Well, it's Christmas again. Many years ago (17 years if i remember right) I decided that, amid devastating news and uncertainty, we would find a way to afford a full rib roast for the holiday. My wife had just been diagnosed with terminal cancer, only weeks or at best a couple months to live, I had major back surgery, couldn't afford to send our oldest son to college (rather, he had to stay home and work to bring in income). So i blew what little money we had on a full 7 rib roast. Of course it wasn't cooked right but still was good. Even in the face of hard times, we found a way to celebrate Christmas with good food and great company; we opened our home to less fortunate others to celebrate with us.
Well, since then we've been more than fortunate; my wife's cancer was healed, she has survived another, both sons have survived a failed marraige each, oldest remarried and both have beautiful kids, I've survived two strokes. This year we celebrate with family and friends and humbly thank all those that have made our lives blessed, including our Creator.
And, once again, we celebrate with another rib roast. This one was truly the best ever! We've never smoked one as there are too many differing preferences amongst the families so roasting in the oven has been the only option. But, the process has been down pat. And, is perfectly suited for smoking as well as roasting.
Very simple method.
preheat oven to 210°
place roast in foil roasting pan, ribs down, season with salt, pepper and garlic
cover with foil tightly
push oven probe therm into center of roast, put in oven.
after 1 hour increase to 220°
after 6 hours increase to 270°, internal around 105°
pull at 135°, turn oven up to 500°, unwrap and pull out therm, drain off juice for gravy, put back in oven for 15 min. to brown
remove, let rest 10 min. while finishing gravy, then carve.
It should look like this! :
roast before browning:
Rib section taken off:
ribs cut off
the money shot - pure rib and perfect color!
On the plate!
Uniform pink all the way through - no dark grey with only pink in the center - the benefit of cooking long and slow - ABSOLUTELY DELICIOUS!