Help with standing rib roast

Turkeyspurs

A friend of mine wants me to cook a standing rib roast for him. I have cooked him a few butts and he thinks I am the master. Have never done one of these. Package says 1st-5th ribs, 8.20lbs. Any suggestions on dome and internal temps, rubs, ect. Many thanks, Trey

stike

Turkeyspurs,
heck
I want you to cook some for ME too.[p]who is this freeloader friend?!?!?!

KennyG

Turkeyspurs,[p]That's one helluva nice piece of meat you've described. Standing rib roast off the Egg is truly wonderful.[p]The link below has an excellent rub that I've had great success with. I would suggest an indirect cook at 350° dome and plan on 15-20 minutes per pound. Shoot for an internal temp of 135+ and let the roast rest for at least 20 minutes before carving. This should yield a rare/med rare center and more well done toward the ends for those who prefer it that way.[p]Others should chime in with more suggestions. [p]Good Luck![p]K~G

[ul][li]Elder Ward's brisket rub and recipe[/ul]

QBabe

Turkeyspurs,[p]I used a recipe called "Kevi's King of the Roasts" that Stogie posted along with two others (one of which was a standing rib roast). I'll attach the link to my original post and am copying Stogie's post below. This was an absolutely amazing cook! I had never done a prime rib in my life and it was incredible....[p]Enjoy,
QBabe
:~)[p]....posted on 8/13/02 by Stogie....[p]Below are 3 recipes that I have used and all are very good. My King of the Roast recipe is how I prepare my competition brisket.[p]Slow roasting is still the most ideal way to cook this cut..temps between 200-225º. HOWEVER, you need to first sear it over high heat...500-600º for about 10-15 minutes. This will get the Maillard reaction(carmelization) started and then you can back off the heat and finish cooking. Be sure to use some type of pan to catch your drippings....this cut renders quite a bit of fat.[p]The above method comes from Cook's Illustrated's most recent testing of cooking prime rib. It is now the only way I do it. The directions below are for stove top and oven cooking. I usually do mine on my grill and you can do the same on your EGG.[p]Enjoy!![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[p]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[p]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
Worcestershire sauce or A1 Sauce
Horseradish, prepared
Yum Yum Steak Seasoning(recipe below)[p]Slather on sauce, then apply horseradish and finally sprinkle with seasoning. Let sit overnight.[p]
Cooking instructions for all above 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]AUJUS DIPPING SAUCE[p]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[p]Mix all ingredients together and then chill.[p]
Yum-Yum Steak Seasoning [p]4 tablespoon(s) Salt
2 tablespoon(s) Paprika
1 tablespoon Black pepper, coarsely ground
1 1/2 teaspoon(s) Onion powder
1 1/2 teaspoon(s) Garlic powder
1 1/2 teaspoon(s) Cayenne pepper
1/2 teaspoon Coriander
1/2 teaspoon Turmeric[p]PREPARATION:
Mix together and use on any beef.[p]Makes about 1/2 cup. [p]

[ul][li]Awsome Prime Rib[/ul]

TRex

<p />Turkeyspurs,[p]First of all, I would cut it in half and cook both pieces. Season with lots of kosher salt and pepper, sear all sides, then roast at lower temperature (250 - 300) until 130 internal. Pull and let rest about 10 minutes. [p]The one pictured above was a 2-bone-in 4.5 pounder. Absolutely heavenly![p]Good luck![p]TRex