Hey, I have been reading all the threads I have seen on
cooking prime rib, because this is a First-Ever for me
and I am fixing it for Christmas dinner :-)
I am trying to firm up my procedure, and in the meantime
my roast is dry aging in the fridge swathed in its cheesecloth.
I see that many of the "Hounds" presalt their prime rib,
even for as much as 1 to 2 days prior to cooking.
Won't all that salt make the jus too salty though?
That's NOT what I want.....
And I want PLENTY of au jus !!!!
(and serving with Maitre d Butter too, yum !....)
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