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Cooking Meat/cooking boneless prime rib

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Expert: - 12/22/2008


Question
I have a 20lb boneless prime rib, how long do I cook it for? what tempature? Do I trim some of the fat? Do I cook it w/fat side up or down?  What condiments would you recommend? Would put onions/carrots/potatoes in the pan while cooking?

Answer
Maureen:
1. You have to cook for about 1/2 hour per lb.
2. Temperature: 200F
3.You don't have to trim the fat, it gives flavor.
4. Is better if you cook fat up side, it helps to develop flavors and color.
5. I recommend to use small amounts of garlic, onion and salt.
6. Yes, you can put onions/carrots/potatoes while cooking. To be more specific is good if you put first all vegetables until they become tender. Take care about the following: made some small cubes of onion, put some oil in the pan and heat, when oil is heat cook onion's cubes until they get some transparency. After put carrots and any other vegetable. In other pan cook meat and mix it with vegetables  just before serving.

Good, luck and merry xmas!
Enrique

Cooking Meat

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Enrique Torres

Expertise

How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan frying, grilling and steam systems. How to obtain a more tender, juicy and flavorful meat fillets at low cost. Expertise in sous vide cooking method. How to give better meat fillets at the dish in Catering services while reducing costs.

Experience

My company has been developing studies in meat cooking since 2000, my expertise is based on the lastest studies in meat histology changes related to ageing, storage and cooking process and recipes. My expertise is focused on juiciness, tenderness and yield increasing.

Publications
In spanish: http://sigp.minagricultura.gov.co/soporte/noticias/Boletin_Barrera_Vapor.pdf Translation: Improvement of culinary quality of beef during cooking process. A ( U$200.000)investigation work. about how to cook 4 standard beef cuts, while reducing ageing time and loses, using last edible technolgy (steam barrier).

Education/Credentials
La Salle Univ. Animal Scientist 1986-1992 National University of Colombia Food and Science Technology focused on meat processing.1992-1994 Andes University (Colombia) Marketing Specialist 1997-1999 Saint Joseph's University (Philadelphia) Food Marketing 2001 Meat processors consultant since 1995.

Past/Present Clients
Aramark (Colombia).

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