First Rib Roast


 
JimK

JimK

TVWBB 1-Star Olympian
Did the herb crusted "prime" rib from the cooking topics yesterday. Nice day to cook. Sunny, upper 60's - you know, typical January weather. :roll eyes:

Anyway, I deviated slightly from the recipe - made the herb rub without Lawry's and let it marinate all day long. Took it out of the fridge and added salt about an hour before putting it on the WSM.

Ready to go into the fridge for about 8 hours:

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Off and ready for a rest:

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Slicing it up:

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Plated up with some roasted 'taters, carrots and cauliflower. Topped it with a red wine reduction:

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Can't wait for leftovers!
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Wow! That makes me hungry just reading about it!

The WSM makes a great oven, doesn't it?

Question: did you use any smoke wood, or just charcoal?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sean H:

Question: did you use any smoke wood, or just charcoal? </div></BLOCKQUOTE>

THanks Sean. I used one chunk of pecan and one cherry.
 
I've done the herb-crusted recipe a couple of times now. It always comes out great. Yours looks really good. I added my own twist to the recipe too - bacon. I laid bacon strips across the top of the roast. It serves 2 purposes. First it adds a little bit of extra flavor and fat juice to the meat. And second, its a nice little snack at the end of the cook for the pitmaster (that would be me).
 
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