{Alton Brown voice} Now that is some good eats{Alton Brown voice}This is far and way my favorite rib roast recipe
{Alton Brown voice} Now that is some good eats{Alton Brown voice}This is far and way my favorite rib roast recipe
Depends on your oven (convection or conventional, does it run hot, etc..?), and what temp you're cooking at. I might leave yourself 2 extra hours and turn the heat down later if it ends up cooking too fast, maybe? Many variables at work herePlan on throwing it in around 1:00 for a 5pm serving time. That's about an hour longer than normal cooking time for a 15lb rib. Think that would be enough time?I'd expect it to take a bit longer, bot not twice as long. I'd also ensure I rotated the meat, switching positions and orientations (i.e. left-right and front-back) a few times during cooking, so they cook evenly.So I have two 15lb roasts, I would cook based on the time for just one roast since they won't be touching correct?
It's a conventional oven and runs pretty even. I plan on doing the 450 for 15 then 375 for the remainder.Depends on your oven (convection or conventional, does it run hot, etc..?), and what temp you're cooking at. I might leave yourself 2 extra hours and turn the heat down later if it ends up cooking too fast, maybe? Many variables at work herePlan on throwing it in around 1:00 for a 5pm serving time. That's about an hour longer than normal cooking time for a 15lb rib. Think that would be enough time?I'd expect it to take a bit longer, bot not twice as long. I'd also ensure I rotated the meat, switching positions and orientations (i.e. left-right and front-back) a few times during cooking, so they cook evenly.So I have two 15lb roasts, I would cook based on the time for just one roast since they won't be touching correct?
I think an hour will probably be more than enough extra time. But monitor temps closely!!It's a conventional oven and runs pretty even. I plan on doing the 450 for 15 then 375 for the remainder.Depends on your oven (convection or conventional, does it run hot, etc..?), and what temp you're cooking at. I might leave yourself 2 extra hours and turn the heat down later if it ends up cooking too fast, maybe? Many variables at work herePlan on throwing it in around 1:00 for a 5pm serving time. That's about an hour longer than normal cooking time for a 15lb rib. Think that would be enough time?I'd expect it to take a bit longer, bot not twice as long. I'd also ensure I rotated the meat, switching positions and orientations (i.e. left-right and front-back) a few times during cooking, so they cook evenly.So I have two 15lb roasts, I would cook based on the time for just one roast since they won't be touching correct?
Digital remote thermometers. One for each roast, if it's rising too fast I will take the oven temp down.I think an hour will probably be more than enough extra time. But monitor temps closely!!
:reported: I'm sorry, but pornography like that isn't gonna fly here. Have a nice season(ed slab of smoked prime rib), guy.
Don't forget the Yorkshire pudding.Cooking this tonight. Going to pull it at 120. Was thinking of rubbing it with sea salt, pepper and granulated garlic. Was going to use real garlic, but afraid it will burn and ruin the roast. Going to put a little beef stock and wine in the pan underneath, along with a little rosemary and mushrooms and onions. Pray for me.
Sadly....I had to do it in the oven yesterday as we were under tornado warnings. Still....that was one of the best pieces of meat I've ever cooked.{Alton Brown voice} Now that is some good eats{Alton Brown voice}This is far and way my favorite rib roast recipe
direct heat briefly on the rib side then set well away from direct heat. rotated end to end just once at about 2.5 hours. kept heat for the most part near 225 using mesquite and charcoals. It was roughly 10 pounds and only took about 4:15 on the grill to get to 125. Was anticipating about 5hrs especially with the snowstorm.Awesome C! Talk about how you grilled it please? Thx.Here's ours that we cooked on a grill in a driving snowstorm.
The only thing that happened that was odd was that it finished about an hour ahead of schedule.
