Where do I begin? This cut contains the absolute maximum amount of flavor that will physically fit into a roast. I know they say God rested on the 7th day, but I think that’s when He had time to work on the Rib Cap. It’s not a very common cut, and sometimes difficult to explain.
I stumbled onto it somewhat by accident; got my hands on a bunch of magnificent prime ribs out of Kansas that were perfect in every way but size….in some cases 10 pounds larger than my preferred 15 – 18 pound Prime Ribs. It dawned on me that this might be the time to try and produce the rib cap because it would leave a large enough steak left to sell. So off came the cap and the rest is history.
USDA PRIME: the California Reserve Rib Cap Roasts are graded USDA Prime, the top tier of quality in the US.
HOLSTEIN CATTLE: The roasts are cut from Holstein Cattle, raised in California predominantly in the SE corner of the state. The Holstein breed have a slightly different shape to the muscles than Angus cattle, so these roasts will present a tad more narrow than the comparable roast coming from Angus or Wagyu cattle.
SHIP FROZEN: Flash frozen after being processed, these Rib Cap Roasts will be safe for an additional 6-7months in your freezer, or 4-5 days in your refrigerator once thawed
UN-AGED: Because the Spinalis Dorsi muscle does not come to us with much protective covering (such as fat or bone), we do not dry age this cut before fabricating into roasts.
Option #1: Sear on ‘3’ sides first, then finish indirectly, either in a covered grill or a 350 degree oven. Timing here depends on length of sear. Assuming 3-4 mins per side, I would guess the indirect time at 20-25 minutes.
Option #2: Bake in preheated 400 degree oven the whole way (no sear), for 40-45 minutes.
The biggest difference between the two is that searing will give the meat a crust; both methods will give a nice dark look to the finished product. Irrespective of which method, you want to slightly overcook this cut to enable the texture to come alive. So while I usually cook for a 120 degree internal, for Ribcaps, I aim for 135 degrees internal. As an added note, with the gaining popularity of sous-vide machine, I would suggest against using those as a cooking method for Ribcaps. The texture on caps can be slightly spongy if not taken to medium-rare, and I’ve found that sous-viding caps doesn’t bring them to their full potential.