Thought I would throw this out for opinions and experiences. I have searched and searched and gotten aggravated at nearly every article referring to bieng sure you cut across or against the grain. Well, duh, most people with any meat cooking experience have seen or heard of this.
But with a rib roast, is there really any confusion as to grain direction? I found only one article out of dozens that actually said "the grain runs perpendicular to the bones on a rib roast". That means, just like most pictures and videos, you cut the roast in the same direction of the bones. Some leave the bones on and cut between the bones, but most cut the bones off then proceed to cut in the direction the bones. Not one video I watched actually mentioned grain direction but almost all the articles did...without saying which direction that should be on a roast like this. All except that one.
I made a poll looking for the definitive answer!
Also, does anyone cut a thin slice off the ends so that there are the most prime slices from the middle? Seems every video I've looked at, they cut a regular thickness slice at the ends and they say "there is always someone in the crowd that wants that slice". I dont know the preference yet of the other folks eating. My instinct is to trim a thin slice off the ends to achieve more prime slices overall. I love both extremes, red/rare beef as well as the well seasoned ends, bits pieces. Not a fan of grey beef unless its like a braised or tender pot roast type cook. Seems like if I achieve perfection like Thirdeyes pic below and Civilsmoker's both in this thread, there wouldn't be much concern for that grey exterior or overcooked perimeter.
I plan to use Civilsmokers proven 235 degrees cooking temp with no sear.
Couple other questions:
-I decided to de-bone the roast ala Civilsmoker and Thirdeye, and now I have a rolled and trussed roast.
My inspiration is this pic Thirdeye shared and I've rolled and trussed it pretty much identical except mine is only about 4.75lbs
The butcher took almost all of the fat cap off the roast, but does look very much like Thirdeye's example above.
You can see there was a lot of fat on the bone-end of the roast (left side in my pic). Should I position the roast with that major fat portion on top so the fat theoretically would work its way down in to the meat, or is thinking this way just a waste of brain cells?
-Them Bones...not just an Alice In Chains song! I seasoned them with salt and pepper like the roast and plan to roast them the same time and temp as the roast. Anyone done this? What should I expect? They will at least make for a good stock if not great to eat off the bone.
All input is welcome.
But with a rib roast, is there really any confusion as to grain direction? I found only one article out of dozens that actually said "the grain runs perpendicular to the bones on a rib roast". That means, just like most pictures and videos, you cut the roast in the same direction of the bones. Some leave the bones on and cut between the bones, but most cut the bones off then proceed to cut in the direction the bones. Not one video I watched actually mentioned grain direction but almost all the articles did...without saying which direction that should be on a roast like this. All except that one.
I made a poll looking for the definitive answer!
Also, does anyone cut a thin slice off the ends so that there are the most prime slices from the middle? Seems every video I've looked at, they cut a regular thickness slice at the ends and they say "there is always someone in the crowd that wants that slice". I dont know the preference yet of the other folks eating. My instinct is to trim a thin slice off the ends to achieve more prime slices overall. I love both extremes, red/rare beef as well as the well seasoned ends, bits pieces. Not a fan of grey beef unless its like a braised or tender pot roast type cook. Seems like if I achieve perfection like Thirdeyes pic below and Civilsmoker's both in this thread, there wouldn't be much concern for that grey exterior or overcooked perimeter.
I plan to use Civilsmokers proven 235 degrees cooking temp with no sear.
Couple other questions:
-I decided to de-bone the roast ala Civilsmoker and Thirdeye, and now I have a rolled and trussed roast.
My inspiration is this pic Thirdeye shared and I've rolled and trussed it pretty much identical except mine is only about 4.75lbs
The butcher took almost all of the fat cap off the roast, but does look very much like Thirdeye's example above.
You can see there was a lot of fat on the bone-end of the roast (left side in my pic). Should I position the roast with that major fat portion on top so the fat theoretically would work its way down in to the meat, or is thinking this way just a waste of brain cells?
-Them Bones...not just an Alice In Chains song! I seasoned them with salt and pepper like the roast and plan to roast them the same time and temp as the roast. Anyone done this? What should I expect? They will at least make for a good stock if not great to eat off the bone.
All input is welcome.