House of Prime Rib, San Francisco
They bake the prime rib roasts in drawers covered in salt. Then they cut off all the crust, so everything is pink.
So I see a sort of dry brine (for the duration of cooking) and a very even doneness. It looks delicious on the plate; I would love to eat it. And the chef seem to know a thing or two
But seems wasteful if all the salt and skips on any potential for Maillard reaction or crust with herbs / seasonings. At home I would just dry brine in the fridge and reverse sear … I get if that’s not easy to operationalize for a large business
What do the chefs here think?
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