first rib roast

Marvelous

I would like to make my first rib roast with the bone I have read that you start with 450 indirect for about 30 minutes then you lower to 350 is this a good method and how long would tit take to do a 4-5 lb rib roast. How and when would you baste it and with what would you baste it with thank you

hayhonker

Marvelous,
You are gonna love it!
Here's one suggestion. Sear the roast 5 minutes per side at 500 degrees. I count sides as 2 ends, one bone side, and one side opposite the bones = 4 sides.[p]Then, cook at 220 degress for aprox 30 minutes a pound. Pull at 125 and let rest for 15-20 minutes. This should help you achieve a more evenly cooked, tender roast. Pull at 135 for less pink which is a shame on a rib roast.[p]I used olive oil, salt, pepper and garlic this past weekend.[p]Let us know how it goes and good luck!

onelegchef

Marvelous,
Go to the nakedwhiz.com are wessb's site they have great instructions.
Bobby-FTW,Tx

Morro Bay Rich

Marvelous,
I've used Alton's method. In it he uses a terra cotta pot in the kitchen oven. I figured that the Egg was a better terra cotta pot than his. The method worked like a dream. I highly suggest it.
[ul][li]Alton Brown's Rib Roast[/ul]

thirdeye

Morro Bay Rich,[p]The flower pot was a little too Altonish, but I do something very similar too including the the end sear and really like the results Cooks Illustrated had an article about 10 years ago using cooking temps of 200° (but they seared first). Shirley Corriher has written a lot of stuff about this method as well. This has kind of come full circle because Shirley used to appear from time to time on Alton's earlier shows and was a source for some of his "science of cooking" stuff.[p]I have done a bunch on the Egg direct with a very raised set-up and they come out great. No end sear is needed, they crisp up real nice.[p]~thirdeye~