All the talk of prime rib the last couple weeks drove me to wanting nothing else for dinner last night.
A quick trip Sunday morning to Costco for a 4 bone USDA Choice (they were out of prime) standing rib roast and we were good to go.
Started by slathering a paste of salt, garlic, black pepper, rosemary, canola oil and a bit of lemon juice all over the roast and let it sit for a couple hours to reach room temp.
Fired up the Traeger with Hickory @ 240° and let the roast go for about 90min then into a 325° oven to finish. Pulled the meat out @ 129° and let it rest till it hit 136°. Yumm.... med rare to med all over and full of flavor. Couple things, I love my new Taylor thermometer (last week $2.99 Amazon special) and there is nothing better to slice meat with than a 10-in. Granton knife.
Also made some twice baked spuds with white cheddar and onion plus some standard steamed green beans. Had to have some sort of green veg on the plate! Missing in the photos was a super horseradish sauce I found in an old family cookbook.
The beverages for the evening were pretty simple; a Mumm Cordon Rouge bubbly and a Hedges Red Mountain blend. The Mumm was a bit sweeter than I had wanted and the Hedges needed to mellow out a few more years but they were both drinkable and festive.
I want to say thanks to all of you guys for the hours of entertainment the site has provided me over the year and I look forward to more in 2007.
Happy new year!
A quick trip Sunday morning to Costco for a 4 bone USDA Choice (they were out of prime) standing rib roast and we were good to go.
Started by slathering a paste of salt, garlic, black pepper, rosemary, canola oil and a bit of lemon juice all over the roast and let it sit for a couple hours to reach room temp.
Fired up the Traeger with Hickory @ 240° and let the roast go for about 90min then into a 325° oven to finish. Pulled the meat out @ 129° and let it rest till it hit 136°. Yumm.... med rare to med all over and full of flavor. Couple things, I love my new Taylor thermometer (last week $2.99 Amazon special) and there is nothing better to slice meat with than a 10-in. Granton knife.
Also made some twice baked spuds with white cheddar and onion plus some standard steamed green beans. Had to have some sort of green veg on the plate! Missing in the photos was a super horseradish sauce I found in an old family cookbook.
The beverages for the evening were pretty simple; a Mumm Cordon Rouge bubbly and a Hedges Red Mountain blend. The Mumm was a bit sweeter than I had wanted and the Hedges needed to mellow out a few more years but they were both drinkable and festive.
I want to say thanks to all of you guys for the hours of entertainment the site has provided me over the year and I look forward to more in 2007.
Happy new year!