Red butter
Pic
Grill them. Why in the world would anybody roast a steak if they have a grill?I have six 1lb ribeyes.Should I grill them or roast them like a prime rib?
because that's how you really cook a steak properly. 2 minute per side sear + 500 degree oven for 6-8 minutes beats the grill for good cuts of meat - sorry.E Street Brat said:Grill them. Why in the world would anybody roast a steak if they have a grill?Summer Wheat said:I have six 1lb ribeyes.Should I grill them or roast them like a prime rib?
If this is refering to me, the standing rib roast is on the counter, coming up to room temp. I have rubbed down the 4-bone roast w/ canola oil, about 2tsp of salt, then about 1.5tsp of pepper and have the thermometer in it. We have a convection oven, so it's set for 225. It is going in the oven in about 20 mins. I assume around 2.5-4 hours (not sure how long). Thermometer is set to 122 and then will come out, oven up to 500, then back in for 10 more mins, then rest for 30 mins. Again,CAN NOTWAIT!update?
May have to try that tomorrow! Did you foil?culdeus said:direct heat briefly on the rib side then set well away from direct heat. rotated end to end just once at about 2.5 hours. kept heat for the most part near 225 using mesquite and charcoals. It was roughly 10 pounds and only took about 4:15 on the grill to get to 125. Was anticipating about 5hrs especially with the snowstorm.SofaKings said:Awesome C! Talk about how you grilled it please? Thx.culdeus said:Here's ours that we cooked on a grill in a driving snowstorm.
The only thing that happened that was odd was that it finished about an hour ahead of schedule.
Red butter
Pic
The judge is right. About really good steaks. Most of us only eat prime.....right?because that's how you really cook a steak properly. 2 minute per side sear + 500 degree oven for 6-8 minutes beats the grill for good cuts of meat - sorry.E Street Brat said:Grill them. Why in the world would anybody roast a steak if they have a grill?Summer Wheat said:I have six 1lb ribeyes.
Should I grill them or roast them like a prime rib?
Well, that was awesome! Been wanting to make one of these for years, but always thought they were too expensive. Well, it turned out awesome. I have a pic or two we need to upload.Ended up pullling it at 122, let it carry over to 130. During the carryover, I went ahead and baked my home made rolls and then cranked up the convection oven up to 500 and put the roast back in to crust. Actually about 5.5 mins, it was perfect. Let it rest for about 30 mins while I finished the stuffed mushrooms and our amazing mashed potatoes (w/ dijon mustard, garlic, heavy cream and butter) and then carved it.If this is refering to me, the standing rib roast is on the counter, coming up to room temp. I have rubbed down the 4-bone roast w/ canola oil, about 2tsp of salt, then about 1.5tsp of pepper and have the thermometer in it. We have a convection oven, so it's set for 225. It is going in the oven in about 20 mins. I assume around 2.5-4 hours (not sure how long). Thermometer is set to 122 and then will come out, oven up to 500, then back in for 10 more mins, then rest for 30 mins. Again,update?
CAN
NOT
WAIT!
:sportingwood:A little holiday food pron
Pop's rig
http://public.fotki.com/Meglamaniac/christ...9/dsc04430.html
A 7 bone 13 lb rib roast trimmed and cover with a wet mexican pepper rub
http://public.fotki.com/Meglamaniac/christ...9/dsc04433.html
Cooked with oak bone side to the flames at 375 for 45 minutes and then
http://public.fotki.com/Meglamaniac/christ...9/dsc04434.html
moved away from the heat and rotated
http://public.fotki.com/Meglamaniac/christ...9/dsc04439.html
Pulled at 125 and let stand for 30 minutes, bones cut away and sliced half for dinner, saved half for Sunday football
http://public.fotki.com/Meglamaniac/christ...9/dsc04446.html
Also did 4 slabs of bbacks
http://public.fotki.com/Meglamaniac/christ...9/dsc04443.html
cooked at 350 for @ 2 hours and Memphis dry rubbed (Rendezvous-Christmas gift)
http://public.fotki.com/Meglamaniac/christ...9/dsc04453.html
Pulled and cut
http://public.fotki.com/Meglamaniac/christ...9/dsc04447.html
http://public.fotki.com/Meglamaniac/christ...4450.html#media
Chicken breast grilled and then boiled in a half and half of water and Mixon's BBQ sauce for 15 minutes
http://public.fotki.com/Meglamaniac/christ...9/dsc04454.html
http://public.fotki.com/Meglamaniac/christ...9/dsc04448.html
http://public.fotki.com/Meglamaniac/christ...9/dsc04449.html
If you have never done chicken this way I highly recommendon trying it, very flavorful and very moist
Veggies in foil, baked potatoes, ribs, chicken and prime rib
http://public.fotki.com/Meglamaniac/christ...9/dsc04445.html
Grilled romane lettuce
http://public.fotki.com/Meglamaniac/christ...9/dsc04451.html
I just used a roasting pan that has a grill/grate in the bottom that keeps the roast out of the goodness which then later goes on the cooktop for a red wine reductionDo you guys put these on the upper rack and put a pan underneath them to catch the goodness???
