How long for a standing rib roast?

Aussie_Hugh

I have two '4 rib' roasts (bone in). I am planning to cook them indirect @ 450F. I prefer ‘well done’ roasts. Do you feel 3 hours in the egg will be sufficient at this temp? Any suggestions as to preparation? I think I came across a suggestion some time ago about cutting the meat away from the bone, then tying it back on. Cooking is then performed with bone down. The idea being that it is easier to carve once cooked, just cut the thread and lift the meat away. Any comments on that approach?[p]I estimate that this will feed 16 adults. Is this correct?[p]
Also what is 'tri tip'? What part of the beast does it come from?[p]Thank you as always,
Hugh.

mad max beyond eggdome

Aussie_Hugh,
i do a lot of bone-in prime rib. . .for good appetites, 2 servings per bone is a good estimate, so 8 bones oughta feed 16 people real nice. . .i would never roast a prime rib at the high a temp. . .what i do is get the egg (assuming you are using one egg) up to 500 degrees, with an indirect set up . .put the roast on bone side down. . .. as soon as you put it on shut down the vents till you get to a roasting temp of 325 degrees. . .i go for about 15 minutes a pound for medium rare, you probably want to go to 20 - 25 minutes for well done. . .if all your guests want well done, there you go, but if you aimed for about 20 minutes per pound for medium (say 140 internal temp at the middle of a roast), i'm sure the end slices would suit your tastes ok, they would be nice and crusty from the initial 500 degree sear, but still pink in the middle for those who like it that way. .. .the only prep i do is to rub it with olive oil, kosher salt and herbs de provence, but you can do just about anything on the outside, salt and pepper, a lot of garlic (poke holes in the fat cap and stick whole cloves in it), etc. . .btw, when you pull it, and let it rest for about 20 minutes prior to carving, the internal temp will rise about 5 more degrees, so plan for that as well. . [p]also, i prefer (my personal choice) to leave the bones attached while cooking. . .it is easy to carve them off and then slice the roast. . .see the pic of the 4 bone-in i did for christmas last year. . it was fantastic. .[p]<img src=http://img73.photobucket.com/albums/v221/madmax521/DSCN0045.jpg>[p]here is a pic of one i did

Rumrunner

Aussie_Hugh, Max did an excellent job of answering your rib question, so I'll just answer your query on beef Tri-Tip. It is a small muscle from the Bottom Sirloin and I'll refer you to the link below......it is an excellent, in-depth explantion of that wonderful piece of meat (which for some reason is priced out of sight right now!).[p]Steve
www.Ask-A-Butcher.com

[ul][li]Beef Tri Tip[/ul]

mad max beyond eggdome

Rumrunner,
i see so much here about tri-tip, but i've never seen one in a store around here (northern virginia). . .do i have to go to a specialty butcher to get one?. . .and will it then end up costing me an arm and a leg?

Rumrunner

mad max beyond eggdome, more than likely, yes, a specialty butcher shop. Check out the link and it will tell you how to order it from your butcher. Occasionaly you may see Tri-Tip Steaks advertised in a chain grocery ad, so head there and ask if you can get a whole one, or two, before they hack them all up. They are expensive right now (approx $4.50 lb wholesale) but they only weigh around 2 lbs each, so they won't cost you an arm and a leg, maybe a finger or two I also think they are better left whole and grilled like a London Broil.
Steve

[ul][li]Trip-Tip[/ul]

mad max beyond eggdome

Rumrunner,
thanks a lot, i appreciate it. . .i know my local safeway hacks everything into small pieces. . .other than burger and flank steaks, i don't even bother to buy beef there anymore. . .but we do have some good meet counters in the area (at the high end specialty grocers, etc.), and one of these days, i'm just gonna have to go for it.. . .[p]thx again[p]max