Thanksgiving Roast

Dave in So Cal · November 2010

As is our custom, we did not do turkey again this year. Rather, we did a standing rib roast. Thirteen lbs. with an herb crust made of basil, oregano, rosemary, parsley, garlic, and evoo. Here it is before going on the egg.

On the egg at 275 with some pecan chunks. Here we are about one hour into the cook. Starting to look good.

About 3.5 hours cooking time. Internal temp at 138.

Sliced and ready to eat.

This was a nice roast. Very tender and tons of flavor. Accompanied by sweet potato casserole, warm spinach and tomato salad, fresh rolls, and roasted beets (done on the gasser). All in all a very good meal.

Happy Thanksgiving to all.

2Fategghead · November 2010

Very Nice Dave. I'll have to try a standing rib roast sometime. It sure looks good. :P

I seared a 5 plus pound Chuck roast and then popped it in the CIDO with potato's and carrots and onions. Tim

fire egger · November 2010

That looks incredible!!

LDD · November 2010

ohhhhhhh! yeahhhh!

thechief96 · November 2010

Very nice Dave. Looks great.

cookn biker · November 2010

Dave, That looks outstanding!!

thirdeye · November 2010

Ahhh, now the beef posts are showing up. Hehee. Looks great.

I'll have to forward your photos to a friend of mine... his plan is a big one like that for Christmas. And it looks like I'll either loan him a cooker, or cook his at my house and deliver.

Dave in So Cal · November 2010

Wow, a cook and delivery service. You are a really good friend.

I am glad everyone liked my pics. This is the first time I used a food processor to make the herb paste. I think it turned out well. The recipe calls for wrapping the meat in cheese cloth before putting on grill. With the finer paste, I did not need the cheese cloth, which made the whole process a lot neater.

You could probably get a similar product if you just smeared the meat with pesto.

This morning was some leftover beef heated in the skillet with eggs. That's some tasty leftovers.

Dimple's Mom · November 2010

I'm grateful to all of you posting about rib roasts so I can get a head start on my xmas cooking planning! This looks delish.

Dave in So Cal · November 2010

Tim, thanks.

The standing rib roast is a really nice holiday cook. It is pretty simple and it looks really nice on the plate. You should try it. Make a new tradition.

Have a great week end.

Dave in So Cal · November 2010

Thanks Kendell. It tastes as good as it looks.

Dave in So Cal · November 2010

You said all that needs to be said about the rib roast! For me, this is the ultimate meat since it is 13 lbs of yummy ribeye goodness.

Dave in So Cal · November 2010

Thanks Dave. Hope you had nice weather up in No. Cal.

Dave in So Cal · November 2010

Molly, your compliment means a lot to me since I know you are a very eggsperienced egger. Thanks.

Dave in So Cal · November 2010

Gwen, go for it. This is a pretty easy cook with a very nice result.

Fluffyb · November 2010

Wow Dave, that looks incredible. Love the herb crust.

Dave in So Cal · November 2010

Thanks Teresa. Hope you had a great Thanksgiving in the dessert.

elzbth · November 2010

A fantastic meal for sure! We will have prime rib at christmas this year (for the first time ever). Hope ours turns out a good as yours!

Thanksgiving Roast

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