The food lab better home cooking through science ( PDFDrive ) 778

wouldemergehot,sizzling,andreadytocarve—noneedto
rest it, since the only part that was affected here was the
veryexterior.
Family gatherings will never be the same. Now if only I
couldfindawaytoexposetherosycenterundermysister’s
crusty exterior, we’d really have something to celebrate at
theholidays!

WHATABOUTJUS?
There’s just one last question when it comes to prime rib:
whataboutagreatsaucetogowithit?
Most recipes will call for a pan sauce of some sort,
makinguseofthedrippingsthatcollectinthebottomofthe
roasting pan as the beef cooks. But here’s the thing: my
technique is specifically designed to produceno drippings
whatsoever.That is, all of that moisture (and flavor) stays
inside the beef, where it belongs.Truth be told, because of
that fact, you really don’t need any sauce at all, but some
folks—traditionalists, let’s call them—absolutely need a
saucewiththeirmeat.So,howdowegetit?
TheeasiestsolutionI’vefoundistousesomeextrabeef.
By searing off a few hunks of oxtails in a Dutch oven,
deglazing the drippings with wine and stock, adding some
vegetables,andthenroastingthewholelotintheovenwith
theprimerib,youcanbuildapowerfullyflavorfuljus,with
theaddedbenefitofhavingapileoffall-off-the-bone-tender
braisedoxtailstoservealongsidethatroast.


KNIFESKILLS:
HowtoCarveaBone-In

PrimeRib
Ifyouwerepayingattentionearlier,youknowthatthe
easiestwaytocarveabone-inprimeribistoremovethe
boneandtieitbackonbeforeyoubeginroasting,sothat
itslipsrightoffwhenreadytoserve.Buthere’showyou
doitifyou’veroasteditbone-in.