Christmas Standing Rib Roast Ideas

[jaystraw]

Hey everyone,

I’m smoking my annual standing rib roast today in the WSM. I usually just use salt and coarse pepper for the rub, but I was curious if anyone had any other ideas?

I’ll post some pics later once I get going. Hopefully this rain will let up later on today. Merry Christmas!

 

[Tim Campbell]

Merry Christmas, Jay!

Yeah...this rain doesn't exactly do any justice to the day. Bummer of a deluge. Wind was nuts last night. Almost threw Santa off course.

Only thing I've done differently with mine was to add equal parts onion powder and granulated garlic to the rub. Tbh, though, I think I like it best with just salt and pepper.

Enjoy the day and Happy Holidays,
Tim

 

[Rich G]

Herb Crusted Prime Rib - TVWB, is a winner. @JimK just did one this week, and it turned out great!!! Mine will get a Montreal style steak seasoning, then 200F until 128F, rest then sear at 550F for 7-10 minutes for crustification.

Rich

 

[jaystraw]

Hey Rich, is that a 550 degree reverse sear in the oven? I’ve been thinking of trying that. I usually disassemble the smoker and drop it to a grate resting on the charcoal ring to reverse sear, but that’s not the safest thing to do.

 

[Rich G]

Hey Rich, is that a 550 degree reverse sear in the oven? I’ve been thinking of trying that.

Jay, yes it is. Could easily be done on a gasser, too, if that's your preference. I actually cook the roast in the oven the whole time since my personal preference for this cut of meat is not to smoke it. Times and temps should be roughly the same, though, oven vs WSM. I've been doing the low/slow then reverse sear for over a decade now. Just doesn't seem right any other way!

R

 

[jaystraw]

I may have to try your entire method with the oven if this rain doesn’t stop in time. I’ve always smoked it, but I can see where doing this particular cut of meat in the oven could be better. I may have to make a poll out of this topic!

Thanks Rich!

 

[Rich G]

Here are my time/temp notes from last year's roast, Jay, to give you an idea. Looks like I did that one at 225F....

Christmas Roast - 2019
4 bones, 13.5 pounds
Prime, CostCo
17 people
225F, target 5 hours to 130

TIME - IT @ Oven Temp
12:30 - 34 @ 225
1:30 - 41 @ 225
2:30 - 57 @ 225
3:30 - 76 @ 225
4:30 - 94 @ 225 (up to 275)
5:30 - 109 @ 275
6:30 - 130 @ 275

 

[jaystraw]

That’s awesome Rich! Thanks!!

 

[Rich G]

That’s awesome Rich! Thanks!!

Note that I had to bump the temp at hour four, and still went an hour past my target......Of course, I've had roasts that went faster than predicted, too, so.... Whatever you end up doing, enjoy!!

R

 

[jaystraw]

Thanks Rich!

The rain seems to not want to let up, so I just started it in our new convection oven at 225. It’s a smaller one (2 bones), and it’s grass fed and grain finished. We get them from a farm in Vermont. I think we will be eating late, but I’ve got plenty of Celebration Ale to get me through. Going with just salt and pepper, and Rich’s reverse sear method.

 

[Chris Allingham]

Standing Rib Roast – Montreal Steak Rub

 

[jaystraw]

Standing Rib Roast – Montreal Steak Rub

Thanks Chris!

 

[jaystraw]

Note that I had to bump the temp at hour four, and still went an hour past my target......Of course, I've had roasts that went faster than predicted, too, so.... Whatever you end up doing, enjoy!!

R

Hey Rich, do you use any water in the roasting pan to retain moisture? I have not so far. Thanks!

 

[Rich G]

Hey Rich, do you use any water in the roasting pan to retain moisture? I have not so far. Thanks!

Nope. Just slid mine into the oven at 200F, nothing in the bottom of the roasting pan. I prefer to not add any additional moisture to the cooking environment. If I were making gravy, I'd probably switch pans for the sear so I didn't burn the "good stuff" in the roasting pan. I find that cooking at this low temp, though, the roast doesn't give up too much in the way of drippings anyway......or maybe I just don't remember since I'm usually a few glasses of wine into the evening when I'm dealing with the end of the roasting process!

R

 

[jaystraw]

Nice! Sounds good! I have a feeling that I’ll be in that same boat soon.

 

[jaystraw]

Pre sear and post sear. Resting now. Fingers crossed!

 

[Rich G]

Pre sear and post sear. Resting now. Fingers crossed!

Looks great, Jay!!

 

[DaveG GA]

 

[DaveG GA]

 

[jaystraw]

Came out perfectly. Thanks for the assist Rich!