Most Perfect Rib Roast

Julie

I just made the most perfect Rib Roast of my life. My family also agrees. It was cooked perfectly, evenly pink throughout the roast and so moist and tender. I used a technique of roasting that Alton Brown demonstrated on "Good Eats" last week and some seasonings Bobby Flay uses on steaks. Here it is:[p]Seasoning:[p]1 Tbsp kosher salt
1 1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. Hungarian paprika
1 tsp. finely ground coffee[p]4.5 lb. rib roast - bring to room temp.[p]Rub roast with olive oil and coat with seasoning 1/2 hour before roasting. Place roast on a rack in a small pan or pyrex baking dish.[p]Prepare Egg to a temperature of 250 degrees and place a platesetter in the egg for indirect cooking. [p]Roast the rib roast at 250 degrees to an internal temperature of 117 - 118 degrees. Remove roast and cover with foil and rest until the internal temperature reaches 128 degrees (takes about 15 - 20 min.) In the meantime - increase the temperture of the egg to 450 -500 degrees. Return the roast to the egg and cook for an additional 10 min. Cover with foil again and rest for 10 min or so and enjoy![p]Total cooking time from start to finish was about 3.5 hours.

mad max beyond eggdome

Julie,
that's interesting. .. sounds like 'roast first, sear second'. . .kind of the opposite of what almost everyone around here promotes .... glad it worked out so good. . .i'll have to try it that way next time. .

Mark

mad max beyond eggdome,
I agree, last Christmas we crank up the oven to 500,convection, for about 20-30 minutes to sear and then put it on the Egg.
Mark

mad max beyond eggdome

Mark,
if you only have one egg, what i typically do is get my egg up to 500. .put the roast in indirect over the plate setter. . then immediately tighten the vents so that by the time it is back down to around 325 dome temp (about 20 minutes) the roast has seared nicely and will then roast the rest of the time. . ..the other thing i've started doing, is firing up my small to 500 degrees, while settling the large at 325 . . .sear the roast at 500 in the small for 15 minutes, then move it over to the large. .. [p]either way, imho, you should skip the oven, and you should do your searing in the egg as well to get that initial grill/sear flavor onto your roast. . .

TRex

mad max beyond eggdome,[p]I do it as you last described - i.e., I sear first on the Small then transfer to the Medium for the roasting.[p]TRex

Chuck

Julie,
Seen the same show...he also aged his beef in the frig
for three days...did you do this????

ColaCooker

Julie,
That's exactly how I cook my rib roasts. It doesn't appear necessary to sear first since the Egg holds moisture so well. By cooking low and slow the meat gets done evenly from center to outside and the final 10 minute sear just crisps the very outside of the meat. This is one of the most requested cooks at our place.
Cola

The Naked Whiz

mad max beyond eggdome,
Alton Brown has recommended this at least twice, in his Famliy Roast episode and in the Raising The Steaks Episode. Low temp first to cook then high temp last to producd a nice outside. I tried with some top sirloin and it turned out great.[p]TNW

Julie

chuck,
No I didn't have time to age the beef. Let me know if you try that method.