In cooking a prime rib in preperation what does the term "ribs and cap removed" mean?
2007-01-01 05:53:56 · 3 answers · asked by robert s 2 in Food & Drink ➔ Ethnic Cuisine
A true prime rib roast has the ribs included! you should cook it with the ribs attached as this adds tremendous amounts of flavor and juices to the roast. After cooking, the ribs can be removed as one piece with a knife. I am unsure of what this particular recipe is referring to as the cap, but depending on which end the rib roast you have, there may be fibrous muscles and tendon/cartilage attached and these may need removing.
Also I suggest that you dry age the roast for 3-5 days in the refrigerator in a box with air holes to dry out the meat and tenderize it as well. Whenyou cook it you may need to trim off some of the outside fat after aging it. Use plenty of Salt and Pepper on the outside and cook it no more than med rare or it will begin to get tough (rare is ideal).
Serve with fresh horseradish and you have one of the great beef dishes known!!!
2007-01-01 09:25:38 · answer #1 · answered by cuban friend 5 · 0⤊ 0⤋
Your butcher should have done that already, unless you requested otherwise. It means the meat should be deboned.
2007-01-01 13:58:10 · answer #2 · answered by Emmy 6 · 0⤊ 1⤋
It also could mean to remove the layer of fat.....
2007-01-01 14:01:42 · answer #3 · answered by J.C. 3 · 0⤊ 1⤋