Christmas rib roast

AZRP · December 2009

I got the Egg stable at around 500 for about 30 minutes.

Then put in an 8 lb roast coated with salt, pepper, rosemary, and thyme.

Set the vents for 350, it dropped to 325 for about an hour then settled in at 350. When the roast was almost done it crept up to 370.

Pulled it out at 125 internal and rested it under a foil tent while I made the potatoes and Yorkshire pudding with the drippings. I also made some corn with poblano and red bell peppers.

Was a pretty amazing Christmas meal. -RP

Hoss · December 2009

Looks AWESOME!

Desert Oasis Woman · December 2009

:laugh: nice looking meal and thermometer, Randy
hope your weather was better than has been past few days.
Have a great weekend and give Kim a hug from New Mexico

AZRP · December 2009

Thanks, I like any opportunity to hug her! -RP

Mainegg · December 2009

OHHHH popovers !!!! I LOVE popovers!!!! the rib looks good too but those are nice looking popovers! high and golden brown and crispy....... PERFECT!

Hoosier · December 2009

Outstanding cook and great pictures. Love it when you guys are able to tell the "story" of the cook. I usually just take a "money shot" at the end of the cook. I'm curious..what kind of camera are you using? You're pictures always come out so clear, even as web images.

cookn biker · December 2009

Looks super Randy! I hope you and Kim are enjoying your holiday!!

AZRP · December 2009

Its a Cannon Rebel Digital XT. -RP

johnrezz · December 2009

curious on your cook time. I am doing an 8lb roast in the morning and plan on pulling at 125 as well, thinking 2-2.5 hours?? how did it work out for you and how long did you rest? (if you didnt already say that, I will re-read)..

J

Jeffersonian · December 2009

Excellent cook, Randy. Are those Yorkshire pudding?

JB · December 2009

Looks fabulous. I bet parsley and sage felt left out though.

smoky b · December 2009

looks deeeeelish! :laugh:

Clay Q · December 2009

Oh man, does that look good! :woohoo:
Merry Christmas my friend.

FlaPoolman · December 2009

Looks great Randy, I've got one on the menu for tomorrow.

Fidel · December 2009

Love the puddings! My last try at those I wound up with flat, dense, little hockey pucks.

Hope you guys had a great one out west.

DynaGreaseball · December 2009

I've never made Yorkshire Pudding. My son-in-law is from London. I'd like to surprise him some day. I'm curious about the drippings in that picture under the roast, in the Pyrex dish...Is that enough to make the pudding, or were there lots more drippings before or after that picture was taken?

Thanks

AZRP · December 2009

It took 2 hours and 15 minutes to reach 125 internal. -RP

AZRP · December 2009

That was the end of the cook, I had plenty of drippings to make the puddings and roast the potatoes. The potatoes were boiled for 5 minutes then cooled. Then I scored them with a fork to give them ridges and spooned the drippings all over them. Baked at 400 for 50 minutes then salted them. Came out like fat french fries, awesomely good. -RP

AZ Traveler · December 2009

Randy, that is one really nice looking rib roast. Happy Holidays to you and your family. John

AZRP · December 2009

Thanks John, you living in Flag now? -RP

rsmdale · December 2009

Nice meal,have a great 2010.

GOOD EATS AND GOOD FRIENDS

DALE

reelgem · December 2009

Beautiful meal Randy!! I've got to give the Yorkshire pudding a try.

JLOCKHART29 · December 2009

Looks like another great cook!! Did all the kids make it back for Christmas? Hope you and the Filly had a blessed and happy one!

breadbasket · December 2009

Oops, wrong person. Sorry

Boogie · December 2009

Wish I was there! I'm thinking about using my gift tomorrow. I'll post pics if I do.

Howdy, Stranger!

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Christmas rib roast

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