Need standing rib roast advice

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Anyone brined one?

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NO

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Sous vide?

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NO

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Green egg?

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YAS!!!!!!!!

I sous vided one last Thanksgiving. It was ready on Christmas Eve. Turned out great.

I knew you did.

CAD (RIP) was the poster of the dry aged thread.

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CAD (RIP) was the poster of the dry aged thread.

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Did something happen to CAD?

I saw this recipe done on Cook's Country and it looked delicious.


Ingredients

Instructions
Serves 8 to 10
1 (7-pound) first-cut beef standing rib roast (3 bones), fat trimmed to 1/4 inch
Kosher salt and pepper
Vegetable oil
2 pounds carrots, peeled, cut into 2-inch lengths, halved or quartered lengthwise to create 1/2-inch-diameter pieces
1 pound parsnips, peeled and sliced 1/2 inch thick on bias
1 pound Brussels sprouts, trimmed and halved
1 red onion, halved and sliced through root end into 1/2-inch wedges
2 teaspoons minced fresh thyme




The roast must be salted and then refrigerated for at least 24 hours before cooking; salting and refrigerating for the full 96 hours results in the most tender, flavorful meat. Serve with Red Chimichurri Sauce (see related content), if desired.

1. Using sharp knife, cut through roast’s fat cap in 1-inch crosshatch pattern, being careful not to cut into meat. Rub 2 tablespoons salt over entire roast and into crosshatch. Transfer to large plate and refrigerate, uncovered, for at least 24 hours or up to 96 hours.

2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Season roast with pepper and arrange, fat side up, on V-rack set in large roasting pan. Roast until meat registers 115 degrees for rare, 120 degrees for medium-rare, or 125 degrees for medium, 3 to 3½ hours. Transfer V-rack with roast to carving board, tent loosely with aluminum foil, and let rest for about 1 hour.

3. Meanwhile, increase oven temperature to 425 degrees. Pour off all but 2 tablespoons fat from pan. (If there isn’t enough fat in pan, add vegetable oil to equal 2 tablespoons.) Toss carrots, parsnips, Brussels sprouts, onion, thyme, 1 teaspoon salt, and ½ teaspoon pepper with fat in pan. Roast vegetables, stirring halfway through roasting, until tender and browned, 45 to 50 minutes.

4. Remove pan from oven and heat broiler. Carefully nestle V-rack with roast among vegetables in pan. Broil roast until fat cap is evenly browned, rotating pan as necessary, about 5 minutes. Transfer roast to carving board, carve meat from bones, and cut into ¾-inch-thick slices. Season vegetables with salt and pepper to taste. Serve roast with vegetables.

Buy the Right Roast

This recipe calls for a first-cut, bone-in standing rib roast, which contains ribs 9, 10, and 11 (the ribs that are closest to the tail of the steer; butchers often label this cut “loin-end”). First-cut roasts contain the largest eye of meat. While second-cut roasts are pretty good, too, they are slightly fattier and more irregular, making them more difficult to cook evenly. Since these cuts are often priced the same, it’s worth your while to ask for the superior first-cut roast.

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Did something happen to CAD?

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Food poisoning, how did he not see that coming?

No, it was a bad joke. Pologize.

Alton Brown did a fine one.

I salt very liberally and put in the bottom of the fridge for a week. Rinse day of. Pat dry. Then cruise at 220 to a low temp around 125 or so. Remove from heat, heat oven to max and wait ten minuted, and then roast at 550 until brown.

You can dry brine it in the fridge up to 24 hours in advance.

And definitely reverse sear:

Serious Eats - Step by Step Recipe

Are you planning using these exact ones??