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Not Guest Worthy Standing Rib Roast

smbishop
smbishop Posts: 3,061
edited May 2019 in EggHead Forum
Lesson learned, after 9+ years with the BGE, it is time to start trusting my instincts.  Followed this APL recipe by the book, knowing all to well most of what I did was too much and too little.

Put a paste, too heavy on it for 8 hours.  Cooked indirect until it was 115.  Put too much Glaze on it until IT was 125.  Maybe it was, maybe it wasn't, after a 30 minute rest, still 125.  

Had no idea how to slice it with the bones, so it was quite butchered...

Served with home made horseradish sauce, RRPs au juice, mashed potatoes and salad.

A bit rare, but the flavors were good, just too much with the finishing dressing, etc.  

My wife had a wonderful leftover French Dip sandwich today...

Lessons learned..















Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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Comments

  • BGEChicago
    BGEChicago Posts: 575
    I'd hit that any day of the week. Little crusty but I think it was a home run...
    Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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  • dmchicago
    dmchicago Posts: 4,519
    Beautiful fail.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • northGAcock
    northGAcock Posts: 15,173
    edited May 2019
    A Prime Rib can easily get away from you as it usually reaches temp before your mental clock expects it to. As for the rib bones, you can purchase it hinged and tied,  but regardless, you want to cut them off along the bone line. In other words, take your knife and cut them off following the bone. I like to remove mine when it reaches 100. Doing so gives the roast an opportunity to roast the area where the bones use to be. Also, this gives the ribs an opportunity to cook on the side removed. Now I usually hold the ribs for a cooks meal at another date. I throw them back on indirect for a bit if not saucing.....direct if I BBQ sauce them up. 

    By the way.....that roast looks Gawjus to me.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • lousubcap
    lousubcap Posts: 36,866
    First up that finish plate says it all.  Great outcome however you got there.  Congrats.  Nailed it fighting thru all the obstacles. 
    Regarding the bones I remove them (if on the beef to begin with) and always cook the roast bone-less saving them for a separate beef back rib cook downstream. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • smbishop
    smbishop Posts: 3,061
    Thank you for the suggestions and comments!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • dannys
    dannys Posts: 169
    I've tried several ways to cook standing rib roasts. Reverse-sear, start high and turn down heat, stable temp for entire cooking time.

    They usually come out pretty rare on the bone side. I've tried starting the roast bone side up then flipping it, but it only helps so much. I'm thinking that next time I will put it on the Joetisserie.

    I usually buy the roasts boned and tied but it isn't that difficult to cut the bones off after it rests.


    My only seasoning is salt and maybe some pepper, olive oil or garlic powder.
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