Friday April 18, 2014




Seasoning prime rib for a holiday dinner

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Review photo 3594 — Greg Nikkel


Chef Roger Sinclair seasons some prime rib of beef before rubbing it in and letting it soak into the meat before cooking it for a holiday dinner, using a mixture of garlic, salt and seasoning salt on both sides. He then tightly wrapped it in plastic to store in the fridge for a few days, to allow the seasonings to soak in before cooking the rib; he estimates this is around 16 pounds worth, so he would cook it at 250 degrees F for several hours to get the most tender results. Sinclair prefers meats like this and ham to the traditional turkey for a Christmas dinner. For feature story check out the Dec. 11 issue of the Weyburn Review.


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