Rotisserie Rib Roast on the SearWood


 
JimK

JimK

TVWBB 1-Star Olympian
Got this on a little after 4pm at 250F. Going to take it to about 120F internal, then rest for a bit and sear @ 550F to finish. I salted it and let it sit on a rack in the fridge for about 24 hours. About 30 minutes before cooking, I applied a paste of roasted garlic, lots of black pepper, rosemary, dijon and EVOO. I saw a video this morning that prompted me to try the drip tray below with onions and beef stock. Gotta be honest, I'm looking forward to those onions. My wife doesn't like rib roast, so I'm doing a small filet for her that's currently in sous vide. After the roast has rested, I'll cut off the bones and sear her filet, along with the 'unseared' side of the bones. More to come...

 
It ended well. In hindsight, I'd have cooked at a slightly lower temp and pulled at 123-125. Still, it was really good. And I really enjoyed gnawing on a rib - it was so delicious. Made a horseradish cream sauce and also had roasted broccoli and redskin mashed potatoes. And the onions were a really nice addition.

Here it is, pulled at 120 and resting for about 30 minutes.

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While it was resting, I cranked the Searwood to 500 for searing. Here it is a few minutes into searing.

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Done and in the final rest.

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Sliced, then plated.

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Great photos/video. Plated pic is gorgeous!
Seems like rib roasts were the hot menu item this holiday season and this one is a beautiful example! Cheers!
 
JimK said:
It ended well. In hindsight, I'd have cooked at a slightly lower temp and pulled at 123-125. Still, it was really good. And I really enjoyed gnawing on a rib - it was so delicious. Made a horseradish cream sauce and also had roasted broccoli and redskin mashed potatoes. And the onions were a really nice addition.

Here it is, pulled at 120 and resting for about 30 minutes.

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While it was resting, I cranked the Searwood to 500 for searing. Here it is a few minutes into searing.

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Done and in the final rest.

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Sliced, then plated.

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Click to expand...
A little rare for me but looks so good that I would eat it.
 
Great video! - looks really nice....yeah, I like cooking them with the ribs as well - The ribs aren't veryone's bag, but I sure like them...
 
JimK said:
Leftovers tonight. A good friend just got a Slate, and I'm having cravings for a griddle after cooking 4 cheesesteaks in a pan on the stove.
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those look great -
You should think about it.... We did cheese steaks on the Weber griddle with Christmas leftovers - it's great. I'm sure I've said this a million times, but when we got our griddle, I was a bit dubious that we'd use it enough to justify the purchase - as it turns out, we've been using it about once or twice a week - either for a breakfast, or for leftovers, its really nice - for sizzling up stuff, nothing beats it.
 
JimK said:
It ended well. In hindsight, I'd have cooked at a slightly lower temp and pulled at 123-125. Still, it was really good. And I really enjoyed gnawing on a rib - it was so delicious. Made a horseradish cream sauce and also had roasted broccoli and redskin mashed potatoes. And the onions were a really nice addition.

Here it is, pulled at 120 and resting for about 30 minutes.

View attachment 123754

While it was resting, I cranked the Searwood to 500 for searing. Here it is a few minutes into searing.

View attachment 123755

Done and in the final rest.

View attachment 123756

Sliced, then plated.

View attachment 123757

View attachment 123758
Click to expand...
great photos!
 
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