Chef Roger Sinclair seasons some prime rib of beef before rubbing it in and letting it soak into the meat before cooking it for a holiday dinner, using a mixture of garlic, salt and seasoning salt on both sides.
Chef Roger Sinclair seasons some prime rib of beef before rubbing it in and letting it soak into the meat before cooking it for a holiday dinner, using a mixture of garlic, salt and seasoning salt on both sides. He then tightly wrapped it in plastic to store in the fridge for a few days, to allow the seasonings to soak in before cooking the rib; he estimates this is around 16 pounds worth, so he would cook it at 250 degrees F for several hours to get the most tender results. Sinclair prefers meats like this and ham to the traditional turkey for a Christmas dinner. For feature story check out the Dec. 11 issue of the Weyburn Review.
