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Standing rib roast

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Sandi
Sandi Posts: 107
edited November -1 in EggHead Forum
Okay all of you pros, I'm ready for all of the advice I can get for an outstanding standing rib roast.[p]Much appreciation in advance
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  • BENTE
    BENTE Posts: 8,337
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    Sandi,
    i think the consenses around here say thatMad Max's Prime Rib is verry good.[p]HTH[p]
    happy eggin
    tb

    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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  • California Sooner
    California Sooner Posts: 27
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    Sandi,[p]I cook a standing rib roast every year at Christmas and I think less is best. I keep it simple. Use olive oil and your favorite rub. I heat the egg to 500 and use the inverted plate setter. I shut it down immediately and let the meat sear while the temp falls to about 300-325. I pull at 119 figuring it will coast up to about 125 after a nice rest.[p]Hope that helps[p]Jim
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  • Eager Egger
    Eager Egger Posts: 236
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    Sandi, BENTE is correct and I have used Mad Max's method twice now and both times it came out prefect. Last weekend I did a 7.5# Prime Rib Roast for the family and some friends. I did not sear the roast, but rather just cooked it at the recommended temperature until it was medium rare in the center. We also added some minced garlic (about 5 cloves), mixed with a bit of olive oil under the fat cap.[p]This is the completed roast from our first cook.
    E85G5101_resize.jpg

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