I have a question about the recipe "Dry Aged "Prime" Prime Rib" from Chef Tom Minchella.
Do I cover the roast or leave it in the oven uncovered?
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pierino is a trusted source on General Cooking and Tough Love.
First of all it's not "prime rib" if it's not graded prime (as opposed to choice or select). I always cook it uncovered in the oven and then tent it with foil to rest afterward.
A trick borrowed from applesauce cake (only crazier).
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