The culinary preparation technique involving the introduction of a flavorful liquid solution directly into a cut of beef, specifically a prime rib, prior to cooking, is often referred to as a formula. These formulas typically comprise a blend of broths, seasonings, and fats designed to enhance the meat’s inherent taste and moisture content. For instance, a common blend may include beef broth, Worcestershire sauce, garlic powder, and melted butter.
Employing this method offers multiple advantages. The infusion of liquid helps to maintain the rib’s succulence during the roasting process, preventing it from drying out, particularly when cooked to higher degrees of doneness. Furthermore, the introduced flavors permeate the meat from the inside out, resulting in a more uniformly seasoned final product. Historically, butchers and chefs have used similar techniques to improve the palatability and marketability of various meat cuts.
