standing rib roast

Dave

trying my first standing rib roast could use some suggestions

Stogie

dave,[p]I 've tried about everything....I will stick with this prep method. The 3 recipes are simply rubs you can use. The directions will lay out the cooking method. This is for the oven so simply adapt to the Egg. I use NO smoke, but that is personal.[p]Stogie[p]Standing Rib Roast [p]CHRIS'S HERBED ROAST
2 tablespoon(s) Basil, fresh
2 tablespoon(s) Oregano, chopped
2 tablespoon(s) Parsley, fresh, chopped
2 tablespoon(s) Rosemary, fresh
2 tablespoon(s) Garlic, crushed
1 tablespoon Black pepper
1 1/2 tablespoon(s) Salt
4 tablespoon(s) Olive oil
Mix all ingredients into a paste and apply to roast. Let sit overnight.[p]MUSTARD PRIME RIB
2 tablespoon(s) Black peppercorns
2 tablespoon(s) Mustard seed
1/2 cup Mustard, whole grain
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) Rosemary, fresh
Crush the pepper and mustard seeds. Mix all together into a paste and apply to roast. Let sit overnight.[p]KEVI'S KING OF THE ROASTS[p]Worcestershire sauce or A1 Sauce
Horseradish
Yum Yum Steak Seasoning
Slather on sauce, then apply horseradish and finally sprinkle with seasoning. Let sit overnight.[p]
Cooking instructions for all recipes: Allow roast to come to room temperature. Pre-heat oven to 200º. In a large roasting pan, on the stove top over 2 burners, brown the rib roast on all sides. This will take about 8-10 minutes to do. About 1/2 cup of fat should render out during this process. Remove the roast from the pan and place a wire rack in the bottom of the pan. Set the roast on this rack. Place the roast in the oven and cook for 30 minutes per pound...it will take about 3 1/2 hours for a 7 pound roast. Meat temp should be around 125º for rare, 135º for medium rare. When removing from the oven, cover loosely with foil and let rest 20 minutes. This will allow the temp to go up another 5-10º and will allow the juices to re-distribute. [p]To make your AuJus, add some beef broth or red wine to the foil pan, heat up and scrape the bits from the bottom of the pan. Let this mixture reduce by 1/2.[p]HORSERADISH DIPPING SAUCE
1/2 cup Sour cream
2 tablespoon(s) Horseradish
2 teaspoon(s) White pepper
2 teaspoon(s) Worcestershire sauce
Mix all ingredients together and then chill.

Porkchop

i have to agree with stogie on this. did the smoke last time, and it was a bit much. chris's herbed roast is my favorite. i cut the amount of herbs in half as i was using dry herbs, and it was awesome! will be using that mix for pit beef (top round) too!

QBabe

<p />dave,[p]I did Kevi's King of the Roasts recently and it just melted in your mouth...excellent prime rib. I also used no wood. Just incredible flavor and tender as could be.[p]QBabe
:~)

Stogie

QBabe,[p]Thanks for trying that recipe. Glad you enjoyed![p]Stogie

QBabe

Stogie,[p]As a matter of fact, we're still enjoying it...! It was an 8.5 lb roast which, for just the two of us was huge. So, I froze some of the leftovers and hopefully tomorrow night it will be thawed and we'll have the last bit. Thanks for sharing the recipe.[p]Cheers,
QBabe
:~)