Standing Rib Roast - 4 bone, 10 1/2 lb, loin end (a.k.a. small end or first cut) WOW! - Page 2

Twisted Martini · 12-26-2011, 12:44 PM

Mine came out looking similar, and tasted amazing. I ground up montreal steak seasoning in a coffee grinder and making a paste with OO. Any special trick to taking the bones out, we struggled with that a little yesterday.

Midnight Smoke · 12-26-2011, 12:55 PM

Nice job, That looks fantastic!!!

Mister Bob · 12-26-2011, 01:19 PM

Quote:

Originally Posted by Twisted Martini

Mine came out looking similar, and tasted amazing. I ground up montreal steak seasoning in a coffee grinder and making a paste with OO. Any special trick to taking the bones out, we struggled with that a little yesterday.

It starts with a very sharp knife and a steady hand, and it also helps to have an insulated glove on your non cutting hand. I stand the roast on the end of the bones (bones vertical) and slice down, almost but not all the way through. Then I roll the roast over on its side and finish the cut. Then I cut off the pointed piece of fat before slicing. I'm sure there are other ways, but that's the way I do it.

Groundhog66 · 12-26-2011, 01:42 PM

As per usual, that looks amazing

Ryan Chester · 12-27-2011, 11:32 AM

Perfection.

Al Czervik · 12-27-2011, 11:39 AM

Great looking roast Bob!

Big Bears BBQ · 12-27-2011, 11:55 AM

Oh ya that's looking mighty good ....

Grillman · 12-27-2011, 12:16 PM

thull · 12-27-2011, 12:45 PM

Looks great. I like the idea of a hot finish to get some browning. I've done low-and-slow for a rib roast before and didn't get the browning I like from the oven.

Love the red Baby.

southernstyle · 12-27-2011, 01:00 PM

great looking roast bob.

deguerre · 12-27-2011, 01:15 PM

Very nice bone separation there Mr. Bob! Very flavorful looking roast. Your seasonings are very similar to what we use except we go for rosemary instead of the onion.

j20832 · 12-27-2011, 01:35 PM

Quote:

Originally Posted by Twisted Martini

Mine came out looking similar, and tasted amazing. I ground up montreal steak seasoning in a coffee grinder and making a paste with OO. Any special trick to taking the bones out, we struggled with that a little yesterday.

Another method is to separate the meat from the bones prior to cooking, and then use butcher twine to re-attach. You get the benefits of the bones with reduced stress when it is carving time. You can also season under the bones as well.

BDAABAT · 12-27-2011, 01:43 PM

Nice job on the roast! Inspiring actually. I've been thinking about doing prime rib, and this post is providing excellent documentation of methods, but also motivation for the final product. Looks outstanding!

Gracias!
Bruce

j20832 · 12-27-2011, 01:58 PM

Quote:

Originally Posted by Mister Bob

It starts with a very sharp knife and a steady hand, and it also helps to have an insulated glove on your non cutting hand. I stand the roast on the end of the bones (bones vertical) and slice down, almost but not all the way through. Then I roll the roast over on its side and finish the cut. Then I cut off the pointed piece of fat before slicing. I'm sure there are other ways, but that's the way I do it.

Not only does your roast look perfectly cooked, the carving was superb!

Boshizzle · 12-27-2011, 02:08 PM

12-26-2011, 12:44 PM	#16
Twisted Martini Knows what a fatty is. Join Date: 03-04-10 Location: Fishers, IN	Mine came out looking similar, and tasted amazing. I ground up montreal steak seasoning in a coffee grinder and making a paste with OO. Any special trick to taking the bones out, we struggled with that a little yesterday. __________________ Big Green Egg hatched 6/18/10 Char-Grill gasser (rolltop storage)

12-26-2011, 12:55 PM	#17
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Nice job, That looks fantastic!!! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

12-26-2011, 01:42 PM	#19
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	As per usual, that looks amazing __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

12-27-2011, 11:32 AM	#20
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA	Perfection. __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

12-27-2011, 11:39 AM	#21
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Great looking roast Bob! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

12-27-2011, 11:55 AM	#22
Big Bears BBQ is One Chatty Farker Join Date: 03-06-11 Location: Hillsdale,Mi.	Oh ya that's looking mighty good ....

12-27-2011, 12:16 PM	#23
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo.	__________________ ........................

12-27-2011, 12:45 PM	#24
thull On the road to being a farker Join Date: 09-10-03 Location: Atlanta, GA	Looks great. I like the idea of a hot finish to get some browning. I've done low-and-slow for a rib roast before and didn't get the browning I like from the oven. Love the red Baby.

12-27-2011, 01:00 PM	#25
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl.	great looking roast bob. __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

12-27-2011, 01:15 PM	#26
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Very nice bone separation there Mr. Bob! Very flavorful looking roast. Your seasonings are very similar to what we use except we go for rosemary instead of the onion. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

12-27-2011, 01:43 PM	#28
BDAABAT is one Smokin' Farker Join Date: 12-31-10 Location: Baltimore area Name/Nickname : Bruce	Nice job on the roast! Inspiring actually. I've been thinking about doing prime rib, and this post is providing excellent documentation of methods, but also motivation for the final product. Looks outstanding! Gracias! Bruce __________________ Acquired sig: never let your mind remain so open that your brains fall out. --------------------------------------------------------------- Master Forge propane smoker Blackstone pizza oven Blackstone 36" griddle Weber gas grill

12-27-2011, 02:08 PM	#30
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	__________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.