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:
Off and ready for a rest:
Slicing it up:
Plated up with some roasted 'taters, carrots and cauliflower. Topped it with a red wine reduction:
Can't wait for leftovers!
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:
Off and ready for a rest:
Slicing it up:
Plated up with some roasted 'taters, carrots and cauliflower. Topped it with a red wine reduction:
Can't wait for leftovers!
