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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
But use one magic ingredient.
Easy, No-Sugar Fruit Jam
DIY Nonstick Spray Alternative
The Unbeatable Cast Iron Sear
My Summer Lemonade Stand
Topping the Charts