What internal temp am I looking for? It is at 116 right now.Ok, 4 bone standing rib roast on the grill at 250.
Ok, I took it out at 135. It is resting.What internal temp am I looking for? It is at 116 right now.Ok, 4 bone standing rib roast on the grill at 250.
Jack Mixon? Is that the guy on the bbq masters show?:sportingwood:A little holiday food pron
Pop's rig
http://public.fotki.com/Meglamaniac/christ...9/dsc04430.html
A 7 bone 13 lb rib roast trimmed and cover with a wet mexican pepper rub
http://public.fotki.com/Meglamaniac/christ...9/dsc04433.html
Cooked with oak bone side to the flames at 375 for 45 minutes and then
http://public.fotki.com/Meglamaniac/christ...9/dsc04434.html
moved away from the heat and rotated
http://public.fotki.com/Meglamaniac/christ...9/dsc04439.html
Pulled at 125 and let stand for 30 minutes, bones cut away and sliced half for dinner, saved half for Sunday football
http://public.fotki.com/Meglamaniac/christ...9/dsc04446.html
Also did 4 slabs of bbacks
http://public.fotki.com/Meglamaniac/christ...9/dsc04443.html
cooked at 350 for @ 2 hours and Memphis dry rubbed (Rendezvous-Christmas gift)
http://public.fotki.com/Meglamaniac/christ...9/dsc04453.html
Pulled and cut
http://public.fotki.com/Meglamaniac/christ...9/dsc04447.html
http://public.fotki.com/Meglamaniac/christ...4450.html#media
Chicken breast grilled and then boiled in a half and half of water and Mixon's BBQ sauce for 15 minutes
http://public.fotki.com/Meglamaniac/christ...9/dsc04454.html
http://public.fotki.com/Meglamaniac/christ...9/dsc04448.html
http://public.fotki.com/Meglamaniac/christ...9/dsc04449.html
If you have never done chicken this way I highly recommendon trying it, very flavorful and very moist
Veggies in foil, baked potatoes, ribs, chicken and prime rib
http://public.fotki.com/Meglamaniac/christ...9/dsc04445.html
Grilled romane lettuce
http://public.fotki.com/Meglamaniac/christ...9/dsc04451.html
No that is Myron Mixon of Jack's old south, he is in Unadilla GA. about 20 minutes south of my dad's (Perry) got 4 bottles of his viniger sauce at Thankgiving along with some George's Sauce out of Nashville NC.Jack Mixon? Is that the guy on the bbq masters show?:sportingwood:A little holiday food pron
Pop's rig
http://public.fotki.com/Meglamaniac/christ...9/dsc04430.html
A 7 bone 13 lb rib roast trimmed and cover with a wet mexican pepper rub
http://public.fotki.com/Meglamaniac/christ...9/dsc04433.html
Cooked with oak bone side to the flames at 375 for 45 minutes and then
http://public.fotki.com/Meglamaniac/christ...9/dsc04434.html
moved away from the heat and rotated
http://public.fotki.com/Meglamaniac/christ...9/dsc04439.html
Pulled at 125 and let stand for 30 minutes, bones cut away and sliced half for dinner, saved half for Sunday football
http://public.fotki.com/Meglamaniac/christ...9/dsc04446.html
Also did 4 slabs of bbacks
http://public.fotki.com/Meglamaniac/christ...9/dsc04443.html
cooked at 350 for @ 2 hours and Memphis dry rubbed (Rendezvous-Christmas gift)
http://public.fotki.com/Meglamaniac/christ...9/dsc04453.html
Pulled and cut
http://public.fotki.com/Meglamaniac/christ...9/dsc04447.html
http://public.fotki.com/Meglamaniac/christ...4450.html#media
Chicken breast grilled and then boiled in a half and half of water and Mixon's BBQ sauce for 15 minutes
