Rib roast

I guess Julia is dead.Nice answer, doggydady.I am not opppsed to other methods of cooking-I just know what works for me.....

[size=3 font="ms sans serif"]I'm glad I found this thread. I bought am eight pound rib roast on sale for 3.99/lb. plus an additional 15% off through a recent A&P supermarket promotion.  I've never done a rib roast this big. I've always used the high first and then low heat when doing a rib roast, Should I do the same? Is it too big for doing in my Weber kettle? I just picked up a box of applewood chips. They made our burgers taste so good on Sunday I was wondering about doing this roast on my grill. Any suggestions or opinions would be appreciated. I will be making individual yorshire puddings to serve along with it.

Brittneal-This method has never failed me.

Preheat oven to 350 degrees
Allow meat to get to room temp.

Place meat in 350 degree oven for one hour. DO NOT OPEN OVEN DOOR. Turn off oven leaving meat in with door closed for three hours. Turn oven back on to 350 for1/2 hour to 45 minutes. Take out of oven and wait for 15 minutes to slice. I do the 1/2 hour for medium rare.

Agnesrob ~

I fully encourage you to do the grill, that is if you have heat control under control.  I did a 5-bone roast on the grill last year and it was a wonderful smoky twist on the traditional oven roast.

I rubbed mine down in olive oil, minced garlic, rosemary, then salt & pepper.  Did a very low and slow for about 4 hours to come to temperture.  Wonderful crust on the outside, smoke ring, very juicy.

Obviously heat control on a non-gas grill is something to keep your eye on.

annpeeples


I guess Julia is dead.Nice answer, doggydady.I am not opppsed to other methods of cooking-I just know what works for me.....

There is always a opposite technique that works beyond the standard perception. I worked at one place where we put on a serious crust of course sea salt which created a shell that had to be cracked off. We made a base of Dijon mustard and herbs and we placed the salt on top of it.

mark

doggydaddy

annpeeples


I guess Julia is dead.Nice answer, doggydady.I am not opppsed to other methods of cooking-I just know what works for me.....

There is always a opposite technique that works beyond the standard perception. I worked at one place where we put on a serious crust of course sea salt which created a shell that had to be cracked off. We made a base of Dijon mustard and herbs and we placed the salt on top of it.

mark

I do lamb racks the same way except, I add rosemary. 

I used to grill the rack of lamb rare then coat liberally w/dijon' and dredge in seasoned crumbs before a finish in the oven to temp
Off topic again.  My wife just set a bowl of mussels in garlic sauce with corn on the cob and garlic bread down for me.  It was the Aldi specail for 2.99.  They are sweet and not fishy like the NZ green lips get.  These are PEI type.  They are sweeter than my kroger snow crab was Sat!

wheres a picture of the final outcome
wheres the beef?

Ed - How do you do it?  Thanks....

I've done high heat first and I've done it last. Mostly it didn't to make that much difference when the roast is cooked slow.  The reason for high first is to form a crust when cooking faster at high temps.

Mostly I slow cook them on the grill with a little smoke. The blast the sliced portions in a 500 deg for those that do not want red/pink meat.

Just been to town looking for Lawry Au Jus, none of the stores had it.   I got a can of Beef broth and lipton onion & mushroon mix. I'll just have to wing something here.   I have a small roast that I was going to try the lawry's on.

edwmax, I was checking and harveys supermarket in Cairo has the Lawry's in stock

brittneal


edwmax, I was checking and harveys supermarket in Cairo has the Lawry's in stock

Darn, I gotta find where they hide it.     They had McCormick spices & mixes and Food Lion brands on the shelf.     I'm shopping less & less at Harvey's, many of the Harvet's brand & SurFine brands are being replaced by Food Lion junk.

I was curious and called them.  he even checked to see if it was in stock and it was-with the gravy mixes and spices.  Nice having free LD these days!

OK, this is my first try at posting pictures, also my first try at doing a prime rib roast on my Weber grill. The next time I will pull it off sooner but I have to tell you, wow, was it ever good! I used applewood chips along with my charcoal.
Here it is after applying olive oil, salt & pepper.

