I forgot to have the butcher cut off the bones and retie them...

jls9595 · December 2013

It's not that hard to do is it? Should I give it a shot or just cook the rib roast and cut later. I figure either way, I gotta deal with the bones. Is there any benefit for me to do it before I cook?

SmokeyPitt · December 2013

Only real benefit I see of doing it before is the fact that it won't be hot while you are cutting it. It's not hard to do it while hot if you have a big knife that will make it all the way through the roast.

Hungry in Lilburn · December 2013

Either way works fine. If you want to sear your roast on all 4 sides you have to cut the bones off, sear the meat all 4 sides and then tie the meat back on the bones and roast it with the bones on the bottom. Then when you are done you can take it out, let it rest under tinfoil for an hour and then put it in a broiler for 10 minutes to crisp up the outside to slice and serve.

I like it with the bone on. I loose all manners by the time I get to the bone and like to pick it up and knaw on it. Tasty!

td66snrf · December 2013

I prefer to leave them on. I think you get better flavor. Just like you said, you have to cut them off one way or the other.

RRP · December 2013

I cut them but not entirely off - more like a hinge so I can get my rub on the meat and then tie them on with butcher's twine. Then after the cook it's easy to finish cutting them away when serving rather than wheeling and dealing with my knife in front of company!

Hungry in Lilburn · December 2013

Dang it, now I have to go get another standing rib roast! I'm hungry!

Skiddymarker · December 2013

I'm from the leave 'em off camp. The roast will tie in a circular shape which means more consistent edge to edge cooking, crust all the way around if you sear and is much easier to carve. Although many think the bones add flavor, I'm not so sure. No question the meat between the bones is a nice treat for some, but to think there is actually a difference in the rib eye flavor due to bones attached during the cook is probably not so. I do roast the bones and use for au jus/beef broth. Anyway you cook it, rib roast is hard to beat for beef lovers.

jls9595 · December 2013

RRP said:

I cut them but not entirely off - more like a hinge so I can get my rub on the meat and then tie them on with butcher's twine. Then after the cook it's easy to finish cutting them away when serving rather than wheeling and dealing with my knife in front of company!

I like this idea. Thank you and others for the replies.

jls9595 · December 2013

Alright, my first rib roast is on the EGG. I cut the bones almost off, following RRP's advice. Rubbed with rosemary, thyme, and a Kansas City steak rub. On the Egg at 250 degrees, will sear it once it gets to 115 or so. I cant wait

ShadowNick · December 2013

I'm in the camp with Kenji over at seriouseats.com There is no magical flavor molecule that transports from the bone to the meat during cooking. Its just that bone is an insulator so the meat close to it tends to be less cooked and a little more juicy and succulent. That being said, I'd cut the bones off and cook them independently like ribs, they are certainly good eating in their own right, and you have the benefit of 360 degree crust on your prime rib and a little more even cook.

jls9595 · December 2013

ShadowNick said:

I'm in the camp with Kenji over at seriouseats.com There is no magical flavor molecule that transports from the bone to the meat during cooking. Its just that bone is an insulator so the meat close to it tends to be less cooked and a little more juicy and succulent. That being said, I'd cut the bones off and cook them independently like ribs, they are certainly good eating in their own right, and you have the benefit of 360 degree crust on your prime rib and a little more even cook.

that's a good point, I like the idea of 360 degree crust, I may give it a try next time.

jls9595 · December 2013

It's almost ready, resting now. B-)

jls9595 · December 2013

Wow Weeee!

hapster · December 2013

Looks great! Did you take the bones all the way off before cooking?

jls9595 · December 2013

hapster said:

Looks great! Did you take the bones all the way off before cooking?

I left them barely attached so I could get some rub in there then tied. Cut them the rest of the way off after cooking.

CaptainCall · December 2013

Man, looks awesome! How big was the roast and how long did it take at 250?

jls9595 · December 2013

6 lb standing rib roast(choice from Kroger) took almost 3 hours at 250 to reach 118 then I removed and got the Egg to about 500, rubbed a thin layer of evoo on the roast and seared on each side for about 45-60 seconds. It was really good.

Steak, eggs and fried potatoes for breakfast in the morning too...

CaptainCall · December 2013

Great, thanks! I'm doing a 10lber on Xmas and will cook to temp but wanted a ballpark idea of how long it will take.

RRP · December 2013

jls9595 said:

hapster said:

Looks great! Did you take the bones all the way off before cooking?

M
I left them barely attached so I could get some rub in there then tied. Cut them the rest of the way off after cooking.

I'm glad the hinge idea worked for you...

DMW · December 2013

Wow that looks good!

jls9595 · December 2013

One of my favorite meals from the Egg ever. Now for a night cap...

henapple · December 2013

Prime rib and Woodford. ..who needs santa Claus?

tybeelucy2 · December 2013

That looks fantastic. Going to have to try one soon.

hapster · December 2013

Nice choice of cocktail... I may join you shortly

jls9595 · December 2013

hapster said:

Nice choice of cocktail... I may join you shortly

sounds good, I'm happy happy happy right about now

B-)

Mattman3969 · December 2013

That is my choice of beverage tonight too. Cheers and very strong lookin cook!!!

I forgot to have the butcher cut off the bones and retie them...

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