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re: OP UPDATED W PICS Prime Ribeye "Standing Rib" Roast : Critiques/Suggestions
Posted on 12/26/14 at 2:36 pm to bossflossjr
Posted on 12/26/14 at 2:36 pm to bossflossjr
Don't forget to make beef stock from those bones!
0
Posted on 12/26/14 at 2:39 pm to Tigerpaw123
I could put a hurting on this.
Posted on 12/26/14 at 5:55 pm to arseinclarse
Looks good.
Just to add my method, I use a Weber smoky mountain.
Use a little cooking twine to tie off each rib.
Smoke with cherry or oak wood at 250 until about 110 in thickest part.
Usually I let it rest or until closer till guests arrive.
Sear all sides as close to the charcoal I can get. Temps around 500.
Carve and serve with a little cream horseradish, no resting needed.
Just to add my method, I use a Weber smoky mountain.
Use a little cooking twine to tie off each rib.
Smoke with cherry or oak wood at 250 until about 110 in thickest part.
Usually I let it rest or until closer till guests arrive.
Sear all sides as close to the charcoal I can get. Temps around 500.
Carve and serve with a little cream horseradish, no resting needed.
Posted on 12/26/14 at 6:30 pm to Tigerpaw123
Now do it again 2 or 3 times to prove you have mastered the technique, and you too can offer advice on the FDB board. Seriously, this is a relatively easy meal to prepare, and guests will never forget it. If only the meat were not so expensive. Don't be surprised when the people who ate the meal mention it as one to remember. Congratulations, and kudos on the appetizers.
Posted on 12/27/14 at 8:13 am to Poodlebrain
Updated the OP.
Thanks for the tips
Thanks for the tips
Posted on 12/27/14 at 9:59 am to bossflossjr
all looks good
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