Awesome Standing Rib Roast

[LarryR]

PICTURES

After resting 20 minutes

Perfect temp

Nice end piece

My plate

This one turned out too perfect (for our tastes) not to post. Did her low heat 210 - 220 then did a reverse sear @ 550. Used a couple red wine oak staves.

[Sanny]

Oh my goodness!

[DachsieSlave]

Gee thanks Larry! I wasn't planning on going outside today. It's only going to get up to 24 deg. (thats cold here in KY). But now, after seeing that , I need to go out and cook.

[DennisLinkletter]

Looks great..

I now have to find one of these.. I asked around before Christmas but nobody had one or remembered having one.. You would think that the high end hotels would serve it for Christmas dinner..

[trudeto]

I did a Standing Rib Roast for Christmas this year, using the same method. I did a 12 lb 6 rib roast i got from BJ's. They were nice enuf to cut it to order. I aged it for 6 days in the refrigerator before cooking with a couple of chunks of hickory and oak. That roast provided dinner for 13, then several encores, including French Dip sandwiches and a humorous hor's d'oeuvre described as 'Slow roasted hickory prime rib with au jus and sauteed onion, bleu cheese dollop, cracked Indian Black pepper and halved Greek Grape Tomato nestled in a corn masa bowl (Frito). Paired with a glass of Bridgeman 2002 Columbia Valley Cabernet Sauvignon.' (Its a family thing!!)

I am finishing the final encore which is French Onion Soup. This recipe was from America's Test Kitchen, and it used 4 lbs of yellow onions, beef stock (which i made from the bones of the Standing Rib Roast) and chicken stock (Made from a roti chicken made over the holidays also). The recipe made a small cauldron of soup!!

....and the dog still has one more bone in the fridge!!! All in all, a very effective use of one roast!! Tom

[rorkin]

what temp did you take it to and how long a rest b4 the sear and after ??

[LarryR]

If memory serves me correctly

I took her to 118 dead center, removed for probably 7 - 10 min while cooker got to 550, seared for about 10 min. (sear time length is a little fuzzy) and then let her rest for about 20 min.

The combo of sitting her on the counter for two hours and cooking at the low temp gave me constant "doneness" through out the entire roast. Was honestly one of the best roasts I've done to date. I'll never do a standing rib roast high temp sear first again.

[Hollywood]

looks great what was your estimated cook time and temp yks hollywood

[Conodo12]

I see your post date is January 1st. Traditionally, we eat pork and sauerkraut to ensure good luck for the rest of the year. I must say, after taking a good look at your Rib Roast, I think I would risk it and eat that roast over the pork and sauerkraut!!!

[LarryR]

looks great what was your estimated cook time and temp yks hollywood

I ran her in the low 200's and if memory serves me correctly she was done in about 3 hours, maybe less. I also let her sit on the counter for a couple of hours prior to cooking. Hope this helps.