http://public.fotki.com/Meglamaniac/christ...9/dsc04454.html
http://public.fotki.com/Meglamaniac/christ...9/dsc04448.html
http://public.fotki.com/Meglamaniac/christ...9/dsc04449.html
If you have never done chicken this way I highly recommendon trying it, very flavorful and very moist
Veggies in foil, baked potatoes, ribs, chicken and prime rib
http://public.fotki.com/Meglamaniac/christ...9/dsc04445.html
Grilled romane lettuce
http://public.fotki.com/Meglamaniac/christ...9/dsc04451.html
Megla.....I love you.
F'n fabulous!!!Edit: Awesome website, too. I could spend all day there.
Follow his advice and you can to…just fyi. love the site
Thank you sir. I really appreciate that.The prime rib is so good that we just did it for a local food magazine in St. Louis. Last week we had a photographer out at the house of the third grilling fool for a photoshoot. They actually paid us to write up an article about that and a few other recipes. Yeah, I don';t believe it either...Follow his advice and you can to…just fyi. love the site
Well? Did you slip into a beef induced coma from the overindulgance?Prime rib about to be carved.
Again, it slipped a bit higher after I pulled it. I have a new thermometer I will be using when I do this again in December, but my oh my it was good. The best thing about prime rib is it is so easy to make and do well.Well? Did you slip into a beef induced coma from the overindulgance?Prime rib about to be carved.
Yet so many people are intimidated by it... I realize it's expensive, but it's so easy and so good...Again, it slipped a bit higher after I pulled it. I have a new thermometer I will be using when I do this again in December, but my oh my it was good. The best thing about prime rib is it is so easy to make and do well.Well? Did you slip into a beef induced coma from the overindulgance?Prime rib about to be carved.
Because of cost, the only time I do it is Christmas because the grocery here puts them on super sale from now till Christmas - down to anywhere from $3.49 to $3.99 a lb. I will happily pay that for the payout. $30, you bet. $60? Not so much.Yet so many people are intimidated by it... I realize it's expensive, but it's so easy and so good...Again, it slipped a bit higher after I pulled it. I have a new thermometer I will be using when I do this again in December, but my oh my it was good. The best thing about prime rib is it is so easy to make and do well.Well? Did you slip into a beef induced coma from the overindulgance?Prime rib about to be carved.
Off at least by 118 due to carryover heat.Just bought a small 3.5 pound NY "holiday" roast. I guess its a roast of NY strip.I'm going to cook it on the 22" Weber. Just put the coals on the sides and take off at 130 degrees?
THis. Take it off around 120 and let it rest where it will continue to cook. Let it rest about 15 minutes and then slice so the juices aren't still in an excited state when you make the first cut. Put a nice rub or slather it with a basting sauce during the process...Off at least by 118 due to carryover heat.Just bought a small 3.5 pound NY "holiday" roast. I guess its a roast of NY strip.I'm going to cook it on the 22" Weber. Just put the coals on the sides and take off at 130 degrees?