Utility grade beef question

[dixiegrrrrl]

2. I had that problem.

I have been buying local grass fed beef, and last year the seller changed butcher shops.
The new butcher shop removed almost all of the fat from the cuts of meat.
Fat = flavor!
I ended up with 3 large rib roasts with hardly any fat.

the solution is to cook it in the oven "low and slow" after first using toothpicks to pin strips of bacon on the roll of meat side, covering the meat entirely.
That way there is some fat to add to the juices. The meat does not take on the taste of bacon, btw.
I cooked mine at 325 for a couple of hours or so.
Often prime rib recipes will say to start off at a very high temp to brown the meat, but if you have no fat on the meat, that will not work.

2nd secret, to all oven meats.....use a meat thermometer.
Depending on size of the roast, check it every 30 minutes after the first hour
with the thermometer ( or just leave the thermometer in the meat, if you can read it clearly) until it hits 150 degrees.
bring the roast out then, set it on the stove, the thermometer will continue to rise to 160 or 170.
Make sure, as with all roasted meat/poultry, to let the meat sit for at least 20 minutes to cool, so the juices will settle in the meat.
I wish I had known about the resting period years ago when I was cooking for a large family, but I did not.

Anyhow, a meat thermometer will tell you what temp produces rare, medium, or well done meat.

And of course there is always YouTube for great how to's and recipes.....