Standing Rib Roast

Dyal_SC

Looks like Prime Rib was popular this year on the forum.  I'll go ahead and post mine up too.  I'm a prime rib newbie for the most part.  This one turned out well.  Got good feedback from the inlaws.  I used this recipe:

http://www.foodnetwork.com/recipes/anne-burrell/standing-rib-roast-recipe.html

Dyal_SC

Oops... Left out the pic of the BGE Holiday Sangria.    Not really my thing, but my wife and mother in law liked it a lot.  

fiver29

Love it!!

bodski

Looks great! I'm doing one tomorrow and looking for tips. What temp did you pull it? Did you add any smoke wood, or just use lump? For planning purposes, do you have an estimated minutes per pound? Thanks!

Dyal_SC

Thx guys!  @bodski , I just used lump... No wood smoke.  I pulled it when the very middle reached 127ish.  I prolly pull it at 120 next time because the 15 min rest carried the temp to about 133.  

This one was just shy of 8 lbs.  If I recall, I started out at 9:30ish with a sear at 450ish dome temp, indirect, for about 30 minutes.  I then removed the roast, added fresh coals to cool the temp of the egg down, then stabilized the dome temp at 275ish for another 3 hours.  I had a hungry crowd and at around 1:00, the IT was sitting around 100 deg f.  So I upped the temp to about 350 deg f for about 30 additional min to finish.  So I'd say count on about 30 minutes per pound, depending on your method of cooking it. 

SoCalTim

@Dyal_SC  ... How many people does this feed?

bodski

Thanks for the great response, @Dyal_SC. 

Gamecockeggman

Beautiful cook @Dyal_SC you have represented SC well.  Dam now I'm hungry,

Dyal_SC

Thx!!  @SoCalTim , you can plan 3/4 lb per person for a bone-in roast.  

JohnnyTarheel

Nice cook my man!!! Great color

johnmitchell

Fantastic cook and post... I love that holder that you have the meat on with the veg below. Would you mind telling me where you got it, it looks great. Thanks.

Dyal_SC

Thx!!  @johnmitchell , it's just the metal insert for our indoor roasting pan.  I used the insert with a foil pan instead of my wife's roasting pan to avoid sleeping on the couch.    

northGAcock

You rocked that one my friend!

Foghorn

Great cook.

@bodski, I've done a number of these over the years and like Dyal says, pulling around 120 (118 works best for us) is the way to go.

When you do that, the two edge slices have crust on one side and are medium on the cut surface.  The next slice on each end is medium.  The rest is medium-rare.  If you apportion the slices accordingly you can have a lot of happy campers. 

bodski

Thanks, @Foghorn. Words of wisdom.

THEBuckeye

Beautiful

TigerTony

Looks perfect!

tgs2401

Awesome!

Tinyfish

Another fine prime rib cook.

4Runner

That looks outstanding.  Nice job

DMW

Somehow with all the family stuff I've had going on, I missed this cook.

Dang, @Dyal_SC - that should be on the cover of Food & Wine.

bgebrent

Gorgeous roast brother Dyal!  Good feedback from in laws = home run!