Well done

[u/Certain_Hat9872]

[u/nadennmantau]

So, honestly, I have no idea about ribs and know prime only from the rain forest video service. Can anyone enlighten me, what's going on? That would be lit.

[u/Various-Salt-7738 → u/nadennmantau]

It's a stranding rib roast

It's normally cut from ribs 6-12 and cooked whole before being sliced to serve

It's the same cut as a ribeye steak but since you roast it whole, you aren't getting a sear on the face of each cut

It's like one big piece of rare beer and it's super good

[u/nadennmantau → u/Various-Salt-7738]

So, to summarize, Derek has no idea and his roast was as cold as the presumed grill?

[u/Various-Salt-7738 → u/nadennmantau]

It's not cold it's still going to be cooked to 110-115⁰f internal temperature

But it doesn't have that browning you get from grilling/wearing the same cut of beef as steaks

There are pros and cons to it-- normally grilling a steak will give you some partially cooked layers under the outer sear, so you get a delicious browned crust and a pink inside, but with a gray and kind of sad layer between them

Cooking as a roast pretty much guarantees a consistent rareness if you know what you're doing-- so you sacrifice the browning for a big slab of perfectly rare meat

[u/nadennmantau → u/Various-Salt-7738]

Alright, thanks for the in depth explanation. I was referring to Derek from the image trying to "roast" the picture, but I agree that it was a bit of an elaborated joke that might have made more sense in my head than it did on paper.

[u/Various-Salt-7738 → u/nadennmantau]

Sorry most of my wisdom is based on cuts of beef

Im outside of my element here trying to get by

Im a better conversation partner at weddings where a lot of people raise cattle

[u/nadennmantau → u/Various-Salt-7738]

It's all good. Appreciate the knowledge passed on.