The Christmas Beast...

hapster

Merry Christmas Everyone!

Decided to cut the bones off, roll the roast, and them tie the tied roast to the bones for roasting. I even removed the chine bones...

Seasoned with a paste of rosemary, garlic, sea salt, and pepper. Going to go indirect till the IT is 115 then cut the roast free of the bones and sear it all around.

Aviator

Same here Hap, got a 6 some # prime rib roast from Costco yesterday, dry brined it overnight after removing all of the fat cap. Its all rubbed up now and waiting to go on the egg.

I am going with 325 dome, indirect till IT 100-112 then rest to get the CI on a spider down below, blast it to sear. Does this sound right? 

hapster

@Avaitor

Sounds about right to me. That's basically what I'm going to be doing

hapster

Here it is... The IT is now 68 according to the maverick.

GATABITES

that's a  rib roast, correct? It looks amazing. 

hapster

GATABITES said:

that's a  rib roast, correct? It looks amazing. 

Yep... Thanks. I hope it turns out good

FearlessTheEggNoob

Lots of prime rib cooks here lately. Is that THE common Christmas meal?

hapster

FearlessTheEggNoob said:

Lots of prime rib cooks here lately. Is that THE common Christmas meal?

I guess... Seems like all the cool kids are doing it this year )

minniemoh

That's a great looking chunk of beef @hapster. Merry Christmas to you and yours.

FearlessTheEggNoob

hapster said:

show previous quotes

Lots of prime rib cooks here lately. Is that THE common Christmas meal?

I guess... Seems like all the cool kids are doing it this year )

Guess that explains why all I've had today was cereal!

anez

Man that looks good. Merry Christmas, Hapster. I always enjoy checking out your cooks.

CaptainCall

Looks great Hap.  Merry Christmas!  Quick question.  I've got a 10lb rib roast on now and it's at 105. Not supposed to eat for another 2 hours.  Any suggestions?  Thanks.

Village Idiot

I like the pictures of the raw meat !

hapster

CaptainCall said:

Looks great Hap.  Merry Christmas!  Quick question.  I've got a 10lb rib roast on now and it's at 105. Not supposed to eat for another 2 hours.  Any suggestions?  Thanks.

Sorry for the late reply... Hope it turned out okay.

hapster

I pulled the roast at 115, cut it loose of the bones and then seared down on the spider & CI.

Let it rest for about an hour tented in foil... This was an inner piece and was 130 when I cut it.

shtgunal3

Damn it Hap! That looks awesome!

hapster

shtgunal3 said:

Damn it Hap! That looks awesome!

Thanks! The gravy was very thick but tasty...

hapster

Elise riding her new scooter... And me wearing the bling she made me with the rubber band loom Santa brought her this year.

GrannyX4

Cute, I have some of that bling too.

JohnInCarolina

My seven year old daughter is all over the rainbow loom as well. It's a great thing for teaching patience.

CaptainCall

hapster said:

show previous quotes

Looks great Hap.  Merry Christmas!  Quick question.  I've got a 10lb rib roast on now and it's at 105. Not supposed to eat for another 2 hours.  Any suggestions?  Thanks.

Sorry for the late reply... Hope it turned out okay.

No worries.  The last 15 degrees ended up taking close to an hour and then I let it rest for an hour.  Turned out great.  So did yours!

hapster

CaptainCall said:

show previous quotes

hapster said:

CaptainCall said:

Looks great Hap.  Merry Christmas!  Quick question.  I've got a 10lb rib roast on now and it's at 105. Not supposed to eat for another 2 hours.  Any suggestions?  Thanks.

Sorry for the late reply... Hope it turned out okay.

No worries.  The last 15 degrees ended up taking close to an hour and then I let it rest for an hour.  Turned out great.  So did yours!


Glad to hear it ended well for your cook... I was very pleased that I seemed to have nailed it, my guests were very happy with the results!