Rib Roast Mini me

[Mark Foreman]

My daughter came over today and we made a 1 bone rib roast. A serious mini me. Whopping 3 pounds with the bone still on.

Cooked on the WSK, indirect with reverse sear. Served with horseradish sauce.
Served with Julia Child's Gratin Dauphinois (Au Gratin Potatoes) and big salad with herb vinaigrette.

 

[LMichaels]

Isn't that a bone in cowboy ribeye? Either way looks fantastic

 

[JohnTak]

That looks great! Who got the bone? For me that’s chefs choice.

 

[Mark Foreman]

My daughter. She wasted no time calling dibs on it.

 

[Timothy F. Lewis]

Looks perfect Mark! I wish I’d been there!

 

[AndyK]

Nice cook there Mark.
I like everything about it.

There is something memorizing about Julia Child.
I used to watch her when I was a kid.
Talk about putting on a master class.
IMO she is the undisputed best at that .

 

[LMichaels]

Nice cook there Mark.
I like everything about it.

There is something memorizing about Julia Child.
I used to watch her when I was a kid.
Talk about putting on a master class.
IMO she is the undisputed best at that .

Yes her and Jacque Pepin

 

[TonyUK]

Cooked on the WSK, indirect with reverse sear. Served with horseradish sauce.
Served with Julia Child's Gratin Dauphinois (Au Gratin Potatoes) and big salad with herb vinaigrette.

My bold/underline. #winning!
Grate plate.

 

[Mark Foreman]

That sounds like a fantastic meal! A 3-pound rib roast is the perfect size for a special occasion. Pairing it with Gratin Dauphinois is a great choice. Did you use any special rubs or marinades for the rib roast?

Nope. SPG only. Used red oak for smoke using my new method for wood chunks - get fire to where u want it. I move a couple of hot coals off to the edge of the fire but under the lift part of the grate. Take a wood chunks (NOT soaked) and put it against these coals. Control smoke by moving the wood chunk or coals. It’s easier that dealing with wood chips. I can do 4 or 5 grilling sessions on one wood chunks.

 

[Mark Foreman]

Isn't that a bone in cowboy ribeye? Either way looks fantastic

Yes you are correct. It’s a non frenched cowboy steak.

 

[ChuckO]

Nicely done Mark, nicely done!