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Standing Rib Roast
Got a 6 lb (3 ribs) standing rib. Always used the oven in the past. I would like some EGGspert advice on time/temp. Thanks.
It's just my wife and I so we bought a 4.25 lb roast.
Right now it's in the refrigerator oiled and seasoned ready for the Egg on Christmas.
I'll cook it at 350* indirect over a water pan using Jack Daniels chips for 2 hours or 135* internally.
There are a lot of links and advice below. A good portion of today's posts posts have been about prime rib/standing rib roast.
Here's my 2 cents:
Rub it liberally with garlic, pepper, rosemary and salt.
Set up for indirect with the place setter (legs up) and drip pan.
Sear it in a hot egg at 425-450 for 20 minutes, then damper down to 350 and continue cooking for about 12-15 minutes per pound. Final internal temperature should be:
130-135 medium rare
Pull it about 5 degrees BELOW the desired temperature and let in rest a minimum of 30 minutes. The internal temperature will slowly rise that final 5 degrees and the resting does wonders for tenderness.
You and yours will be in heaven tonight!
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