Which of the Standing Rib Roast Recipes do you like best?

[Rob]

from the cooking topics?

Herb Crusted
Salt and Pepper
Montreal Steak Seasoning

On first look I am thinking of Montreal, just want to get some opinions.

 

[John Solak]

I have only done one before and I used Montreal Steak seasoning on it and slit some holes in the roast a put cloves of garlic in. I thought it was great.

 

[Chris Mills]

I'm pretty traditional when it comes to my rib roast. Salt, pepper, little bit of onion & garlic powder and that's it.

 

[RDOwens]

I've done but one as well. I used Minion's recipe. I liked it. Having said that, tomorrow I will be using salt, pepper, and garlic.

 

[timothy]

I've done all three.
And they're all fantastic..but I prefer Weber's Chicago Steak Seasoning instead of the Montreal.
Less salty IMO..

Tim

 

[R. Hanson ("Rondo")]

I usually do standing rib roasts 4-5 times per year... 3-5 ribs, always choice Angus or better

I rub the roast with reserved bacon drippings first, then cover completely with a seasoning blend from Tastefully Simple called "Garlic,Garlic", fresh ground Rosemary, Sea Salt & Pepper...This makes a spectacular crust for each slice

Smoke to 125*-130*...depending on the guests....a knock-out every time

 

[Bill Hays]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">... then cover completely with a seasoning blend from Tastefully Simple called "Garlic,Garlic", fresh ground Rosemary, Sea Salt & Pepper ... </div></BLOCKQUOTE>
Rondo, please elaborate.

Bill