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Charwood Grilled Prime Rib, etc.

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Peter Creasey
Peter Creasey Posts: 253
edited November -1 in EggHead Forum
Charwood Grilled Prime Rib, Roasted Parsnips w/Shallots and Garlic, Sauteed Plantains.

Coming off the BGE...

2484276279_c4178817fa.jpg

And as served...

2484276683_85d6444e2d.jpg

Plus a very nice Pheasant Ridge (Texas) 20th Anniversary Reserve Cabernet Sauvignon '99.
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Comments

  • BENTE
    BENTE Posts: 8,337
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    looks great!!!



    plantains are really nice looking (we don't see much of them around here).. can you elaborate because those look nicer than any ones i have seen in awhile ;)

    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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  • Fidel
    Fidel Posts: 10,172
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    Good looking prime rib. What was the internal temp when you pulled it?
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
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    Pete,

    That roast looks wonderful, man! Nice looking cut, too. That's the perfect color for a roast in my opinion. Glad that it turned out nice for you.
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
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    Pete,
    I love it rare and a good Cabernet is better.
    My Best,
    Ross
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  • Peter Creasey
    Peter Creasey Posts: 253
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    BENTE wrote:
    looks great!!!plantains are really nice looking (we don't see much of them around here).. can you elaborate because those look nicer than any ones i have seen in awhile

    B, Our store has a nice selection of fresh produce. This is one example.
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  • Peter Creasey
    Peter Creasey Posts: 253
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    Fidel wrote:
    Good looking prime rib. What was the internal temp when you pulled it?

    Fidel, I put the rib roast on at 450 degrees for about 30 minutes then dropped the temperature to 325 for about 12 - 15 minutes per pound.

    I checked the temperature regularly and pulled it at around 120 - 125 degrees and put it in the warming oven for about 15 minutes.
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  • ThinkandDrive
    ThinkandDrive Posts: 84
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    Now there's a plate both my wife and I can agree on.

    She doesn't eat meat, but loves plantains. We usually just fry them in a little EVOO on the stovetop.

    The ribroast looks fantastic. But, it's only me eatin' it and I couldn't wolf down a whole one myself. :unsure:
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