Standing Rib - 2016 Edition

[Rich G]

I took this tradition over from my dad several years before he passed, and it continues today.

I started with this whole, bone-in sub-primal from CostCo:

I trimmed that down to a four bone roast, and three large roast/steaks. The roast was cooked at 225 for almost six hours (it was 13 or so pounds), then rested on the counter for about 20 minutes before being fired up in a 550 degree oven for 10 minutes to crisp. What came out was this (pictured on the walnut and ash board made by a master woodworker friend of mine):

Just the way I like it!

We had a magnum of 2013 Prisoner red on the table, and I think there were sides, though I can't really confirm that through my meat coma!

Back to looking after the body tomorrow! Hope you all had a great holiday with your friends and family!!

Rich

 

[TonyUK]

Another rib roast knocked out the park! Beauty.
I'm loving that cutting board too! Great job Rich.

 

[JRAiona]

Beautiful roast Rich.

 

[Erik Tracy]

That looks eye rolling delicious.

Nothing like that first (and second and third) bite!

 

[Len Dennis]

Good lookin' main there Rich

 

[Bob Ivey]

What everyone said!! Also love the cutting board too. Nicely done.

 

[Cliff Bartlett]

Wonderful job on that roast Rich. The cutting board is a work of art. Very nice.

 

[ChuckO]

That's as perfect as it gets, pink right to the crust. Perfect!!! Hope you had a Merry Christmas Rich

 

[Rich Dahl]

Very nice looking roast Rich, I'd get a meat coma eating that too. Cutting board is awesome.

 

[Barb D]

WOW!!! Awesome job on the rib roast and I also like that cutting board beautiful job.

 

[JimK]

Like Tony said, knocked outta the park! Nice job. Good wine too!

 

[Rich G]

Thanks, all!

R

 

[Joe InJersey]

You guys are killing me with these beautiful roasts. Nice job.

 

[CGariepy]

what internal temp do you target?

looks awesome, and I'm going to do my first one pretty quick.

thanks,

 

[Rich G]

what internal temp do you target?

I pulled this off at about 131 degrees internal temp, then it sat, tented for about 30 minutes. I expected a bit of carryover temp rise, but didn't get much, it was at 134 when I put it in to sear, and pretty much the same temp after 10 minutes at 550.

Hope that helps, and good luck!

Rich

 

[CGariepy]

Rich, thanks for the info..........I must say that looks like Meat Art.....I'm going to try to do one this weekend.

absolutely awesome looking cook.

thanks, chris

 

[Michael C.]

That is a huge cut of meat!!!! Glad it came out great! Looks very tasty!!!! Nice job!!!!!

 

[WilliamD]

Beautiful cook Jim...Well done!!! (Except for the meat;
Med rare is perfect)!!!