Herb Crusted Rib Roast From the Cooking Topics

[JimK]

Rubbed this down with the paste around lunch time today. In retrospect, I'm thinking I may have wanted to let it sit overnight, but we'll see. Got it on a little more than an hour later than I wanted, so it'll be a late dinner tonight. No parsley at the store (??), so slightly modified the recipe, but not too much. I did reduce the olive oil and add some dijon mustard. Story at 11...

 

[JimK]

89.9 degrees IT on the Thermapen - about an hour and 40 minutes in. Getting there.

 

[Cliff Bartlett]

Looking good Jim. I've seen that recipe over on the Bullet and always wanted to give it a try. I'll check back.

 

[Michael C.]

Can't wait to see the final pics, looks great so far!!!!

 

[JimK]

OK, this was off the scale. Pics could’ve been better, but I was really happy with how it turned out. My kids, who normally won’t touch steak, went back for seconds.






Oh yeah, almost forgot the family tradition. Even though we won't be seeing the grandparents, aunts, uncles and cousins; the boys still wanted to partake in a family dessert tradition.

 

[Michael Richards]

Pictures look pretty good to me. I don't think you could have taken a bad picture with that piece of meat. AMAZING COOK!

 

[Cliff Bartlett]

Beautiful photos Jim and great looking cook. Last shot.... Priceless!!

 

[Steve Madden]

Crust and color look so good!

 

[Timothy F. Lewis]

Looks just delightful to me Jim!

 

[MikeCantell]

Looks perfect to me. will fire the PB up tomorrow morning at some point, not sure how long it will take me to get to 130ish but it wont take long imo due to the thickness of the whole ribeye

 

[Rich Dahl]

That's the way it's done! Great cook Jim. Back in the day I remember my two kids doing the same except theirs turned in to a whip cream war even the dog got involved.

 

[CaseT]

Looks great! Perfectly cooked!

 

[Brad Olson]

Awesome roast, Jim! Did the pasta have a little olive oil and garlic?

In Wisconsin the whipped non-dairy topping would be replaced by a cheese-based aerosol product.

 

[JimK]

Awesome roast, Jim! Did the pasta have a little olive oil and garlic?

In Wisconsin the whipped non-dairy topping would be replaced by a cheese-based aerosol product.

Garlic, EVOO, fresh cracked black pepper and parmesan.

 

[Rich G]

Beautiful looking roast, Jim! I've got mine on tap for tomorrow, if it turns out like yours, I'll be very happy!!!

R

 

[Doug Randle]

Looks good! since I got the WSM that Has become my favorite to cook (I use a store bought coffee rub(I know, heresy) ...butts and ribs are great too but that is #1.

 

[Peter Gallagher]

looks so good! i think the WSM is the perfect devise for a rib roast - they cook so evenly through - we're doing one tomorrow - happy holidays to you!

 

[Greg in Utah]

Outstanding

 

[Chris in Louisiana]

That’s a nice looking hunk of beef. This is the time of year to find them available in stores.

Yet another cooking project idea, but so little time.

 

[Kemper Morris]

Perfection!!