 
 
The grill is ready!
 

 
 
Letting it rest.
 

 
 

 
Ready to eat!
 
 

 
 
As I said I would definately pull it off sooner but it was so juicy and smokey. I made individual yorkshire puddings to go along with it.

Great Job Agnesrob!  Man does that look good! 

Thanks Ernie. I was really nervous about doing this. Last Thanksgiving I was going to do a turkey this way but my traditionalist children were appalled that their Thanksgiving turkey would not taste as it always has! I am definately going to do a turkey this summer, though.

Beautiful, agnesrob!!

Wish me luck, its going in the oven.  Ill try DD's advice at 350 20min@lb.  Thats the way I used to do full sized roasts.  Its a nice little piece of meat.  I tried posting but my USB cable seems to be shorted.  When I download pics it flashes and dies.

Good luck  brittneal, enjoy your dinner!

It went in at 350 fir an hour and a half.  2.56lb it was a perfect MR.  The only problem was my second fear-carving.  Even with a nice carving knife it was a chore.  I eneded up with more an English cut than the slice I wanted but it was all Id hoped for.
Thanks for the advice.

Agnesrob how long did you leave it on for and how big was it? How many times did you need to change the coals out and wood chips out? Just curious as I was thinking of doing about a 3 or 4 rib roast with the indirect method soon on my Weber dome.

OH MY GOSH !!! A-Rob!!  ( hee-hee , that sounds like your " street name " )  that was one gosh gol darn BEAUTIFUL piece of cow!!!  I made the sliced pic. my computer background.............  Thank You !!

brittneal


I was curious and called them.  he even checked to see if it was in stock and it was-with the gravy mixes and spices.  Nice having free LD these days!

You called Harvey's in Cairo, Ga?  .......  I'm bet the op even asked if that was in the US!  ........ ....

agnesrob    ...... it looks great!  But it would look better ...... errr,  if I was there. .... ....

seatown76


Agnesrob how long did you leave it on for and how big was it? How many times did you need to change the coals out and wood chips out? Just curious as I was thinking of doing about a 3 or 4 rib roast with the indirect method soon on my Weber dome.

seatown76, It was 8.25 pounds and on the grill about 2and 1/2 hours. I used a regular meat thermometer. I can't afford a remote one right now. I checked on it three times and did not need to change or add charcoal. The only thing I added at the one hour mark was another handfull of wood chips.
When I can afford it I want to get a thermometer for my Weber and a remote thermometer for meat. Not enough money right now. I'm glad I took a chance and did it.

AHI MPLS


OH MY GOSH !!! A-Rob!!  ( hee-hee , that sounds like your " street name " )  that was one gosh gol darn BEAUTIFUL piece of cow!!!  I made the sliced pic. my computer background.............  Thank You !!

AHI MPLS,  Your welcome!

brittneal


I was curious and called them.  he even checked to see if it was in stock and it was-with the gravy mixes and spices.  Nice having free LD these days!

I just left Harvey's store in Cairo, Ga not more than 10 min ago, I even had a nice service girl help look for the Lawry's. She couldn't find it either.   So the girl asked someone in the front office, the answer;   that is not an item on the approved list from Food Lion to be stocked in that store.   ..... Darn,   .... Darn  .... now Food Lion is censoring our food. ....

Ed when I lived in Newark Oh I couldnt find the lawry's mix.  I was curious and looked up grocers in Cairo and called what sounded like the biggest.  I talked to a guy who said he was a manager.  He actually said he went to the shelves and made sure.  Sorry about wasting your trip.  Try calling them and let me know what they say.  I called about 8pm ES time.
Makes me wonder because I was on the phone a few minutes while he checked!

I see that one of the mods moved this post and the flag is gone.  I was just on Prime cits looking for it and saw seveal posts about home cooking rather than a sreak house.  How s a rib roast considered a no topic while grilling tbones at home is oK?