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Standing Rib Roast

FrankC
FrankC Posts: 416
edited November -0001 in EggHead Forum
I picked up a smallish 2 bone rib roast for dinner on Saturday. Prepared very simply with garlic and rosemary.
StandingRibRoast005.jpg

On the egg at 300, indirect, with some pecan for smoke...
StandingRibRoast007.jpg

Pulled at 120 to rest for 15 - 20 minutes...
StandingRibRoast008.jpg

While I make some grilled asparagus....or, as my 4 year old would say...spagaragrush!
StandingRibRoast010.jpg

Carved and ready to serve...the kids share the thinly sliced end pieces, while my wife and I enjoy the beautiful medium rare slices!
StandingRibRoast012.jpg

After leaving the butcher shop with this roast, I needed to stop by the local market to pick up the asparagus. While I was there, I noticed that they are selling whole standing rib roasts for $4.99/lb, and, they'll cut it and package it any way you want for no additional charge. This got me thinking, this was such an easy and tasty meal, it would be great to cut up that whole roast into smaller ones to enjoy on a more regular basis....and that's just what I'm going to do.

fc
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Comments

  • stike
    stike Posts: 15,597
    that looks great. gotta love a kid that eats his veggies, too.

    make sure those rib roasts at 4.99 aren't "select".

    i was at a store the other day and they had entire tenderloins out for sale at 4.99 a pound. i couldn't find a grade stamp on them, so i asked the butcher. there were two older couples there, each one putting a tenderloin into their cart. i asked the butcher "are these select? they can't be choice at 4.99 a pound, right" and he said "um, they are, um, just below select. they actually aren't graded." and then he and i both said at the same time "...which is why they are 4.99 a pound...".

    the old ladies and their husbands put the tenderloins back into the case.
    oops.

    hahahaha
    ed egli avea del cul fatto trombetta -Dante
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  • FrankC
    FrankC Posts: 416
    Stike, thanks for the heads up...I should have mentioned that I wondered the same thing. I asked one of the buthers, and he told me they sell them all the time at that price, and it was in fact choice grade. I may have something to do with the name of the store...."No Frills"!

    fc
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  • stike
    stike Posts: 15,597
    booYAH!

    stock up!
    ed egli avea del cul fatto trombetta -Dante
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Nicely done!! Looks like you cooked it to prefection. I read your boffalo post. I have know idea how to cook it for sure but I would think over cooking would be worse than over. Indirect at 325 pit to a meat temp of 135? Just thinking.
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  • ChitownBBQ
    ChitownBBQ Posts: 72
    Oooh..

    I wouldn't do 135 on buffalo..

    ...at least not to start...

    You can always give it a few moere mintues if 120 is too rare for you, but you can't take them back once you've gone too far..

    Just my opinion
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  • DynaGreaseball
    DynaGreaseball Posts: 1,409
    I thought all beef had do be graded.
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  • stike
    stike Posts: 15,597
    it's all inspected and graded. i don't know if the grade has to be written on it in. seen plenty of beef that hasn't had the grade declared, especially when they cut up the primal themselves and repackage it in-store.
    ed egli avea del cul fatto trombetta -Dante
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  • FrankC
    FrankC Posts: 416
    Stike, check out the lable on the buffalo; check out the name of the store..."Just Good Meat"...I'm not at all surprised that there's no sell by date. Walking into this store is like going back in time 40 years. I really reminds me of my neighbors grocery store when I was growing up.

    They make their own sausage/brats/keilbasi, cut whatever you want to order, etc. The buffalo is a new product for them. The guy told me they just took on a new vendor from the Dakotas, all grass fed, organic, etc. I don't even know if it's graded at all.

    I'll take some pics when I make it and let you know how it turned out....I'm thinking I'm going to try this recipe

    http://www.recipezaar.com/221234

    fc
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  • ViennaJack
    ViennaJack Posts: 357
    What a great looking roast. Nicely done!
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