Prime Rib bones - ideas?

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Joined Jan 1, 2016
From a technical standpoint, what is it about starting from cold that would render the fat moreso that starting at over 200°? Does the fat 'seize' up, or something similar, at higher temps. Or is it simply something starting bacon in a cold pan to render its fat? But why does it work that way?
 
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Joined Jun 27, 2012
From a technical standpoint, what is it about starting from cold that would render the fat moreso that starting at over 200°? Does the fat 'seize' up, or something similar, at higher temps. Or is it simply something starting bacon in a cold pan to render its fat? But why does it work that way?
Starting in a cold oven....some of the fat that comes with rib trims are of the "lard" variety (will feel waxy when you fun a knife across it).

Not all as it really depends on the butcher and his/her vision for those "leftovers".

The OP pix shows what I am talking about...gorgeous and full of potential.

Well worth $15 pp IMO .

If those room temp ribs were started in a cold oven there is a bit of extra time for the slow render and you would end up with a nice amt of high quality fat (roasted potato's yum) when the meat is still M/MR.

Agree with @French Fries  the incomplete render is the cause of the unpleasantly greasy results.

Did that make sense?

mimi
 

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