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Standing Rib Roast

Bednorris
Bednorris Posts: 3
in Beef
I've been cooking on my large for about 10 months now.  This is my second prime rib, which has quickly become a family favorite.  This was an 8 1/2 lb 3 bone roast.  I trimmed the bones, tied, and seasoned.  Essentially followed this recipe - 
http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html
250 dome until an internal of 125, FTC, and then reverse sear @ 500.  Deliciousness. 


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Comments

  • GATraveller
    GATraveller Posts: 8,207
    Looks great!!  Why do you trim the bones before cooking?  I've always left them attached.  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • fishlessman
    fishlessman Posts: 33,389
    looks good to me

    GATraveller, now you can do a separate rib cook
     :D
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Bednorris
    Bednorris Posts: 3
    I've not done one with the ribs.  I will likely try that next time.  I just tried to follow the recipe as to not over cook the roast.  Does leaving them in increase the cook time?
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  • NCEggSmoker
    NCEggSmoker Posts: 336
    Final product looks delicious. Did you make an au jus from the drippings? Any smoke during the cook?  Might have to try this for Christmas Dinner.
    Raleigh NC, Large BGE and KJ Joe Jr.
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  • GATraveller
    GATraveller Posts: 8,207
    Not sure about the cook time differential because I've never done one without bones (or on the egg for that matter).  I've read that they provide more flavor.   
    I didn't know if there was a specific reason you removed them (other than recipe).  Just curious.

    @fishlessman - I love the way you think.  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Bednorris
    Bednorris Posts: 3
    I did make the au jus, it coupled with the dry rub make for a wonderful flavor combination.  I did not add any smoke, but that thought has crossed my mind as well.  The beauty of the Egg, tweaking recipes to one's own liking.  The possibilities are endless.  Carved with an electric knife I was able to get 10 nice slices out of this 8+ lb roast.  No pics of all of them because the village was hungry. 
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  • vcool
    vcool Posts: 26
    From what I've read, folks remove the bones to allow for more even cooking (nothing blocking or insulating some of the meat from the heat, as well as it makes it rounder so more even cooking), easier to carve after the fact, and it gives you more area to put a bark on, that will get eaten with the roast.  Plus you can use the ribs for a rib cook, or in the gravy/jus (what a waste...)

    I might try one like this in the next couple weeks, I've never done it without the bones, but could be worth a shot.
    Ottawa Canada, Cigars, Hunting, Fishing and Egging
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  • SGH
    SGH Posts: 28,876
    @Bednorris‌- Brother the roast looks phenomenal to me. Excellent job =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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