Weekend Prime Rib... Several Photos

[cmcadams]

Saturday, my small group from church finally had our Christmas dinner... Delayed twice. Once for an appendectomy, once for weather. So I had a 10 lbs. prime grade prime rib to cook, and got the BGE going at 225 to put the beast on about 1:00, hoping to take it off about 6:00 pm.

I did a kosher salt crust, which is my preferred way to do prime rib. I made smashed red potatoes with it, smashed with sour cream, salt, pepper and chives. Once smashed, the potatoes went into coated cast iron dishes that were buttered, mixed with truffle gouda cheese, then baked at 400 for a half hour, followed by a couple of minutes under the broiler.

I didn't get any photos of the meal last night, but I did make a great leftover sandwich with aged gouda and sour cream horseradish sauce, with some cheddar on the potatoes.

Prepping the roast:
http://farm4.static.flickr.com/3104/3245043953_1e7ed47467_o.jpg

http://farm4.static.flickr.com/3123/3245867320_11506f34b6_b.jpg

http://farm4.static.flickr.com/3331/3245039999_a6055cd81c_b.jpg

on the BGE:
http://farm4.static.flickr.com/3437/3245871108_ca5338acb2_b.jpg

http://farm4.static.flickr.com/3469/3245035535_95245e542b_b.jpg

Potatoes:
http://farm4.static.flickr.com/3512/3245870046_2972c60cf8_b.jpg

Ready to serve Prime Rib:
http://farm4.static.flickr.com/3520/3245871692_4f1f7eb8e8_o.jpg

http://farm4.static.flickr.com/3369/3245040561_2bae2fdf24_o.jpg

And the sandwich tonight:
http://farm4.static.flickr.com/3333/3245629217_44b0ed5d9d_b.jpg

[Steve_M9]

I think I just found religion again....nothin better than a leftover sammy.

[Desert Dweller]

Lookin good! Seems like we were on the same wave length this weekend...

[Norcoredneck]

Nice!

[Rookie'48]

Dang! I think that I've got to do a PR in the near future.

[cmcadams]

I didn't like one of those photos, so I redid it.
http://farm4.static.flickr.com/3364/3247427552_e2af02d1be_o.jpg

[bowhnter]

That leftover sandwich and potatoes look great!

[Que-Dawg]

that looks great, real nice color to the meat

[Jack2u2]

Thanks for the pics! Great looking meal.

[cheez59]

Nice looking rib roast right there. I love me some pink meat!

[paydabill]

I love prime rib - problem my wife does not know how to eat it. She thinks everything has to be medium well.

[Markbb]

Great Job!!!

[Cliff H.]

That looks wonderful.

[ZBQ]

Looks absolutely perfect Curt!!

Ok, tell me about the kosher salt crust.

What's the function?
Method?
Cooking temp?
Smoke wood?

[bobaftt]

I shorted out the computer with drool. That looks awesome.

[cmcadams]

Neil, best place to find it is to search on my blog... But the salt crust keeps the whole slab done at the same doneness by giving it a bit of a buffer... also *may* keep moisture in. It also adds a nice salty crust that I like a lot.

You just put enough water in it to make a paste, then plaster it on the roast all over the and sides, though I left the ends exposed (the salt makes the ends too salty). Cooked at 225, and I used pecan.

[ZBQ]

Thanks Curt!

Man, that looked great......

[cmcadams]

Think May 16...

[Mad Max]

very nice prime rib. Those taters look good, too.

[ZBQ]

Think May 16...

:biggrin::biggrin::biggrin: