- 7 pounds of standing rib fried prime rib
- 2 cooked soup soup spoons
- 1 1/2 teaspoons of black pepper
- 4-6 minced garlic cloves
- 4 tablespoons unsalted butter
- Slit slits with a really sharp knife
Outer surface, 1 inch apart, in diagonal pattern,
similar to crossing a cooked ham. Do not let it fall into the flesh.
- Carefully cut the following pieces over the meat.
Bones to remove them from the meat. Atman.
- Rub 2 tablespoons kosher salt
Rub the whole roast and also, especially in the columns.
- Put the meat back on the bones.
- Allow unopened meat to cool for at least 1 day
Over 96 hours.
- Put the meat as 2-3 on the counter
The clock calms down so much.
- Return the oven rack to the middle position.
Preheat the oven to 200 degrees.
- Hot oil in a 12-inch pan or Dutch stove
high temperature until smoking.
- Scorch pages, guides and also stay away
The lower part of the roast
Plate). Put the meat back in the ribs so that the bones fit where they are cut and
You can also let it cool for 10 minutes for you to touch it. Combine meat with 2 bones
Strings between the ribs.
- Roast the oil with the oil side up on a wire rack
It is added both with pepper and edged in the baking sheet.
- Mix the butter and garlic on a plate and
Massage them all to meat.
- Roast meat up to 120 degrees, 3 1/2 until fried
4 1/2 hours
- Turn off the oven; abandon the roast in the oven,
Meat, open as few doors as possible until you register up to 120 levels
about 125 degrees for scarce or medium degrees, 135-140 degrees for middle degrees and
Well done for 140-145 ° F, 30 to 75 minutes longer.
- Remove the fries from the heat (abandon the fries on)
Baking layer), abandon outside the tent with aluminum foil, abandon
remaining time at least half an hour and up to 75 minutes.
- Set the oven grate to 8 inches.
Broiler aspect as well as temperature broiler. Remove aluminum foil
Roast meat. Roast is top roasted crispy for 2 to 8 minutes.
- Transfer the fries to the sculpture board; String and
Take the fries from the ribs.
- Cut the meat into 3/4-inch thick pieces.
Rough salty time to add flavor to any kind of drip
Both propose themselves in the sauce.