This past weekend my parents and I got together for a prime rib dinner at my home.
Seasoned & set to cook
3 3/4 hours, 45 min. to go
Done to 135 deg. @ 4.5 hours, ready to rest
Standing rib roast cut and plated, following 25 min. rest
What you see here is our meal consisting of a small garden melody salad with gorgonzola cheese featuring Dreisbach's Nebraska Steakhouse Original Garlic Caper Dressing & Marinade. Asparagus, yellow pepper and mushroom in a mild butter saute. Kalamata olive cream cheese stuffed celery spears. And, shallot blue cheese sauce slightly modified from a recipe complements of Linda Stradley, for dipping.
I use a seasoning/rub that is a slight modification of my grilled steak marinade recipe which includes a little bit of brown sugar with a few other minor alterations (seasoned 14 hrs. in advance). The final result was at the higher end of medium rare for most this 7.3lb. roast. Pecan, almond and cherry woods were used in combination with lump charcoal for this cook.