Why is it better to roast prime rib as a double chop as opposed to a singular or triple?
When roasting a single chop is going to over cook fairly quickly. A double chop is the minimum I would try. Don't know why a triple would not be acceptable.
Prime rib is normally served medium rare with a nice crust on the exterior. This is difficut to do with a smaller roast. As already mentioned above, it will over cook and a exterior crust will not be formed. If you like your meat (gasp) well done, it may not make a difference; but you will be wasting a good cut of meat...
It's time for Haiku52
Our haikus about gin.
Food blog links we love.
We've got the summer blues.
Are marinades worth it?
A better basket.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.