- Jan 29, 2021
- 325
- 313
I have an 18lb. boneless prime rib that I am making for my wife's birthday on Sunday. I am trying to decide if I should leave it as one piece to get 2 end pieces, split it half for 4, or split it into thirds to get 6?
Personally, I like the extra flavor on the end, though they of course cook more quickly because of the surface area exposure. I am thinking that 6 end pieces is too many, but I am also curious to see how it comes out in both presentation and taste. I'll be looking for on the medium-rare as the serving temp.
Once trimmed, I'll be coating it with coarse salt and pepper, then completely encrusting the beast with the following mixture :)
Personally, I like the extra flavor on the end, though they of course cook more quickly because of the surface area exposure. I am thinking that 6 end pieces is too many, but I am also curious to see how it comes out in both presentation and taste. I'll be looking for on the medium-rare as the serving temp.
Once trimmed, I'll be coating it with coarse salt and pepper, then completely encrusting the beast with the following mixture :)
GARLIC HERB BUTTER
(Modified but with attribution to Susie @ Hey Grill Hey)- 32 oz softened butter
- 16 cloves garlic (minced)
- 4 sprigs rosemary (finely minced)
- 4 sprigs thyme (finely minced)
- 4 teaspoons salt (either sea or kosher)
- 4 teaspoons black pepper (fresh ground)