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Standing rib roast - Christmas Dinner
Cooked first rib roast on the LBGE yesterday. After rummaging through a bunch of different recipes settled on the reverse sear method. Cooked until internal temp of 122. Pulled roast and set LBGE for direct 500 temp & hit each side for one minute. Was perfect & a family hit.
Initial setup
Post sear
Result after rest
Post sear
Result after rest
Comments
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Looks awesome..Looking forward to doing my first one tomorrow..Greensboro North Carolina
When in doubt Accelerate.... -
Awesome brother =D> =D> =D> =D> =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. -
Wow- that is beautiful.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Looks awesome.
I did one the same way as you, yesterday, with the same results. Reverse sear is the way!
SE PA
XL, Lg, Mini max and OKJ offset -
Could have used some salt - thinking of a brine next time. Au jus fixed it but like it to stand on its own....anyone ever brine a rib roast?
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Nice. =D>
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