Dry curing beef in the fridge the easy way.
Take out a 1/2 cookie sheet or a brownie pan. Place in it a small roasting rach to elevate meat. Wash the meat lightly to remove loose fat and bone bits. Pat dry. Cover the entire prime rib with your favorite dry rub ingredients. Wrap the meat completely covered in cheese cloth and set on rack in fridge. After 4 days replace the cheese cloth. Sooner if it is really messy/bloody. Try not to knock off the rub.
After the 7th day, unwrap and remove any odd colored meat or fat that has become smelly or discolored in a bad way. This is normal when curing. Now you are ready to cook it.
Cook time varies but generally cook a 2 Rib Prime@ 500 F (Preheated) then leaving oven door closed turn off the heat. Let it stay there for the next 2 hours (or 250 for 2 hours). At that time check internal Temp. It should be around 125-130F. Let Stand for 20-30 minutes after it comes out of the oven. Gravy can be made with a rue from the drippings. Also excellent with Yorkshire pudding.
On the pan I roast it on, I load the bottom with small Yukon potatos, smaill onions, peeled and quartered carrots & parsnips, celery, and Brussel Sprouts.
Make sure you rub the seasoning in real well. Do not cinch the cheese cloth, wrapping firm is fine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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