Is there a way to get some salt into the middle of a rib roast? (beef, meat)

[RobertFisher]

Traditionally salt is applied only to the outside of a rib roast. And that's OK, we have survived with that approach for ages. I just cut every bite so that it includes some outer surface. If that fails there is gravy.

But I am wondering if there is a way to get some salt into the middle of the rib roast? Injecting saline liquid? Cut small slits on the meat and rub it in? I remember Ron Propiel did both...

[burdell]

Brine it?

Or maybe salt it/refrigerate it 1-2 days before cooking?

I have a book home from the library now titled Salt, Fat, Acid, Heat and the salting is one of its recommendations. Interesting book so far, more about how/why those four elements affect what you're cooking than just recipes. I'm likely going to buy a copy as it seems like something you can learn a lot from.

[Threestep2]

Saltshaker for individual use?

[Jkgourmet]

Originally Posted by Threestep2

Saltshaker for individual use?

Umm, yes. Personally, I use Kosher salt instead if table salt, both because it's easier to control how much I'm putting on whatever and I prefer the taste.

Another tip? Cut the bones off the rib roast. Season the entire roast. Season both sides of the ribs. Use kitchen twine to reattach the bone to the roast. Butchers trick. Thank me later.

[oregonwoodsmoke]

You can inject brine if you want to, but wouldn't it be easier to put a salt shaker on the table?

If you soak the roast in brine for a few days you turn it into ham instead of a rib roast . Although beef ham is traditionally called corned beef. If you want corned beef I suggest you do it with a cheaper cut of meat.