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Prime Standing Rib Roast-pics
DonWW
Posts: 203
One of my favorite meals to cook. 11 lb roast. Ribs are cut away, but not off, which allows me to season in between the ribs and the roast before I tie it up. Season liberally with Snider's Beef Rib and Roast seasoning. I cut off most of the hard fat.
Cooked with PS legs up. I place a pan beneath the roast to catch the drippings which I use to make gravy.
I start with the egg at about 500-550 and then close it off to about 325 - 350 at the grate. About 20 degrees hotter on the dome. I put it on around 4:00 and it was ready just under three hours later with an internal temp of 120. I had intended to put a few wood chunks on, but didn't realize that I had omitted that step until I was already up and cooking. My whole back yard smelled like roast beef for hours - awesome! A short FTC while I made gravy, enjoyed apps with my guests.
Very consistent throughout. Super tender and super delicious.
As it went on the Egg.
About 90 minutes into the cook. Just a quick peek.
The finished product. Yes, those are Yorkshire puddings in the background.
Medium rare - accommodates most all preferences.
For those who care: two wines were paired. 2007 Kenzo AI Napa cab. And a 200 Ch. Quinalt St. Emilion bordeaux. Both were excellent.
Cooked with PS legs up. I place a pan beneath the roast to catch the drippings which I use to make gravy.
I start with the egg at about 500-550 and then close it off to about 325 - 350 at the grate. About 20 degrees hotter on the dome. I put it on around 4:00 and it was ready just under three hours later with an internal temp of 120. I had intended to put a few wood chunks on, but didn't realize that I had omitted that step until I was already up and cooking. My whole back yard smelled like roast beef for hours - awesome! A short FTC while I made gravy, enjoyed apps with my guests.
Very consistent throughout. Super tender and super delicious.
As it went on the Egg.
About 90 minutes into the cook. Just a quick peek.
The finished product. Yes, those are Yorkshire puddings in the background.
Medium rare - accommodates most all preferences.
For those who care: two wines were paired. 2007 Kenzo AI Napa cab. And a 200 Ch. Quinalt St. Emilion bordeaux. Both were excellent.
XL BGE. Dallas, Texas.
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0 • Off Topic Disagree Agree LikeI just need to make this and stop being such a scaredy cat.
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1 • Off Topic Disagree 1Agree Like@DonWW the roast lookes really good! i love that cook this time of year!! tell me more about the yorkshire pudding. i have never tried them i have seen them made once several years ago but never got a good explination of how to make it. so give me a link or something to go on :)) i would love to find something new to try. thanks ;)
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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0 • Off Topic Disagree Agree LikeYorkshires can be tricky. The batter recipe is out of the Joy of Cooking. It's important that everything be at room temp before you cook. But, rather than put 1 TB of butter or drippings into the cooking pan, we preheat them and then spray with Pam. It's a trick we learned on Triple D. It works great!
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Anderson S.C.
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Tyrus Raymond Cobb
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Santa Clara, CA
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