Brining Beef

I have read much on brining poultry and pork, but I have never seen anything on brining beef.
I am doing a standing rib roast for christmas eve, and was wondering if it would benifit from a brine.
I was told that Lawerys roasts their prime rib packed in seasoned salt, and thought a brine may serve the same function.
Any thoughts?

I think the conventional wisdom is that you brine pork and poultry because they're so lean that, in an un-brined state, they can dry out more easily unless carefully cooked. Beef is generally fattier, so doesn't have the same need for brining.

That said, if you're feeling experimental, try it and report back.

Hi,

I would be reluctant experiment with Christmas dinner at least with that cut of meat. Though I look forward to a report if you do plow ahead. Corned beef and sauerbraten are examples of brined beef I'm most familiar.

Just last night I was taking an informal non-binding survey of what to serve for Christmas. Believe it or not corned beef and cabbage was one idea. A few years ago, pot roast was also suggested.

Regards,

I think when you are talking about beef, a marinade might be more in order. For a cut like a standing rib roast, I think it would just be wrong, though. That cut of meat can easily stand on its own. Maybe try cutting some slits in the meat and inserting slivers of garlic if you think it needs some added flavor. It certainly doesn't need any extra moisture (unless you went for one of those $2.99/lb Butera "nearly select" roasts ).

The best thing about good cuts of beef is that you don't need to do much to them to make them shine. A little S&P, some fire, and you've got dinner.

Absolutely no reason to brine or marinate a rib roast.

A generous rub of salt (or seasoned salt in Lawry's case) helps to ensure a nice, flavorful crust.

In case you're not already planning it, you really should add yorkshire pudding to your menu. With the roast drippings and the oven already hot, you're halfway there. It's insanely easy to do and you won't be sorry.

Best,
Michael

Kurt,

I believe you're a bit confused about Lawry's technique for roasting rib. While they season with their signature rub, they actually roast the ribs on rock salt. Don't know why, but I heard it straight from one of their chefs.

All this talk about rib roasts forced me to drive to Paulina Market this afternoon, where I picked up a two or three rib roast, loin end. I believe that it is actually choice, but it's marbled just like prime. I usually dry age at home for three or four days.

Normally, I use McCormick's Montreal seasoning, which we prefer to Spice House's Quebec version, then roast at 250 degrees, pulling at 110-112 or so.

Michael,

I agree with you. No need to marinate or do anything fancy, although Steve's garlic slivers sound pretty good to me. Might give 'em a try this time around.

To all: try this one next time you do roast beef -

Custard Potatoes (Dean Fearing thaught me this recipe)

Thinly sliced peeled russet or golden potatoes.

Mix in a large bowl with a royale made in the ratio of 4 whipped eggs per quart of cream. Season with salt, chopped garlic, whole nutmeg, and freshly ground white pepper. These need a good amount of salt. Add as much or as little freshly grated parmesan as your conscience and/or pocketbook will allow. The sliced potatoes should be well coated.

Pour into a buttered casserole and bake at 300F until a toothpick or tip of a paring knife come out cleanly.

Evil One,

What was the price per pound on the rib roast from Paulina? I'm tasked with buying this year's christmas roast, and I'm trying to nail down a purveyor.

Thanks,
ed

Ed,

$12.25 per pound.

To tell you the truth, this roast was so drop dead gorgeous that I made my decision to get it before even asking what the price was.