Go big or go home! (Standing Rib Roast)

sts9fan · « **on:** 24 Dec 2013, 07:10 pm »

I am cooking a full seven bone rib roast tomorrow. Pictures to follow.

Bill O'Connell · « **Reply #1 on:** 24 Dec 2013, 07:30 pm »

We have been cooking the Barefoot Contessa recipe for years. it comes out perfect every year You have to adjust the cooking times but I highly recommend this. Perfection in a standing rib roast.

http://www.tastebook.com/recipes/1794526-Barefoot-Contessa-Sunday-Rib-Roast?full_recipe=true

Bob in St. Louis · « **Reply #2 on:** 24 Dec 2013, 07:30 pm »

I've been wanting to smoke one of these. Please do take pics!

fredgarvin · « **Reply #3 on:** 24 Dec 2013, 07:37 pm »

We're doing a 10 pounder, salt/garlic crusted.

sts9fan · « **Reply #4 on:** 24 Dec 2013, 10:07 pm »

I will be smoking it on my Primo XL. Think I will shoot for 250F for ~4.5-5hrs. I will be doing a herb an mustard crust. Sure hope it comes out good.

dflee · « **Reply #5 on:** 24 Dec 2013, 10:49 pm »

Please provide address and when you think it'll be ready.
Am standing by

Don (drooling)

Bob in St. Louis · « **Reply #6 on:** 24 Dec 2013, 11:24 pm »

Quote from: sts9fan on 24 Dec 2013, 10:07 pm

I will be smoking it on my Primo XL.

Nice choice.

Rob Babcock · « **Reply #7 on:** 25 Dec 2013, 08:04 am »

Quote from: Bob in St. Louis on 24 Dec 2013, 07:30 pm

I've been wanting to smoke one of these. Please do take pics!

I made a rib roast for Xmas eve dinner tonite (no bones). I really was considering smoking it but I felt like Xmas Eve might not be the time to experiment, plus I was feeling kind of lazy, so I just did it in the oven. Still came out nice. Made mashed cauliflower and crimini mac & cheese to go with. It was a hit with the fam.

ctviggen · « **Reply #8 on:** 25 Dec 2013, 01:18 pm »

I'm making a five rib version (first cut) using an America's Test Kitchen recipe (salt then let sit in fridge for a few days, sear, bake at very low temperature -- 200 degrees -- until 110 internal temp, turn off oven, let rise to 125, take out of oven, sit for a while, broil for a few minutes, cut). We'll see what happens.

Bob in St. Louis · « **Reply #9 on:** 25 Dec 2013, 01:49 pm »

Quote from: Rob Babcock on 25 Dec 2013, 08:04 am

I made a rib roast for Xmas eve dinner tonite (no bones). I really was considering smoking it but I felt like Xmas Eve might not be the time to experiment, plus I was feeling kind of lazy, so I just did it in the oven. Still came out nice. Made mashed cauliflower and crimini mac & cheese to go with. It was a hit with the fam.

Yea, I've learned when to experiment and when not to.
Christmas is one of my "safe recipe" times, for sure.

sts9fan · « **Reply #10 on:** 25 Dec 2013, 05:11 pm »

I have not learned that lesson. I am swinging for the fences with this $260 slab of meat.
Here it is on the grill with herb/mustard paste.

Bob in St. Louis · « **Reply #11 on:** 25 Dec 2013, 05:18 pm »

Quote from: sts9fan on 25 Dec 2013, 05:11 pm

I have not learned that lesson. I am swinging for the fences with this $260 slab of meat.

$260 !?!??!

What?! Really?

sts9fan · « **Reply #12 on:** 25 Dec 2013, 05:21 pm »

What? That's less then one IC...right?
$15.99/lb x 16.25lb

Bob in St. Louis · « **Reply #13 on:** 25 Dec 2013, 05:24 pm »

I'd buy two and one half Wagyu briskets for that price. Buy hey.....Food is like audio, I can't judge what's going to make you happy for the amount of money you spend.
No offence intended. It's all good.

Also....I thought a standing rib roast looked more like this:
www.bbq-brethren.com/forum/showthread.php?t=177777&highlight=standing+rib+roast

?????

Bob

sts9fan · « **Reply #14 on:** 25 Dec 2013, 05:44 pm »

As far as I know a standing rib roast is a bone in prime rib.

Bob in St. Louis · « **Reply #15 on:** 25 Dec 2013, 06:02 pm »

Not sure what they're consisted of.

Maybe the name changes if it's pork or beef, now that I think about it.
To date, I've never seen one in the store, but I've never looked either. I do try to glance past the big hunks-o-meat just in case there's something new.
I got a full packer brisket the other day for $30 just because I happened to walk past it (with a pork butt in hand) and glance.

The names of meat cuts are so convoluted these days, it's impossible to pin down exactly what's what.
The names seem to be a regional thing.

sts9fan · « **Reply #16 on:** 25 Dec 2013, 06:16 pm »

I have never seen a full packer in a store here in MA. You need to special order.

sts9fan · « **Reply #17 on:** 26 Dec 2013, 12:18 am »

Great success! Took it off at 128F. Drifted up to 134f. Perfect!

Bob in St. Louis · « **Reply #18 on:** 26 Dec 2013, 02:55 am »

That's prefect, well done!

Yum. I couldn't have done better myself.

Nick77 · « **Reply #19 on:** 26 Dec 2013, 11:36 am »

Quote

That's prefect, well done!

Looks more like a perfect med rare to me.

Nice work!