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Reverse sear rib roast
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Eggpharmer
Posts: 479
About 5 pounds. Made a paste of garlic, rosemary, Worcestershire sauce, beef base, salt, pepper, and olive oil. Going on indirect at 250 until 120 then will sear.
More pics to come!
More pics to come!
Austin, TX
Comments
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Just hit 120. Egg headed to about 500 now.Austin, TX
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That is gonna be goooooooood. The rub looks awesome.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Looks awesome. My wife bought one of those today, but she had the butcher cut it into steaks. I plan on doing a reverse sear on the steaks tomorrow night.Rob, Large BGE, Merritt Island, (Space Coast of Florida)Boiler UP
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Cut and plated. Delicious. Made a sauce with the drippings, red wine and beef broth. Photos make it look more rare than it really was.Austin, TX
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Wow, perfect.Rob, Large BGE, Merritt Island, (Space Coast of Florida)Boiler UP
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Looks very nice, congrats on a great cook, enjoy.For the past couple of years, I've had the butcher take the bones off, tie the roast into a more circular shape, makes for a very even cook and the bones make wonderful au jus.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Great looking. My wife would disagree but that is why she gets hamburger instead of prime rib.
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Wow! That looks great! How long was the sear?Simi Valley, California
LBGE, PBC, Annova, SMOBot -
@skiddymarker - the bones also make a wonderful snack for the cook! @4runner - your wife is nuts...hamburger over prime rib...really??? @socal_griller - about 90 seconds per sideAustin, TX
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I will say, I love a good Tri-Tip. What I have done, is get the egg to about 300, reverse sear to 115, then pull your Tri Tip and cover with foil. Open the vent on the egg, get egg temp to 700 or so and put your Tips back on to sear. This will only take about 90 seconds a side at this point. When internal temp on your Tip measures 125 or 130, pull off your Tip and let rest for 5 minutes. It should be a perfect medium to medium rare.
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Looks great!! Nice jobXL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
That looks great to me. Not too underdone at all, for me.
Rib roasts during the holidays are always our favorite because I'll splurge for prime beef whereas during the summer I'd just get a choice rib roast.
Knoxville, TN
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