D Livingston
TVWBB Fan
Nothing like Christmas dinner for the first time preparing rib roast/prime rib. I want to start by noting that, FINALLY, my kids took my advice and left Santa something other than milk and cookies...
It was only the five of us and my father-in-law to feed (and two of my daughters don't usually eat much), so I got one just under 5 pounds. It came scored (I think that's the correct term, bones cut mostly off, still attached at the bottom) and tied. I simply put a generous amount of coarse salt and pepper on it the evening before and set it in the fridge overnight.
I decided to cook it on the Master Touch. I placed a disposable foil pie pan in the center of the coal grate, with the vortex inverted on that, and charcoal on either side of it. I then lit about a dozen briquettes and put half on each side with a little apple wood. Placed the rib roast in the center over the vortex.
While that was cooking, I cut the leaf lettuce, tomatoes, and cucumbers for the salad and then prepped the Asparagus. A little salt, pepper, and lemon juice, and left that in the fridge until the rib roast was close. And got the mashed potatoes started.
This was at about 90 degrees F (I actually don't know how long into the cook it was, I wasn't paying attention to time, just temp).
That was when I lit some more coals for the Smokey Joe to get them ready. I pulled the rib roast at exactly 125 degrees, tented, and let it rest. While that was resting, I cooked the asparagus on the Smokey Joe, stuck the crescent rolls in the oven, and finished the mashed potatoes.
In helping to set the table, my father-in-law only put butter knives out, but that's all we actually needed to cut it!! My 9yo daughter wasn't too fond of the texture (too tender, really??!!), but she tends to not like beef, other than burgers, much anyway. Otherwise, it seemed to be a hit. My slicing could have been better.
And while I will eat asparagus, it's not something that I actually choose to make/eat on my own. But this particular version turned out great.
It was only the five of us and my father-in-law to feed (and two of my daughters don't usually eat much), so I got one just under 5 pounds. It came scored (I think that's the correct term, bones cut mostly off, still attached at the bottom) and tied. I simply put a generous amount of coarse salt and pepper on it the evening before and set it in the fridge overnight.
I decided to cook it on the Master Touch. I placed a disposable foil pie pan in the center of the coal grate, with the vortex inverted on that, and charcoal on either side of it. I then lit about a dozen briquettes and put half on each side with a little apple wood. Placed the rib roast in the center over the vortex.
While that was cooking, I cut the leaf lettuce, tomatoes, and cucumbers for the salad and then prepped the Asparagus. A little salt, pepper, and lemon juice, and left that in the fridge until the rib roast was close. And got the mashed potatoes started.
This was at about 90 degrees F (I actually don't know how long into the cook it was, I wasn't paying attention to time, just temp).
That was when I lit some more coals for the Smokey Joe to get them ready. I pulled the rib roast at exactly 125 degrees, tented, and let it rest. While that was resting, I cooked the asparagus on the Smokey Joe, stuck the crescent rolls in the oven, and finished the mashed potatoes.
In helping to set the table, my father-in-law only put butter knives out, but that's all we actually needed to cut it!! My 9yo daughter wasn't too fond of the texture (too tender, really??!!), but she tends to not like beef, other than burgers, much anyway. Otherwise, it seemed to be a hit. My slicing could have been better.
And while I will eat asparagus, it's not something that I actually choose to make/eat on my own. But this particular version turned out great.
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