or Connect
ChefTalk.com › ChefTalk Cooking Forums › Q&As With Guest Professional Chefs › Q&A With Steven Raichlen › marinade and or grilling the "lip" cut
New Posts  All Forums:Forum Nav:

marinade and or grilling the "lip" cut

post #1 of 2
Thread Starter 

the very whole top of a whole loin of prime rib...called the "lip" have you ever grilled this cut and marinade, if any...should be very tender...i was just given this cut from a chef..thx larry dayton ohio

post #2 of 2

Lucky you, Larry! I think the "cap", or "lip cut" is one of the most delicious muscles on a prime rib roast. I know some people trim them off, but I'm not one of them. Their generous marbling helps keep the rest of the roast moist as it cooks, and adds incomparable flavor. I have never tried to grill one separately, but can imagine it would be wonderful seasoned simply and grilled to medium-rare. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Q&A With Steven Raichlen
ChefTalk.com › ChefTalk Cooking Forums › Q&As With Guest Professional Chefs › Q&A With Steven Raichlen › marinade and or grilling the "lip" cut