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Standing Rib Roast for Easter

3Pedals6Speeds3Pedals6Speeds Posts: 439
edited 11:34AM in EggHead Forum
Followed these directions (indirect):
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

Had these results. Pulled at 129, temp rose after 10 minutes to 134:

IMG_3010-1.jpg
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Comments

  • Looks so good!!! That is absolutely one of my favorite cooks!
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  • HossHoss Posts: 14,587
    Looks MITEEFINE! ;)
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  • cookn bikercookn biker Posts: 13,400
    I bet that melted in the mouth! Beautiful color.
    Molly
    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
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  • cookn biker wrote:
    I bet that melted in the mouth! Beautiful color.

    It did melt in the mouth. Filet Mignon has nothing on this.
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  • 2Fategghead2Fategghead Posts: 9,623
    What a great cook. Mine was delicious as well. ;) :P
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  • U2U2 Posts: 26
    That's the way we like 'em---looking fantastic!!
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  • Egg JujuEgg Juju Posts: 658
    Oh yeah... looks delicious.
    Large and Small BGE * www.quelfood.com
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