Thirdeye's Standing Rib Roast Recipe

NoVA Bill

I needed to put together a little celebration dinner for my daughter and her boy friend after she found a new job in this economy. Had an 8 lbs angus standing rib roast in the freezer so rib roast it was.

Followed thirdeye's recipe for Prime Rib, painted the roast in Lee and Perinns added Montreal Steak rub and S&P, indirect cook with PS most of the way at 250 - 275 dome. Pulled at 122 degrees after 4 hours, rested for 20 min them back into the egg at 500 degrees for 4 min.

My wife, Lyn, made her special mashed taters, I made an au jus, vege medly and a horseraddish sauce, add a fresh loaf of Italian bread all accompanied by a very nice Rhone wine. I must say everyone was impressed with the meal, the rib roast was great.




There'll be some pretty good sammiches for lunch tomorrow. :woohoo:

I should have taken a picture of everyone but I was as busy as a one-armed paper hanger.

RU Eggsperienced

Nice one Bill - looks like you will have a really nice lunch tomorrow too!!

NoVA Bill

Amen to tomorrow's lunch!

Thanks

JLOCKHART29

What are you trying to do, get your daughter married off??! :P Cooking like that sounds like a bribe!

NoVA Bill

JL, that's funny. The young man really chowed down, thought he was going to lick the plate. I sent him home with a lb of pulled pork and 2 ea. dry aged NY steaks .

Thanks,

Bash

Bill,

That's a cook I need to get scheduled. It all looks wonderful. Great job! I'm sure it was a great time with the family.

Richard

thirdeye

Good looking roast. How did you decide to handle the fat cap?

Thanks for the follow up on the weight/temp/time information. I've added it to the site.

Grandpas Grub

 
That sure does get the mouth watering. Great looking cook.

Kent

NoVA Bill

Thanks Bash, we had a good time!

NoVA Bill

Thanks Wayne. I left the fat cap in place and it cooked down very nicely creating a crisp bark. The pic is of an end cut (my favorite) and the roast was perfectly cooked - surprised myself.

NoVA Bill

Hey Kent! Thanks. How's the sausage making going? The wife put me on hold for a while. :laugh: I'm going to start a bone-in pork roast curing (Hi MT) this AM trying for a kassler rippchen end product.

Gandolf

Looks delicious, Bill! I hope to have that ocaission soon. My daughter's been looking for over a year.

NoVA Bill

Hey Dave,

Thanks and good luck with your daughters job search!

Beli

Bill looking great as usual......& congratulations to her on her achievement...quite an accomplishment at this moment..

NoVA Bill

Beli, amen to that. Thanks for post, the roast was exceptionally good.

Cheers,

PS I'm saving a few bottles of the Rhone for EggtoberFest.

eenie meenie

Bill, now that's the way to celebrate! You egged the prime rib roast perfectly!

NoVA Bill

Thanks!!

Grandpas Grub

 
I am having a great time with the sausage making. I want to make some peperoni at some point in time.

I used some of the farm sausage in some chili and that was great.

Are you making buckboard bacon or something else?

Kent