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Why do steaks get rubs but rib roasts don't?

Midlife Dec 12, 2011 05:31 PM

I was just looking at two posts here. One asks about recipes for standing rib roasts, the other is about steak rubs.

It seems as if people use all kinds of ingredients in steak rubs but standing rib roasts are very basic..... salt and pepper..... maybe a variant,but not much.

I'm curious as to why this is. Is it just tradition or is their something about the bulk of a rib roast that gives it more flavor when it is simply cooked....... or would a rub really not penetrate enough into the large cut of a roast? Or?????????????????

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    rasputina RE: Midlife Dec 12, 2011 05:42 PM

    salt and pepper only on standing rib roast? Not at our house. My husband studs it with slivers of garlic and a rub with fresh rosemary and I can't remember what else at the moment. It's outstanding.

    1 Reply
    1. re: rasputina
      Veggo RE: rasputina Dec 12, 2011 05:59 PM

      That sounds really good. To the OP's query, the au jus from a standing rib roast would be overpowered by strong rub seasonings.

    2. srsone RE: Midlife Dec 12, 2011 05:56 PM

      none of my steaks ever get a rub.....just a little salt and pepper

      standing rib roast gets seared for a nice crust..no salt before ...usually some kind of gravy(au jous)
      or some kind of sauce to accompany it...my mom liked to make popovers with a nice roast..
      and you need to let it rest for at least 20 minutes after cooking...

      the only things i cover in rubs is ribs....

      1. f
        fourunder RE: Midlife Dec 12, 2011 06:00 PM

        Cajun Prime Rib or Garlic Rubs are a very popular recipes for roasts for the holidays.......as well as herb, horseradish and mustard crusts.....

        I've tried them all.....but salt and pepper is still the best.

        1. Db Cooper RE: Midlife Dec 12, 2011 06:23 PM

          I'd say it's because you've got a Grade I piece of meat in front of you. Why would you want anything to take away from that? I get rubbing the cheap cuts, but not a standing rib roast.

          I use the French Laundry technique for standing rib roast. Season it heavily with salt and pepper the day before so they have time to penetrate the meat. Sear it on all sides to get a good crust, drain the oil adding in a lot of butter, and finish in the oven basting every 15 to 20 minutes. Finish it with a little sea salt after slicing and you've got heaven on a plate. If you want sauce, make a bordelaise on the cooktop while the steak is roasting.

          1. todao RE: Midlife Dec 12, 2011 08:40 PM

            "Why do steaks get rubs but rib roasts don't" - where in the world did you learn that?
            Good cooks subscribe to a few very standard rules that prevent the unnecessary destruction of perfectly good raw ingredients. Beyond that, there are no "rules". Steaks don't have to have a rub applied and there is no reason not to use a rub on ribs. Rubs don't need to "penetrate" to add flavor. That burst of flavor that often comes from the surface herbs and spices on the cooked meat mingles with the entire bite. Just go for it -

            3 Replies
            1. re: todao
              Midlife RE: todao Dec 13, 2011 08:12 PM

              "Why do steaks get rubs but rib roasts don't" - where in the world did you learn that? I didn't "learn" that as an absolute. In my original post I said:

              "I was just looking at two posts here. One asks about recipes for standing rib roasts, the other is about steak rubs.

              It seems as if people use all kinds of ingredients in steak rubs but standing rib roasts are very basic..... salt and pepper..... maybe a variant,but not much.

              It's a simple observation from posts here and from general reading. I'm not suggesting that lots of people don't do it other ways.

              1. re: Midlife
                todao RE: Midlife Dec 13, 2011 09:10 PM

                Sorry if I touched a nerve. When I respond to posts in this forum I try to be mindful of the fact that the posts and their resulting responses are not private; that a lot of novice cooks look for information here. So I do my best to dispel any suggestion that certain rules may apply where, in actuality, they do not.

                1. re: todao
                  Midlife RE: todao Dec 13, 2011 11:05 PM

                  I don't know what you meant or what you do when you post. I only know what I read here. You didn't touch a nerve, you just seemed to draw your own conclusion from what I said.

            2. Berheenia RE: Midlife Dec 14, 2011 04:42 AM

              One year for Christmas my husband was given a selection of rib roast rubs from Penzey's. They were all delicious and could easily be replicated- mostly s & p, sugar, paprika, red pepper with various additions of some but not all of the following: nutmeg, sage, rosemary, thyme, turmeric, coriander, orange peel to mention a few.

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