guess who is gonna learn how to do

Man, you're setting yourself up for a good time! I'd go a little lower on the internal finished temp, but that's just me... I like it still fightin' back when you stick a fork in it.

I did the garlic/slits thing one year, honestly, not really worth the effort. Now I just rub it down with garlic cloves and then a light coat of oil and go with Montreal. Instead of searing before or after, I like to do it indirect with the meat pretty close to the heat, and just rotate it so it gets some nice color all around. If I remember correctly I pulled it at 120 and let it rise to about 125 under a foil tent for the rest.
Got a pic in my album I believe.
Same price around here. I'll be picking one up soon too and dry aging it a bit in the fridge.

I would not inject anything, any standing rib roast carries enough flavor if you like beef. I would give it a good run of kosher salt, medium grind black pepper and some fresh herbs. You could rub it down with a load of crushed garlic.

I used to use straight grated horseradish and the jus from the pan. But, there was some displeasure about the intensity of the horseradish and my not telling anyone it was not blended (which I think is obvous). So, now I mix a few tablespoons into a half cup each of mayo and sour cream. Okay, maybe a lot of few tablespoons. I still serve the jus along with it. Sometimes I make extra jus and fortify with demi-glace and red wine.

I cook to 130F internal. I like to get there slowly, although I do sear, sort of.

can't wait to see the results!

I have done all three, my current preference is to put a load of aromatics into the bottom of the pan, like thick slices of onion, stalks of celery and carrots split into strips. Build them up to 1" at least. I actually will add a little salt to this. Then plop meat on top, you are making a rack of veggies.

Once meat is done, and jus is soaking the veggies, I filter and let cool, defat and you are started along the way to dinner.

I call the bones............those are the BEST chef's treats EVER!

mmmmeat said:

lower like how low buddy? arent you sposed to be on a boat??

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Pretty much how BobBrisket described. That's pretty rare...

As for the boat, got a few days to go. My Avatar will change to reflect my absence when I go!:thumb:

I do mine like BobBrisket turns out great ever time. I do like landarc's idea of doing it on a bed of veggies. I miss the days when ribroasts used to be $2.99 a pound Christmas week. The meat cutter would tell our food manager I was personally responsible for blowing his margin in December because I would buy 2 shopping carts full every year.

I like to just rub them olive oil and salt and papper and cook them right on the grate of my smoker, Landarc said it "standing rib roast carries enough flavor", Good looking roast can't wait to see pron!

mmmmeat said:

PRIME RIB!!!!

what 150 in the MIDDLE of the roast, and let it carry on up or should i take to 160 and carry.

next comes the horseradish....who's got a good HR sauce for me? GORE ya got anything, Howwa bout you LARRY???

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Some high heat sear 1st, some reverse sear, some just cook at 225° till it hits internal temperature they choose. I am a sear 1st person, mine also involvest rest the meat into the cook and then starting cooking process again...good luck with your choice.

If you cook to 150° internal, you will be on the high end of medium well and at 160° you are getting into brown all the way through meat.

I am trying to figure out the HR sauce myself, I am going with 1/2 cup sour cream, 3 Tsp of HR and 3 Tsp of cream cheese...Will try and electric wisk till smoth, hoping not to turn sour cream into liquid.

A squeeze of lemon and a decent dash of salt round out the HR sauce nicely.

Rib roasts are pretty easy and forgiving. There is a nice thread started by Darita that has a few nice suggestions. Please do NOT take to 160*. It'll make me cry. I like to cook slow, indirect, about 225* until it is about 125* internal. I do bones down, right on the grates and do not move. You could put a pan underneath to catch the drippings and maybe put some carrots and potatoes in there too. I then let it sit for about 20-30 minutes under foil while I bring my Oval up to about 600* and move the grates. I then sear for about a minute a side. This results in a very uniformly cooked roast on the inside, medium rare, and a crust on the outside from the reverse sear. The reverse sear also preserves the most juices (for what it's worth). These things are pretty juicy anyway.

Here's darita's thread:
http://www.bbq-brethren.com/forum/showthread.php?t=96828


What I like:
Simple seasoning, salt, pepper, Lawry's, lots of Parsley to form a crust. I really like parsley a lot on these and lots of pepper too and load up on the all edges.
Keep it simple. These things have a lot of flavor.
What I don't like:
I really don't like injections or garlic, and especially not inserted cloves of garlic. Garlic tastes good in pork in my opinion, but I really don't like it in beef, except in some rare circumstances (meatballs, braciole...)
Don't slice right into it, but make sure you let it rest or all those juices will run right out.

Did any of us mention resting the roast? Because the roast should be rested for at least 20 minutes after coming off the cooker. It is pretty important to rest the roast, and to remember it will continue to climb in temperature for a few degrees.

I spent a good part of the year watching those shows, along with several others.