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Merry Christmas Brethren and Sisthren! I hope that you were able to enjoy the Christmas holiday with your loved ones! This Christmas was special for us since our daughter, who has been traveling abroad since January, 2018 was able to come home! The last time that we saw her in person was at Christmas 2019!
She has been in New Zealand, Indonesia, Sri Lanka, Malaysia (locked down there about 18 months due to Covid), Georgia (the country :-D) and most recently, Egypt! During her travels one thing that she said that she missed was beef, so I made a Christmas Rib Roast for her!
I started with a three bone roast that was about 9 ½ lbs. I seasoned it with my usual salt, pepper, garlic powder and chopped fresh rosemary, but this year I also added some Georgian Svanetian salt that my daughter brought for us! Svanetian salt is typically a blend of Salt, coriander, blue fenugreek, marigold, garlic, red pepper, and gitsruli (wild caraway seed). Here is a nice article explaining more…
https://culinarybackstreets.com/cities-category/tbilisi/2019/cb-on-the-road-49/
I cooked the roast on my Memphis Pro pellet grill/smoker at 225 over a pan with beef stock and fresh rosemary and tarragon to catch the drippings for au jus.
I originally planned 40 minutes per pound, and padded that by an hour, so I was expecting about a 6 hour cook, followed by an hour rest to hit about 125 internal (then resting to hit medium rare, which is what we prefer for a rib roast. It was actually done in 5 ½ hours, so I turned out oven on to the Proof setting (which holds at about 90 degrees for proofing dough) and put it in the over to hold. During the hold time the internal temp rose to 136 and was at 131 when I took it out to carve a couple of hour later.
The roast has a beautiful crust (no sear, either before or after),
and was medium rare (ish, maybe a tad over) edge to edge.
I served it with Brussels Sprouts (another request from my daughter) cooked in my Ninja Foodi as an air crisper and Cauliflower Puree and some of the au just from the pan that was under the roast.
The roast had a great flavor and the Svanetian seasoning was a nice addition!
She has been in New Zealand, Indonesia, Sri Lanka, Malaysia (locked down there about 18 months due to Covid), Georgia (the country :-D) and most recently, Egypt! During her travels one thing that she said that she missed was beef, so I made a Christmas Rib Roast for her!
I started with a three bone roast that was about 9 ½ lbs. I seasoned it with my usual salt, pepper, garlic powder and chopped fresh rosemary, but this year I also added some Georgian Svanetian salt that my daughter brought for us! Svanetian salt is typically a blend of Salt, coriander, blue fenugreek, marigold, garlic, red pepper, and gitsruli (wild caraway seed). Here is a nice article explaining more…
https://culinarybackstreets.com/cities-category/tbilisi/2019/cb-on-the-road-49/
I cooked the roast on my Memphis Pro pellet grill/smoker at 225 over a pan with beef stock and fresh rosemary and tarragon to catch the drippings for au jus.
I originally planned 40 minutes per pound, and padded that by an hour, so I was expecting about a 6 hour cook, followed by an hour rest to hit about 125 internal (then resting to hit medium rare, which is what we prefer for a rib roast. It was actually done in 5 ½ hours, so I turned out oven on to the Proof setting (which holds at about 90 degrees for proofing dough) and put it in the over to hold. During the hold time the internal temp rose to 136 and was at 131 when I took it out to carve a couple of hour later.
The roast has a beautiful crust (no sear, either before or after),
and was medium rare (ish, maybe a tad over) edge to edge.
I served it with Brussels Sprouts (another request from my daughter) cooked in my Ninja Foodi as an air crisper and Cauliflower Puree and some of the au just from the pan that was under the roast.
The roast had a great flavor and the Svanetian seasoning was a nice addition!
Glad you were all able to get together!
