Christmas DInner - Standing Rib Roast w/ the fixings!

[Erik Tracy]

Christmas Dinner is over...man I am stuffed, but it was SO good.

I did up a massive 9 lb 4-bone standing rib roast. Choice cut from Siesel's in San Diego

Got it to a very nice medium rare in the center with a decent crust. Low and slow at 225 for 4 hours to an internal temp of 130F, then a sear at 500F for 5 minutes. Inter

The full meal was corn bread stuffing, mashed potatoes, green beans in butter w/ onions and garlic, home made dinner rolls and gravy from the pan drippings

The rib roast was amazing!

Making soup now from the bones.

Merry Christmas to everyone and happy eating!

 

[Michael C.]

That rib roast looks awesome!!!!! Looks very tasty!!!!! Nice job!!!!

 

[Erik Tracy]

That rib roast looks awesome!!!!! Looks very tasty!!!!! Nice job!!!!

Thanks.

I took the great advice here to go low and slow then hot on the end for a sear.

So glad I did it the way you guys have posted instead of the usual 325.

Group effort!

 

[Mark B]

Tremendous roast. Nicely done.

 

[Cliff Bartlett]

That is one fantastic looking Christmas plate Erik. Nicely done.

 

[Rich G]

Nicely done! My favorite meal of the year!

R

 

[TonyUK]

Great looking rib roast Erik. Right up my street.

..............and gravy from the pan drippings

Nailed!!

 

[TBowman]

Nice job I love rib roast. We were in San Diego several years ago and found Siesel's. Their house seasoning is great on rib roast.

 

[JRAiona]

Very nicely done Erik.

 

[Bob Ivey]

You knocked it out of the park Eric.

 

[Rich Dahl]

Great cook Eric, that plate looks excellent.

 

[ChuckO]

That's a beauty Erik, that plated picture is the money shot

 

[Barb D]

That is one awesome plate of food Erik.

 

[JimK]

Looks very tasty!!

 

[Erik Tracy]

Dare I say that the leftovers were better?

A better shot of the roast cross-section