We are really lucky to have Rummm as a resource. He always does a great job with great pics.
Totally agree, this has and still is a great learning experience.
What Turtle said... and you can probably find good info about that prep and cook style on America's Test Kitchen or Cooks Country. Same outfit - 2 different programs....I have seen the episode.
I have watched the video at least twice. Will watch it again, thanks "T". This time I would like to try off the bone according to Cooks.
Tent, please thank Scooter for his advice. I won't touch the roast until the temp stabilizes and starts to drop.
From Cooks Line of fine magazines
. Well worth the investment for an on line subscription. Hope it's ok to say this.
INSTRUCTIONS
1. Using sharp knife, cut slits in surface layer of fat, spaced 1 inch apart, in crosshatch pattern, being careful to cut down to, but not into, meat. Rub 2 tablespoons salt over entire roast and into slits. Place meat back on bones (to save space in refrigerator), transfer to large plate, and refrigerate, uncovered, at least 24 hours and up to 96 hours.
Not sure I will rub and leave the roast in the fridge for 96hrs, 24hrs for sure2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in 12-inch skillet over high heat until just smoking. Sear sides and top of roast (reserving bone) until browned, 6 to 8 minutes total (do not sear side where roast was cut from bone). Place meat back on ribs, so bones fit where they were cut, and let cool for 10 minutes; tie meat to bones with 2 lengths of twine between ribs. Transfer roast, fat side up, to wire rack set in rimmed baking sheet and season with pepper. Roast until meat registers 110 degrees, 3 to 4 hours.
as I said earlier I would like to try 170F, anyone have a time per pound/kg at this temp?don't think I will use the rest of the recipe, back to the one I posted 3. Turn off oven; leave roast in oven, opening door as little as possible, until meat registers about 120 degrees for rare or about 125 degrees for medium-rare, 30 to 75 minutes longer.
4. Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and let rest for at least 30 minutes and up to 75 minutes.
5. Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes.
6. Transfer roast to carving board; cut twine and remove roast from ribs. Slice meat into 3/4-inch-thick slices. Season with coarse salt to taste, and serve.
