The tasteless center

I did a 4 1/2 lb boneless standing rib roast the other day. It was a Costco purchase and I didn't see any with the ribs intact. I have had the problem from time to time with the standing rib roasts having a tasteless center. My usual marinade is 3 qts water, 1/2 cup kosher salt & 1/2 cup sugar. This time I also added 1/2 cup beef consomme. I marinaded for 3 hours. I rubbed the exterior with pepper and Lawry's seasoning salt. Then I placed the roast in my smoker for a hour of hickory and apple smoke. I finished roasting the roast in my oven. The exterior 2 1/2 inches were delicious but the center was again to my palate tasteless. My son thought I should have injected the roast.

Good meat should taste like meat. I am surprised about the prime rib...usuallly a very tasty cut and rarely needs any thing but an outside rub with salt, pepper, rosemary or tarragon. I always take food back when it does not come up my standards. How else are they going to know...they will keep putting out tasteless food and we will keep buying it. My money is more valuable than that.

For some years now I have felt that modern commercial beef lacks much flavor. Perhaps it's my imagination, but it seems to me that a standing rib roast is something you should be able to season with salt and pepper, and roast without having to do anything else to make it taste good...in fact it should be delectable. The rib roasts of my youth were this way. I'd suggest the answer is in locally raised, hormone free, maybe grain free animals. Lately I've found locally raised bison to be the best choice for that kind of red meat.

FWIW I usually use Colman's mustard powder as part of the external rub.

The Costco rib roasts with bones are only available November - December AFAIK.

I haven't had that tasteless problem but maybe I've been lucky??

For some years now I have felt that modern commercial beef lacks much flavor. Perhaps it's my imagination, but it seems to me that a standing rib roast is something you should be able to season with salt and pepper, and roast without having to do anything else to make it taste good...in fact it should be delectable. The rib roasts of my youth were this way. I'd suggest the answer is in locally raised, hormone free, maybe grain free animals. Lately I've found locally raised bison to be the best choice for that kind of red meat.

The only thing that I can think of is that it could be the yield grade. Unless it has been changed there are 4 yield grades within US Choice. Although the piece had some nice fat layering within, it had a minimal fat cap. I think that the center might have been too solid causing the tasteless area. I wish they would tell you the yield grade as well.

The problem with beef that has not been grain fed is that it doesn't have the marbling and it is also older when butchered. Some of it has nice flavor though. Here in the US if I am to eat range fed/grass fed cattle I prefer it from a non arid climate.

Never had a bison prime rib. I don't know if bison fat is like beef or if it is more tallow tasting like sheep and venison.

The only thing that I can think of is that it could be the yield grade. Unless it has been changed there are 4 yield grades within US Choice. Although the piece had some nice fat layering within, it had a minimal fat cap. I think that the center might have been too solid causing the tasteless area. I wish they would tell you the yield grade as well.

The problem with beef that has not been grain fed is that it doesn't have the marbling and it is also older when butchered. Some of it has nice flavor though. Here in the US if I am to eat range fed/grass fed cattle I prefer it from a non arid climate.

Never had a bison prime rib. I don't know if bison fat is like beef or if it is more tallow tasting like sheep and venison.

Geo, below is a link to the USDA yield grades. My question is when the fat is the fat cap is 3/4 1 inch thick, do you trim it any? Or do you do that after cooking?

http://meat.tamu.edu/ansc307/id/beefyg.html

My question is when the fat is the fat cap is 3/4 1 inch thick, do you trim it any? Or do you do that after cooking?

I think that an inch is alot of cap to keep on the roast. I do like about 1/2 an inch. The roast in question had about 1/4 inch. Looking back I think it was either trimmed too severely or was a leaner grade. Since it had a thin cap I smoked it at a lower temperature in a very humid environment and finished it using a convection roast , again with additional humidity. I thought that if anything the limited fat cap might cause the roast to be dry. The roast was not dry but the center to my palate was tasteless.

In restaurants the best prime rib is usually done in an Auto-Sham slow roaster. The lower the temperature and slower the cooking the less shrink. A slow roast in a humid low temperature can increase the yield (decrease the shrink) by as much as 20 %.

I think that an inch is alot of cap to keep on the roast. I do like about 1/2 an inch. The roast in question had about 1/4 inch. Looking back I think it was either trimmed too severely or was a leaner grade. Since it had a thin cap I smoked it at a lower temperature in a very humid environment and finished it using a convection roast , again with additional humidity. I thought that if anything the limited fat cap might cause the roast to be dry. The roast was not dry but the center to my palate was tasteless.

In restaurants the best prime rib is usually done in an Auto-Sham slow roaster. The lower the temperature and slower the cooking the less shrink. A slow roast in a humid low temperature can increase the yield (decrease the shrink) by as much as 20 %.

Geo, I think we are on the same page regarding fat.soft white fat is just fine, but when the fat has yellowed, and has actually turned to tallow, or almost like a skin, then I think that needs trimming. 1/2 inch is fine with either beef of with pork. I also think that depending on the cut of meat a low and slow is beneficial. I would say though that a standing rib, can roast at a higher temperature for a shorter time than say a brisket.
Bob Henrick

I also think that depending on the cut of meat a low and slow is beneficial. I would say thought that a standing rib, can roast at a higher temperature for a shorter time than say a brisket. Bob Henrick

Most people at home I believe cook standing rib faster,at a higher temperature and lower humidity than restaurants. The home cook is concerned with time and ease and not so much concerned with yield and food cost. Low, slow and humid can mean an extra slice or more from an entire standing rib roast. In the restaurant game where every nickel and dime is important it really adds up.

Most people are unaware of how important the nickels and dimes are important to a food service operation. If your bottom line is 5 % to the good. It takes an additional $20 in sales to make up for a lost dollar.

I also think that depending on the cut of meat a low and slow is beneficial. I would say thought that a standing rib, can roast at a higher temperature for a shorter time than say a brisket. Bob Henrick

Most people at home I believe cook standing rib faster,at a higher temperature and lower humidity than restaurants. The home cook is concerned with time and ease and not so much concerned with yield and food cost. Low, slow and humid can mean an extra slice or more from an entire standing rib roast. In the restaurant game where every nickel and dime is important it really adds up.

Most people are unaware of how important the nickels and dimes are important to a food service operation. If your bottom line is 5 % to the good. It takes an additional $20 in sales to make up for a lost dollar.

Geo, If one is cooking a nice roast such as a standing rib in an electric or a gas oven, then they probably should include some moisture in one form or another. A dish with some good stout, or even some scented water (orange or lemon juice/zest) would work well. I have gotten to a point that I dry cook roasts of good cut on my grill using an indirect method, and it does not dry the meat out like a stove oven. I do think that the nice cap of fat contributes to the moisture and I like to cook it cap side up.. I envy you the game that you have access to though.