Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Rib roast ideas?

Well folks, the family get to gather for last night got cancelled on account of bad weather, so, the bone in beef rib roast is the Christmas meal now.
How would you good people "do", it?

Most beef roasts here simply get seasoned, digital thermometer, and placed fat side up on a roasting rack on a cookie sheet.
Bake on 500F for first 15-18 min then lower temp to 250 or so until desired temp is reached.

I've done 19 so far since Thanksgiving. Fine chop some onion and garlic, sweat it out in olive oil, add Montreal seasoning. When cooling add fresh thyme and rosemary. Slather that roast up getting between the bones and the roast if it has been cut. Do this the night before. Day of, take it out several hours before cooking to come up to room temp. Sprinkle with some more Montreal and roast as stated above. If this is a full seven bone, pull it at 118 and let it rest loosely covered for thirty minutes.

Can't post pics from phone, but the results are fabulous. If any of you are on FB, shoot me a pm or friend request, I have quite a few pics there.

This, but start out close to room temperature.

For the aujus,a very strong (boiled down)onion soup is what I use.

Good morning!! All you need to know has already been posted!!

Happy cooking and Merry Christmas!!

Does no one else sear first? I put a little peanut oil in a super hot cast iron skillet and give it a good crackling exterior on all sides.

I could see doing that with a three bone roast. But the 500 degree blast on a room temp roast will get you all the crust you need.

PS, you really should give Yorkshire pudding or popovers a try.
Meat egg bread, what's not to like?

Favorite breakfast after doing a roast: yorkshire pudding in a bowl and 1/4 cup of gravy.

We did one last Christmas with a creole twist. I think the idea came from Emeril. Coat the roast liberally with a good creole mustard and then a good even coating of fresh grated horseradish. Grill to med. rare.

I give a rub with rosemary, thyme, salt and course pepper, and let the roast come to room temperature. I stick garlic in the fat. Sear the outside, then pop it in the smoker/cooker with a bit of oak at 250 until I see 135, I shut off the burner, then it will cook over to 140 or so. We always eat beef with fresh horseradish.

Same hear.
I forgot about the horseradish.

Yum

So how did it turn out?

One of the Weber Original grills and charcoal. About 18 minutes per pound if it's cold (freezing) outside. Around 15 minutes during summer months.

The same works for turkeys as well.

One may have to add a second batch of charcoal if it's a huge cut or large bird.

Just can't bring myself to doing those in a gas grill.