Often, we like to serve prime rib on Sundays as a special. We don’t serve brunch anymore, and it used to be something that was popular. We roast them whole and they’re carved during service. As you probably know, there’s a lot of fat and trim on a rib. I’ve done a lot of playing around with prime rib fat in the past (see Prime Rib Buttercream). This week was no different. Prior to serving to guests, the cooked rib was trimmed. I chopped up the already-roasted fat and threw it in a 150 F oven for 5 more hours. Every half hour I drained off the clear fat that had rendered out, saving it for a later use.
The nice thing about prime rib fat is that it starts to get crispy as the fat renders out. You also have those small morsels of beef that start to turn into jerky as it continues to cook. Once you’ve rendered out most of that liquid gold, throw the crispy, chewy fat and meat into a food processor. Loosely basing this on a bacon jam we make, I added brown sugar, coffee and Frank’s Red Hot. Blend on high for 4 minutes or so. What you end up with is a delicious, fatty meat spread. One of my cooks compared it to Chinese spare ribs, and I definitely get that. We’re not sure what the restaurant application is, but I can tell you that it’s great just spread on toasted bread. Keep it in the fridge (pic 1), then scoop out and microwave for 15 seconds as needed (pic 2).