Rib Roast and Sides

[DaleW]

Our local grocery (Vons) had rib roasts on sale early in the week for Thanksgiving shoppers, but I didn't take advantage. I went in Saturday afternoon and I saw the butcher stocking the shelves. I asked him if any rib roasts were left. He pointed me to the last one, about 5.8 pounds. He said, "it doesn't look very good, so I'll give you 50% off if you want it." Hell, yes!

Here it is trimmed and rubbed with Kosher salt, pepper, granulated garlic, onion powder, and fresh rosemary.

Blooming onions prepped with S&P, garlic powder and a pat of butter in the CIS.

Rib roast at 125F and off, resting. Cooked at about 325 with some hickory smoke. I'm not sure why I didn't get any pics on the grill. Well, yes I am. I was on the phone with Time Warner dealing with Internet issues ....

With the rib roast off, I added some mushrooms to the grill joining the onions.

Mushrooms almost done.

Rib roast sliced into steaks.

Table set with a Bordeaux.

My older son made short work of this table! Thanks for looking!

 

[Paul Kastner]

My tummy just rumbled when I saw the prime rib.

 

[John Solak]

Very nice, that roast looks like it was cooked perfectly!!!

 

[Mike Coffman]

Excellent cook Dale! Everything looks delicious!

 

[Jim Lampe]

...and 50% off no less!! Dale, i'd call that a very Successful

Cook!

 

[MH Brown]

That is a beautiful looking meal Dale. Thanks for making me hungry for prime rib this morning.

 

[Ed M.]

Super looking rib roast and sides, Dale!

 

[Jeremy Calow]

Doesn't look good my behind.. that came out spectacular.. and so simple too, nice work!

 

[David DeVivo]

WOW, I'm ready...I'll bring some of my home made horseradish....hot hot hot. How lon on the rib cook, and did you go indirect all the way...Dave

 

[Tony R]

Dale, It looks beautiful. My wife just asked if I could do a roast for Christmas. So now I know what to do. Thanks.

 

[DaleW]

WOW, I'm ready...I'll bring some of my home made horseradish....hot hot hot. How lon on the rib cook, and did you go indirect all the way...Dave

Hi Dave. I had a remote probe in it and went by temperature rather than time. Pulled at 125 and I think it took almost 2 hours for the 5.8 pound roast. After resting, it likely went up to 130 or so. Yes, indirect all the way. I considered a sear, and I think that might have been good. For a piece of meat this thick, I use a reverse sear. When I do that, I cook indirect to an internal between 110 and 115F then sear. That usually takes it to 125 and resting provides a carryover to a nice medium rare.

 

[Andy Beers]

man that looks grand

 

[Mike Cosgrove]

Looks awesome.