You may recall that I teased you all with this thread...
http://www.bbq-brethren.com/forum/showthread.php?t=97357&highlight=influence
Well, today was the day to fulfill that tease :becky:
Just to set the stage, I saw Angus rib roasts on sale on Sunday and this one called my name... "RRrrrroooonnnneeelllleeeeeee... Buy me!" So I did.
The original plan was to cook it yesterday, but meetings got in the way so I postponed the cook until tonight. I gave the roast a nice rub down with olive oil and then a coat of granulated onion, granulated garlic, kosher salt and fresh ground black pepper and put it on a rack in a roasting pan. In the pan I had some beef stock, water, carrots, thyme, garlic and whatever seasonings that fell into the pan as i seasoned the roast.
I let it rest on the counter for an hour while I got the FEC-100 out of the garage and up to temp. Then the roast went in at 240 until it hit 115 internal (about 3 hours) and then I kicked the temp to 350 until the internal temp was 125.
I let it rest for 20 minutes while we put together an Israeli Couscous salad that I "reverse engineered" after having it at the White Chocolate Grill restaurant.
The prime rib was excellent. Very flavorful and tender. The couscous also came out very good. It is darn close to the restaurant version, but is still a work in progress. It has radishes, chopped red bell pepper, basil, golden raisins and chopped pistachio nuts and a dressing made with mayo, vinegar, sugar and curry.
http://www.bbq-brethren.com/forum/showthread.php?t=97357&highlight=influence
Well, today was the day to fulfill that tease :becky:
Just to set the stage, I saw Angus rib roasts on sale on Sunday and this one called my name... "RRrrrroooonnnneeelllleeeeeee... Buy me!" So I did.
The original plan was to cook it yesterday, but meetings got in the way so I postponed the cook until tonight. I gave the roast a nice rub down with olive oil and then a coat of granulated onion, granulated garlic, kosher salt and fresh ground black pepper and put it on a rack in a roasting pan. In the pan I had some beef stock, water, carrots, thyme, garlic and whatever seasonings that fell into the pan as i seasoned the roast.
I let it rest on the counter for an hour while I got the FEC-100 out of the garage and up to temp. Then the roast went in at 240 until it hit 115 internal (about 3 hours) and then I kicked the temp to 350 until the internal temp was 125.
I let it rest for 20 minutes while we put together an Israeli Couscous salad that I "reverse engineered" after having it at the White Chocolate Grill restaurant.
The prime rib was excellent. Very flavorful and tender. The couscous also came out very good. It is darn close to the restaurant version, but is still a work in progress. It has radishes, chopped red bell pepper, basil, golden raisins and chopped pistachio nuts and a dressing made with mayo, vinegar, sugar and curry.
