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Christmas Rib Roast

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Joysie_ATX
Joysie_ATX Posts: 6
in EggHead Forum
Hi eggers!! I've had my egg for 1 year and have loved every cook!!  I am very ambitious and cooking a standing rib roast tomorrow for Christmas dinner.  What have y'all done that works well?? Direct or Indirect? Early sear of reverse sear? I'm a medium rare with some crunch from a good sear person.  I plan on having a beef broth in a skillet inside for anyone to cook their meat a little more…

Merry Christmas!!
LBGE Who-DAT living in Austin
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  • henapple
    henapple Posts: 16,025
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    Welcome. ..I'll let you know in an hour. Just went indirect out of necessity.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Joysie_ATX
    Joysie_ATX Posts: 6
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    good luck!
    LBGE Who-DAT living in Austin
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  • Shiff
    Shiff Posts: 1,835
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    I generally use a salt and pepper rub along with some garlic powder. I cook indirect at around 250 until about 120 internal.  Then do a reverse sear until done.  Pretty straight forward and it always comes out great.

    There have been numerous posts about rib roasts lately, so just look around for suggestions.
    Large BGE
    Barry, Lancaster, PA
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  • Joysie_ATX
    Joysie_ATX Posts: 6
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    I have an 8# bone in…would like to keep the bones in because it's cool presentation...
    LBGE Who-DAT living in Austin
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  • EggObsessed
    EggObsessed Posts: 786
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    Hey @Joysie_ATX, whereabouts in ATX are you located?  Welcome aboard!!
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • Dave in Florida
    Dave in Florida Posts: 1,157
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    I have two 16 lb rib roast for tomorrow morning.  Going indirect 350 then reverse sear. Will wrap tight FTC and hold if need be.  Using Dizzy Pig Raising the Steaks with added garlic.  I still get rave reviews from the last time I did this.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
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  • ThrillSeeker
    ThrillSeeker Posts: 306
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    Good luck on the cook.

    I like doing the sear at the end.  I know there's more of a risk of overshooting the desired temp if you do that, but I like my rib roast to be medium well on the edges and medium in the center.

    Hmmm....beef broth in a skillet.....I might have to try that one.

    Large BGE - Medium BGE - Too many accessories to name

    Antioch, TN

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  • DieselkW
    DieselkW Posts: 894
    edited December 2014
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    I'm a big fan of the low and slow 225f until you get 5 degrees from target temp, pull and rest to redistribute juice, remove plate setter, bring the egg to 500 and direct sear the ends. (allow 4 hours, total)

    This always results in a uniform color of the center steaks, 100% of those steaks are at target temp and color, and the end steaks have a bark on one side, and when cut into, have a 1/4 inch of well done with a gradual fade to rare. (or whatever your target was), I aim to make the cap the same color as the center.

    This way, for my wife who wants hers more done, I can slice off an end bone for her, put the "rare side" back on that 500f egg, put some diamond grill marks on that side, and deliver her a nice tight medium prime rib with a seasoned bark of well done on one side.

    Rub: Kosher salt, black pepper, rosemary, thyme. (Salt the raw roast 4 hours before cooking, wrap tight in saran wrap, refrigerate for 3 hours and bring to room temp for an hour. This will draw the salt a few mils into the meat and really helps create that bark)

    Merry Christmas Everyone

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Joysie_ATX
    Joysie_ATX Posts: 6
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    @EggObsessed--South Austin…S1st/Stassney area
    LBGE Who-DAT living in Austin
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  • Terrebandit
    Terrebandit Posts: 1,750
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    Having the broth going in a second pan is a great idea. Never thought about that.
    Dave - Austin, TX
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