Christmas Rib Roast

[Larry Wolfe]

This is our traditional Christmas dinner. This is an 11lb CAB bone in rib roast. I made a paste with worcestershire, fresh minced garlic, kosher salt and fresh cracked pepper. Brought to room temperature and cooked at 200º until the internal temperature hit 128º, then tented with foil and let rest for 1 hour before serving. The temperature rose 1º and stayed at 129º until served.


This first pic will give you guys a chuckle.....hopefully these are not the sazme ones they use for poultry, I think 180º rib roast would be unedible! Needless to say it was removed prior to cooking. Did anyone elses rib roast have a pop up timer in it?

[River City Smokehouse]

Are those cows born with the pop up timer? Nice looking meat bro!

[jestridge]

Looks wonderful but too rare for me

[Desert Dweller]

Now that's how it's done! Good job!

[BBQ Grail]

Excellent pron. Nice looking meal.

I love the color of the meat, you done real good.

[Jack2u2]

Now, that's a fine looking rib roast. I would be glad to have a couple slices of that on my plate.

[Nitrofly]

Originally Posted by River City Smokehouse

Are those cows born with the pop up timer? Nice looking meat bro!

I was wondering the same thing
what do you have to feed a cow to get it to
grow pop up timers

[CajunSmoker]

Good looking eats for sure I love the color

[Larry Wolfe]

Originally Posted by Nitrofly

I was wondering the same thing
what do you have to feed a cow to get it to
grow pop up timers

Even sader than just the fact they're putting the timers in meat is they are using the wrong ones to boot! For the general public that probably uses these as a guide, the grocer is putting a 'poultry' timer that is set to pop up at 180º. I wonder how many dinners have been ruined by these?

Product Number Activation Temperature Button Head Color Application
138S 138°F/59°C Yellow Steak, Beef-Med. Rare, Fish
145S 145°F/62°C Orange Steak-Med., Ham under 4 lbs. (precooked)
160S 160°F/69°C Green Pork - Med., Lamb - Med.
165S 165°F/73°C Blue Lamb - Med. Rare under 4 lbs., Beef-Med. 4-5 lbs., Beef - Med. Well under 4 lbs., Turkey Breast under 5 lbs., Pork Roast - Med. under 4 lbs.
180S 180°F/82°C Red Lamb - Well under 4 lbs., Pork Roast Bnls. under 4 lbs., Turkey Breast 3-7 lbs., Turkey Roast under 5 lbs.
185S 185°F/85°C White Roasting Chickens, White/Dark Turkey Roast
203S 203°F/95°C White Duck, Geese, Capons
138L 138°F/59°C Yellow Beef-Med. Rare, Fish
145L 145°F/62°C Orange Beef-Med. Rare under 4 lbs., Ham over 4 lbs. (Precooked)
160L 160°F/69°C Green Beef, Large Roasts, Pork Roast-Med. 4-8 lbs., Lamb-Med.
165L 165°F/73°C Blue Turkey Breast 3-7 lbs., Beef-Med. Rare 7-10 lbs., Beef-Well Done under 4 lbs., Veal, Meat Loaf, Pork Roast-Med. 4-8 lbs.
180L 180°F/82°C Red Turkey under 24 lbs., Pork Roast 4-8 lbs., Beef-Med. Well 7-10 lbs.
185L 185°F/85°C White Turkey over 24 lbs.

[Leeper]

Larry - how long did your 11lb roast take to cook @ 200º? I have a 10lb roast that needs to hit the oven soon and would love to get it to come out looking like yours did.

[Larry Wolfe]

Originally Posted by Leeper

Larry - how long did your 11lb roast take to cook @ 200º? I have a 10lb roast that needs to hit the oven soon and would love to get it to come out looking like yours did.

It took right around 6 hours and I did not open the door once.