Standing Rib Roast
Posted 21 December 2008 - 06:36 PM
This is actually Certified Angus Beef. This was the best quality I could find around here without being preseasoned.
Wrapped then put into the fridge.
More pics tomorrow!
Posted 24 December 2008 - 09:38 AM
From what I've read at 225* your looking around 30 minutes a pound. Thats for medium rare, pulled at 125* and rested.
Posted 24 December 2008 - 06:25 PM
Posted 24 December 2008 - 09:09 PM
Posted 25 December 2008 - 05:03 AM
It is Christmas morning and I am doing some custom smoking. One smoker is full of turkeys and the other is full of prime rib and hams. The prime rib would be a nice experiment if only I could taste each one. Customers have dropped off everything from $2.98 per pound from Winco ---all the way to $12.89 per pound from a local meat market---with a few Raley's Black Angus choice at $5.97 per pound.
I have been around cattle my whole life and I am still not convinced that you can take a bite out of a ribeye steak and tell me what breed cow that it came from. I think that the Black Angus Association just has a genius in charge of marketing.
Posted 25 December 2008 - 08:23 AM
Posted 25 December 2008 - 11:55 AM
Here we go! Here's the final pic of the funk.
I trimmed off all the funk. By the way, it didn't smell funky, just looked funky.
Here it is all trimmed up, nice and bright white again.
Here's what I unded up using for flavor. Olive oil, freshly ground black pepper, Kosher salt, A full head of garlic, rosemary, oregano, sage and thyme. I pressed the garlic and minced the herbs.
Here's how the butcher cut the bones almost all the way off. Awesome way to add more flavor!
Here it is all put back together and rubbed with the goodness.
I used Royal Oak lump with just a few JD oak chips mixed in for smoke.
Here it is going onto the Egg at 11:00. I didn't let it sit in room temp as long as I'd like and the probe measured internal temp at 39* when it went on.
The Egg is set just under 300* dome temp right now. The internal temp is to 49* as of 11:52.
More to come later.
Posted 25 December 2008 - 12:00 PM
Posted 07 January 2009 - 01:43 PM
Wow, I don't how I forgot to post it here. I was mirroring this post on the Brethren and I finished it up over there. Here it is.
I ended up finishing it up on the Egg after all. It took three hours for it to go from 39* internal to 115* internal.
I then pulled it off and opened up the Egg to get it to 500*.
I cut the bones off and returned the roast to the now 500* degree Egg. I let it develop a crust while the internal rose to 124*. That only took about 12 minutes. I then pulled it off and loosely foiled it and ran over to my parents house. Here it is after a nice 20 minute rest.
It sliced up real nice.
Overall it came out great. It tasted good and was very beefy and tender. The oak wasn't overpowering and neither were the herbs. My only complaint was that it wasn't very uniform in doneness from the center out and also from left to right. There were only about 3 inches in the middle that were really what I consider medium-rare. I cooked it at 300* until it hit 115*. Then 500* to 124*. I would have cooked it closer to 275*, but it took longer to prep than I had planned. I think next time I will cook it closer to 225* and take my time. Either way, I believe it was worth the trouble and I will do it again!
Edited by Jason Fisher, 07 January 2009 - 01:43 PM.
Posted 07 January 2009 - 03:44 PM
Posted 07 January 2009 - 03:55 PM
Yeah, I wouldn't have attempted this at my house at all! I used my parents fridge who were out of town the first two days.
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