Standing Rib Roast


 
John Solak

John Solak

TVWBB 1-Star Olympian
Planned to make this yesterday for Easter but plans changed so it got pushed to today.

Seasoned with some Slap Yo Daddy's general purpose rub. Cooked indirect the whole time, Kettle ran a little hot, 350- 400*. Pulled when internal temp got to 135.


rested for about 10 minutes


Then was sliced


Served with some boiled potatoes, and California style veggies that were cooked in the wok, finished with a pat of butter and seasoned with some of the general purpose rub too.
 
John, that rib roast looks fantastic.
Question; the image where the roast is carved loos like there is quit a difference from the right to the left sides of the roast in how the meat is cooked. (Right side looks rare, left side looks more med-med well.) is this the case, or just the way the image/pic makes it look? The reason I ask, is that I have always wanted to cook a standing rib roast, but my wife and oldest son like steaks well done and medium well, while my youngest son and I prefer rare steaks. If I see the image correctly, your roast has given me hope that cooking a roast with a variance from one end to the other can be achieved.
Thanks,
Tim
 
Tim K said:
John, that rib roast looks fantastic.
Question; the image where the roast is carved loos like there is quit a difference from the right to the left sides of the roast in how the meat is cooked. (Right side looks rare, left side looks more med-med well.) is this the case, or just the way the image/pic makes it look? The reason I ask, is that I have always wanted to cook a standing rib roast, but my wife and oldest son like steaks well done and medium well, while my youngest son and I prefer rare steaks. If I see the image correctly, your roast has given me hope that cooking a roast with a variance from one end to the other can be achieved.
Thanks,
Tim
Click to expand...


I have the same problem, my wife likes it ruined,(well done) and I like it rare/ med rare. I overcooked this roast for my taste. The simple solution is to cook it the way you like it. Take the slices your wife and kid want and cook it in a skillet to their liking. Problem solved and everyone is happy!
 
One way to get one end a bit more "done" is to stand the roast on one end over direct heat near the end of the cook. I generally start with a sear on both ends and then indirect roast for the rest. My wife likes it more damaged than I do as does most of her family. Her son and I love beef and lamb, she does not care for lamb a bit and is not overly excited by beef. I don't really understand it but, it was not something they had often when she was a kid. Christmas for me was a giant standing roast of beef, Easter was leg of lamb, New Years was ham. Anyway, try the one end "late cook" trick followed by a reasonable rest.
 
John looks like you did a real great cook. To me it doesn't look overdone in the midle section.
I have the same problem as you:sweet Wifey likes well done !
 
John great roast you have there. I love the plated picture. I'm lucky both Barb and I like ours rare as long as we don't have to chase it around the plate it's done.
 
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