I am planning to serve a grass fed standing rib roast for my annual New Year's dinner. I am choosing between a couple of suppliers who have been producing superb grass fed beef all year. (I have spent about 6 months working on cooking grass fed beef effectively and I am set on using a grass fed product for a lot of reasons so I'm not looking for a corn fed vs. grass fed discussion here).
Anyway, I found both rib steaks to be slightly tough but I've been told that an identical cut will be more tender when slow roasted than when it is seared in a skillet. That never occurred to me but I guess meats of all kinds are often more tender when they are slow roasted than when they are pan seared in steak form.
I guess I'm wondering if you guys have noticed a differences between say, a seared rib steak vs a rib roast, or a filet mignon vs. a tenderloin roast. You guys get the idea. Any thoughts?
Thanks in advance for your help!