Small Rib Roast

jllbms

@blind99‌

Roasted a small 4 lb two rib roast for the two of us yesterday. 2.5 hours indirect at around 225-235. I let it carry to 135, no sear. The crust was quite adequate and it was uniformly medium rare throughout.

For all my consternation, this couldn't have been easier. I got the timing from Cooks' Illustrated big cookbook. 30 minutes per pound at ~200.

SGH

Looks like a winner to me. Awesome looking roast for sure =D> =D> =D>

jllbms

Thank you, my friend. I learn a lot from the kind folks here.

blind99

Nicely done! What temp did you pull at? Cooks illustrated - when it's not being ridiculously complicated - has great stuff.

theyolksonyou

Great looking hunk o meat.

jllbms

blind99 said:

Nicely done! What temp did you pull at? Cooks illustrated - when it's not being ridiculously complicated - has great stuff.

I took it off at 135, so it may have come up a bit in the rest. Still, it wasn't overly done for us, on the high side of mid rare.