Miso roast boneless prime rib 麵豉牛扒

蘇三茶室: http://www.openrice.com/restaurant/sr2.htm?shopid=15008

蘇三茶室老闆兼大廚是我老公的小學同學！Food are extremely good and creative.
And he loves to share his recipes and cooking tips to all his client. This recipe was given from him. All his dishes use slow cook method. Which means all his dishes' cooking time usually take half a day or more. Marinating time also takes up to days. This miso rib steak took us 4 days to marinate. Marinating ingredients included: Aka miso赤麵豉，shiro miso白麵豉，Sake 日式清酒 and sugar糖。This miso roast rib eye can be served without gravy or any kind of sauces. It already contains the natural miso flavour on the rib itself!

Medium rare, just perfect!

Ingredients:

Miso mixture ratio:

Aka miso:Shiro miso: Sake wine: sugar

1/2:1/2:1:1

This is the ratio of mixture. And it is adjusted according to your rib roast size. For my 5lbs rib, I applied around 1/2 cup Aka miso 1/2 cup Shiro miso 1/2 cup sake and 1/2 cup sugar

I always taste the mixture according to my own flavour. Add more wine if the mixture is too thick. Or put less if it is too watery. The mixture should appears muddy. Not watery. The mixture should taste a bit sweet too. Therefore, adjust quantity of wine and sugar accordingly to your taste.



1. Ingredients: Sake wine, sugar, Miso paste 2 kinds
2. I purchased 2 x 5lbs boneless rib eye (for party of 11 adults)
3. I use cotton string to tie the rib to have better meat texture Tying Up Prime Rib:  It is important to tie the prime rib before roasting. If left untied, the outer layer of meat will pull away from the rib-eye muscle and overcook.
4. Wrap beef with cheesecloth
5. Rub miso mixture to cover all cheesecloth area
6. Wrap it with plastic wrap and put into refridgerator for 3-4 days to marinate



My guests want the meat to be served in medium rare doneness. Therefore, I set my thermometer to 120F which is rare. Then let the residual temperature do the rest of cooking while it stays on counter after it was taken out from oven.

Directions:
Since I use convention oven, I can roast 2 rib eyes side by side at the same time. But I put a digital cooking thermometer to each rib eye to make sure I got the accurate temperature of doneness.

STEP 1. VERY IMPORTANT! Place the rib at room temperature before roasting.

STEP 2. Preheat oven to 450 degrees F.

STEP 3. Unwrap plastic wrap and cheesecloth from rib eye. Place the roast, in a heavy stainless-steel deep roasting pan or other metal roasting pan.

STEP 4. Sear the rib roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time.  Do Not Cover the roast. If you have time and if you want more tender and juicy rib roast, lower the temperature and slow cook in longer time per pound.

STEP 5. Keep checking the internal temperature 30 mintues before the estimate end of cooking time. Or I use stay in oven meat thermometer as shown in picture above. My meat thermometer can stay in oven the whole time while roasting. It will beep when it reaches my desire temperature.

When checking the temperature of your prime rib roast, insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. I want my roast served Medium rare. Therefore, cook until rib roast reaches an internal temperature of 120 degrees F (this is temperature for rare doneness).

STEP 6. Remove from oven, cover loosely with aluminum foil, and let sit approximately 15 to 20 minutes. Cutting into the meat too early will cause a significant loss of juice. Do not skip the resting stage.

Residual Heat or Carry-Over Cooking: Remember, the rib roast will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes.

If allowed to rest as long as an hour, the temperature will rise even higher. So, pay attention to how long you let the cooked prime rib roast sit.

Approximate Weight	Oven Temperature	Total Estimated Time Only	Meat Thermometer Reading (Rare)
2 ribs	4 to 5 pounds	450 deg/325 deg F	60 to 70 minutes	120 degrees F
3 ribs	7 to 8.5 pounds	450 deg/325 deg F	1 1/2 to 1 3/4 hours	120 degrees F
4 ribs	9 to 10.5 pounds	450 deg/325 deg F	1 3/4 to 2 1/4 hours	120 degrees F
5 ribs	11 to 13.5 pounds	450 deg/325 deg F	2 1/4 to 2 3/4 hours	120 degrees F
6 ribs	14 to 16 pounds	450 deg/325 deg F	3 to 3 1/4 hours	120 degrees F
7 ribs	16 to 18.5 pounds	450 deg/325 deg F	3 1/4 to 4 hours	120 degrees F

Beef Roast Cooking Temperatures
Rare	120 to 125 degrees F	center is bright red, pinkish toward the exterior portion
Medium Rare	130 to 135 degrees F	center is very pink, slightly brown toward the exterior portion
Medium	140 to 145 degrees F	center is light pink, outer portion is brown
Medium Well	150 to 155 degrees F	not pink
Well Done	160 degrees F and above	meat is uniformly brown throughout

Cooking prime rib direction sources from: http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm