Dry Brined Rib Roast w/ Garlic Mash!!!

[Gonna Smoke]

That all really looks great!! Hopefully I can get bone-in rib roast for a good price around Christmas and cook some myself...

 

[civilsmoker]

That looks down right perfect. Excellent job

Thanks JL! It was all smiles at home for sure!

And to think that there are those that would smear that beautiful piece of meat with horseradish

As long as those that do keep it contained then I'm ok with that......LOL

Does not get any better than that my friend! That plated shot is awesome! Perfectly cooked meat and garlic mash is always welcome on my plate! Congrats on the ride civil… well deserved!

Much appreciated Rafter! Its a simple plate but full in flavor!!!

I acn smell Christmas already. We always do the "other meat" for thanksgiving the rib roast for Christmas. I've always used the rotisserie on my Napoleon gasser for the main cook, but fixin on trying it this way for Christmas

Yup this starts the Christmas count down FX! I have cooked Rib Roast at nearly every temp from 200 to 400 and in between and have found that 235 constant gets an ideal bark yet still edge to edge uniform color!

 

[civilsmoker]

Perfection...

Many thanks TexK!

WOW YES! I woulda run right over had in known! bahah. Looks prefect my friend! One I'll need have the guys over for a night and make a rib roast just like that! The wife doesnt like medium rare...it hurts.

Thanks and I did call....you just didn't answer....LOL. Oh and if your wife wants a bit more, no problemo..... IE get two 3.5 -4 lbers and do on MR and the other Mid or desired INT.....Just hold the MR till the other is done....bingo!

Perfection on a plate !

Thanks Chop!!

That all really looks great!! Hopefully I can get bone-in rib roast for a good price around Christmas and cook some myself...

Much appreciated GS! We have been looking and looking for a nice roast but just nothing was looking good and the prices have been crazy, so hopefully you can score one!

 

[civilsmoker]

Its been a while since I have posted about the Gordon Ramsey mash that my wife does but there are a few simple things that take them up a notch.....

1- Cut the spuds in uniform 3/4" cubes, we don't use the little ends or smaller pieces.
2-Salt the water like the sea.....
3-Use a ricer to break down the spud when done (we are at 4500ish feet and we boil +/- 22 min )
4-put butter minced garlic and grated onion in a small saucepan and heat.... once butter is melted and the garlic and onions is translucent you add a couple tablespoons each of heavy cream & creme fraiche.
5-Add the seasoned melted butter and whip with a spoon.....Add a 1/2 tablespoon of the spud boiling water at time till the mash is light and fluffy (this adds salt)....
6-Finish with some white pepper and salt and adjust the creme/creme fraiche to taste. She also adds fresh chopped herbs to color and tone.
7-transfer to a oven safe dish, add some slices of butter, cover with foil, and cook in the oven for 15-20 mins....This will remove any "grainy" or underdone spud pieces.

My wife doesn't really use a hard measurement of things but adjusts based on the volume of spuds..... The two secrete ingredients is the Creme Fraiche and Boiling Water....

 

[sandyut]

Thanks and I did call....you just didn't answer....LOL. Oh and if your wife wants a bit more, no problemo..... IE get two 3.5 -4 lbers and do on MR and the other Mid or desired INT.....Just hold the MR till the other is done....bingo!

Ha! good call on making 2. might have to go there. or I suppose I could get one and cut it, smaller piece to be "cooked" and the larger for me MR...ideas are forming.

 

[TARM]

Thanks JL! It was all smiles at home for sure!

As long as those that do keep it contained then I'm ok with that......LOL

Much appreciated Rafter! Its a simple plate but full in flavor!!!

Yup this starts the Christmas count down FX! I have cooked Rib Roast at nearly every temp from 200 to 400 and in between and have found that 235 constant gets an ideal bark yet still edge to edge uniform color!

This has been the exact issue I have been contenplating. Have been considering the safe bet of cold smoke>sous vide>sear.

