My first Standing Rib Roast
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I'm a huge fan of Ribeye steaks, this is by far the best I've had. The only thing I might do next time is slap the cuts on an open flame for a few seconds each side. Not sure what I'll gain except the grill lines will make it look pretty LOL The snow up here in Michigan is finally gone. Getting ready to make the heat deflectors for the offset and get that going soon :)
I was totally satisfied with the results. I thought the ends would be over cooked in comparison to the inside but even they were awesome :)
I covered it with a small amount of EVOO then put my dry rub on it and wrapped it over night. Brought to room temp, shoved fresh garlic "spears" into it, then threw it on at 225 for ~4 hours. I added cherry wood chips for the first 2 hours, then sprayed it with a mixture of EVOO, Teriyaki, Worcestershire and water. I pulled it at 140 then rested it for an hour before serving.
Open to any suggestions to make this masterpiece even better :D
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Looks Awesome John!!!!
I have found that if you do a rib roast like you did (like I do too), at 225˚ for the whole time to 135˚ to 145˚ (Med/Rare) in the center, the whole thing is nice and pink, side to side & end to end.
However if you have people there who like it medium or more, all you have to do is jack the heat up a bit.
That will give you Med/Rare in the middle slices, and more done pieces on the ends.
LOL---One of the few food things Mrs Bear and I agree on----We both like our beef nice and pink!
Can you tell us anything about that side dish on the top right???
On the right are some scalloped potatoes that a friend of mine made while I was busy attending to the roast. He used red skins, butter, garlic, onion powder and assorted "green" seasoning. My ex made her three green bean casserole with onion crunchies and a bowl of fruit.