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My first Standing Rib Roast

2Fategghead2Fategghead Posts: 9,623
edited 4:58PM in EggHead Forum
I'm real proud to say a huge success. Thanks to this forum and it's members. ;) We cooked it Mad Max style. Thanks Max. ;)

Cindy and I took advantage of the meat sale at Publix this past week. A small roast I know but, it was mighty tasty. :P



First I cut the bone almost off. Then we sprinkled dried rosemary and then three of Richards rubs. Indian River Rainbow Rub and Kona Koast Koffee Rub and Indian River Spice Blend. Then I tied the bone back on.


At the same time Cindy got two baking potato's ready using evoo and kosher salt.

We had two recipe's for a dipping sauce so I asked Cindy to make 1/2 of each to try them out.

Mainegg told me about this one. Thanks Julie

I got this one from somewhere.

I think both were great but, Cindy was parcel to the one from Jules. ;)


The egg is heated to 500F with the plate setter and foil lined drip pan and the food grid. On the egg with the ET-73 food probe in place. As soon as I put it in and closed the dome I set the bottom vent to 325F.


Part way through the cook.


About the 90 min mark I checked the roast and decided to pull it for the rest.


After a 20 min rest I brought the potato's in and fixed my plate. I uncovered the roast and checked the IT and it hadn't gone up unless I checked in a different place than the last time.


I cut the strings and sliced a piece off the end for Cindy.



Here is a plate pic.


Here is a dollop of the two different dipping sauces.


This is the best beef cut. We will be doing this more often. Thanks for looking. :)


  • Hot CoalsHot Coals Posts: 77
    Man that looks Great and bet it tasted even better.
    Great cook
  • MaineggMainegg Posts: 7,787
    looks like you guys had a wonderful dinner :) glad you liked the sauce.
  • Gator Bait Gator Bait Posts: 5,244
    Looks awesome Tim, Congratulations on your first standing rib, great job! I just ate and I'm drooling all over again. :cheer:


  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Chris it was dynamite! :P
  • wkygrillerwkygriller Posts: 408
    I would say that your first go at the standing rib roast was a huge success. You nailed it!!!
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Julie. :) It was the best!

    The sauce was great I liked them both. I have a london broil to do when I get around to it and I think the left over sauce will work for that as well. ;)

    Hope your was great. :)
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Blair. We were very pleased. :) :P
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Richard. It is wonderful and soooo easy. ;) :P
  • Awesome, Tim. It looks like you did a great job of it. I wish you and Cindy a Happy Easter.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • RRPRRP Posts: 20,452
    Looks GREAT, Tim! Prime rib is one of our favorites! Today is day 44 on my 16 pound rib eye sub primal that I'm aging to day 60. Seeing your prime rib makes me grit my teeth and cross my legs...but I'm holding out! :laugh:
    L, M, S, Mini
    Dunlap, IL
  • cookn bikercookn biker Posts: 13,407
    Looks perfect;y cooked Tim!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Sure looks like you have some experience at it.. Great looking cook!
  • Capt FrankCapt Frank Posts: 2,578
    Great job Tim!! Weare on the same page on this one, now I just need you to give me some photography lessons! :laugh:
  • Boss HoggBoss Hogg Posts: 1,377
    Hey Tim, I've made a bunch of prime ribs, but I never made baked potatoes on my Egg! :P It all looks great!
  • wkygrillerwkygriller Posts: 408
    I've done many over the years in the oven with great luck. Can't wait to try one on the egg. The first horseradish sauce from Julie sounds perfect. No cooking here today. Had brunch with Laurie at the marina during the never ending rain :angry: . Hope you didn't get the weather we did.
  • Austin  EggheadAustin Egghead Posts: 3,696
    Yum!!!. The best thing about cutting the meat off the bone and re-twineing is the cooked bone stays in the kitchen as the cooks treat.
    Large, small and mini SW Austin
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Faith. We enjoyed this cook. Delicious and easy. ;)

    Happy Easter to you and yours as well. :)
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Capt. Frank. ;) Wonderful cook. :P

    I take several pic's and choose the ones I want. You can do it. ;)
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Ron.

    For a first Cindy and I were very happy.

    Your not far from your mark. Soon you will be eating the best of the best. ;)
  • 2Fategghead2Fategghead Posts: 9,623
    Hey Molly. Thanks. This was a big hit for us. ;)
  • 2Fategghead2Fategghead Posts: 9,623
    Hey Jerry, Thanks.

    After reading this forum most every day for the past two years I'm still learning and making first cooks. :)

    Loving every min of it. ;)
  • 2Fategghead2Fategghead Posts: 9,623
    Hey Brian, We love baked potato's off the egg. We rinse them off and dry and evoo and kosher salt. Then indirect most any temp use your thermapen and let it go to 200F IT. ;)
  • 2Fategghead2Fategghead Posts: 9,623
    Yeah boy that's a treat for sure. :P
  • elzbthelzbth Posts: 2,075
    Looks as though you've been egging them for years!!! Mouth-watering pics. :laugh:
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Elizabeth, I have this forum to blame. :woohoo:
  • HossHoss Posts: 14,600
    S.W.E.E.T!!! That looks DIVINE! ;)
  • 2Fategghead2Fategghead Posts: 9,623
    This ole thing? :blush:

    Thanks Hoss :laugh:

    It went very well. ;)
  • Clay QClay Q Posts: 4,435
    Awesome rib roast! Classic and a favorite, I can see why you're going to do this again. :woohoo:
    I'm sure you have now encouraged everyone new to this cook on the egg to give it a try!
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Clay, That's why I made it a somewhat detailed post with lots of pic's. That and I document it for myself for future refrence. Hope you had a great weekend. Tim
  • BobSBobS Posts: 2,485
    Nice cook. The meat looked great.
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