A Rib Roast Tie
Serves: 8-10
Total: 1 hr 15 min
Prep: 15 min
Cook: 1 hr
5.0
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Recipe Preparation
- 1 8–10 lb boneless rib roast
- 1 spool of butcher’s twine (must be long enough to use on the entire rib roast)
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Step Description
1
Remove the roast from its packaging and pat dry thoroughly on all sides using paper towels. This helps achieve a better crust when roasting.
2
Trim any excess fat from the roast, but leave a thin layer for protection during cooking. Shape the roast into a smooth oval for even roasting. Save any trimming to use for beef tallow or ground meat.
3
Lay butcher’s twine horizontally across your cutting board every 3 inches. Each piece should be long enough to wrap around the roast and tie securely.
4
Place the rib roast on top of the twine. Tie each string snugly by crossing the ends under three times, pulling tight, and crossing once more to lock in place.
5
Trim off excess twine and square the ends of the roast if necessary. From here, you can either roast the entire piece or portion it and freeze part for later use.
6
Insert your
TP08S Wireless Meat Thermometer
and roast until it reaches your desired internal temperature. Rest, slice, and serve!
