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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

New Years Eve Standing rib roast

I'm prepping a 7 bone whole standing rib roast for New Years Eve. I boned a 4 rib section on the loin end and tied it to form a uniform cylinder, this will be dinner on the 31st. I made a nice beef stock with the bones and other stuff for a gravy, the beef stock mixture will be in a pan under the grate to collect the juices that the roast gives up. Cooking at 250 indirect to an internal temp. of 115-118 and then sear all sides. The remaining 3 bone rib end will be dry aged for the next 28 days.
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594 x 196 - 50K
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586 x 198 - 50K
Felton, Ca. 2-LBGE, 1-Small and waiting on a mini

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