• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

My favorite meal of the year.....


 
Rich G

Rich G

TVWBB Honor Circle
......is about six hours away. There will not be time for photos by the time I'm done with the cooking, so I figured I'd just post up a couple from before the cook. Standing rib roast has been a Christmas dinner tradition in my family for as long as I can remember. As I was digging through the meat bin at Costco this year looking for just the right roast, I noticed that the prime grade stuff was only $1 more per pound. So, being Christmas and all, I figured that a measly additional $23 was worth it.....

IMG_1165.jpg


Now, we only have 10 adults for dinner, so I'm not cooking this entire 23 lb, seven-bone roast tonight. Here are the four bones we ARE going to eat tonight (weighing in at 13.5 lbs), heavily rubbed up with Dizzy Pig's Raising the Steaks rub:

IMG_1166.JPG


I will be cooking this big guy at 225 degrees until I hit 125-128 internal temperature. It will then rest for at least 30 minutes in preparation for a reverse-sear at 500 degrees in the oven. Unless something goes terribly wrong, in about six hours or so, we'll be sitting down to perfectly medium rare PRIME rib (usually I can't call it that!) with all the fixings! Hand's down, my favorite meal of the year.

Merry Christmas and Happy Holidays to all!!

Rich
 
I'm doing one today too. Ours is 7 & 1/3 LBS, I'm going to cook it on my S330 indirect on a roto. For the heck of it, I did a trial run and to my surprise, the lowest cooking temp I can get (outside burners on lowest setting) is 350 degrees

Good luck with yours, wish me luck with mine :)
 
Good luck, Chuck! :)

To achieve a lower "lowest" temp on your S330, can you just go with one burner? Seems to me like that would work, and with the roto, you'd have even exposure to the one burner.....

Enjoy!

Rich
 
Well, as it happens, I managed to sneak in a couple of pictures. Here's our prime rib just after its final sear, and before I removed the bones and carved it up (134 degrees internal, by the way):

IMG_1167.JPG


....and, while I couldn't get a pic once the carving and eating began, here's a post carving pic of the hunk that I have left over for some awesome sandwiches:

IMG_1168.JPG


Tonight's dinner was voted by the assembled diners as hand's down, the best Christmas roast we have had over the years. I have to say, being my most difficult critic, this was probably one of the top three best prime rib dinners I've had. Cooked just like we like it, tender as all get out, and tons of marvelous beef flavor.

.....as I said, my favorite meal of the year! :)

Cheers,
Rich
 
Rich, that is one gorgeous piece of meat. You did a fantastic job and just the way Rich and I like it. Maybe some day we will give that a try. Wishing you and your family a Happy New year.
 
That is gorgeous Rich. I'm planning on trying one soon. As a guideline how many minutes per pound did you figure?
 
You must log in or register to reply here.

 

Back
Top