Standing Rib Roast Made Easy


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
edit to add, as Rich points out, that's a lot of salt in this recipe! adjust to taste.
This was in this morning's St Louis Post Dispatch.
It's the way I cook a rib roast when using a Weber kettle, except I normally use Montreal Steak Seasoning and add a little wood for smoke.
Not mentioned in this recipe, the internal temp will go up a few degrees during the rest.
If using a WSM, Chris has an excellent method here.

Grilled Standing Rib Roast
Yield: 6 to 8 servings
1 (4-rib) rib roast, about 6 to 8 pounds
6 tablespoons kosher salt
6 tablespoons freshly cracked black pepper
1. Light a fire on one side of a large kettle grill, using about enough charcoal to fill a large shoe box. If you have a gas grill, turn the gas on medium high on one side. Or preheat an oven to 400 degrees.
2. Dry the roast with paper towels, then rub it all over with the salt and pepper, pressing gently to be sure that it adheres. When the fire has died down and the coals are covered with white ash, place the roast bone-side down on the side of the grill away from the heat, being very careful that none of the meat is directly over the coals or gas (if using an oven, place the meat on a rack in a baking pan). Put the lid on the grill and open the vents about ¼ of the way.
3. Cook, adding a handful of fresh charcoal every 30 minutes (if using charcoal) until it is done the way you like it: 1 hour and 40 minutes to 2 hours for rare (1 hour and 50 minutes to 2 hours and 10 minutes in the oven). To check for doneness, insert a meat thermometer into the dead center of the roast: 120 degrees is rare, 126 degrees is medium rare, 134 degrees is medium, 150 degrees is medium-well and 160 degrees is well done.
4. Remove meat from grill, cover it loosely with foil and allow to rest 20 minutes or so before carving.
Per serving (based on 8): 590 calories; 35g fat; 14g saturated fat; 200mg cholesterol; 66g protein; 3g carbohydrate; no sugar; 1g fiber; 4,485mg sodium; 49mg calcium.
Recipe from “How to Cook Meat,” by Chris Schlesinger and John Willoughby

http://www.stltoday.com/lifestyles/...cle_a57aaaa2-7639-521d-8808-9d3ad46b4f05.html
 
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Bob Correll said:
This was in this morning's St Louis Post Dispatch.
It's the way I cook a rib roast when using a Weber kettle, except I normally use Montreal Steak Seasoning and add a little wood for smoke.
Not mentioned in this recipe, the internal temp will go up a few degrees during the rest.
If using a WSM, Chris has an excellent method here
Click to expand...
Excellent info Bob. I'm doing a Rib Roast this year, but I'm being made to do it on my new gasser and forthcoming Roto. Our friends at Weber recipe of the week is the Herb-Crusted Rib Roast

http://www.weber.com/recipes/beef/herb-crusted-rib-roast-au-jus

 
We all read every recipe and then still make it our own way, great link Bob, and have a great spin Chuck.

I used Anne Burrell's recipe last year and made some subtle changes.

Using a 10qt Lodge Dutch Oven, seared in the over and then on the WSM.

IMG_1509_zpsdwq1crrc.jpg



1/2 teaspoon cayenne pepper
1/2 bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
Extra-virgin olive oil
1 (8 to 8 1/2-pound) bone-in standing rib roast
Kosher salt
1 onion, cut into 1/2-inch dice
1 pound baby carrots, tops trimmed
3 ribs celery, cut into 1/2-inch dice
1 pound cremini mushrooms, stems removed and quartered
1 cup red wine
2 cups rich chicken stock
2 bay leaves
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Directions
Watch how to make this recipe.
Preheat the oven to 450 degrees F.

In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.

Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.

Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.

Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.

Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.

Recipe courtesy of Anne Burrell

This year I'm going to sear the roast in the Dutch Oven on the gasser at 450* (not the oven like i did last year) and then put the roast in the Dutch oven on the WSM for the remainder of the cook at 350* aprox. 2hours
It gave it a great smokey taste.

Somebody else's time to chime in.
 
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