My new mammouth hot smoker should be here next week. If 235°F constant gets even edge to edge med rare, that would be nice and far less steps. I have a costco prime 17lb rib roast dry aging for xmas dinner. Should hit 40 days xmas wk. But man are these full rib roasts $$$.

Looking how yours turned out I could not ask for a better out come. Makes my mouth water. Especially like the au jus sauce. Will be adding that to the table. The hot smoker @ 235 is sounding good.

Thank you for doing the experimentation on cooking temps and sharing them!

 

[912smoker]

WOW that's perfection on a plate!
And I could eat a bucket full of those mashed taters.
Congrats on a much deserved ride!!

Keith

 

[civilsmoker]

Ha! good call on making 2. might have to go there. or I suppose I could get one and cut it, smaller piece to be "cooked" and the larger for me MR...ideas are forming.

Yup cutting one in two will work…..as yiu approach the 3.5 lbs is size it starts cooking a bit faster so the could end up finishing up about the same time….

The other thing you can do is cut her a slice and add it to a oven dish and in the 325 oven for 3-4 min…..bast it with butter & Au jus and dress with fresh herbs before the oven time…….bam bam!!! This is how i do mid well to well done steaks….i sear to mid rare and finish in the oven with a butter fresh herb dressing…..pure money!!!!

 

[civilsmoker]

This has been the exact issue I have been contenplating. Have been considering the safe bet of cold smoke>sous vide>sear.

My new mammouth hot smoker should be here next week. If 235°F constant gets even edge to edge med rare, that would be nice and far less steps. I have a costco prime 17lb rib roast dry aging for xmas dinner. Should hit 40 days xmas wk. But man are these full rib roasts $$$.

Looking how yours turned out I could not ask for a better out come. Makes my mouth water. Especially like the au jus sauce. Will be adding that to the table. The hot smoker @ 235 is sounding good.

Thank you for doing the experimentation on cooking temps and sharing them!

Thanks and you are welcome. Just know that the 17 will take a bit more time (30-45) due to the over all mass of it and the affect on the smoker catching up. I alway plan to have mine done early and then rest in the oven set at 140. It will hold for considerable time at that temp. If your group likes bark (end cuts) you could cut the 17 into 3 and have 6 end cuts……. However, I personally would cut it into 2-3 sections because the whole cut has a different cross section along the length so the small end will cook faster than the large end. If you cook it whole the small end will be a temp (ie medium well) above the other end (mid rare)…..

I have done LOTs of these and 235 gives the best of both worlds (just a simple cook)…..a nice bark and edge to edge uniformity (noting the explanation above) ……it also works for whole NY Loin Roasts as well. I have “many many” rib and NY roast posts and all come out the same……

PS the mammoth smoker will do a very nice job

WOW that's perfection on a plate!
And I could eat a bucket full of those mashed taters.
Congrats on a much deserved ride!!

Keith

Thanks Keith! The taters are off the chart good! I happed to have some seared up patties for breakfast this morning with and egg and sausage……man oh man!!!!

 

[TARM]

Thanks and you are welcome. Just know that the 17 will take a bit more time (30-45) due to the over all mass of it and the affect on the smoker catching up. I alway plan to have mine done early and then rest in the oven set at 140. It will hold for considerable time at that temp. If your group likes bark (end cuts) you could cut the 17 into 3 and have 6 end cuts……. However, I personally would cut it into 2-3 sections because the whole cut has a different cross section along the length so the small end will cook faster than the large end. If you coot it whole the small end will be a temp (ie medium well) above the other end (mid rare)…..

I have done LOTs of these and 235 gives the best of both worlds (just a simple cook)…..a nice bark and edge to edge uniformity (noting the explanation above) ……it also works for whole NY Loin Roasts as well. I have “many many” rib and NY roast posts and all come out the same……

PS the mammoth smoker will do a very nice job

Thanks Keith! The taters are off the chart good! I happed to have some seared up patties for breakfast this morning with and egg and sausage……man oh man!!!!

