As me and the boy was shopping with the wife this week she suggest we look for a roast for the weekend to take a break from all the “other meat” feasting the has been going on……
Started with a 5.5 lb rib roast (black angus)…….
Seasoned it up some Wooster, sea salt, and a blend of kinders steak and buttery steakhouse….then on a rack and uncovered in the fridge…..
The morning started off by dropping some short rib beef bones in a pot to simmer all day! I saw some older ground chuck in the freezer so added that to the pot as well……once seared up in went beef broth, 3 cloves of garlic, a bit of soy, green mt sauce, some mushroom powder, beef powder and some pepper corns……then covered and low boil away…..
After 36 hours of fridge time the roast went in the RT 1250 @ 235 for the tried and true smoking process….planning on eating at 5:30-5:45
It was a nice day for a smoke!
Progress shot about 3.5 hours in and it is INT 108…..starting to get some nice color!
Bingo INT 135….oh man!!!!
How the day ended up as well…… a nice day for some good smoke!
5 o’clock so went into the oven at 140 to rest till dinner time and the mash is ready…..
About an hour before dinner I dropped 1.5 sweet onions, 2 carrots, and two celery sticks into the stock to add flavor…..the last 15 mins I dropped a sprig of rosemary, 4 sprigs of thyme, and 6 sage leaves…….then strained after the herb flavors set in……
Time to slice…..
Happy days are here again!!!!
This makes a beef man have tears…..happy tears!
The plate……with my wife’s GR garlic whipped mash and the au jus!!!! I will note that we did have our standard veggie plate for the greens…..but that doesn’t make a fun pic….lol
Rib roast money shot!!!!!
Started with a 5.5 lb rib roast (black angus)…….
Seasoned it up some Wooster, sea salt, and a blend of kinders steak and buttery steakhouse….then on a rack and uncovered in the fridge…..
The morning started off by dropping some short rib beef bones in a pot to simmer all day! I saw some older ground chuck in the freezer so added that to the pot as well……once seared up in went beef broth, 3 cloves of garlic, a bit of soy, green mt sauce, some mushroom powder, beef powder and some pepper corns……then covered and low boil away…..
After 36 hours of fridge time the roast went in the RT 1250 @ 235 for the tried and true smoking process….planning on eating at 5:30-5:45
It was a nice day for a smoke!
Progress shot about 3.5 hours in and it is INT 108…..starting to get some nice color!
Bingo INT 135….oh man!!!!
How the day ended up as well…… a nice day for some good smoke!
5 o’clock so went into the oven at 140 to rest till dinner time and the mash is ready…..
About an hour before dinner I dropped 1.5 sweet onions, 2 carrots, and two celery sticks into the stock to add flavor…..the last 15 mins I dropped a sprig of rosemary, 4 sprigs of thyme, and 6 sage leaves…….then strained after the herb flavors set in……
Time to slice…..
Happy days are here again!!!!
This makes a beef man have tears…..happy tears!
The plate……with my wife’s GR garlic whipped mash and the au jus!!!! I will note that we did have our standard veggie plate for the greens…..but that doesn’t make a fun pic….lol
Rib roast money shot!!!!!
Last edited:
