Standing Rib Roast
This is one of my favorite meals to cook. I
started off with an 11 lb standing rib roast. Whole Foods, in case
you are interested. I usually request that the ribs be cut away, but not
off. This allows me to season in between the ribs and the roast before I
tie it up. I cut off most of the hard fat and then seasoned the
roast liberally with Snider's Beef Rib and Roast seasoning.
I start with the egg at about 500-550 and then close it off to about 325 - 350 at the grate. About 20 degrees hotter on the dome. I had intended to put a few wood chunks on, but didn't realize that I had omitted that step until I was already up and cooking. My whole back yard smelled like roast beef for hours - awesome!
Very consistent throughout. Super tender and super delicious.
I cooked the with placesetter legs up. This allows me to place a pan beneath the roast to catch the drippings which I use to make gravy.
She ain't too pretty going on the grill.
Started the Egg at about 500 - 550 degrees to get an initial sear. Then, scale it back to about 350 for roasting.
Note there are two probes: 1 for the meat, and 1 for the grate temperature.
I took a
peek about 60 minutes into the cook. They say, if you're looking,
you aint' cooking.
And, to a certain extent, they are right. The greatness of the BGE is the radiant heat from top and bottom.
But, a quick peek to check is OK. It takes all of 60 - 90 seconds for the Egg to recover the heat.
finished product. Ribs have already been cut off. Nothing
left but big beautiful roast beef.
She cooked for just under 3 hours - a little quicker than expected. This has happened most times I do a rib roast. I pulled her at 120 internal temperature
As it was a little early, so I did an FTC. Heavy duty aluminum foil (f), wrap in a towel (T) and then stick in a cooler (C) for an hour or so.
Spot the Yorkshire puddings in the background?
The FTC allowed the roast to cook a wee bit more. Up to a
beautiful medium rare which is ideal for most people's preferences.
Note how consistent the roast is. A function of how the BGE cooks.
"And Dad himself got to carve the roast beast."
The meal was paired with a 2007 Kenzo AI and a 2000 Chateaux Quinalt from St. Emilion. Both were fantastic!