You should never add salt right before cooking. You missed telling this, or you actually did cook it right away…. You’ll be losing fluids and the chance to have the herbs penetrate deep into the meat (espcially with this thic piece). Let “osmosis” do its job and have the meat absorb the fluids again. Prepare at least one hour before. Many chefs even advise 24 hours dry brine, but in my experience that results in a bit less tender and juicy steak. Sweet spot for me; 4-6 hours depending on the thickness.
@ Well, that’s what I’m saying… Just adding my personal preference to it. In this video, it looks like Pitmaster X is seasoning right before cooking. That’s why I make a comment.
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Holy smokes! That looks amazing……… as always!❤
Fantastic cook. Terrible lumberjack jacket though!! 😂😂
Great job Roel - Thanks - Cheers!
Good day to all.
Just tell a little more about the coretemperature. Lecker. 😉. Greetings from Graz. 😉
I do PR every Christmas now. Glad we dont feed many people, costs $100CDN+ for a small 2-3 bone one.
Need to know what temperature you cooked the roast to internally? There is no mention in the video or recipe link. Roast Looks Great
*Pitmaster X ----> The Rib Roast Wizard*
Beautiful meat and very well cooked. Must taste wonderful. If you have the chance then add some cream to your sauce. Cream is the best
Optimus‼️🤤🍻
Lucky people with this quality of meat where I live this is rare 😢😢
So eat potatoes 😂, we rich people eat meat
@Dushan_EW 🤣🤣
Awesome!
Duur stukje vlees is in Holland momenteel voor de gewone man te duur Roel
If you cannot afford such a piece of meat once or twice a year, while living in Netherlands, you are definitely doing something very, very wrong.
What was the target temperature for this roast?
Correct, he didn't say. Looks like about 130 - 135 F to me.
🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯
You should never add salt right before cooking. You missed telling this, or you actually did cook it right away…. You’ll be losing fluids and the chance to have the herbs penetrate deep into the meat (espcially with this thic piece). Let “osmosis” do its job and have the meat absorb the fluids again. Prepare at least one hour before. Many chefs even advise 24 hours dry brine, but in my experience that results in a bit less tender and juicy steak. Sweet spot for me; 4-6 hours depending on the thickness.
Ye let me just believe a random commenter on youtube instead ofthousands of chefs across the world, dry brining works wonders.
@ Well, that’s what I’m saying… Just adding my personal preference to it. In this video, it looks like Pitmaster X is seasoning right before cooking. That’s why I make a comment.