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Standing vs boneless rib roast ?

A rib roast is 1 of the few cooks I have yet to try .
I'm thinking about reverse searing 1 for Christmas. 10 adults and a few kids.
When it makes it to the table whats the difference between a standing or boneless roast?
Which do you like better and why ?
I could see where a boneless would have a flavorful crust all the way around .

Comments

  • I like standing rib roast I personally think that cooking on the bone makes a better flavor thats just my opinion
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • EggcelsiorEggcelsior Posts: 13,750
    Cooking on the bone will just protect the meat
    from the heat of the grill. It's typically cheaper to buy bone - in but I would cut off the bones and tie them to the roast to make carving easier.
  • EggcelsiorEggcelsior Posts: 13,750
    http://mobile.seriouseats.com/2012/12/how-to-make-perfect-prime-rib-for-christmas-dinner.html

    This is a great review of cooking a prime rib and the reasons are well explained. Kenji used to work at Cooks illustrated. MIT grad. Knows his stuff.
  • HoovHoov Posts: 264
    I would think a boneless roast would cook more evenly. In my opinion, cook without the bones and use the bones for awesome beef stock.
    - Proud owner of a Large BGE
    - Norman, OK
  • henapplehenapple Posts: 15,910
    @Eggcelsior. ..thanks for posting that. Christmas eve dinner just got better. I'm going to slow down to 200 instead of 275. Wonder what the time line per lb would be going 200 till 120?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • I have done these cooks. 200 is too tedious. 250-275 would be fine for the reverse sear. At 200 you are almost sous vide. Trying to time it too closely is too frustrating for me. I just drink longer and have some appetizers. I go for medium rare. Get the meat to ~125, remove the meat to a warm plate and tent in foil, open up the egg to 600+, and then sear it all around for ~60 s per side. Then let it rest for 10-15 min. Perfect.
  • Hoov said:
    I would think a boneless roast would cook more evenly. In my opinion, cook without the bones and use the bones for awesome beef stock.
    This is the way. See Amazing Ribs for more details. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • EggcelsiorEggcelsior Posts: 13,750
    @jeroldharter, Do it at 200. I promise it is awesome. I did a 3 bone roast at 185 until 115 and then seared. Took about 2.5 hours. SO WORTH IT!

    image
  • I did a 4 bone roast on the bone that I seared it at 500 degrees direct for about 2 1/2 minutes a side on all 4 sides then put it in my 2nd Egg at 350 degrees indirect until a internal temp of 125 degrees then wrapped in foil for maybe 15 minutes and it came out fantasticimage
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.

  • Hoov said:

    I would think a boneless roast would cook more evenly. In my opinion, cook without the bones and use the bones for awesome beef stock.

    This is the way. See Amazing Ribs for more details. 

    I read that . He recommends a boneless ribeye .

    That's why I asked y'all standing or boneless ?
  • EggcelsiorEggcelsior Posts: 13,750
    Buy bone-in. It's cheaper.
  • freddyjfreddyj Posts: 129
    Bone in meat just looks cool!
    Kamado Joe Big Joe, Classic & Junior
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