Finaly Got Around To That Grass-Fed Standing Rib Roast

Dredger

Okay, I asked many questions about grass-fed versus regular grain fed prime rib. Now I have the answer. It's great! Did it on the Joetisserie and it turned out fantastic




This was a smallish one at 5.5 pounds. Was ready in about 1 hour at 350 dome temp. Fantastic.

johnmitchell

That does look fantastic !!!!

Dredger

Thanks @johnmitchell, I wasn't sure if it would be good or not, but it surely was. No gamey taste at all. Tasted like the best prime rib I had gotten at any fine dining establishment, but quicker and better and on the egg.

THEBuckeye

Nice

YukonRon

@Dredger I had been curious on the grass fed. That cook looks fabulous. Beautiful cook and presentation. 5 stars.

SmokingPiney

Beautiful roast. Done to perfection! 

Jameson19

Looks delicious! Can you cook a brisket on that Joetisserie next? Lol 

Dredger

Thanks, guys. @YukonRon, it was so good. My guy says he feeds his beef minerals before slaughter, so don't know if that accounts for the fantastic taste. I know his filets are fork tender and so was the standing rib roast. @Jameson19, I have a grass-fed brisket in the freezer now, just waiting for the right time to cook it. I still have a lot of left over Memorial Day SRF in there now, lol. We did the SRF brisket in the smoker, but I think we'll do the grass-fed on the Joetisserie. It's smaller and should fit nicely.

blind99

That's a great looking hunk of beef.  HOME RUN.

CheeseheadinAZ

That looks fantastic! Great cook!

MotownVol

Looks perfectly cooked.   Nice medium rare.   Yum.

Dredger

Thanks everyone, I like my beef barely hurt and still mooing, lol. But that's just me. Carnivoires unite.

MyEggBrother

Nice!!!

SGH

@Dredger
Sister, this should say it all:

JohnnyTarheel

Great!!!! I bet that was good!!  Real good!!!

SciAggie

Dredger said:

Thanks everyone, I like my beef barely hurt and still mooing, lol. But that's just me. Carnivoires unite.

Your cook looks excellent. As for your comment on the beef still mooing - I have a friend that told the waiter in a steak house, "Just dehorn it, wipe its little fanny, and then drag across the fire on each side." I guess that's pretty rare, huh? Lol

nolan8v

That made me hungry... very hungry.

Theophan

I'm resisting buying one MORE accessory for my Eggs, but I have to say that a slow, rotating direct cook sure seems like a cool option.  Maybe I'll buy one some day.

But I gotta say, that is one gorgeous piece of meat!  Great job!!!

Biggreenpharmacist

Great looking beef!!!

NPHuskerFL

The rotisserie thing seems to work well for you. Roast looks great.  Thought about purchasing the quality made Carson Rodizio but, after careful consideration I opted out. I just don't believe I'd use it enough to justify the initial investment. 

jaydub58

SciAggie said:

Dredger said:

Thanks everyone, I like my beef barely hurt and still mooing, lol. But that's just me. Carnivoires unite.

Your cook looks excellent. As for your comment on the beef still mooing - I have a friend that told the waiter in a steak house, "Just dehorn it, wipe its little fanny, and then drag across the fire on each side." I guess that's pretty rare, huh? Lol

Okay, I used to like to order steak (when I do eat steak out, away from the Egg), "wipe the s**t off it's hoofs and walk it through the kitchen real slow"
That's rare!

smbishop

Looks fantastic, can't wait to try something like this on my Joetisserie.  What temp did you pull it at?

Dyal_SC

Looks outstanding!

Gunnar

Truly a thing of beauty....

bluebird66

Fantastic

Dredger

Thanks @SGH, you know that means a lot to me and I appreciate it. @SciAggie, your friend and I would get along famously. I only cook beef well done if it is in a braise, like a chuck roast. Otherwise, it's rare for me. @Theophan and @NPHuskerFL, I do enjoy the Joetisserie. Been a rotisserie fan for as long as I can remember and just had to have this one. I use it a lot, but seldom post repeat cooks. Can't get better chicken IMHO. @jaydub58, I found it is very seldom that I can get a steak to my liking anymore at a restaurant, so we just don't go there. @smbishop, I pulled at 128 degrees and let it stand for 10 minutes. I find that grass-fed gets done a little quicker than regular beef. Plus, all of the larger cuts of his beef run on the smallish side compared to regular beef. Don't know why, but I just know it is very tender. Again, thanks everyone for the kind comments. I appreciate it.

BrueggeDad

Now that's awesome!  How do you like the Joetisserie?   Is it worth it?

SGH

Dredger said:

Thanks @SGH, you know that means a lot to me and I appreciate it.

Sister I'm always proud to give it to exceptional cooks. This one certainly deserved it. In your short time here, your posts have quickly become one of my favorites. They are always tight and on point. Keep up the awesome work.  

Dredger

@BrueggeDad, I had seen the pre-release videos and once I was convinced it would work on the egg, we bought it and haven't regretted it at all. I've used a rotisserie inside for many years, so I was very familiar with the principles of cooking on one. Now, add cooking on one over a bed of coals on the egg and you're really got something there. So much fun.

@SGH, thanks again. I always try to post the info that I look for in other posts regarding a cook. I guess I'm a "just the facts, ma'am" type of poster. I'm sure not everyone grew up watching Dragnet.

smbishop

@Dredger Before we moved to Texas, we used to buy a side of grass fed beef every year or so from a local company.  They gave us a copy of this book.  It is a great book and has a lot of information about cooking with grass fed beef.

Dredger

Thanks @smbishop, just took a look at that book and grabbed the Kindle edition. Looks very interesting and looking forward to digging into it. Very good list of recipes too. For the most part, grass-fed is usually what we buy now.