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Holiday rib roast, part deux

J

jsimonson0

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My friends, what we have here is yet another rib roast destined for Lord Vader:
IMGP0130.jpg

This one is rubbed down with EVOO, and then with grated horseradish. I also sliced along hte bone and placed horseradish inside the cut. It'll sit in the fridge until about 2 or 3 Monday afternoon, by which time Mr Vader will be 230* or so. If it's really chilly outside, it'll go in the oven instead. But it should be pretty tasty nonetheless.

Anyone else doing a rib roast to welcome 2008?
 
The finished products

Going into the oven:
IMGP0133.jpg

Coming out of the oven:
IMGP0134.jpg

Sliced for the premiere (yes, those are the bones separated from the roast):
IMGP0138.jpg

And because I couldn't resist (not that I tried very hard), prime rib quesadilla:
IMGP0140.jpg

It looks a little overdone in the photo, but it was a lovely pink where I like it. Though next time I think I'll pull at 120-130 instead of 135, and let it sit for more than an hour. But all in all, it made for a lovely test-run.
 
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