of salt on the bottom, put the roast in. Pack salt around the sides, cap with a salt slurry. TO make the slurry I mixed 1 egg white, salt, and the Worcestershire I used for the marinade. The slurry needs to be thick not runny, spread over top. Place in a 325°-350° oven. Cook to your preferred IT. Place the therm probe in the roast prior to packing the salt around the roast.
I took this roast to a higher IT than normal. I went to 135°. I did this because the in-laws like theirs more medium-medium-well. With that said the roast still turned out great. Using this method you can take the meat to a higher temp without having to worry about drying the meat out. Meat was fork tender and had excellent flavor.
Prepped root veggies too.
Ready for the salt pack
I used 4 boxes for to fill this DO. I buy it by the case to get better pricing from our restaurant supply store.
Capped and ready
Bones all braised and ready for Au Jus and dog treats.
Kept the Au Jus Simple. used the bone drippings, two spoon fulls of tomato paste, spoon full of minced garlic, 1/2 onion sliced 3 cups beef stock, salt, pepper, one rosemary sprig. Brought to boil, rduced heat to simmer and reduced for about 45 minutes. Strained prior to serving.
Veggies ready. Just olive oil, salt, pepper
Done! I didn't show it but the salt cap made from slurry comes off in one piece. This is nice as it makes for less clean up on the meat. You don't have to brush as much salt off.
Traditional 45 minute rest
Even though cooked more than my and my wife's liking you can see how moist the meat is. Unfortunately no plated pics. It was a great meal and the in-laws really enjoyed it.
For those wondering cooking time was right a round 2 1/2 hours, not including the rest.
I took this roast to a higher IT than normal. I went to 135°. I did this because the in-laws like theirs more medium-medium-well. With that said the roast still turned out great. Using this method you can take the meat to a higher temp without having to worry about drying the meat out. Meat was fork tender and had excellent flavor.
Prepped root veggies too.
Ready for the salt pack
I used 4 boxes for to fill this DO. I buy it by the case to get better pricing from our restaurant supply store.
Capped and ready
Bones all braised and ready for Au Jus and dog treats.
Kept the Au Jus Simple. used the bone drippings, two spoon fulls of tomato paste, spoon full of minced garlic, 1/2 onion sliced 3 cups beef stock, salt, pepper, one rosemary sprig. Brought to boil, rduced heat to simmer and reduced for about 45 minutes. Strained prior to serving.
Veggies ready. Just olive oil, salt, pepper
Done! I didn't show it but the salt cap made from slurry comes off in one piece. This is nice as it makes for less clean up on the meat. You don't have to brush as much salt off.
Traditional 45 minute rest
Even though cooked more than my and my wife's liking you can see how moist the meat is. Unfortunately no plated pics. It was a great meal and the in-laws really enjoyed it.
For those wondering cooking time was right a round 2 1/2 hours, not including the rest.
The kids didn't complain though 
