Thank you Steve. The ribs are vac sealed and in the freezer. Thinking about doing something fun with them in the forum. A little contest of sorts and the winner gets the ribs. They are pretty darned good when smoked. Here is a pic of a rack that TNJAKE smoked last year at the TN gathering he hosted. These were amazing!!Great looking feast there.
But what happened to the back rib bones?
Thanks very much my friend. I've lucked into a couple of successful roast cooks the past several months. Just glad this one came out well. Would have been embarrassing to botch it up with all the people herePrime perfection Robert, doesn't get better than that, nice work! RAY
Appreciate the kind words David. I know we live in different climates but "end of Summer" here only means no more pool time. We get to enjoy the outdoors pretty much year round.I myself don't care for the end of the summer season, as it means putting away all the fun things
and we had to put it away couple weeks early because of the hurricane that hit this area
I cut a slice for each person minus a couple in case they wanted the other end cut or a larger / smaller slice. Didn't weigh the PR after prepping it but I'd guess in was in the 14-16 pound range. The leftovers got shaved thin the next day for roast beef sandwiches.Holy smoked PR Batman! That pic of the cutting board…. Slice after slice presented and there still 1/2 a roast left to slice!
Very nice looking plate there!!!!
. I know we live in different climates but "end of Summer" here only means no more pool time.
I had the pad for the pool equipment poured large enough and all the plumbing set up s it'd be easy to install a heat pump (heat or cool) but as often as I have to add water to the pool in the Summer, it doesn't get a chance to go above 86 or 87 so we have not really had the need for the cooling aspect. A bit of heat could extend our swimming season by a few weeks but we don't see that it's really worth it right now. I may add one laterI am going to look into one that is a heater/chiller to keep the temps at about 86 all summer.
Thank you my friend. I've been trying recently do cook the roasts in true Bearcarver fashion and maintain that beautiful edge to edge pink. Your PR posts are still inspiring buddy!!What a Spread, Robert!!
And a Fantastic Prime Rib you got there---Perfect!!
Nice Job, as always!!
Thanks very much Tyler. Was nice to put the meal together and to have it come out in a manner worthy of posting here. Hopefully I'll be able to get back into cooking full swing here pretty soon.Great to have you back Robert, and your post did not disappoint. Absolute perfection on the prime rib and the sides look heavenly! Looks like it was a wonderful meal
Happy birthday to your son!! I'm honored that you find the meal noteworthy and appreciate the kind words. Truth be told though, my adaptation was inspired by our good friend Bearcarver He is the PR master and I just followed suite behind what he has posted.Fantastic, my son's 33 birthday is sunday and he asked for prime rib, i will copy your implementation for sure. And all of the sides look awesome as well.