Why is it better to roast prime rib as a double chop as opposed to a singular or triple?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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...
Please enter a valid email address.
Well played. You deserve a cookie.
From asparagus ends to strawberry hulls—and more.
Clever Uses for All Your Spring Food Scraps
Speedy Chicken Dinner
Great Gifts for Mom, Under $100
An Easy Olive Quick Bread
Save on Our Clever Italian Risotto Pan