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Standing vs boneless rib roast ?
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fairchase
Posts: 312
A rib roast is 1 of the few cooks I have yet to try .
I'm thinking about reverse searing 1 for Christmas. 10 adults and a few kids.
When it makes it to the table whats the difference between a standing or boneless roast?
Which do you like better and why ?
I could see where a boneless would have a flavorful crust all the way around .
I'm thinking about reverse searing 1 for Christmas. 10 adults and a few kids.
When it makes it to the table whats the difference between a standing or boneless roast?
Which do you like better and why ?
I could see where a boneless would have a flavorful crust all the way around .
Comments
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I like standing rib roast I personally think that cooking on the bone makes a better flavor thats just my opinion2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Cooking on the bone will just protect the meat
from the heat of the grill. It's typically cheaper to buy bone - in but I would cut off the bones and tie them to the roast to make carving easier. -
http://mobile.seriouseats.com/2012/12/how-to-make-perfect-prime-rib-for-christmas-dinner.html
This is a great review of cooking a prime rib and the reasons are well explained. Kenji used to work at Cooks illustrated. MIT grad. Knows his stuff. -
I would think a boneless roast would cook more evenly. In my opinion, cook without the bones and use the bones for awesome beef stock.- Proud owner of a Large BGE- Norman, OK
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@Eggcelsior. ..thanks for posting that. Christmas eve dinner just got better. I'm going to slow down to 200 instead of 275. Wonder what the time line per lb would be going 200 till 120?Green egg, dead animal and alcohol. The "Boro".. TN
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I have done these cooks. 200 is too tedious. 250-275 would be fine for the reverse sear. At 200 you are almost sous vide. Trying to time it too closely is too frustrating for me. I just drink longer and have some appetizers. I go for medium rare. Get the meat to ~125, remove the meat to a warm plate and tent in foil, open up the egg to 600+, and then sear it all around for ~60 s per side. Then let it rest for 10-15 min. Perfect.
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Hoov said:I would think a boneless roast would cook more evenly. In my opinion, cook without the bones and use the bones for awesome beef stock.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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@jeroldharter, Do it at 200. I promise it is awesome. I did a 3 bone roast at 185 until 115 and then seared. Took about 2.5 hours. SO WORTH IT!
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I did a 4 bone roast on the bone that I seared it at 500 degrees direct for about 2 1/2 minutes a side on all 4 sides then put it in my 2nd Egg at 350 degrees indirect until a internal temp of 125 degrees then wrapped in foil for maybe 15 minutes and it came out fantastic2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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This is the way. See Amazing Ribs for more details.Skiddymarker said:Hoov said:I would think a boneless roast would cook more evenly. In my opinion, cook without the bones and use the bones for awesome beef stock.
I read that . He recommends a boneless ribeye .
That's why I asked y'all standing or boneless ? -
Buy bone-in. It's cheaper.
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Bone in meat just looks cool!Kamado Joe Big Joe, Classic & Junior
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