Started with a 96 oz Certified Piedmontese rib roast…..I trimmed the bones off for a snack….. this roast wanted to lay elongated so I let it be as it was very uniform thickness so it should cook very even….
I decided to dry or rather semi dry brine it…. It got some salt, kinders blend and buttery onion then some Worcestershire and wrapped up for a 24 hour soak time….
On the big cook day I started with making the au jus…. The aromatics…..
The jus was beef stock, beef base, red wine, Woster, soy, chicken broth, and finished with sugar in the raw…. Reduced it down and made sure the wine was well coked in about 2 hours of rolling simmer…..then I added the the veg to simmer for another hour….
FYI the chicken broth is added to smooth out the richness as it the sugar in the raw.
The boy wanted to learn how to do cini rolls so Mrs Civil was giving instructions….. one pan all rolled out….
I dropped the snack ribs on an hour before the roast, which went in the RT 1250 @ 235….
Progress shot about 90 min or so in…..looking good!
Oh the progress hot snack…..these are glazed with a maple bourbon butter cream….YUM
When the roast was starting to get close the boy started in the dressing inserts….fennel, celery, chestnuts, sweet onion, in butter and deglazed with white wine…
He sears some Italian sausage to blend in as well. This is all mixed with croutons from the herbed focaccia the boy made a few days earlier and a blend of chicken/beef broth with fresh chopped herbs.
Bingo INT 130…..
time to rest while the sides finish out so into the house oven at 140 uncovered on a rack….…man the color is very inviting!!!!
It took about 45 mins for the dressing and garlic mash to finish up…… all ready to slice. The rested INT was 135…..
The slices…….oh man!!! What a happy sight!!!
All plated up with the dressing and some garlic mash made with butter, crème fraiche, salted pan water, graded onion & garlic and fresh copped herbs….. oh can’t forget the snack rib!!!
Pure rib roast MONEY!!!
Ok now for my assessment of my first slow roasted CPB PR…… take a look at this close up…..this is 3 hours at 235 then 145 min @ 140
You can see the individual muscle tissue with a defined separation between them and it is full of moisture…..I’m still trying to wrap my head around the texture and taste…..it is so clean tasting that you feel refreshed after eating it vs roll me out…. The only thing I “may” do next time is a seasoned hot butter baste after it is sliced to amp the flavor up on more level!
I decided to dry or rather semi dry brine it…. It got some salt, kinders blend and buttery onion then some Worcestershire and wrapped up for a 24 hour soak time….
On the big cook day I started with making the au jus…. The aromatics…..
The jus was beef stock, beef base, red wine, Woster, soy, chicken broth, and finished with sugar in the raw…. Reduced it down and made sure the wine was well coked in about 2 hours of rolling simmer…..then I added the the veg to simmer for another hour….
FYI the chicken broth is added to smooth out the richness as it the sugar in the raw.
The boy wanted to learn how to do cini rolls so Mrs Civil was giving instructions….. one pan all rolled out….
I dropped the snack ribs on an hour before the roast, which went in the RT 1250 @ 235….
Progress shot about 90 min or so in…..looking good!
Oh the progress hot snack…..these are glazed with a maple bourbon butter cream….YUM
When the roast was starting to get close the boy started in the dressing inserts….fennel, celery, chestnuts, sweet onion, in butter and deglazed with white wine…
He sears some Italian sausage to blend in as well. This is all mixed with croutons from the herbed focaccia the boy made a few days earlier and a blend of chicken/beef broth with fresh chopped herbs.
Bingo INT 130…..
time to rest while the sides finish out so into the house oven at 140 uncovered on a rack….…man the color is very inviting!!!!
It took about 45 mins for the dressing and garlic mash to finish up…… all ready to slice. The rested INT was 135…..
The slices…….oh man!!! What a happy sight!!!
All plated up with the dressing and some garlic mash made with butter, crème fraiche, salted pan water, graded onion & garlic and fresh copped herbs….. oh can’t forget the snack rib!!!
Pure rib roast MONEY!!!
Ok now for my assessment of my first slow roasted CPB PR…… take a look at this close up…..this is 3 hours at 235 then 145 min @ 140
You can see the individual muscle tissue with a defined separation between them and it is full of moisture…..I’m still trying to wrap my head around the texture and taste…..it is so clean tasting that you feel refreshed after eating it vs roll me out…. The only thing I “may” do next time is a seasoned hot butter baste after it is sliced to amp the flavor up on more level!
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