Prime Rib w/ bacon wrap
My butcher prepared our Christmas prime rib with a bacon wrap. He suggested 325° roast until internal temperature, but I’m skeptical of that method. I was going to do this 200° slow roast with a quick 550° finish technique.
However, I’m unsure how to integrate the bacon wrap. Should I remove the bacon wrap for the 200° slow roast and reapply for the 550° finish? Should I leave it on throughout? Or should I keep the bacon for flavor during the 200° roast and remove for the 550° sear so the beef itself gets browned?
Best Answer
One of the points of the serious eats article is to help you achieve a crust on your roast. It seems to me, that if your roast is wrapped in bacon, your roast will not have a crust, rather, the bacon will be the crusty (possibly burned if you are not careful) part. I think this depends on what you want as the exterior of your roast. If you are going for crispy bacon, no crust on the meat, leave it on. If you want the crust to be the meat itself, take the bacon off for the finish.
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How do you cook bacon wrapped prime rib?
Place the ribeye on a greased wire rack set over a baking sheet. Season all over with salt and freshly ground pepper. Bake the roast for 3 hours, or until the internal temperature reaches at least 125\xb0F (52\xb0C) for an eventual medium-rare cooked prime rib. Let the ribeye cool to room temperature.How do you cook a bacon wrapped roast?
Roll tenderloin in the bacon slices, using the plastic wrap. Remove plastic wrap and lay the tenderloin, bacon seam side down, in the roasting pan. Roast tenderloin 15 minutes, reduce heat to 325\xb0F163\xb0C and continue roasting 25 minutes, or until the internal temperature of the roast reaches 125\xb0F52\xb0C for medium rare.Can you wrap a prime rib?
The choice is yours. If you are wrapping your rib roast, wrap it tightly so all the juices are locked inside. Wait until it's almost done before you remove the meat from the smoker. It will continue cooking for a few minutes when removed.When should I wrap my prime rib?
Don't be overly eager to start carving your Prime Rib after it is done cooking. For best results, it is important to let it rest for roughly 20 to 30 minutes wrapped in Pink Butcher Paper or aluminum foil. Letting it rest like this will lock in the moisture inside and keep it juicy and tender when it is ready to serve.Bacon-Wrapped Prime Rib
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Answer 2
I ended up removing the bacon after the slow roast in order to sear the fat cap at the end. It turned out okay. Next time I think I’ll just use the bacon to impart the flavors during the marinading/aging process, and cook it without bacon wrap. I think the crust would come out better that way.
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