Perfect Rib Roast

ColaCooker

We just devoured the best piece of beef we ever ate. I used the Alton Brown method discussed on the forum to cook a 3 rib standing rib roast. I dry aged the meat in the frig. for 3 days then rubbed with oil and seasoned. I put it on the egg indirect at 220 until the internal temp. was 118. That took about 3 1/2 hours. I let it rest for 15 mins. while I got the egg up to 500. I put the roast back on the egg for 10 mins and then removed and covered. It rested for 30 minutes before we ate it. It was absolutely perfect from end to end. A light crust with the meat evenly done to a med. rare throughout. This was my second attempt on a standing rib roast and this method worked perfectly. We'll be doing this again.[p]Good Eats to you all!

Dakota

ColaCooker,[p]I did the same type of cook, however I did not dry age it, and pulled it at 140, then back at 500 deg. til 155. Wife does like her roast too rare. Explain your dry age technique. They have stated in articles, that unless you have a certain type of freezer that is designed for aging, that the payoff is not there. Appreciate your feedback.

ColaCooker

Dakota,
The dry age step was described by Alton Brown on his "Good Eats" show on Food TV. You simply place the roast in the refrigerator, lightly covered by paper towels, for 3 days. It dries the outside of the meat out and the fat layer turns pink from the juices. You should discard the paper towels while they continue to collect juices and replace with fresh ones. I only needed to do this once after the first few hours.[p]I also forgot to mention that you should let the roast come to room temperature before you cook it. This promotes a more even cook. I cook with the bone side down so the fat layer is on the top and the whole cook was done indirect.