Ah I did not consider the narrowing at the ends. I have not had to consider that the times I sous vide other roasts. Ok so divide it up so the narrow ends are each part of a separate section.

Will definately do the oven hold over. No way I would try to hit it finishing with the start of dinner. I do not have that kind of luck... lol

Am going to try and do a sirloin roast after curing the smoker as a pratice run. Need to also do a practice run for smoking a cured turkey. I will use a large chicken. I have cooked a number of reg turkeys and always had good luck low and slow so the 235 should work for it as well.

I can also make your au jus sauce ahead of time. Do you think the dry age rind would work well for flavoring in the au jus similar to the rib bones? I typically render the rind; strain and use as a finish on non-aged steaks/burgers etc. The roast is boneless. Looked for bone in but only had 3 rib roasts and they did not look that good.

 

[civilsmoker]

Ah I did not consider the narrowing at the ends. I have not had to consider that the times I sous vide other roasts. Ok so divide it up so the narrow ends are each part of a separate section.

Will definately do the oven hold over. No way I would try to hit it finishing with the start of dinner. I do not have that kind of luck... lol

Am going to try and do a sirloin roast after curing the smoker as a pratice run. Need to also do a practice run for smoking a cured turkey. I will use a large chicken. I have cooked a number of reg turkeys and always had good luck low and slow so the 235 should work for it as well.

I can also make your au jus sauce ahead of time. Do you think the dry age rind would work well for flavoring in the au jus similar to the rib bones? I typically render the rind; strain and use as a finish on non-aged steaks/burgers etc. The roast is boneless. Looked for bone in but only had 3 rib roasts and they did not look that good.

Doing the Au just a head is just fine. The rind will add flavor and work, I have done it without bones many times. IF no bone and trimmed meat sliced I usually broil the pieces to get some nice char before I add them to the pot.

The benefit in the bones is extracting the collagen from the bone marrow. When cooled the Au jus is like gelatin…..it’s just one more layer of flavor added. Just about any beef bone will do, ie I like the beef short ribs cause they are cut open and the marrow is exposed, the other favorite is oxtail, I will buy a package and vac seal one slice per bag and freeze…. Then just one tail slice per pot of jus. Again it’s not required but it adds a velvety tone to the jus.

Good luck and make a post on your sirloin roast. As and FYI for sirloin you can and a dark flour roux to the Jus to make a dark brown gravy and then slice that MR sirloin thin and then you have a money making beef plate……add sone mash or a SD toast slice…..just money!

 

[TARM]

Doing the Au just a head is just fine. The rind will add flavor and work, I have done it without bones many times. IF no bone and trimmed meat sliced I usually broil the pieces to get some nice char before I add them to the pot.

The benefit in the bones is extracting the collagen from the bone marrow. When cooled the Au jus is like gelatin…..it’s just one more layer of flavor added. Just about any beef bone will do, ie I like the beef short ribs cause they are cut open and the marrow is exposed, the other favorite is oxtail, I will buy a package and vac seal one slice per bag and freeze…. Then just one tail slice per pot of jus. Again it’s not required but it adds a velvety tone to the jus.

Good luck and make a post on your sirloin roast. As and FYI for sirloin you can and a dark flour roux to the Jus to make a dark brown gravy and then slice that MR sirloin thin and then you have a money making beef plate……add sone mash or a SD toast slice…..just money!

Thax will do that for the sirloin.

I do actually have split leg bones in the reezer. I always have the butcher save and split them for me 2hen we get a cow butchered each yr. I will grab a few of them to add in. We usualky roadt them and serve innthe bone on special occasions but have extra as the butcher gave us the ones from another cow he had just broke down. So we got double. All this talk is making me hungry.

Thank you again for the advice and help.

 

[DRKsmoking]

Great pics and of coarse some good eats .

Enjoy the carousel ride

David

 

[civilsmoker]

Great pics and of coarse some good eats .

Enjoy the carousel ride

David

Many thanks David!!