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weconway
Guest
My folks were in town for Easter, so I thought I'd do something extra-special for them. Standing rib roasts were on sale at the market, so who was I to resist?
I started two days out by leaving the roast in the fridge to air out. I read that allowing the outside to dry would intensify the meat's natural flavors. The sources I read recommended 4 days, but I didn't get it in the fridge soon enough. This bit of aging left the meat a very intense red color and pretty dry on the outside.
The plan was to smoke the roast at 250* over pecan wood and rosemary.
I made a paste of garlic, thyme, salt, pepper and extra virgin olive oil. Here's the roast when it went on:
And here it is a little over 4 hours later. I had planned on finishing it with a stint at 500*, but the crust was so nice I decided to leave well enough alone. It was pulled from the grill at 135* internal temp.
I wrapped it in foil and towels and put it in the cooler to rest for 1/2 an hour. It probably could have stayed in there for another 15-30 minutes, but my crowd was hungry. The mob gets pretty impatient when the smell of beef and garlic permeates the house!
The outside slices were a bit more done than I prefer (perfect for the wife), but the middle was nearly perfect. Next time I'll pull it at 130* internal as it landed a little high after the rest period.
All in all this was a successful run on the grill, which is great because the chief financial officer wasn't happy when I told her how much that chunk of beast cost! She came around in the end though and even went for seconds.
William
I started two days out by leaving the roast in the fridge to air out. I read that allowing the outside to dry would intensify the meat's natural flavors. The sources I read recommended 4 days, but I didn't get it in the fridge soon enough. This bit of aging left the meat a very intense red color and pretty dry on the outside.
The plan was to smoke the roast at 250* over pecan wood and rosemary.
I made a paste of garlic, thyme, salt, pepper and extra virgin olive oil. Here's the roast when it went on:
And here it is a little over 4 hours later. I had planned on finishing it with a stint at 500*, but the crust was so nice I decided to leave well enough alone. It was pulled from the grill at 135* internal temp.
I wrapped it in foil and towels and put it in the cooler to rest for 1/2 an hour. It probably could have stayed in there for another 15-30 minutes, but my crowd was hungry. The mob gets pretty impatient when the smell of beef and garlic permeates the house!
The outside slices were a bit more done than I prefer (perfect for the wife), but the middle was nearly perfect. Next time I'll pull it at 130* internal as it landed a little high after the rest period.
All in all this was a successful run on the grill, which is great because the chief financial officer wasn't happy when I told her how much that chunk of beast cost! She came around in the end though and even went for seconds.
William
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