Standing Rib Roast


 

Rob

TVWBB Fan
Ok, going to go away from Turkey this xmas. Going to make my first Standing rib roast. Any tips? I have 15 people coming. Should I get two smaller roasts and what size to feed 15? I was thinking of doing one on the WSM and one indoors for the juice...
 
Rob... We have had standing rib roast for Christmas for the last 35 years but last year I cooked using my WSM for the first time. We prefer to cook 2 smaller roast since my sons love it rare and the rest of the family want it medium rare. My immediate family consist of 10 adults, 3 teenagers and 2 grade school age girls, so I prepare about 20 lbs.

Why don't you place the roast in a pan to save the juices? I use a roasting pan and place the meat on a rack. Works everytime for me...

Good luck and have A MERRY CHRISTMAS!

joe
 
Rob..Pull the roast @ 130* and let rest uncovered...it will be 135*internal when you carve it.... reserve the center slices for folks who like a little pink....end slices will be a little more done....you can please everyone this way
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